Tamales - Page 2

chad · 12-07-2005, 02:33 PM

This thread is driving me nuts...we lived in San Antonio for 9 years and really enjoyed this time of year with the tamales (sure, you could get them all year - but this is special), real breakfast tacos, lunch combos that'll immediately clog the arteries, Saturday barbecoa specials

,etc.

And sopapillas to finish off a gorging!! Oh man!

None of that fancy two on a plate with cinnamon and honey - I want a basket of HOT fresh sopapillas, plenty of butter, and bottle of honey!!!

CharlieBeasley · 12-07-2005, 02:47 PM

Go sugar levels GO but I'm with you if you bring them one at a time HOT out of the grease. With warm butter that has butter melted in it!

Arlin_MacRae · 12-07-2005, 02:56 PM

Mmmm...barbacoa....

chad · 12-07-2005, 02:59 PM

Quote:

Originally Posted by Arlin_MacRae

Mmmm...barbacoa....

Don't ask, don't tell...just EAT!

Jorge · 12-07-2005, 03:06 PM

cayenne is your friend. The best tamales I have ever had came from a little stand. Tried a couple fresh off the steamer and it was almost a religious experience. Noticed that I was getting some flavor from the massa. I asked about it and the allowed that they added a little seasoning to the massa to compliment the various fillings they used.

Probably take some trial and error, but might be worth trying over the long run.

Edit: My family has been in Texas long eough that tamales have become the official X-mas eve meal with few exceptions. Big bowl of pico de gallo, some good chili, and a big platter of tamales right of the steamer....hard to go wrong there.

Elkhound · 12-07-2005, 03:13 PM

I'll have to get my mother-in-law to give me her recipe. I know she uses pork but for the meat, she also uses potatoes, green olives, lots of chilies, tomatoes and onions for the filling. Her tamales are about 2~2 1/2 inches wide by 6 inches long. They are not the little round ones you pick up at a tex-mex restraunt. By the time you have finished a half dozen of these, you will have smoke comming out your ears and a smile on your face. Damn good !! I'll get the recipe.

chad · 12-07-2005, 03:13 PM

Quote:

Originally Posted by Jorge

Edit: My family has been in Texas long eough that tamales have become the official X-mas eve meal with few exceptions. Big bowl of pico de gallo, some good chili, and a big platter of tamales right of the steamer....hard to go wrong there.

You are KILLING me!!

Jorge · 12-07-2005, 03:19 PM

Quote:

Originally Posted by Elkhound

I'll have to get my mother-in-law to give me her recipe. I know she uses pork but for the meat, she also uses potatoes, green olives, lots of chilies, tomatoes and onions for the filling. Her tamales are about 2~2 1/2 inches wide by 6 inches long. They are not the little round ones you pick up at a tex-mex restraunt. By the time you have finished a half dozen of these, you will have smoke comming out your ears and a smile on your face. Damn good !! I'll get the recipe.

If I didn't already have a legally binding commitment I'd ask if you had an available sister-in-law

chad · 12-07-2005, 03:21 PM

Anybody going by Reuben's tamales on Rigsby? I wonder if they ship?

chad · 12-07-2005, 03:33 PM

Other than BOILING

the pork and chicken this is a pretty good site for information about making your own tamales!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Hmmm...I "need" a large steamer!

Elkhound · 12-07-2005, 03:36 PM

Quote:

Originally Posted by chad

Other than BOILING

the pork and chicken this is a pretty good site for information about making your own tamales!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Hmmm...I "need" a large steamer!

In a true mexican tamale the meat WILL be boiled, seasoned, mixed with seasonings and other fillings. Sounds strange but they are good !!

chad · 12-07-2005, 03:39 PM

I know, I know - just jabbing at the die hard que guys!!

I imagine a lightly smoked pork but and some 3 hour smoked chicken would work nicely - definately a different flavor.

But then you wouldn't have the broth for the masa...decisions, decisions..maybe que the pork and boil the chicken for the broth!!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Arlin_MacRae · 12-07-2005, 04:18 PM

Who started this torture??

Kevin · 12-07-2005, 07:43 PM

Quote:

Originally Posted by Arlin_MacRae

Who started this torture??

I'm back. Made a run up to Mankato to get some dried anchos and cascabels for the seasoning sauce. I'm realy psyched for the great tamale cook sunday. I've been making them for Christmas for a couple of years and they just keep getting better the more I go traditional, as in making your own chili sauce from scratch. Big Dog, if your keeping up on this, I'm using the recipe on page 244 of "The Border cookbook".

jgh1204 · 12-07-2005, 09:41 PM

can you get corn shucks in Minn?

12-07-2005, 02:33 PM	#16
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	This thread is driving me nuts...we lived in San Antonio for 9 years and really enjoyed this time of year with the tamales (sure, you could get them all year - but this is special), real breakfast tacos, lunch combos that'll immediately clog the arteries, Saturday barbecoa specials ,etc. And sopapillas to finish off a gorging!! Oh man! None of that fancy two on a plate with cinnamon and honey - I want a basket of HOT fresh sopapillas, plenty of butter, and bottle of honey!!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-07-2005, 02:47 PM	#17
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY Downloads: 0 Uploads: 0	Go sugar levels GO but I'm with you if you bring them one at a time HOT out of the grease. With warm butter that has butter melted in it! __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)

12-07-2005, 02:56 PM	#18
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Mmmm...barbacoa.... __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

12-07-2005, 03:06 PM	#20
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	cayenne is your friend. The best tamales I have ever had came from a little stand. Tried a couple fresh off the steamer and it was almost a religious experience. Noticed that I was getting some flavor from the massa. I asked about it and the allowed that they added a little seasoning to the massa to compliment the various fillings they used. Probably take some trial and error, but might be worth trying over the long run. Edit: My family has been in Texas long eough that tamales have become the official X-mas eve meal with few exceptions. Big bowl of pico de gallo, some good chili, and a big platter of tamales right of the steamer....hard to go wrong there. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

12-07-2005, 03:13 PM	#21
Elkhound On the road to being a farker Join Date: 04-29-05 Location: Houston, TX Downloads: 0 Uploads: 0	I'll have to get my mother-in-law to give me her recipe. I know she uses pork but for the meat, she also uses potatoes, green olives, lots of chilies, tomatoes and onions for the filling. Her tamales are about 2~2 1/2 inches wide by 6 inches long. They are not the little round ones you pick up at a tex-mex restraunt. By the time you have finished a half dozen of these, you will have smoke comming out your ears and a smile on your face. Damn good !! I'll get the recipe. __________________ Rick Houston, TX Modified Bandera

12-07-2005, 03:21 PM	#24
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Anybody going by Reuben's tamales on Rigsby? I wonder if they ship? __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-07-2005, 03:33 PM	#25
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Other than BOILING the pork and chicken this is a pretty good site for information about making your own tamales! http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm Hmmm...I "need" a large steamer! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-07-2005, 03:39 PM	#27
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	I know, I know - just jabbing at the die hard que guys!! I imagine a lightly smoked pork but and some 3 hour smoked chicken would work nicely - definately a different flavor. But then you wouldn't have the broth for the masa...decisions, decisions..maybe que the pork and boil the chicken for the broth!! http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-07-2005, 04:18 PM	#28
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Who started this torture?? __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

12-07-2005, 09:41 PM	#30
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	can you get corn shucks in Minn? __________________ Wannabe BBQ Illuminati

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