Hot Tamale.........Pron

BobBrisket · 12-24-2009, 01:29 PM

Made a little over 100 of these little wrapped goodies. I made the traditional red and green chile. About 30 of them went to neighbors and a few have been consumed over the last two days. Most of the green went into the deep freeze for later on. Gotta love em.
NJOY.
Bob

Tamale Assistant!

Custom Masa Spreaders.........one spoon, one hammer, pound the carp outta the spoon to make it flat. One heaping spoon is the right amout for one tamale.

Masa, peanut butter consistency. That bowl has a lot of history. It's the one my grandparents used for many years. Back when they made em, that whole vessel was full to the top with masa. Easily 25-30 lbs of masa.

Red Chile filling.

Tamalera Pot.

Assembly line.

Red....cooling down.

Green.....cooling down.

Green for dinner.

More green for breakfast!

Feliz Navidad from the Armendariz Family!

Ron_L · 12-24-2009, 01:32 PM

Those look great! One of these days I am going to try to make my own!

Your helper looks like he is having fun!

smknhotmama · 12-24-2009, 01:46 PM

Bob, hubby just nixed steaks for his birthday and requested tamales! Quick get a flight to Virginia Beach, I need you on January 5th!
Looks absolutely delicious!!!!!

Norcoredneck · 12-24-2009, 02:47 PM

Nice Amigo!

BobBrisket · 12-24-2009, 02:47 PM

Quote:

Originally Posted by smknhotmama

Bob, hubby just nixed steaks for his birthday and requested tamales! Quick get a flight to Virginia Beach, I need you on January 5th!
Looks absolutely delicious!!!!!

Shawn,

If you can get the ingredients together, we can guide you both through the process. They make for some great eats. He can actually have both........STEAK FILLED TAMALES!

motoeric · 12-24-2009, 03:03 PM

Those look great! What are the chances of getting some shipped to NY?

Eric

GreasePig · 12-24-2009, 03:06 PM

Those look great Bob! Merry Christmas my friend!

Markbb · 12-24-2009, 03:10 PM

Dang Bob.......Droooooooooooooooooooooooooooooool

Bogus Chezz Hawg · 12-24-2009, 03:14 PM

I have room in my freezer for you, just in case you run out of room!

Merry Christmas to you and your family.

kylersk · 12-24-2009, 03:17 PM

Oh my... I'm Hungry now! Those look awsome!

Metalbender · 12-24-2009, 03:23 PM

those look soooooooo good i tried a few months ago and they did not tun out so good.....A tone of work. I can smell those from here......

BobBrisket · 12-24-2009, 03:37 PM

Thanks everyone. The key is really in the masa. I was going to try the Maseca(dry powder) this year, but decided against it cause I didn't want to mess em up after all that work. I bought the prepared masa, but I still added more shortening and made sure I blended it more than well enough with the hand held mixer. Really the idea is to have enough fat in the masa so it doesn't dry up and make for a "cakey" brittle tamale. Even with both of these batches, there was a bit of stickage when I would unwrap them. But once they were reheated the fat helped them slide outta the husk nicely. It also helps to have some fat in the fillings so it aides in moisture. Tamales aren't the healthiest of foods because they require a good bit of fat so they turn out right. Probably why we only have em once a year!!

Aside from the masa, the rest is just a good bit of work.
A few tips, soak the husks for 24 hours at least. Lastly, have fun and get creative with the fillings. I wan to make another batch for New Year's Eve. I want to make some sweet ones and do something different like a chicken parma filling or a hot chicken curry filling.
Thanks again.

Bob

Kevin · 12-24-2009, 04:10 PM

Sniff, sigh, brings a tear to my eye. Beautiful man, just beautiful. Thanks for sharing your tips. I've made dozens of batches, but after reading your tamale threads, it should go a little smoother next time. We'll probably find out next week

!

Thanks Bob!

keend · 12-24-2009, 04:23 PM

Those look great!

You may have just inspired me to try my first batch. Have to get a steamer first.

deguerre · 12-24-2009, 04:23 PM

Quote:

Originally Posted by Kevin

Sniff, sigh, brings a tear to my eye. Beautiful man, just beautiful. Thanks for sharing your tips. I've made dozens of batches, but after reading your tamale threads, it should go a little smoother next time. We'll probably find out next week

!

Thanks Bob!

I'm with Kevin. You make it look SOOOOOOOO Easy Bob!
Carbon! (Rearrange the "r") :)

12-24-2009, 01:29 PM	#1
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Hot Tamale.........Pron Made a little over 100 of these little wrapped goodies. I made the traditional red and green chile. About 30 of them went to neighbors and a few have been consumed over the last two days. Most of the green went into the deep freeze for later on. Gotta love em. NJOY. Bob Tamale Assistant! Custom Masa Spreaders.........one spoon, one hammer, pound the carp outta the spoon to make it flat. One heaping spoon is the right amout for one tamale. Masa, peanut butter consistency. That bowl has a lot of history. It's the one my grandparents used for many years. Back when they made em, that whole vessel was full to the top with masa. Easily 25-30 lbs of masa. Red Chile filling. Tamalera Pot. Assembly line. Red....cooling down. Green.....cooling down. Green for dinner. More green for breakfast! Feliz Navidad from the Armendariz Family! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-24-2009, 01:32 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Those look great! One of these days I am going to try to make my own! Your helper looks like he is having fun! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-24-2009, 01:46 PM	#3
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	Bob, hubby just nixed steaks for his birthday and requested tamales! Quick get a flight to Virginia Beach, I need you on January 5th! Looks absolutely delicious!!!!! __________________ [LEFT][SIZE=3][FONT=Palatino Linotype][COLOR=darkred][B]~Shawn~[/B][/COLOR][/FONT][/SIZE][/LEFT] [LEFT][FONT=Palatino Linotype][COLOR=black]Super fast Super hot [COLOR=red][B]Red[/B][/COLOR] Thermapen[/COLOR][/FONT][/LEFT] [LEFT][FONT=Palatino Linotype][COLOR=black]Super hot Super Big [COLOR=darkgreen][B]Green[/B][/COLOR] Egg: [I][B][COLOR=darkslategray]Eggamemnon[/COLOR][/B][/I] G[/COLOR][/FONT][FONT=Palatino Linotype][COLOR=black]reek for "working slowly"[/COLOR][/FONT][/LEFT] [LEFT][URL="http://drunkdaily.blogspot.com/"][FONT=Book Antiqua]http://drunkdaily.blogspot.com/[/FONT][/URL] [/LEFT] [LEFT][URL="http://magphoto-sawyer.blogspot.com/"][FONT=Book Antiqua]http://magphoto-sawyer.blogspot.com/[/FONT][/URL][/LEFT]

12-24-2009, 02:47 PM	#4
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Nice Amigo! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

12-24-2009, 03:03 PM	#6
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Those look great! What are the chances of getting some shipped to NY? Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

12-24-2009, 03:06 PM	#7
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR Downloads: 0 Uploads: 0	Those look great Bob! Merry Christmas my friend! __________________ The beatings will continue until morale improves!

12-24-2009, 03:10 PM	#8
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	Dang Bob.......Droooooooooooooooooooooooooooooool

12-24-2009, 03:14 PM	#9
Bogus Chezz Hawg is One Chatty Farker Join Date: 02-06-09 Location: Fort Collins, Colorado Downloads: 0 Uploads: 0	I have room in my freezer for you, just in case you run out of room! Merry Christmas to you and your family. __________________ Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles

12-24-2009, 03:17 PM	#10
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota Downloads: 0 Uploads: 0	Oh my... I'm Hungry now! Those look awsome! __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

12-24-2009, 03:23 PM	#11
Metalbender Knows what a fatty is. Join Date: 05-07-09 Location: Tacoma, WA Downloads: 0 Uploads: 0	those look soooooooo good i tried a few months ago and they did not tun out so good.....A tone of work. I can smell those from here...... __________________ Eric, WSM, Double Barrel ,Now where did I put my beer?

12-24-2009, 03:37 PM	#12
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Thanks everyone. The key is really in the masa. I was going to try the Maseca(dry powder) this year, but decided against it cause I didn't want to mess em up after all that work. I bought the prepared masa, but I still added more shortening and made sure I blended it more than well enough with the hand held mixer. Really the idea is to have enough fat in the masa so it doesn't dry up and make for a "cakey" brittle tamale. Even with both of these batches, there was a bit of stickage when I would unwrap them. But once they were reheated the fat helped them slide outta the husk nicely. It also helps to have some fat in the fillings so it aides in moisture. Tamales aren't the healthiest of foods because they require a good bit of fat so they turn out right. Probably why we only have em once a year!! Aside from the masa, the rest is just a good bit of work. A few tips, soak the husks for 24 hours at least. Lastly, have fun and get creative with the fillings. I wan to make another batch for New Year's Eve. I want to make some sweet ones and do something different like a chicken parma filling or a hot chicken curry filling. Thanks again. Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-24-2009, 04:10 PM	#13
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Sniff, sigh, brings a tear to my eye. Beautiful man, just beautiful. Thanks for sharing your tips. I've made dozens of batches, but after reading your tamale threads, it should go a little smoother next time. We'll probably find out next week! Thanks Bob! __________________ Kevin

12-24-2009, 04:23 PM	#14
keend is one Smokin' Farker Join Date: 05-16-08 Location: Geneva, IL Downloads: 0 Uploads: 0	Those look great! You may have just inspired me to try my first batch. Have to get a steamer first. __________________ Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR]

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