Tamale Thread

[chicagokp]

Carp...well, this will be my tamale thread that I'm working on.

Smoking chuckies for the filling.

 

[chicagokp]

This pic has the chuckies that I wrapped. I have pork neck bones smoking that will go in the beans tomorrow. And there's a stray pork shoulder, cause I had room.

 

[jketron]

Suprema Tamales! Oh how I wish I was still in Chicago.

 

[Beef]

op2:

 

[bo_gator]

SWTSMBO loves tamales, so I can't wait for this thread to evolve :icon_smile_tongue:

 

[Johnny Ca$h]

Got me watching :becky:

 

[4ever3]

Subscribed!

 

[Smokin Patriots]

I love Tamales...Looking forward to more pics!

 

[chicagokp]

Alright....

So, my chuckies are pulled and waiting.

For the chili sauce I am using guajillo and New Mexico chili's. I trim the tops and shake out most of the seeds.

They go in a stock pot with 1/2 an onion and 7-8 cloves of garlic. Then cover with water and bring to boil. Then simmer about 30 minutes.

They are on the stove top now....

 

[Homebrewed Q]

Coolness! We have a couple of pork shoulders on standby in the freezer that have tamales written all over them. We've never attempted them, but are looking forward to our future tamale day!

 

[bigabyte]

Oh man, I can't wait!:hungry::hungry::hungry:

 

[LMAJ]

Big Al has been hinting he wants some tamales soon - this thread might get me in the mood to make them for him again..

 

[chicagokp]

Ok, the peppers are ready...they look like this....

In the blender they go, peppers, onion, garlic, and season with some salt. Plus about a cup of cooking liquid....

Then they go into a mesh strainer to dispose of the skins....I like a smoother sauce.

You're looking for a tomato sauce kind of consistency. Taste and season with any additional salt you think you may need.

Then you are good to mix in with the meat for the filling. I always try to keep some of the sauce in reserve for plating at the end.

 

[chicagokp]

Here's the meat sauced up...

Time for the Masa....

 

[chicagokp]

The masa....

4 cups Masa Harina, 4 cups beef broth, 2 tsp Kosher salt, 1 Tbsp Baking Powder, 1 cup Lard (or shortening).

Mix the Masa, salt and baking powder together and then add in the beef broth....It will look like this.

Then mix in the lard with an electric hand mixer. The texture will be like a smooth cookie dough.

And while you are doing all that, it's a good idea to get the corn husks in a sink full of hot water so they soften up....

I use plates to hold them down...

 

[chicagokp]

Time to make the tamales. I have my turkey fryer outside at the ready. For inside as I make them, I have my steam pot. These are handy for tamales and lots of other things.

 

[chicagokp]

Spreading out the masa...

add filling...

Rolled up and tied...

One of many more to do....

 

[4ever3]

Thanks for doing this step by step! Looks like a load of fun and work!

 

[Bludawg]

I miss my Tai's tamlaes, those are gonna be good, Where did you get that Steamer pot I want one?

 

[chicagokp]

36 tamales in the pot.

Steaming outside. They will take 90 min to 2 hours.....