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tommykendall
12-26-2012, 04:28 PM
Hey everyone. Long time. I did a batch of tamales (tomales :mrgreen:) on Xmas eve. 137 of them to be exact, all solo, all pork. Hadn't previously done a batch in almost 2 years and will never again do that many solo. The only thing I did different this year, was take heed to a post from about a year ago from Third Eye Wayne - to over season the meat before steaming because of the effect that steaming has on the flavor of the finished product. And that advice, as I said a year ago, was as good as gold.

---k---
12-26-2012, 05:03 PM
I assume you made so many in order to be able to FedEx a pair to the first fifty people that respond to this thread. :thumb: Thanks! I'll take two.

:-P

LMAJ
12-26-2012, 05:08 PM
That is onw awesome looking bin of tamales - send some my way please!

BobBrisket
12-26-2012, 05:11 PM
Whoo Hoo! I'd hit a few of those for sure! Don't forget to fix em for breakfast with an egg on top. YUMMY! I'll be making some next week.

Bob

big brother smoke
12-26-2012, 05:11 PM
I am out of town, so I am assuming my invite is in the mailbox.

Bigdog
12-26-2012, 05:13 PM
Great to see that you are alive and well tk.:thumb:

Ron_L
12-26-2012, 05:28 PM
Hey everyone. Long time. I did a batch of tamales (tomales :mrgreen:) on Xmas eve. 137 of them to be exact, all solo, all pork. Hadn't previously done a batch in almost 2 years and will never again do that many solo. The only thing I did different this year, was take heed to a post from about a year ago from Third Eye Wayne - to over season the meat before steaming because of the effect that steaming has on the flavor of the finished product. And that advice, as I said a year ago, was as good as gold.

Welocme to the asylum, newcomer! :rolleyes:

You should go to Cattle Call and introduce yourself! :becky:

Bonewagon
12-26-2012, 05:33 PM
Nicely done! Looks delicious. :thumb:

BobBrisket
12-26-2012, 05:41 PM
El Guapo makes some good product. They sell some good dried peppers. I'm noticing a different rolling up technique with the husks than the technique we use. Could you maybe post one that kinda shows how you rolled it up? I'm liking the way it looks.

Bob

cowgirl
12-26-2012, 08:54 PM
Looks mighty fine from here too!!

code3rrt
12-26-2012, 09:13 PM
Great job! Looking very very yumilicious!

J'ville Grill
12-26-2012, 09:59 PM
Very impressive! My neighbor makes them every Christmas Eve as well and always send some over to my wife (and I).


Sent from my iPhone using Tapatalk

frognot
12-26-2012, 10:05 PM
TK! Welcome back and belated Merry Christmas to you!

Great lookin' tamales there!

Bludawg
12-26-2012, 10:44 PM
Good eats for sure I'm making 2 dzn for new years. 137.... my hands hurt just thinking about it, being a tamale connoisseur & critic you need to send me a few:becky:

tommykendall
12-27-2012, 09:43 AM
El Guapo makes some good product. They sell some good dried peppers. I'm noticing a different rolling up technique with the husks than the technique we use. Could you maybe post one that kinda shows how you rolled it up? I'm liking the way it looks.

Bob

Best way to explain it is by using the photo of the un-rolled tamale with the ingredients laying in. Like rolling a burrito, fold one long end fairly tightly over the ingredients, once. now fold the bottom of the hoja upwards to form the bottom of the tamale. Then continue rolling the long end. The masa will bond well enough to the edge of the other long end.

tommykendall
12-27-2012, 09:50 AM
Don't forget the bacon grease in the masa. The lard is a decoy :wink: I normally use a 50:50 mixture of bacon grease and lard. This year was a little heavier on the bacon grease. I started with 24# of cubed boneless butt, not sure what the weight was after cooking. Also a full blender (40 oz of paste) of reconstituted chilies, garlic, salt, sugar

Westexbbq
12-27-2012, 09:51 AM
137? That's a nice round number, great job and they look delicious!!!

landarc
12-27-2012, 01:30 PM
Man, that is a lot of tamale making, I am impressed. Send me some now

deguerre
12-27-2012, 02:38 PM
You're insane TK. Admittedly, an accomplished cook, but insane never the less.

Pugi
12-27-2012, 02:45 PM
A friend of ours makes tamales to sell every Christmas. This year she made 100 dozen. Yep 1200 tamales. Delivered all of them in 2 hours.

Bob in St. Louis
12-27-2012, 02:59 PM
Wow, that looks amazing. It's something I never tried, becuase it seemed to daunting.
I might just have to get over that fear.

Either that, or move to Long Beach Cali, and be your neighbor.