Tamales...

[Doug Crann]

Ernestina has mentioned wanting to make some. She is Mexican, growing up it was a Christmas tradition. Her family would get together and make a Tamale Assembly line. By the time they were done 60 dozen Tamales were made.
I am far from knowledgeable on the cuts of beef. In the past we would just grab a couple of "roasts" from Costco. Crockpot them and make Tamales. Having the Reverse Flow, a pair of Xl Eggs, a Large Egg...and the MES 40 it is time to try something different.
Sorry for rambling...what should we use, meat wise? Our choices from Cash and Carry are...most of these are "whole cuts". Another words we can get a chuck roll, not just a chuck roast...make sense?
Top sirloin
Special trimmings, I believe these are all relatively small cuts..
Chuck roll
Inside round
Eye of round
Brisket
Top round
Bottom round..occasionally
Can all of the above be cooked to the point of being shredded? I am familiar with a chuck roll...have done shredded beef several times. Several hours in smoke, finish it off in a dutch oven to tenderize..can iI use this method on all of the above?
Will be using a couple of butts we have in the freezer.
Sorry for rambling...and the length...

 

[JohnH12]

I grew up in south Texas and tamales and chili was always a Christmas Eve tradition.
I imagine any meat that'll cook to a pull/shred temp will do. Don't care if it's beef, pork, or chicken.
Of course the chili or salsa makes all the difference IMHO.

 

[Dr. Trout Bum]

Where I come from, pork is most traditional. I've used pork loins and butts. A chuck roast would work just as well. I'm not a fan of chicken or vegetarian tamales.

 

[sparctek]

It is definitely a tradition in my family as well. Love those memories of waking up to the smell of tamales in the making. My grandmother and my mother always use pork. usually pork butts mixed with head or cheek meat. Makes for delicious tamales. I'm hungry now, need to call Grandma and say hi. :grin:

 

[BobBrisket]

Just a search for 'tamales' will pull up many threads. Here is one that has some good info about all of the aspects involved:
http://www.bbq-brethren.com/forum/showthread.php?t=74796&highlight=tamales

To answer your question, we mostly use pork butts and the pig head. But, we have made them out of green chile and cheese, beans and cheese, turkey, brisket, you name it.

On the beef spectrum, I think chuck roll would be your best bet in terms of the flavor and fat content in it. The fat content will lend itself to easier pulling. But, you could use brisket too. Most times, they will get smoked for a few hours then finished off in a roaster oven with some liquid until they are easy to shred. Yes, some people boil the butts, etc, but I would recommend it. Boiling is a huge loss of flavor.

Bob

 

[mikemci]

It's always been hogs head here.
The last 10 years, or so, people have been making them from many different things though. Chicken, beans etc.
I like them all!
If you get the Masa right, the filling is just a matter of whatever you like and they will be awesome!

 

[mikemci]

EDIT: I like to add chicken stock and water mixture in the Masa. It adds a nice flavor!