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Started By
Message
Tamales (photos)
Posted on 6/4/13 at 9:43 pm
Posted on 6/4/13 at 9:43 pm
May be lengthy. I don't do these often because it always takes me two days.
You'll need:
No wait that's not right. Lets use this.
Pork tenderloin, Onion, Masa Flour, Chili Powder, Garlic salt, Cumin, Red cayenne pepper, lard, salt and pepper, oil, water, corn husks,
The meat filling:
Season the meat with a little garlic salt and black pepper. Cook covered on fairly low heat in two cups water for about three hours with an onion. You want the liquid for making the dough. The onion I throw away.
Shred the tenderloin and set aside. The wife (MHNBPF) says this needs a bun and BBQ sauce, but it is tamales we are making.
In a hot skillet, add a little oil, 2 Tablespoons of chili powder, 2 teaspoons of onion powder, 3 teaspoons garlic salt, 2 Tablespoons cumin and 1/8 teasoon of red cayenne pepper.
when the spices get hot, add the shredded pork and mix well.
The corn husks:
Soak the corn husks for about 18 - 24 hours. I usually change the water at least once and add a little kosher salt - 1 tablespoon to the last 2 hours of water soak.
The dough:
To about four cups Masa flour, white cornmeal or yellow cornmeal, add 2 teaspoons salt, 3/4 cup of shortening or lard and the warm-not hot broth from the pork cooking. If needed, add a little chicken stock to get a slightly wet playdough consistency.
Making the tamales
Take a damp corn husk and add enough dough to make a 4X5 pad for the tamal
Add a strip of seasoned meat the length of the dough
roll the tamal and seal the dough
Make certain the tamal is rolled tightly and then fold over the lower end
I do groups of three tamales and tie them together into a small bundle.
then stage them until all have been made.
They are steamed in a basket for about thirty minutes with a snug lid to keep the steam contained.
Finished:
We had these with a little chile and cheese, sour cream, guacamole and salad. The cold beer is not optional IMO.
You'll need:
No wait that's not right. Lets use this.
Pork tenderloin, Onion, Masa Flour, Chili Powder, Garlic salt, Cumin, Red cayenne pepper, lard, salt and pepper, oil, water, corn husks,
The meat filling:
Season the meat with a little garlic salt and black pepper. Cook covered on fairly low heat in two cups water for about three hours with an onion. You want the liquid for making the dough. The onion I throw away.
Shred the tenderloin and set aside. The wife (MHNBPF) says this needs a bun and BBQ sauce, but it is tamales we are making.
In a hot skillet, add a little oil, 2 Tablespoons of chili powder, 2 teaspoons of onion powder, 3 teaspoons garlic salt, 2 Tablespoons cumin and 1/8 teasoon of red cayenne pepper.
when the spices get hot, add the shredded pork and mix well.
The corn husks:
Soak the corn husks for about 18 - 24 hours. I usually change the water at least once and add a little kosher salt - 1 tablespoon to the last 2 hours of water soak.
The dough:
To about four cups Masa flour, white cornmeal or yellow cornmeal, add 2 teaspoons salt, 3/4 cup of shortening or lard and the warm-not hot broth from the pork cooking. If needed, add a little chicken stock to get a slightly wet playdough consistency.
Making the tamales
Take a damp corn husk and add enough dough to make a 4X5 pad for the tamal
Add a strip of seasoned meat the length of the dough
roll the tamal and seal the dough
Make certain the tamal is rolled tightly and then fold over the lower end
I do groups of three tamales and tie them together into a small bundle.
then stage them until all have been made.
They are steamed in a basket for about thirty minutes with a snug lid to keep the steam contained.
Finished:
We had these with a little chile and cheese, sour cream, guacamole and salad. The cold beer is not optional IMO.
This post was edited on 2/13/14 at 8:57 am
Posted on 6/4/13 at 9:44 pm to MeridianDog
eta: looks great too
This post was edited on 6/4/13 at 9:49 pm
Posted on 6/4/13 at 9:48 pm to MeridianDog
i would enjoy eating those.
Posted on 6/4/13 at 9:50 pm to MeridianDog
Have you ever tried making them with banana leaves? Some of my favorite tamales were made with those but they were much bigger
Pretty much one tamale was a meal
Pretty much one tamale was a meal
Posted on 6/4/13 at 9:54 pm to Powerman
Nice. I made some deer not long ago and also some cream cheese and jalapeño. Love em.
Posted on 6/4/13 at 10:02 pm to Martini
quote:
made some deer not long ago and also
Your seasoning?
Posted on 6/4/13 at 10:27 pm to hawgfaninc
I've never done tamales, but wanted to for a bit and keep putting it off. This might happen Saturday
Posted on 6/4/13 at 11:08 pm to MeridianDog
good stuff MD!
I've been a tamale fiend since growing up as a boy down on Toledo Bend going to the Zwolle Tamale Festival every year .. I've eaten a ton of them over the years. Those look really solid.
I've been a tamale fiend since growing up as a boy down on Toledo Bend going to the Zwolle Tamale Festival every year .. I've eaten a ton of them over the years. Those look really solid.
Posted on 6/5/13 at 12:08 am to MeridianDog
You make it look so easy. I didn't enjoy making them. I made @ 6 dozen at once. They were delicious, but then I found a local women who makes great tamales in short order. I bailed on making them after that.
Posted on 6/5/13 at 1:09 am to MeridianDog
Awesome job!! That looks amazing!!!
Posted on 6/5/13 at 7:38 am to MeridianDog
dear mdawg,
that looks delish. is that homemade guacamole as well? if yes might I suggest adding jalapeño and fresh cilantro to it. mmmmm mmmmm.
good pictorial. i'd like to believe those were 2 sets of dainty porcelain doll-like hands rolling those tamales together as one in pics 13 & 14 with Unchained Melody playing softly in the background.
that looks delish. is that homemade guacamole as well? if yes might I suggest adding jalapeño and fresh cilantro to it. mmmmm mmmmm.
good pictorial. i'd like to believe those were 2 sets of dainty porcelain doll-like hands rolling those tamales together as one in pics 13 & 14 with Unchained Melody playing softly in the background.
Posted on 6/5/13 at 7:41 am to Gorilla Fingers
MD...Cant tell you how much I enjoy your posts man...everything you do looks incredible
Posted on 6/5/13 at 7:56 am to MeridianDog
The picture of the cats followed by the meat and the making of the tamales really threw me a curve. I thought, man, MD is really going hard times indigenous on us.
Solid as always MD.
Solid as always MD.
Posted on 6/5/13 at 8:40 am to MeridianDog
nicely done, tamales are a large undertaking for sure.
Posted on 6/5/13 at 8:46 am to MeridianDog
Probably your best thread MD IMHO
Tamales can be a mess/hassle and you made it look easy and really good
Tamales can be a mess/hassle and you made it look easy and really good
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