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Started By
Message
Making tamales this weekend. Consensus best recipe?
Posted on 10/28/22 at 7:57 am
Posted on 10/28/22 at 7:57 am
I want to try my hand at making a batch of delta style tamales this weekend. I grew up eating Abates tamales in Lake Charles and also enjoyed the ones at Pronias if anyone is familiar with these two. If searched and read a ton of tamale posts here and was just wondering if there is a tried and true recipe that multiple people here have used. Also I’m assuming (and hoping) that I can find the papers at most decent sized Mexican grocery stores or else my plans are dashed.
2
Posted on 10/28/22 at 8:11 am to mouton
You probably read the thread about duplicating Manuel’s a month or so back. Here is link just in case.
Mash
The thread has the recipe I ended up using. I did at least a couple things different from what Manuel’s did according to other posters - I didn’t cook the meat beforehand and I used corn husks instead of paper. I didn’t have papers and I like the flavor corn husks add to the tamales.
I did make some with unbleached parchment paper as a test and they turned out fine but still I prefer corn husks.
Also I did a double batch of the pour over sauce which I think makes the broth richer.
I made another batch after that post and the real game changer was using a jerky gun to squeeze out the meat mixture. Someone suggested that in the thread and it made a HUGE difference in the ease and consistency.
Also, I dropped the “spritz with water and dredge again in meal step.” Not necessary.
Mash
The thread has the recipe I ended up using. I did at least a couple things different from what Manuel’s did according to other posters - I didn’t cook the meat beforehand and I used corn husks instead of paper. I didn’t have papers and I like the flavor corn husks add to the tamales.
I did make some with unbleached parchment paper as a test and they turned out fine but still I prefer corn husks.
Also I did a double batch of the pour over sauce which I think makes the broth richer.
I made another batch after that post and the real game changer was using a jerky gun to squeeze out the meat mixture. Someone suggested that in the thread and it made a HUGE difference in the ease and consistency.
Also, I dropped the “spritz with water and dredge again in meal step.” Not necessary.
This post was edited on 10/28/22 at 8:54 am
Posted on 10/28/22 at 8:17 am to Professor Dawghair
Awesome tip about using a jerky gun. I didn’t see that post. I bet it saves a ton of time along with ensuring consistency. I assume you use the round attachment?
Posted on 10/28/22 at 8:22 am to mouton
Posted on 10/28/22 at 8:23 am to mouton
Yes. The round attachment. I think I used the smallest tube. Or maybe the next smallest. Mine had a “slim Jim” attachment and it was obviously too small.
I thought I would use a bigger one and after squeezing out a few, I realized it was too thick. I think they expand a little when they simmer.
On the second batch, I was trying to fold both ends of the husk but the wider end of the husks wouldn’t stayed folded easily. So I left one end open and folded the narrow end which was easy. The husks that I bought to make this batch were thicker and bigger.
My thinking was that both needed to be folded since the broth was simmering and the meat mixture might become loose and fall out. It didn’t.
Also if you use husks, sometimes what you buy are way bigger than what you need for these thin tamales. I could make two with one husk sometimes.
I found the Badia brand to be smaller and not as tough or thick. A long soak in warm water makes them more pliable. Actually with the Badia brand on first batch I was able to fold both ends but I don’t think it matters very much either way.
I thought I would use a bigger one and after squeezing out a few, I realized it was too thick. I think they expand a little when they simmer.
On the second batch, I was trying to fold both ends of the husk but the wider end of the husks wouldn’t stayed folded easily. So I left one end open and folded the narrow end which was easy. The husks that I bought to make this batch were thicker and bigger.
My thinking was that both needed to be folded since the broth was simmering and the meat mixture might become loose and fall out. It didn’t.
Also if you use husks, sometimes what you buy are way bigger than what you need for these thin tamales. I could make two with one husk sometimes.
I found the Badia brand to be smaller and not as tough or thick. A long soak in warm water makes them more pliable. Actually with the Badia brand on first batch I was able to fold both ends but I don’t think it matters very much either way.
This post was edited on 10/28/22 at 8:50 am
Posted on 10/28/22 at 10:32 am to mouton
dawghair and StadiumRat have great tips .... I did the Manuel's tamale recipe last weekend b/c I grew up in NOLA and my 78 yr old dad wanted me to fix him Manuel's. Bought a sausage stuffer tube (see below pic) off Amazon for $15. It includes 3 different size tubes. I cooked down the fine ground 80/20 chuck with the seasonings. Let it cool and refrigerated the tamale meat for 2 days. Then used the sausage device with the 3/4" tube size to lay out the lines of tamale meat. Cut into 4" lengths.
Add meat to corn meal and very lightly coat. The corn meal will expand when cooking. I barely coated the meat and see how it came out. Dawg mentioned this also as I believe he added a bit too much corn meal.
Do not overstuff, or pack the tamales to tight as they have to expand. I used coffee filters since my parchment tamale paper order didn't arrive in time. I trimmed a bit off the sides to make it more of a 6" x 6" square. My tamales were cooked in the crock pot on low for 6 hours and covered in the seasoned water. 2.5 lbs of ground chuck yielded approx. 60 tamales (5 dozen)
The flavor, texture, appearance, and end product reminded me exactly of Manuel's. The last time I ate them would have been in the early 90's .... 30 years ago. Very tedious process as it takes a while. Cooking the meat and refrigerating for several days was perfect since it allowed the flavors to soak in like 2-3 day old chili or gumbo. As the tamale meat lines sat it, they became more loose.
What I would do different - after cutting into 4" lengths, I'd keep the meat refrigerated since they're easier to handle and won't break apart. Take out 8-10 at a time and roll. Then take out another 8-10 and repeat. Coffee filters definitely worked, but tamale parchment paper would be much easier. Less corn meal would stick to the paper when unrolling the cooked tamales.
chilled cooked seasoned meat, notice the orange grease which Manuels was famous for.
very lightly cover , or dust in corn meal
Add meat to corn meal and very lightly coat. The corn meal will expand when cooking. I barely coated the meat and see how it came out. Dawg mentioned this also as I believe he added a bit too much corn meal.
Do not overstuff, or pack the tamales to tight as they have to expand. I used coffee filters since my parchment tamale paper order didn't arrive in time. I trimmed a bit off the sides to make it more of a 6" x 6" square. My tamales were cooked in the crock pot on low for 6 hours and covered in the seasoned water. 2.5 lbs of ground chuck yielded approx. 60 tamales (5 dozen)
The flavor, texture, appearance, and end product reminded me exactly of Manuel's. The last time I ate them would have been in the early 90's .... 30 years ago. Very tedious process as it takes a while. Cooking the meat and refrigerating for several days was perfect since it allowed the flavors to soak in like 2-3 day old chili or gumbo. As the tamale meat lines sat it, they became more loose.
What I would do different - after cutting into 4" lengths, I'd keep the meat refrigerated since they're easier to handle and won't break apart. Take out 8-10 at a time and roll. Then take out another 8-10 and repeat. Coffee filters definitely worked, but tamale parchment paper would be much easier. Less corn meal would stick to the paper when unrolling the cooked tamales.
chilled cooked seasoned meat, notice the orange grease which Manuels was famous for.
very lightly cover , or dust in corn meal
This post was edited on 10/28/22 at 12:43 pm
Posted on 10/28/22 at 10:49 am to Stadium Rat
That looks like a very good Delta style recipe.
Posted on 10/28/22 at 11:10 am to Got Blaze
Those look outstanding! Very good job.
The cooking of the meat and seasonings and refrigerating before rolling is absolutely key to getting the texture right, if you want them to be like Manuel's. Using the stuffer is a great idea for reducing the tediousness of the process, I'm sure.
The cooking of the meat and seasonings and refrigerating before rolling is absolutely key to getting the texture right, if you want them to be like Manuel's. Using the stuffer is a great idea for reducing the tediousness of the process, I'm sure.
This post was edited on 10/28/22 at 11:13 am
Posted on 10/28/22 at 11:46 am to Got Blaze
Those look amazing Got Blaze! I’m so glad you made them for your dad. That is very cool.
I’ll try the cook first method next time so I’ll have something to compare it to.
Well done!!
I’ll try the cook first method next time so I’ll have something to compare it to.
Well done!!
Posted on 10/28/22 at 11:55 am to Professor Dawghair
quote:Remember, don't drain the grease - mix that deliciousness right back into the mass of meat. That's what Manuels did. (I have inside information on this.)
I’ll try the cook first method next time so I’ll have something to compare it to.
Posted on 10/28/22 at 11:59 am to Stadium Rat
Absolutely! Appreciate your tips. I remember you saying how you learned this… interesting!
Posted on 10/28/22 at 12:01 pm to Got Blaze
I want tamales right now. Those tamales.
Posted on 10/28/22 at 12:10 pm to Stadium Rat
Rat do you normally do ground beef tamales? The recipe you posted doesnt.
Posted on 10/28/22 at 12:21 pm to mouton
quote:Yes.
Rat do you normally do ground beef tamales?
And Blaze, your pictures got me so hungry for tamales, I popped open a can of Hormel's for lunch. Needless to say, not the same at all.
This post was edited on 10/28/22 at 12:23 pm
Posted on 10/28/22 at 6:18 pm to Got Blaze
quote:
since my parchment tamale paper order didn't arrive in time
Where did you order them from/what brand. ?I didn’t find any locally so I’m putting this project off until next weekend for my wife’s birthday party.
Posted on 10/29/22 at 12:26 pm to mouton
Had to order them straight from the distributor in CA . They sell thru Amazon and to restaurants. I ordered 6”x7” and will trim if you big . Smaller sizes would work but I wanted enough paper to fold … I’ll let you know how it works out. I’d rather the paper be to big, than to small
Feel free to email me with questions… raginblaze1 AT yahoo DOT com
Walsh Paper Distribution
Feel free to email me with questions… raginblaze1 AT yahoo DOT com
Walsh Paper Distribution
Posted on 10/29/22 at 1:25 pm to Got Blaze
Zuppardo's in Metairie usually carries small textured parchment papers that work well.
Posted on 10/29/22 at 4:41 pm to Stadium Rat
quote:
I popped open a can of Hormel's for lunch.
I just heated some up. VERY underrated pantry staple IMO.
Posted on 10/30/22 at 10:33 pm to Professor Dawghair
quote:
VERY underrated pantry staple IMO.
Which variety? Beef, Hot & Spicy Beef, or chicken? I haven’t had these things in a long time.
Posted on 10/30/22 at 10:44 pm to Professor Dawghair
Nothing wrong with some Hormel Chile on some Texas Tamale Company frozen tamales.
But I also like frito pies so what do I know?
But I also like frito pies so what do I know?
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