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Old 06-16-2009, 06:49 PM  
Dinny Bossa Nova Dinny Bossa Nova is offline
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Making Tamales

Got the arm roasts simmered and seperated from the broth. Beef is seasoned and ready to go in the frigidaire overnight along with the broth.

Tomorrow will grind the beef and make the masa dough. Gonna whip the lard and use the broth, etc.

Got the real corn husks and have made it most of the way through a sixer of Modelo especial Pale Ale.

Simmering some black bean chili to top the tamales.

Dinny
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Old 06-16-2009, 06:55 PM   #2
CHENZ A! CHENZ A! is offline
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I have always wanted to do this..Couple questions...

How many tamales are you making at once?

What's the lard for?

Once you assemble the tamales, what do you use to steam them in?

Can I have some?
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Old 06-16-2009, 07:01 PM   #3
RJ RJ is offline
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Where is the red chili?

Please don't tell me you are making tamales and no red chili is involved.

Or, if you do tell me that, then you must also tell me how.
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Old 06-16-2009, 07:07 PM   #4
Dinny Bossa Nova Dinny Bossa Nova is offline
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Quote:
Originally Posted by CHENZ A! View Post
I have always wanted to do this..Couple questions...

How many tamales are you making at once?

What's the lard for?

Once you assemble the tamales, what do you use to steam them in?

Can I have some?
I'm making as many tamales at once as I possibly can, but I am limited with that wacky only two hands thing.

The lard is mixed in with the masa dough to make it taste good.

I steam them in my steamer.

No. Unless you bring real good beer.

Dinny
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Old 06-16-2009, 07:12 PM   #5
Stinky Nuts McGee Stinky Nuts McGee is offline
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Man that sounds good, I'm sitting here eating chicken fingers and tater tots.
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Old 06-16-2009, 07:14 PM   #6
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Old 06-16-2009, 07:17 PM   #7
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I love tamales and it's easy to find good ones in New Mexico. Around here, it wouldn't be Christmas without tamales and posole. I make my own red chili and posole but the tamales are a lot of work so I usually buy them frozen from one of the local markets or restaurants, though I will make them on occasion. In New Mexico we usually fill them with shredded pork that has been simmered in chili pods, garlic and onion.
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Old 06-16-2009, 07:18 PM   #8
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my moms makes them every year around xmas, then again, everyone's mother makes them around xmas time. lol

They are so good, but i freaking hate sweet tamales, they are just nastyyyyyyyyyyyyyy,
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Old 06-16-2009, 07:22 PM   #9
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Took these last year.... This was xmas day...
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Old 06-16-2009, 07:22 PM   #10
RJ RJ is offline
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Dinny, you pour the black bean chili over the tamales?

What sort of seasonings do you cook your beef in? Do you simmer it or slow roast it?
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Old 06-16-2009, 07:25 PM   #11
RJ RJ is offline
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Quote:
Originally Posted by kcxiv View Post
Took these last year.... This was xmas day...

Wow, that looks so different from New Mexico tamales. Are they wrapped in masa? The second picture appears to be pork, posole and shredded cabbage?
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Old 06-16-2009, 07:44 PM   #12
kcxiv kcxiv is offline
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Quote:
Originally Posted by RJ View Post
Wow, that looks so different from New Mexico tamales. Are they wrapped in masa? The second picture appears to be pork, posole and shredded cabbage?
Ya, wrapped in Masa. I opened it up, and the Posole is pork and cabbage. Pigs feet as well, but i dont eat that shit. so i left it out my bowl. lol You can put more stuff into it, but i just like it with cabbage hot sauce and lemon.

It would have looked different had i put everything in it.
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Old 06-16-2009, 07:51 PM   #13
RJ RJ is offline
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Quote:
Originally Posted by kcxiv View Post
Ya, wrapped in Masa. I opened it up, and the Posole is pork and cabbage. Pigs feet as well, but i dont eat that shit. so i left it out my bowl. lol You can put more stuff into it, but i just like it with cabbage hot sauce and lemon.

It would have looked different had i put everything in it.


I always make my posole with pigs feet. Never heard of the cabbage thing. Is it raw, shredded cabbage added just before serving? Or is it cooked?

In New Mexico, we cook the posole with pigs feet, garlic, onion, red chilis and a pork butt. I like it with cilantro and lime, but that's not traditional here, just a personal preference. Always with tamales if it's Christmas.
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Old 06-16-2009, 07:53 PM   #14
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my wife makes them every christmas only she wraps them in banana leaves before steaming.
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Old 06-16-2009, 07:57 PM   #15
Dinny Bossa Nova Dinny Bossa Nova is offline
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Dinny, you pour the black bean chili over the tamales?

What sort of seasonings do you cook your beef in? Do you simmer it or slow roast it?
Yup, the chili is the topping for the tamales.

I cook the beef slow in water with onions before I season the tamale meat stuffing. I use the stock from simmering the beef for the liquid in the masa dough.

After I seperate the meat and onions, then I season the tamale meat for grinding. I let it sit in the frigidaire overnight to let the seasonings mix in, plus meat grinds better cold. I use the broth for the masa dough, and I don't want the dough to be spicy.

I'm a wimp, but I'm okay with that.

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