Help! Has anyone here made tamales? Got any suggestions/recipes?

I just was wondering if it's a taste peculiarity I have that makes me dislike them when so many love

them. like cilantro is love/hate, and I have a dislike of thyme, of all things. it tastes like dirt to me. my DH really likes tamales and would like to make some homemade, but I'm just not so sure. I would love to have a serving of yours though---probably I just haven't had any good ones.

 
Apparently, I'd only had really good ones...

and then a lady shared some with me...and it was a sad experience! I tried desperately to find something nice to say, and not be a bald-faced liar!
I think a very common error is not getting enough lard in the mix. The right balance produces a light, fluffy breading around the filling. Jmho...
Personally, I'd try Michael's before a final pronouncement!

 
Hmm. I wonder then, if the ones you've eaten had coriander along with the cumin.

(effectively approaching curry)

 
Michael, I made the Red Chile Pork filling today. The flavor seemed a little

flat to me, so I added a tablespoon of pureed chipotle. Perked it right up!

A tip I learned from Chef Roberto Santibanez - take a can of chipotles. Puree the whole thing. Then I portion it up into 1 tbsp quantities and freeze. Recipes never seem to use the whole can so this is a great saver on that front, but I also like having the ability to boost flavor on a whim--just dip into the freezer. Works like a charm!

Also, for the quantity this recipe made, I would easily double the recipe next time.

 
That's what I do with tomato paste - so convenient to just take a tbl portion out of the freezer smileys/smile.gif

 
Tamale Party Recap

Out of multiple fillings, the Red Chile Pork w/ added chipotle was the hit of today's tamale party. For the masa, we tried two different versions. (Rick Bayless & Villa Victoria's.) This one was the winner. (Linked)

For the fat, we used Mangalitsa Pork Lard. So flipping delicious! http://chefshop.com/Mangalitsa-Pig-Lard-P7268.aspx

We had both corn husks and banana leafs for wrapping. I never noticed the difference until we steamed them up and did a side by side comparison. The banana leaf imparts a "vegetal" quality. I'm thinking it would be a good match with a green chile filling, but going forward, corn husks are my first preference.

We steamed tamales in a double-decker bamboo steamer and then someone had the idea to steam some in the large rice cooker. Worked like a charm! Will be doing that again.

What a lovely time! All told, we had 7 people. Oof! I'm pooped. Over 2 days, I made:

- Sandra's Chile Verde, served over rice
- Cranberry Salsa (the girl assigned to chips didn't show up, so we fried our own chips with some corn tortillas I had)
- Rick Bayless' Chipotle Peanuts (these were terrific!) http://www.rickbayless.com/recipe/view?recipeID=102
- Black Bean and Goat Cheese tamale filling
- Rick Bayless' Red Chile Pork tamale filling
- Daisy Martinez's Flan

In addition, we had:
- Green Chile Pulled Pork tamale filling
- Sweet Potato tamale filling
- Jamaica & Tequilla cocktails
- Assorted Mexican beers

Best of all, it was a group of people who had never met and we had a fabulous time. Plans are already in the works for the next hands on party: SAUSAGE!

http://seattlemexicanfoodblog.typepad.com/vvblog/2009/06/fat-is-not-a-fourletter-word.html

 
What fun! I have only had a tamale once, and admit I was not enamored, but it would be nice to try

again. It is great to meet new people that share a passion for food. Your menu is overwhelming!! That is alot of food for 7 people!!!

 
Tamales take an hour to steam so we sampled one batch, took the rest home.

By the time we got the masa made, tamales filled and the first batch steamed, we were pooped. Other than the tamales folks took home, there was no food left. smileys/smile.gif

 
You must log in or register to reply here.
Back
Top