My friends and I had a tamale making party over the weekend, using Tamales 101 as the basis. I understand a couple people here have the book. I prefer a masa with baking powder and whipped lard (my favorite is on Villa Victoria's tamale tutorial on her blog.) But the fillings from Tamales 101 were terrific. Roasted vegetable with a spicy jalapeno/tamatillo salsa, red chile pork, green chile chicken, etc. We also tried several of the dessert tamales. I hated the masa recipe, but the flavors were exceptional.
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Reporting on Tamales 101 cookbook
- Thread starter traca
- Start date
michael-in-phoenix
Well-known member
This is the first year where I will not do the Mexican feast on Christmas Eve. We opted for Italian
...this year.
I have a big batch of Rick Bayless' Red Chile Pork in my freezer and will probably use it (and the Green Chile Chicken recipe) for tamales around New Years.
I love his recipe, and he does the masa like Traca mentioned: baking powder and home-rendered pork lard, beaten until the masa is light and delicate.
The main reason I make them myself is because, as you said, most vendors sell you a little bit of filling with your masa tamale. I can control the amount of filling vs. masa and my family loves them.
Michael
...this year.
I have a big batch of Rick Bayless' Red Chile Pork in my freezer and will probably use it (and the Green Chile Chicken recipe) for tamales around New Years.
I love his recipe, and he does the masa like Traca mentioned: baking powder and home-rendered pork lard, beaten until the masa is light and delicate.
The main reason I make them myself is because, as you said, most vendors sell you a little bit of filling with your masa tamale. I can control the amount of filling vs. masa and my family loves them.
Michael
michael-in-phoenix
Well-known member
Bayless gives pretty detailed instructions, and, in the end, if a teaspoon of raw masa...
...doesn't float in cold water, you messed up.
Michael
...doesn't float in cold water, you messed up.
Michael
Yes, I have done Bayless's masa and it is very nice BUT. . .
I have finally found that I need to chill the rendered pork fat very cold to come up with masa that will float really well. Once I figured out that I needed to chill my lard/pork fat longer, smooth sailing for my tamales.
I have finally found that I need to chill the rendered pork fat very cold to come up with masa that will float really well. Once I figured out that I needed to chill my lard/pork fat longer, smooth sailing for my tamales.
michael-in-phoenix
Well-known member
Once I render the pork fat, I strain the lard and store it in my fridge. I've always used it...
...right from the fridge, so it is cold.
It won't work as well if the lard is liquid and runny. True.
Michael
...right from the fridge, so it is cold.
It won't work as well if the lard is liquid and runny. True.
Michael
This is my favorite recipe for making tamales. The masa is awesome.
The woman who wrote this piece owned a restaurant and catering company that was highly regarded. She closed the biz and is now in Mexico researching for an upcoming book. I don't bother with the float test. I just be sure to whip the lard really well.
Note: she says the final texture should be like buttercream frosting, and it is. The picture that immediately follows is of the masa after it has been chilled. I don't know that chilling the masa is an essential step, but that's what Naomi does, so that's what I do. smileys/smile.gif
http://seattlemexicanfoodblog.typepad.com/vvblog/2009/06/fat-is-not-a-fourletter-word.html
The woman who wrote this piece owned a restaurant and catering company that was highly regarded. She closed the biz and is now in Mexico researching for an upcoming book. I don't bother with the float test. I just be sure to whip the lard really well.
Note: she says the final texture should be like buttercream frosting, and it is. The picture that immediately follows is of the masa after it has been chilled. I don't know that chilling the masa is an essential step, but that's what Naomi does, so that's what I do. smileys/smile.gif
http://seattlemexicanfoodblog.typepad.com/vvblog/2009/06/fat-is-not-a-fourletter-word.html
Michael, what are your thoughts on cheese in tamales? I've never done it b/c I hear the cheese gets
rubbery in the long steaming process. I've added goat cheese to black beans, and that was fine but I'm wondering about say, pepperjack or something on that order. Have you ever tried/eaten those? Thoughts?
rubbery in the long steaming process. I've added goat cheese to black beans, and that was fine but I'm wondering about say, pepperjack or something on that order. Have you ever tried/eaten those? Thoughts?
michael-in-phoenix
Well-known member
I once put a strip of good quality pepperjack cheese in my Green Chile Chicken tamales, and...
...it really didn't add any substantial taste/texture/aroma/attractive appearance, so I leave it out now.
It was a few years back, but I don't think you could even see the cheese. It melted into the masa or the chicken filling and wasn't even noticeable.
I serve a green 'enchilada-style' sauce with my chicken tamales, and scatter grated jack (or pepperjack) cheese over the whole thing, once it is sauced (or I let my guests do that at the table). Same thing with Red Chile Pork. I serve a red sauce and grated cheddar with that.
Makes for a nice presentation.
Michael
...it really didn't add any substantial taste/texture/aroma/attractive appearance, so I leave it out now.
It was a few years back, but I don't think you could even see the cheese. It melted into the masa or the chicken filling and wasn't even noticeable.
I serve a green 'enchilada-style' sauce with my chicken tamales, and scatter grated jack (or pepperjack) cheese over the whole thing, once it is sauced (or I let my guests do that at the table). Same thing with Red Chile Pork. I serve a red sauce and grated cheddar with that.
Makes for a nice presentation.
Michael
Traca, I concur about the cheese, that is what happens when I get my tamales from the Farmers
Market, cheese is rubbery. These folks are popular at the market but I sure don't care much for their tamales. They are always offered with two different fresh picos and either red or green sauce.
Market, cheese is rubbery. These folks are popular at the market but I sure don't care much for their tamales. They are always offered with two different fresh picos and either red or green sauce.
Traca, there is no *ONE WAY* to serve tamales
And each state and each home is going to have their own way of making and serving a tamal.
Some people like a lot of masa and a little filling, some people like a lot of filling and a lot of masa - the filling types are as regional as is the masa preparation and spreading
Keep in mind though, that no house in Mexico serves a meal without some kind of sauce, so there will probably be sauce!
Even sweet tamales are usually served with honey or a panela cream or syrup
smileys/smile.gif
And each state and each home is going to have their own way of making and serving a tamal.
Some people like a lot of masa and a little filling, some people like a lot of filling and a lot of masa - the filling types are as regional as is the masa preparation and spreading
Keep in mind though, that no house in Mexico serves a meal without some kind of sauce, so there will probably be sauce!
Even sweet tamales are usually served with honey or a panela cream or syrup
smileys/smile.gif
michael-in-phoenix
Well-known member
That has been my experience here in the southwest. A good, homemade red or green sauce is offered..
..or if the tamal is part of a plated meal (with carne and sides), it is usually sauced and a bit of grated jack or cheddar over the top.
I usually have a plate of hot tamales in the husk on the table (or as part of the buffet) for guests who prefer to unwrap their own tamal. Then the sauces are on the side, as needed.
My family prefers lots of filling and a medium amount of masa. Like Sandra says, other people prefer their tamal with varying amounts of masa vs. filling. I brought some tamales to a neighbor who grew up in Mexico. She said they tasted great, but it wasn't the way her family makes them. If it doesn't have a strip of jalapeño and a green olive, it isn't "authentic".
The fillings I use are quite tasty as well, but a little well-made sauce on top only adds to our experience.
Michael
..or if the tamal is part of a plated meal (with carne and sides), it is usually sauced and a bit of grated jack or cheddar over the top.
I usually have a plate of hot tamales in the husk on the table (or as part of the buffet) for guests who prefer to unwrap their own tamal. Then the sauces are on the side, as needed.
My family prefers lots of filling and a medium amount of masa. Like Sandra says, other people prefer their tamal with varying amounts of masa vs. filling. I brought some tamales to a neighbor who grew up in Mexico. She said they tasted great, but it wasn't the way her family makes them. If it doesn't have a strip of jalapeño and a green olive, it isn't "authentic".
The fillings I use are quite tasty as well, but a little well-made sauce on top only adds to our experience.
Michael