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achiote smoked pork tamales......... (pic heavy)

post #1 of 19
Thread Starter 

someone asked so here it is...........

 

achiote butts.......
 IMGP1014.jpg

 

lard, granulated onion and garlic, s&p all whipped well..........
IMGP1024.jpg

 

add prepared masa and mix........
IMGP1026.jpg

 

add chix broth and whip........
IMGP1028.jpg

 

soaked husk 30 min prior........
IMGP1029.jpg

 

assembly line ready to go.........
IMGP1030.jpg

 

spoon masa on husk.......
IMGP1033.jpg

 

add meat.........
IMGP1035.jpg

 

add oaxaca chz..........
 IMGP1036.jpg

 

add roasted green chili........
 IMGP1037.jpg

 

fold over one side........
IMGP1038.jpg

 

then the other...............
IMGP1039.jpg

 

fold the bottom back............
 IMGP1040.jpg

 

wrap with deli papper.............

IMGP1078.jpg

 

set up pot for steaming if ya don't have a tamale pot, i put something to elevate on the bottom.......
IMGP1073.jpg

 

then add water...........
 IMGP1074.jpg

 

then a perforated plate......
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then a bowl to place the tamales around for even cooking, you could even put a towel wadded into a ball.........
IMGP1076.jpg

 

load the pot...................
IMGP1041.jpg

 

cover with wet towel (and lid) and cook for about an hour or so depending on how many you cook at a time..........
 IMGP1042.jpg

 

thx for lookin'............

post #2 of 19

Great post and tutorial.

 

Is the deli paper just to hold them until time for steaming?

 

How many do you get in that pot?

 

thanks for sharing this.

post #3 of 19

I'll take 4 dozen of those!

 

Lose look great Rob! Love me some tamales...... just never made them... lol.

post #4 of 19

Those look great Rob. Great tutorial. I gotta get me some masa and make some soon.

Looks like I will need to stay a few extra days next time I come over for a visit. pot[1].gif

 

 

post #5 of 19

      

 

 

I think that sums it up

post #6 of 19

I don't know who asked you to post them but Thank you to who ever and then you to Chef. Now I do see Wiki iin your future for sure. They look yummO.

post #7 of 19

Very nice Chefrob, With those GREAT lookin' Butts you can't go wrong!!

post #8 of 19

fantastic post!

 

cool Zep shirt, too!

 

No doubt about it, I want to try making some of these tamales! 

 

Thanks for the play by play with the view! 

 

Supoib!

post #9 of 19
Thread Starter 


thx for the kind words everyone and mark that is a good idea......need to figure it out.
 

Quote:
Originally Posted by werdwolf View Post

Great post and tutorial.

 

Is the deli paper just to hold them until time for steaming?

 

How many do you get in that pot?

 

thanks for sharing this.



i steam them in the paper.......the reason the ones in the pot are sans is 'cuz i forgot to wrap them. i did fish them out and wrap them before steaming. i have seen them with out paper but you will ned to use more husks and paper is just easier and cheaper and better............

 

as for how many i steamed off, i just did enough to eat before the trick or treaters came and to take 1/2 doz across the street. i will freeze the rest and steam them when i want them.......this seems to work out much better than freezing them cooked.

post #10 of 19
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Looks like I will need to stay a few extra days next time I come over for a visit. pot[1].gif

 

 



then ya better bring me a hat...................anytime gary!

post #11 of 19

That has got to be good!

post #12 of 19

Ok now tamales are on the list, I miss them homemade ones with a bottle of hot sauce. This deserve's some How did you do the achiote seasoning?

post #13 of 19
Thread Starter 
Quote:
Originally Posted by meateater View Post

Ok now tamales are on the list, I miss them homemade ones with a bottle of hot sauce. This deserve's some How did you do the achiote seasoning?



thx, i put 1 brick of paste in a blender with one onion, a bunch of cilantro, 4-5 cloves of garlic, juice fron 2 limes and about 1/4cup of olive oil and just enough water to blend.

post #14 of 19

We were doing a roof job for some Mexican folks a few years back.  She was making tamales which I complimented her on and told her how much I like them.  She sent me home with four dozen.  They were so dry and bland, I couldn't even make them edible by smothering with green chile.  Yours certainly look a lot better than those.  I'd love to give them a try.

post #15 of 19

i have to admit those look yummy, i buy randomly from people tamales only found one that had excellent flavor never found that lady again,but normally they are tasteless and bland.

like bassman said they are barely edible. not saying yours are not edible,  just a general coment

post #16 of 19

Reheating tamales can dry them out, you'usually have to steam them and also keep the husk/paper on them while they are being steamed. Now I must admit that resteaming won't put any flavor into them, that is usually taken care of in the masa stage.

post #17 of 19
Thread Starter 

if the masa is dry and heavy you ave wasted yer time and $$. the trick to a good tamale IS getting the masa right. for years i have actually hated tamales due to the fact that some of my aunts would either make them in advance and cook AND THEN freeze them instead of freezing them raw or they just didn't get the masa light, flavorful, and fluffy. the trick is to whip as much air into the lard with a mixer, if ya don't have a mixer you won't get it right. also there is the flavor part........salt is a tamale's best friend. i use a little garlic and onion granules and chix broth instead of water in my masa. as for reheating  just zap them in the micro for 30 seconds WITH the paper and husk on like rich said and then into a hot nonstick pan for about 30-60 seconds a side and then use the pan to fry an egg..............delish!


Edited by chefrob - 1/14/11 at 4:00pm
post #18 of 19

Nice pictorial - thanks for sharing!

post #19 of 19

Great tutorial on tamale making... They sure look good...

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