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Chicken and Pork Tamales...

post #1 of 19
Thread Starter 

Last week I smoked a chicken and pork shoulder with the intent of making tamales this weekend.

Homemade Chili sauce for the pork...


Finely shredded pork with the above chili sauce..


Shredded chicken with Salsa Verde



Boat load of Masa



The corn husks soaked and ready to go...



Step one...


Chicken on the masa



First 2 ready to go



All done and ready for the steamer...


Everyone is in the steamer now...

Thanks for looking!

 

Oh yeah - have another pork shoulder on the Traeger right now - at $0.99/pound I stocked up. Two more in the freezer.

 

post #2 of 19

:Looks-Great: A dozen for me please:biggrin:.

Happy smoken.

David

post #3 of 19

Looks like your gonna have some good eats for a while. Wish I could be there to enjoy them with you.

 

Since I'm not going nto be present , I hope you have loads of fun and enjoy them.

 

Have fun and as always. . .

post #4 of 19

Wow that looks great - very nice

post #5 of 19

Oh may that makes me sooooo want to try that! That is really nice looking. Gotta be delicious!

post #6 of 19
Did you smoke the shoulder for the tamales? I'm making mine in a few weeks and was just going to cook it on the stove like normal. Never thought about smoking it. If you smoked it, how long did it take? The tamales looked great by the way.
Charlie
post #7 of 19
Thread Starter 
I smoked the chicken and the pork shoulder the weekend before, pulled them while they were still warm and into the deep freeze. I like to divy up the work so I don't have to take all day to do these. Did them hot and fast in the 300* range so the shoulder took around 6-7 hours I think.
Pork shoulders were 99 cents a pound here last week so we took advantage of that sale and now have plenty of pork in the freezer.
post #8 of 19

I am going to try that this year. Did you order your red chili online? I found some at Wegmans where I live in northwest Pa., but there only a few in each bag. I was trying to get them from Hatch NM. but I haven't heard back from them yet.

I'd like to make mine after Thanksgiving, maybe even use some leftover smoked turkey in some.

Thanks

Charlie

post #9 of 19
Thread Starter 

No made the red sauce from scratch using New Mexico chilis. Got them at the local grocery store and if I hadn't found them there I could have gone to the local Mexican grocery. The sauce was OK.. thought it was lacking something... no depth of flavor.

post #10 of 19

  Those tamales do look tasty!Thumbs Up

 

   Mike

post #11 of 19

Never seen anything like that before.

 

Looks good, but corn husk?

post #12 of 19

Looks like damn good grub to me! Wish I had some of those right now.

post #13 of 19
Thread Starter 

Yes Adam - corn husks. You just use them to wrap and steam the tamales in. You remove them to eat them.

post #14 of 19
I am glad to hear you didn't eat the husk.

Not sure what that would taste like.
post #15 of 19
Quote:
Originally Posted by c farmer View Post

I am glad to hear you didn't eat the husk.

Not sure what that would taste like.

Oh now come on, went you taught to say it tastes like Chicken, when something isn't quite right?

post #16 of 19
Quote:
Originally Posted by Palladini View Post

Oh now come on, went you taught to say it tastes like Chicken, when something isn't quite right?

Lol. No I wasn't
post #17 of 19
Thread Starter 

That would be a LOT of fiber Adam....

post #18 of 19

Great job!

 

Those are a lot of work!

 

Good luck and good smoking.

post #19 of 19

They look awesome.That brings back memories when i was a kid. My dad would drive down to a stand and buy some for a after dinner snack. Back in New Orleans. Many, many moons ago.

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