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

chefrob

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

achiote butts.......
 

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


add prepared masa and mix........


add chix broth and whip........


soaked husk 30 min prior........


assembly line ready to go.........


spoon masa on husk.......


add meat.........


add oaxaca chz..........
 

add roasted green chili........
 

fold over one side........


then the other...............


fold the bottom back............
 

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



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


then add water...........
 

then a perforated plate......


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


load the pot...................


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

thx for lookin'............ / message sig
 

werdwolf

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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.
 

jirodriguez

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I'll take 4 dozen of those!


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

scarbelly

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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.
 
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mballi3011

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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.
 

raptor700

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

wntrlnd

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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!
 

chefrob

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

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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?
 
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chefrob

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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.
 

bassman

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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.
 

brdprey

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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
 

richoso1

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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.
 

chefrob

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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!
 
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ellymae

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Nice pictorial - thanks for sharing!
 

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