PP Tamales Foamheart style

Discussion in 'Pork' started by tropics, Apr 17, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Really these things are addictive. Used Foams ingredients for the Masa,and a green chili Enchilada Sauce.

    Foams http://www.smokingmeatforums.com/t/176738/pulled-pork-tamales-foamheart

    A few pic my meat mix was a little wet 


    Dough was easier this time a little moister


    Rolled them


    Steamed again 1 hr 10 min.


    Plated you can see they all do not come out perfect


    Money shot 


    Thanks for looking These are great eating
     
    waterinholebrew, foamheart and gary s like this.
  2. Wish I had me a mess of those  Mmmmm   

    Gary
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    They look good, and you have the whitest maza i ever saw. You use bleach on it?

    <Chuckles>

    I am 26 hours in on my butt right now and its been at 197 for 3 hours!
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Again Thanks you may want to tooth pick that Butt.Thanks for the kind words.
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary Thanks for the kind words. They are tasty
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome Richie, nice job !

    :kewl:

    :points1:
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin Thanks for the point and the kind words. Just following recipes I have seen posted.
     
  8. A little Salsa Verde and you are all set   Maybe a little Chili gravy ??                       [​IMG]

    Gary
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary Thanks for the point, we have just started eating these new to us so plain is working now.
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look good.

    I would eat them
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Chili gravy? Is that in the search engine? Is there a tutorial?  I likes me some chili on mine, but chili gravy? Biscuits or tortillas? Both?
     
  12. Here you go 

    Chile Gravy  
    1 1/2 cups white onion, roughly chopped  
    5 garlic cloves  
    2/3 cup vegetable oil  
    2/3 cup flour  
    2 cups beef broth (fresh, canned, or boxed)  
    3 tablespoons chile powder (such as McCormick or bulk red chile powder)  
    2 teaspoons salt  
    1 teaspoon cumin  
    1/8 teaspoon cayenne  
    1 teaspoon ground black pepper


    Combine onion and garlic in a blender and purée on high for about one minute or until smooth.

    In a large skillet, heat vegetable oil over medium heat until hot. Lower heat, add flour, and stir continuously until the roux turns a light golden brown.

    Heat beef broth and 2 cups water over low heat in a small saucepan or in a microwave oven. Combine all spices and add to flour mixture along with broth and ground beef and cook over low heat for about 5 minutes or until mixture is the consistency of gravy. Let rest for at least 10 minutes before using. Makes about 5 cups.
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  14. I loves me some tamales for sure, but I have to agree that they don't look right.  I highly suggest you send them to me for further inspection to ensure that they are edible.

    I promise to return any that pass muster!

    I'll send you my address if there are any left.
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary Thanks for the sauce recipe 
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Thank You all for looking and the nice words.
     
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Tamales MUST have that red grease on the husk when you unwrap them. It's the law .i know i read that somewhere. LOL
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles>
     
  19. dave17a

    dave17a Smoking Fanatic

    What temp is you're but cooking at? Bet it took off quick after 3 hrs. to get up to te,p.
    Gotta try that. Had Some from mexican that I work with Pablanos. Great stuff!
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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