PP Tamales Foamheart style

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tropics

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 25, 2014
14,735
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Attleboro,Ma
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
 
Wish I had me a mess of those  Mmmmm   

Gary
 
 
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!
Again Thanks you may want to tooth pick that Butt.Thanks for the kind words.
 
Looks awesome Richie, nice job !

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Justin Thanks for the point and the kind words. Just following recipes I have seen posted.
 
A little Salsa Verde and you are all set   Maybe a little Chili gravy ??                       
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Gary
 
 
A little Salsa Verde and you are all set   Maybe a little Chili gravy ??                       
points1.png


Gary
Gary Thanks for the point, we have just started eating these new to us so plain is working now.
 
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.
 
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.
 
 
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.
Gary Thanks for the sauce recipe 
 
Tamales MUST have that red grease on the husk when you unwrap them. It's the law .i know i read that somewhere. LOL
 
 
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!
What temp is you're but cooking at? Bet it took off quick after 3 hrs. to get up to te,p.
 
Thank You all for looking and the nice words.
Gotta try that. Had Some from mexican that I work with Pablanos. Great stuff!
 
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