PP Tamales Foamheart style

[tropics]

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 

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• tropics
• Apr 17, 2015

Dough was easier this time a little moister

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• tropics
• Apr 17, 2015

Rolled them

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• tropics
• Apr 17, 2015

Steamed again 1 hr 10 min.

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• tropics
• Apr 17, 2015

Plated you can see they all do not come out perfect

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• tropics
• Apr 17, 2015

Money shot 

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• tropics
• Apr 17, 2015

Thanks for looking These are great eating

 

[gary s]

Wish I had me a mess of those  Mmmmm   

Gary

 

[foamheart]

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!

 

[tropics]

 
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.

 

[tropics]

 
Wish I had me a mess of those  Mmmmm   

Gary

Gary Thanks for the kind words. They are tasty

 

[Rafter H BBQ]

Looks awesome Richie, nice job !

:kewl:

:points1:

 

[tropics]

Looks awesome Richie, nice job !

Justin Thanks for the point and the kind words. Just following recipes I have seen posted.

 

[gary s]

A little Salsa Verde and you are all set   Maybe a little Chili gravy ??                       

Gary

 

[tropics]

 
A little Salsa Verde and you are all set   Maybe a little Chili gravy ??                       

Gary

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

 

[pc farmer]

They look good.

I would eat them

 

[foamheart]

 
A little Salsa Verde and you are all set   Maybe a little Chili gravy ??                       

Gary

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?

 

[gary s]

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.

 

[foamheart]

 

[ajbert]

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.

 

[tropics]

 
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 

 

[tropics]

Thank You all for looking and the nice words.

 

[eman]

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

 

[foamheart]

<Chuckles>

 

[dave17a]

 
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!

 

[foamheart]

 
What temp is you're but cooking at? Bet it took off quick after 3 hrs. to get up to te,p.

Not really its just a slow butt.

http://www.smokingmeatforums.com/t/186635/butt-pulled-pork-sammies-etc-etc-etc-foamheart