PP Tamales ~ Foamheart

[tallbm]

Same here. I always have a cache of smoked stuff. I always forget to vac seal in smaller bags for dinner sized portions tho. Weather is real crappy this time of year and it is AMAZINGLY COOL to throw frozen PP in crock and eat like its summer while it's 10F out and a foot of snow on the ground. We are TOTALLY addicted to smoke chuckie now. Just did some mexican style for tacos and I need to get more going.

On the tamale being dry, I used to buy ALOT of them from a mexican family and they were insanely good and far better than any restaurant. Pretty sure they used some creamed corn in the masa mix. Gave it perfect sweetness and moisture. When you cut it the masa/corn never broke apart. Also, just consulted my trusty Tex Mex book and they use corn meal not masa and plenty of sugar. I should just dive in try making them.

I'd have to confirm with my mother but I think the secret to not having dry tamales for her (and others in my family) is the simple use of Lard somewhere in the mix of things hahhaa. Again, I need to confirm this but I'm like 70% sure it is added somewhere, maybe the with the masa.

 

[tallbm]

See the things I brought back from watching the Mexican girls and ladies at the tamale parties was Lard, salt, garlic, onion, coriander, cumin and pork broth. Thats just for the masa. Then just either red or green (green being my preferred choice), sauce in the meat.

If you boil pork buts or pig heads (the traditional method) to make the tamale meat you simply just save the water to mix in the masa and you get great flavor there. (Shhhh trade secret hahahhaa)

 

[chilerelleno]

tallbm
And that water would be awesome too.
Bordering on broth and loaded with pork fat aka lard.
I will have to remember that tip.

I prefer a fine Masa, comes out so smooth and delicious. I think it holds flavors better than a medium or coarse.

Mmmmm!
Hog's head meat in a good red chile.
Mmmmm!

 

[daveomak]

Bride and I volunteered at a State Park for several years.. There was a get together of all the employees for a FEAST ... I mean a real FEAST... Everyone brought a dish or two.... One Latino lady made Tamales.... OH MY !!!! I've never had tamales that good before or after... Kind of depressing knowing something can be sooooooo good, and you are never going to have it again....

 

[foamheart]

Bride and I volunteered at a State Park for several years.. There was a get together of all the employees for a FEAST ... I mean a real FEAST... Everyone brought a dish or two.... One Latino lady made Tamales.... OH MY !!!! I've never had tamales that good before or after... Kind of depressing knowing something can be sooooooo good, and you are never going to have it again....

Thats when you step up to the kitchen counter and start trying! Is smoking a chicken hard? Is making chili hard? Neither are tamales, ya just gotta get your feet wet. They'll surprize ya!

 

[foamheart]

tallbm
And that water would be awesome too.
Bordering on broth and loaded with pork fat aka lard.
I will have to remember that tip.

I prefer a fine Masa, comes out so smooth and delicious. I think it holds flavors better than a medium or coarse.

Mmmmm!
Hog's head meat in a good red chile.
Mmmmm!

Don't forget a little bit of Baking powder Too!

 

[foamheart]

If you boil pork buts or pig heads (the traditional method) to make the tamale meat you simply just save the water to mix in the masa and you get great flavor there. (Shhhh trade secret hahahhaa)

Yes, You'll note lard above, and not just any lard, I rendered my own last week.

 

[foamheart]

You know what else PP leftovers are good on?

 

[tallbm]

tallbm
And that water would be awesome too.
Bordering on broth and loaded with pork fat aka lard.
I will have to remember that tip.

I prefer a fine Masa, comes out so smooth and delicious. I think it holds flavors better than a medium or coarse.

Mmmmm!
Hog's head meat in a good red chile.
Mmmmm!

Yep the water in the masa! I like mine smooth as well.
Another tip to getting good texture is to let them set for a couple of hours after they are initially steamed/cooked.
If you try and eat them too fast they are more grainy, will fall apart, and are generally just not as good.
About 2-4 hours after their initial steam/cooking they are ready to rock! :)

Bride and I volunteered at a State Park for several years.. There was a get together of all the employees for a FEAST ... I mean a real FEAST... Everyone brought a dish or two.... One Latino lady made Tamales.... OH MY !!!! I've never had tamales that good before or after... Kind of depressing knowing something can be sooooooo good, and you are never going to have it again....

I hear ya. Living in TX I have run across A LOT of sub par tamales where people are telling you stuff like "these are the best ever" and they are just bleh. When you run across good ones it is like night and day compared to all the rest!
I have an aunt that does bean, cheese, and pepper tamales and WOW!!!!
She also does my mother's recipe but she makes them too small so the flavor profile is not as good as my mothers which are twice the size. Proportion matters with flavor :)

 

[zwiller]

Something that I found and has helped ALOT is really thinking about what recipe you want. Often times they are less authentic than one might think. IE true mexican vs tex mex. My "mexican" has improved immensely once I figured the difference. I started with Rick Bayless (the OG authentic mexican) books and we just didn't care for them. Tried a Tex Mex book and LOVE the thing to death. The coolest part is they are FAR easier and cheaper to make. This is the tamale recipe from the book we like. https://www.epicurious.com/recipes/food/views/cornmeal-tamales-358315

Not made it but the other recipes are very much on point.

 

[daveomak]

Thanks....

 

[chef jimmyj]

Foam, they look great. The Smokey pork would add a lot of flavor.
On the whole Dry Tamales thing. I made them steamed. Took forever, it seemed, and they were ok but a bit dry. The following try, and ever since, I made Mississippi Delta Hot Tamales. Instead of steaming, the Tamales are simmered, or the last batch Pressure Cooked, in the rich Pork Broth that results from cooking the meat. You get all the spices, pork flavor and fat, absorbed in the Tamales. Not a dry one in the bunch. I started with Alton Brown's recipe then adjusted to my taste. I have tried traditional Red and Green Tomatilla Salsas but we like my creamy Green Chile Sauce the best. Great on Eggs, Burgers, Fries or on anything you want...JJ

Green Chile Sauce

Makes about 2 Cups relatively mild sauce, depending on Jalapenos. Add Hotter Chiles to your taste.

2Tabs Oil
1C Diced Onion
4ea Cloves Garlic
4ea Pablano Peppers
4ea Jalapeño Peppers*
8oz New Mexican or Anaheim Chiles**
1/2tsp Cumin
1/2tsp Black Pepper
1/2tsp Marjoram or Oregano
1ea Chicken Bouillon Cube
1C Water
Small Handful Cilantro, finely minced.
1/4C Heavy Cream

Roast and peel chiles, Chop fine.
Saute onion and garlic until soft and slightly golden in a 12" pan.
Place all but Cilantro and Cream in the pan and simmer until soft and water evaporates.
Puree the vegetables until smooth. Add a little water if needed. If too thin return to pan and reduce.
Add Cilantro and cream, stir to combine.
Season to taste.
* If jalapeños are mild add more and use less Pablano.
** Fresh Chiles are best but use Canned Green Chiles, out of season.

 

[crazymoon]

Kevin, Awesome looking tamales,I'd be a happy camper too with a plate of those !

 

[indaswamp]

You know what else PP leftovers are good on?

View attachment 386264

DANG KEVIN!!! That looks awesome!

 

[foamheart]

Foam, they look great. The Smokey pork would add a lot of flavor.
On the whole Dry Tamales thing. I made them steamed. Took forever, it seemed, and they were ok but a bit dry. The following try, and ever since, I made Mississippi Delta Hot Tamales. Instead of steaming, the Tamales are simmered, or the last batch Pressure Cooked, in the rich Pork Broth that results from cooking the meat. You get all the spices, pork flavor and fat, absorbed in the Tamales. Not a dry one in the bunch. I started with Alton Brown's recipe then adjusted to my taste. I have tried traditional Red and Green Tomatilla Salsas but we like my creamy Green Chile Sauce the best. Great on Eggs, Burgers, Fries or on anything you want...JJ

Thank you Chef

 

[foamheart]

Kevin, Awesome looking tamales,I'd be a happy camper too with a plate of those !

Thank you. I did another couple a batches now and I have over 3 doz in the freezer. Once I start eating them, they are like popcorn.

 

[foamheart]

DANG KEVIN!!! That looks awesome!

Thank you.

 

[tallbm]

Thank you. I did another couple a batches now and I have over 3 doz in the freezer. Once I start eating them, they are like popcorn.

Yeah you gotta eat like a minimum of 6 per meal lol :D

 

[zwiller]

Do you steam then freeze or freeze, thaw, steam?

 

[foamheart]

LOL.... I steam. Then I eat or freeze. I can then either nuke 'em, throw the cryopac in boiling H2O, Thaw and wrap in a paper towel and nuke 'em or heck just throw 'em in the steamer...LOL There is no wrong way I know of.

I set the masa before freezing. they'll collapse under pressure if ya don't