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Old 12-09-2014, 10:00 PM   #11
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I've made them once and they were every bit as good as the handmade tamales made by a Mexican friend who was selling them at Christmas one year. I'm going to take the long route and do it in at least three days. My anglophile family will be in for a new experience. My niece who is hosting Christmas wanted Mexican food and she's going to get some. 😇

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Old 12-09-2014, 10:01 PM   #12
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I would need more than one or two margaritas . I can't imagine having the time to make homemade tamales during the holidays, but that's just me. The Latino families here that make and sell them do a much better job that I could ever do - I would be happy to pay them for their skills and amazing homemade tamales. I've seen one family in action, they have an assembly line going and are so organized, it was a real treat to watch.


edited...posting at the same time as you, fairygirl...I hope it all goes well for you! My family once wanted a Mexican feast for Christmas dinner, so Mexican feast it was. It's not always about turkey or ham! :-)
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Old 12-09-2014, 10:17 PM   #13
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I've made them once and they were every bit as good as the handmade tamales made by a Mexican friend who was selling them at Christmas one year. I'm going to take the long route and do it in at least three days. My anglophile family will be in for a new experience. My niece who is hosting Christmas wanted Mexican food and she's going to get some. 😇

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Good for you fairygirl. I didn't mean to discourage you, and a three day plan is very smart thinking if you're doing it solo. Maybe everyone who loves them should cook them at least once, if for no other reason than to appreciate the work involved. Frankly, I'd love to be right in the action of making them as a big family. Now that sounds like great fun!
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Old 12-09-2014, 10:19 PM   #14
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I don't know of any tamalerias locally, so that's not an option for me Otherwise, we would definitely have them more often
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Old 12-10-2014, 01:57 AM   #15
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The trick is to make a huge batch you can freeze. That way you have them when you want them.

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Old 12-10-2014, 01:03 PM   #16
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As long as I prepare the filling ahead of time, I make my tamales in a couple of hours. But I cheat, instead of placing the masa dough into a softened corn husk, filling, and shaping. I spread the dough on parchment paper, place the filling on top, and use the paper as you would a sushi mat to roll the dough around the filling. I then encase the tamale in the same paper, and place a bunch of them into the steamer. While they steam, I make the sauce.

DW likes her tamales filled with shredded beef. I like mine with pork. I have had them filled with desert fillings by a wonderful Spanish Lady whose bird cage I cleaned with the help of a companion, in San Diego. In our church, we have assigned families we visit to assist them, and just to get to know each other. This was an elderly woman. She always made us some kind of goodie to make sure we'd visit each month. Her flans, tamales, etc. were fantastic.

The tamales taste the same whether made in corn husks, or parchment paper. just so's ya knows.

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Old 12-10-2014, 01:21 PM   #17
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As long as I prepare the filling ahead of time, I make my tamales in a couple of hours. But I cheat, instead of placing the masa dough into a softened corn husk, filling, and shaping. I spread the dough on parchment paper, place the filling on top, and use the paper as you would a sushi mat to roll the dough around the filling. I then encase the tamale in the same paper, and place a bunch of them into the steamer. While they steam, I make the sauce.

DW likes her tamales filled with shredded beef. I like mine with pork. I have had them filled with desert fillings by a wonderful Spanish Lady whose bird cage I cleaned with the help of a companion, in San Diego. In our church, we have assigned families we visit to assist them, and just to get to know each other. This was an elderly woman. She always made us some kind of goodie to make sure we'd visit each month. Her flans, tamales, etc. were fantastic.

The tamales taste the same whether made in corn husks, or parchment paper. just so's ya knows.

Seeeeeeya; Chief Longwind of the North
Authentic tamale's without corn husks or banana leaves??

I do a mean Tamale Pie.
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Old 12-10-2014, 05:03 PM   #18
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Authentic tamale's without corn husks or banana leaves??

I do a mean Tamale Pie.
As long as it's a flavorless wrapper, and non-edible, and gives the same quality and results, I say my tamales are just as authentic.

Bet you couldn't tell the difference if blindfolded. But I also think you'd end up with more tamale on your shirt.

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Old 12-12-2014, 06:55 AM   #19
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Oh my gosh! I just started the pork for the tamales in the slow cooker with some veggies chicken base and homemade chili powder. It was so tender it was like butter! Since it was a ten lb pork shoulder I snuck a small sandwich. Oooh I can't wait for the tamales to be ready!

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Old 12-12-2014, 08:58 AM   #20
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I have a bunch of corn husks...wondering what else I can do with them other than tamales...suggestions?
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