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Old 09-12-2011, 03:35 AM   #1
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Anybody said TAMALES ???

Hello,
hope this helps :

-Mole Oaxaqueño
-1 kg Flour
-Lard(1/4 kg)
-Water or Chicken stock(no fat)
-Corncob leaves(7 dozens)
- 1 spoonful salt

Wait for the water or chicken stock to be colder ,otherwise it will mess the flour and the mix.
Knead the flour with the melted lard and the chicken stock just enough until mixed to get a not very thick dough.
Mud the leaves(not too much),mud the Mole Oaxaqueño then add the shred chicken.Fold the leaves.
Put the raw tamales (vertical position)in a steamer and put it on the stove for 1 hour.

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Old 09-12-2011, 03:47 AM   #2
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Thank you tzotzil.
In a few minutes I discovered the existence of some unknown entities: the Mole Oaxaqueño, the Tamales, and the using of the corncob leaves for cooking/eating!
I Think I'll go in the new latin american grocery near my home to look for some mole, just to taste it.
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Old 09-12-2011, 08:05 AM   #3
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welcome tzot.

is oaxaqueno mole a regional thing, or is it a specific recipe?

could you provide one, por favor?
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Old 09-12-2011, 11:54 AM   #4
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You are welcome ,Luca.

I advice you to look for the several kinds of Mole.
Black,Red,Yellow,Green.
You know , in the ancient native Mexican food there are many elements that include Chocolate,Corn ,Tomato,Vanilla,Avocado and Chili.

Best regards.
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Old 09-12-2011, 12:01 PM   #5
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Hello and Thanks ,Bucky.

The Mole itself is another dish ; El Mole Oaxaqueño is indeed regional.
There is also Mole Poblano, and others.

There are even different kinds and colors of Mole according to the regions and the chili sauce used.

Sure , I will be writing one of the recipes for making Mole. Keep in touch.

Regards.
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Old 09-12-2011, 04:23 PM   #6
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Quote:
Originally Posted by tzotzil View Post
You are welcome ,Luca.

I advice you to look for the several kinds of Mole.
Black,Red,Yellow,Green.
You know , in the ancient native Mexican food there are many elements that include Chocolate,Corn ,Tomato,Vanilla,Avocado and Chili.

Best regards.
I'll try to find them, even if a recipe could be helpful...

And thank you for the historical info, I appreciate them. I knew nothing about mexican avocado and vanilla...
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Old 09-12-2011, 04:38 PM   #7
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i saw the recipe. muchos gracias, tzot.
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Old 09-12-2011, 05:34 PM   #8
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No, I humbly dissagree with this...

This recipe is wrong for Tamales..

Mole is a whole other thing..

and Tamales are not made with flour!

look, I'm from Austin Tx. and don't really know how to pronounce Ouaca...

But this recipe for Tamales is not correct..

Sorry Tzot...

Eric, Austin Tx.
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Old 09-12-2011, 06:10 PM   #9
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how is it wrong, giggler?
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Old 09-12-2011, 06:33 PM   #10
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Quote:
Originally Posted by buckytom View Post
how is it wrong, giggler?
Typical Tamale dough uses masa harina or Nixtamal (both primarily corn flour), chicken stock, lard and some seasoning like cumin, salt, chile pwd and onion pwd.

Here's a really good explanation of the process
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Anybody said TAMALES ??? Hello, hope this helps : -Mole Oaxaqueño -1 kg Flour -Lard(1/4 kg) -Water or Chicken stock(no fat) -Corncob leaves(7 dozens) - 1 spoonful salt Wait for the water or chicken stock to be colder ,otherwise it will mess the flour and the mix. Knead the flour with the melted lard and the chicken stock just enough until mixed to get a not very thick dough. Mud the leaves(not too much),mud the Mole Oaxaqueño then add the shred chicken.Fold the leaves. Put the raw tamales (vertical position)in a steamer and put it on the stove for 1 hour. 3 stars 1 reviews
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