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Old 09-12-2006, 02:52 PM   #11
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yep, i havent used it but pretty sure you can give it a shot... use the finest setting.... let me know how it goes!
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Old 09-12-2006, 03:02 PM   #12
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harborwitch,
apparently both the grinder and food processor should work according to a website recipe i found - i would opt for the grinder though:
http://panamagourmet.blogs.com/cooki...s_panaman.html
when you get to this page, you must click on "READ MORE>>" after the second picture in order to get the full recipe and explanation.... PM me if you have trouble obtaining it
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Old 09-12-2006, 03:29 PM   #13
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Quote:
Originally Posted by Harborwitch
The meat grinder????? I have that attachment.
The quote below is from the Zarela site.
Quote:
I did however, get a letter from a reader who reports having good results with the meat-grinding attachment of a KitchenAid mixer.
Quote:
Originally Posted by Harborwitch
I make them with masa harina because I don't have the grinder - would a food processor work?????
Alton Brown did a show a few months ago about corn tortillas in which he made the masa using a food processor. Here's the Food Network link to the recipe. I was sceptical and there is, even now, only one review which on careful reading, makes me wonder if the reviewer actually made any tortillas using Mr. Browns method.
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Old 09-12-2006, 03:38 PM   #14
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Quote:
Originally Posted by Seven S
harborwitch,
apparently both the grinder and food processor should work according to a website recipe i found - i would opt for the grinder though:
http://panamagourmet.blogs.com/cooki...s_panaman.html
when you get to this page, you must click on "READ MORE>>" after the second picture in order to get the full recipe and explanation.... PM me if you have trouble obtaining it
Under read more I see;
Quote:
Directions:
  1. Husk the corn, cut off the kernels and grind them in a manual grinder or food processor. Add the rest of the ingredients and mix well.
  2. Place a large spoonful of the mixture in the center of a previously cleaned banana leaf or bijao leaf. Add the filling of your choice and fold the sides to wrap the mixture in a square packet and secure with a thin cord or thread.
  3. Continue until all the tamales are wrapped and place them in a large pot with boiling water with salt and cook for one hour. Remove from the water and serve warm.
If this is the part referred to, we seem so have switched ingredients from dried to fresh corn. Was that the intent or am I missing something?
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Old 09-12-2006, 04:10 PM   #15
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Quote:
Originally Posted by skilletlicker
If this is the part referred to, we seem so have switched ingredients from dried to fresh corn. Was that the intent or am I missing something?
yes, skilletlicker, you are right... these are called "Tamales de Maiz Nuevo" or "Tamales Made From New Corn" with "new" meaning "young".... it is a variation but i think that the gtinding process should work the same since in my original recipe with the dried corn, the kernels are boiled till soft
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Old 09-12-2006, 04:40 PM   #16
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I'll give this a try - gotta find the cal, I have blue corn in the pantry that I've been dying to play with, it wasn't real pretty in posole.
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Old 09-12-2006, 04:42 PM   #17
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I'll give this a try - gotta find the cal, I have blue corn in the pantry that I've been dying to play with, it wasn't real pretty in posole.

Thanks for all the links, I'll be playing later this week, I hope!
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Old 09-12-2006, 10:52 PM   #18
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Take that corn, shuck it, and pass it through the grinder twice, NO cooking. You should have a thickish paste, to which you will add a bit of salt.
Spread a ladle full of the paste on a hot plate - they're called "planchas" here, with a little oil to keep it from sticking. Spread the corn mush around a little to form a 1/8th inch thick circle, about the size of a saucer. Cook on one side then flip it over and cook a little on the other.
Traditionally these are served on a plate, covered with a piece of "Queso de mano" ( handmade flat white cheese) and folded in two. Eaten with hot sauce and a cocada ( ground coconut milk drink).
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Old 09-13-2006, 04:29 AM   #19
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Quote:
Originally Posted by cliveb
Take that corn, shuck it, and pass it through the grinder twice, NO cooking. You should have a thickish paste, to which you will add a bit of salt.
What type of corn is used? The corn I use for tortillas and, I assume, Seven S would use in his original tamale recipe is dried dent corn. Harborwitch's blue corn is more like dent corn than it is like the sweet corn in the supermarket. What is used for "planchas"?
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Old 10-26-2008, 07:32 PM   #20
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Harborwitch,

Do you have a recipe you can share for making pupusas? I am wanting to learn how to make them and hope it is not too difficult. Thanks.
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