"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 02-14-2005, 03:43 PM   #1
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Tamales911

I have tossed around the idea of making tamales soon. I've never made any so wanted to see if anyone has advice for me. The last time I tried to make "real mexican" food, it was a soup and it was TERRIBLE!!! I did something wrong (think it was roast the dried peppers) too long and it turned out bitter and I tossed the soup.

Lugaru, if you're out there, maybe you can give me a few pointers on tamales.

__________________

__________________
htc is offline   Reply With Quote
Old 02-14-2005, 07:08 PM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
http://www.discusscooking.com/viewtopic.php?t=7440


Not sure if this will help, but give it a look.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 02-16-2005, 12:07 AM   #3
Cook
 
Magia's Avatar
 
Join Date: Oct 2004
Location: GT
Posts: 95
Send a message via ICQ to Magia Send a message via MSN to Magia
I have made tamales myself, many times. While there are lots of different kinds, they are all made out of this basic stuff and they are quite easy to make, too.

Here are the basic ingredients and procedure

You need
- Masaharina or Maseca (corn flour)
- chicken broth
- Fat (it can be butter, margarine, pork fat, vegetable oil, etc But pork fat is the best kind for 100% original tamale recipes)
- Salt
- Seasoned tomato sauce (This is called "recado" in Spanish. It may be as thick or thin as you like. It may also be mild or hot. See below for ingredients)
- Aluminium foil
- A large pot with boiling water

Recado (tomato Sauce)

- Tomatoes
- green and/or red peppers
- Chilli peppers (if you want it hot)
- onions (sliced)
- vegetable oil
- cilantro
- salt, oregano and pepper to taste.

Bake the tomatoes, onions and peppers (yup, bake as in "stick them in the oven, until tender" Use a greased (with oil) cookie sheet or Pyrex dish)
When done, wait until they cool off and peel the skin off the veggies. Then liquify with cilantro, oregano, salt, pepper and chilli peppers. Ad chicken broth if you like it thin, let it be if you like it thick.


Procedure
Make a dough with the corn flour and fat. The consistency should be like "Play Doh". Season to taste with salt. if you want to make "light" tamales, use chicken broth instead of fat. They will taste good but they will turn out dry. Or you can combine broth and fat. In this case, first ad the broth and THEN, when you have a smooth dough (no lumps) ad the fat.

Once you have your "Play Doh" consistency dough, make tennis ball size tamales and wrap them in aluminium foil. Let them simmer in the boiling water for 20 minutes. Take them out of the heat and dry the wrapped balls with a kitchen towel, then unwrap, serve on a plate and cover with your tomato sauce and sprinkle with "queso duro" (hard cheese) which looks and kinda tastes like parmesan cheese.

This is the quick and easy way to make tamales. It can't go wrong. Unless your dough is too soft..., Which you can fix by adding more corn flour to the dough, BEFORE you cook it.

Hope this helps a bit... Good luck
:roll:
__________________
~*Magia*~
Magia is offline   Reply With Quote
Old 02-16-2005, 12:02 PM   #4
Sous Chef
 
Lugaru's Avatar
 
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
I have little to add after Magia... man you rock and roll!

Also in the thread that alix linked to I have the recipy for completely from scratch sinaloa style sweet and buttery corn tamales. Southwestern is yet another option which Im not the biggest fan of but sometimes it's interesting, somewhat like wrapped cornbread with some cayene.
__________________
My english, she's not so good... I meant to say I did it with the malice of forethought.
THE CONNOISSEURS
Lugaru is offline   Reply With Quote
Old 02-16-2005, 01:51 PM   #5
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Wow, thanks so much for the all the info, and the other link.

I friend of mine who has made tamales before is going to come and supervise me! :-)

One quick question...can I use a metal asian steamer? I don't think I've ever seen what a tamale steamer looks like...mine is multi level. the bottom has water, the next level has a tray w/ big holes in it and then it has a lid. I use it to make asian bao all of the time...
__________________
htc is offline   Reply With Quote
Old 02-16-2005, 04:00 PM   #6
Sous Chef
 
Lugaru's Avatar
 
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
Quote:
Originally Posted by htc
Wow, thanks so much for the all the info, and the other link.

I friend of mine who has made tamales before is going to come and supervise me! :-)

One quick question...can I use a metal asian steamer? I don't think I've ever seen what a tamale steamer looks like...mine is multi level. the bottom has water, the next level has a tray w/ big holes in it and then it has a lid. I use it to make asian bao all of the time...
A "proper" tamale steamer is a total "cheapware" metal pot made out of that hollwed out metal, I forget what you call it in english. So in other words yeah, your asian steamer is probably 3 times better than the real thing.
__________________

__________________
My english, she's not so good... I meant to say I did it with the malice of forethought.
THE CONNOISSEURS
Lugaru is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.