Silversage
Head Chef
A few weeks ago someone had a thread asking what foods we have always wanted to make, but never did. I wanted to learn to make tamales. So, today was tamal day!
I used a mass recipe from Rick Bayless' Authentic Mexican. The other day I made a rotisserie chicken and had half of it left, and yesterday did some carnitas. Today I made both a salsa Verde and a salsa roja, and made 4 different fillings. Pork with green, pork with red, chicken with green and chicken with red.
Bayless said that the test of good mass dough is when a teaspoon dropped in cold water floats to the surface. Like balloon in water, it bobbed right up! Judy and I work together on filling and tying the tamales. Right now they're in the steamer.
I used a mass recipe from Rick Bayless' Authentic Mexican. The other day I made a rotisserie chicken and had half of it left, and yesterday did some carnitas. Today I made both a salsa Verde and a salsa roja, and made 4 different fillings. Pork with green, pork with red, chicken with green and chicken with red.
Bayless said that the test of good mass dough is when a teaspoon dropped in cold water floats to the surface. Like balloon in water, it bobbed right up! Judy and I work together on filling and tying the tamales. Right now they're in the steamer.