any good, I mean good recipes for green chili and cheese tamales. I want
to try making them for the first time around christmas.

"fishman99" wrote in message
...
any good, I mean good recipes for green chili and cheese
tamales. --snip---

If you are serving people who know even a little bit about the Mexican food
culture, you will do well to forget the cheese tamales and focus on one
third of your cooking to be pork with green chile, one third chicken with
red chile sauce and one third sweet tamales.

Wayne

"Wayne Lundberg" wrote in message
...

"fishman99" wrote in message
...
any good, I mean good recipes for green chili and cheese
tamales. --snip---

If you are serving people who know even a little bit about the Mexican
food
culture, you will do well to forget the cheese tamales and focus on one
third of your cooking to be pork with green chile, one third chicken with
red chile sauce and one third sweet tamales.

Wayne

Well Wayne, not being Mexican I guess I'm covered. I love cheese and green
chile tamales. I don't make them but there is a good place to purchase them
not too far from me. Haven't had any for a while. I'd better make a visit
and get some. Odd though that a Mexican grocery and butcher would make and
sell such a non-Mexican item. Hmmm.

Charlie

Charles Gifford wrote:
"Wayne Lundberg" wrote in message
...

"fishman99" wrote in message
...

any good, I mean good recipes for green chili and cheese

tamales. --snip---

If you are serving people who know even a little bit about the Mexican

food

culture, you will do well to forget the cheese tamales and focus on one
third of your cooking to be pork with green chile, one third chicken with
red chile sauce and one third sweet tamales.

Wayne


Well Wayne, not being Mexican I guess I'm covered. I love cheese and green
chile tamales. I don't make them but there is a good place to purchase them
not too far from me. Haven't had any for a while. I'd better make a visit
and get some. Odd though that a Mexican grocery and butcher would make and
sell such a non-Mexican item. Hmmm.

Charlie



Excuse me, but where did Wayne say they were "not Mexican?" He advised
you to extend your tastes and try some of the others.


jim

The Terran carbon-based unit designating itself as "Charles Gifford"
shared its ideas in alt.food.mexican-cooking
on Mon, 13 Oct 2003 09:10:12 GMT:


"Wayne Lundberg" wrote in message
...

"fishman99" wrote in message
...
any good, I mean good recipes for green chili and cheese
tamales. --snip---

If you are serving people who know even a little bit about the
Mexican
food
culture, you will do well to forget the cheese tamales and focus on
one third of your cooking to be pork with green chile, one third
chicken with red chile sauce and one third sweet tamales.

Wayne

Well Wayne, not being Mexican I guess I'm covered. I love cheese and
green chile tamales. I don't make them but there is a good place to
purchase them not too far from me. Haven't had any for a while. I'd
better make a visit and get some. Odd though that a Mexican grocery
and butcher would make and sell such a non-Mexican item. Hmmm.

It isn't so much that it is non-mexican. It's just that cheese is
not a particularly common item in tamales. However, since Americans
love cheese, it makes sense that someone doing business in America would
add cheese to different items to appeal to a wider audience. You can
see this in many dishes such as enchiladas, which in the US are almost
always served with cheese, and in Mexico, very rarely, if ever.

--Douglas

"Jim Lane" wrote in message
...

Excuse me, but where did Wayne say they were "not Mexican?" He advised
you to extend your tastes and try some of the others.


jim

You are excused. He did not advise me about anything. I was responding to
his post. In any case, his post was not very helpful to the OP. Perhaps you
read the OP's and Wayne's posts differently than I did.

Charlie

"Douglas S. Ladden" wrote in message
4.17...

It isn't so much that it is non-mexican. It's just that cheese is
not a particularly common item in tamales. However, since Americans
love cheese, it makes sense that someone doing business in America would
add cheese to different items to appeal to a wider audience. You can
see this in many dishes such as enchiladas, which in the US are almost
always served with cheese, and in Mexico, very rarely, if ever.

--Douglas

Thank you for the interesting reply. You may well be correct. I was watching
a Rich Bayless program a couple of days ago and almost every taco and
enchilada contained at least some cheese. This was a program about Mexico
City food so that might be just local. They looked good to me!

Charlie

"Charles Gifford" wrote in message
nk.net...

"Douglas S. Ladden" wrote in message
4.17...

It isn't so much that it is non-mexican. It's just that cheese is
not a particularly common item in tamales. However, since Americans
love cheese, it makes sense that someone doing business in America would
add cheese to different items to appeal to a wider audience. You can
see this in many dishes such as enchiladas, which in the US are almost
always served with cheese, and in Mexico, very rarely, if ever.

--Douglas

Thank you for the interesting reply. You may well be correct. I was
watching
a Rich Bayless program a couple of days ago and almost every taco and
enchilada contained at least some cheese. This was a program about Mexico
City food so that might be just local. They looked good to me!

Charlie


They do use cheese in Mexico, but they do not saturate the food with cheese
like
we do here. Your typical cheese enchilada that you find here oozing with
cheese is not
the norm in Mexico. As for tamales, I don't know about Mexico, because
every
tamal I ate there either had chicken or pork or were sweet, but in East Los
Angeles they
do make these *killer* tamales with white cheese and green chiles, and they
*are* good!

A lot of people claim you can put whatever you want in tamales. I know one
year I had a
lot of leftover turkey from Thanksgiving and I used it to make turkey
tamales (o.k. folks, flame away)
They were so good, I was even surprised myself.

Linda

"Linda" wrote in message
news:_Xdjb.66120$vj2.63360@fed1read06...

snip

I know one year I had a lot of leftover turkey from Thanksgiving and I
used it to make turkey
tamales (o.k. folks, flame away)
They were so good, I was even surprised myself.

If I'm not mistaken, turkey in tamales was an original Aztec food.

doc

Well then I guess my tamales were "authentic"

Linda

"William Jennings" wrote in message
...

"Linda" wrote in message
news:_Xdjb.66120$vj2.63360@fed1read06...

snip

I know one year I had a lot of leftover turkey from Thanksgiving and I
used it to make turkey
tamales (o.k. folks, flame away)
They were so good, I was even surprised myself.

If I'm not mistaken, turkey in tamales was an original Aztec food.

doc

"Linda" wrote in message
news:Kxmjb.66340$vj2.56367@fed1read06...
Well then I guess my tamales were "authentic"


I think authenticity is a subconscious thing.

Jack

The Terran carbon-based unit designating itself as "William Jennings"
shared its ideas in alt.food.mexican-cooking on
Wed, 15 Oct 2003 23:05:04 GMT:


"Linda" wrote in message
news:_Xdjb.66120$vj2.63360@fed1read06...

snip

I know one year I had a lot of leftover turkey from Thanksgiving
and I
used it to make turkey
tamales (o.k. folks, flame away)
They were so good, I was even surprised myself.

If I'm not mistaken, turkey in tamales was an original Aztec food.

doc

Maybe we'll find out for sure when the Museum of the Tamal opens.
It was originally scheduled to open this fall, but has now been pushed
to Spring, 2004. It will be housed in an ancient adobe building, part
of the Mision San Juan Capistrano, in California. It was the brainchild
of John Rivera Sedlar, alleged "King of the Tamal".

Until then, you can look at all the yummy regional tamal recipes
(if you read Spanish) he http://www.tamales.com.mx/tmapa.htm. There
are some cool recipes there, including many I've never heard of. Enjoy!

--Douglas

The Terran carbon-based unit designating itself as "Linda"
shared its ideas in alt.food.mexican-cooking
on Thu, 16 Oct 2003 01:31:15 GMT:

[TOP Posting Fixed]

"William Jennings" wrote in message
...

"Linda" wrote in message
news:_Xdjb.66120$vj2.63360@fed1read06...

snip

I know one year I had a lot of leftover turkey from Thanksgiving
and I
used it to make turkey
tamales (o.k. folks, flame away)
They were so good, I was even surprised myself.

If I'm not mistaken, turkey in tamales was an original Aztec food.

Well then I guess my tamales were "authentic"

Linda

Actually, doc's post prompted me to actually research this, and
though not authoritative, what I found was the following: " Los aztecas
rellenaban los tamales con chile dulce, tomate y semillas de zapallo
molidas, mezcladas a la carne de faisanes, codornices y pavos." This
translates to "The Aztecs filled the tamales with sweet chile, tomato,
ground zapallo (pumpkin) seeds, mixtures with pheasant, quail and turkey
meat." So, doc was right on.

--Douglas

"Linda" wrote in message
news:Kxmjb.66340$vj2.56367@fed1read06...

Well then I guess my tamales were "authentic"

Not! They were Aztec tamakes. They were invented before Mexico existed.
You could have said Linda's Pre-Mexican tamales. I always check to ensure
things are "authentic" before I eat them. I don't care how good it is, if
it's not "authentic" I give it to the cat.

Btw folks, tomorrow I'll have some of the best Tex-Mex enchiladas in Texas.
They are found at Snapka's Drive Inn in Corpus Christi, Texas. The large
order is $3.50 without rice and beans. It's not much in the style and dash
department
but that lusty chili gravy forms a tidepool around cheese stuffed red corn
tortillas with crisp chopped onions on top.
I've been going there since I was a kid. The same owner and one of the
car-hops used to chide me as a kid. I always tip her
very well.... revisiting my childhood.

To prove it's "authentic", it's called "Enchilada" which means "tortilla
cooked with some chile", very literally into English, "en-chile-ated". So
that proves it! :-) Nothing for the cat.


Eat your heart out, http://www.askinformation.com/Snapkas.htm

doc

"Douglas S. Ladden" wrote in message
Actually, doc's post prompted me to actually research this, and
though not authoritative, what I found was the following: " Los aztecas
rellenaban los tamales con chile dulce, tomate y semillas de zapallo
molidas, mezcladas a la carne de faisanes, codornices y pavos." This
translates to "The Aztecs filled the tamales with sweet chile, tomato,
ground zapallo (pumpkin) seeds, mixtures with pheasant, quail and turkey
meat." So, doc was right on.

--Douglas

I just saw this. I thought I read it in one of the Aztec codices but..... I
sometimes drink and read ;-)


doc