On Thu, 04 Dec 2008 21:39:33 -0600, zxcvbob >
wrote:

>It's almost tamale season, and for several years I've wanted to try
>making homemade tamales but never got around to it -- probably because
>I'm intimidated a little by them. This year I think I'm gonna go for
>it. I have the corn shucks already, and several quarts of goose fat in
>the freezer that needs to be used for *something* before it goes off
>(I'll use it instead of lard because decent lard is very hard to find.)
>
>Should I make chicken or turkey or pork tamales? Besides the shredded
>meat, what else goes in the middles? I've seen recipes that call for
>raisins and weird stuff like that, but I think that's more an Oaxaca
>thing than what I want. I'll probably make them pretty hot, so I was
>thinking of using a little dehydrated onions and garlic, and a mixture
>of canned chipotles in adobo and reconstituted dried ancho peppers. Or
>maybe guajillo or pulla peppers instead of the anchos...
>
>Has anyone here done this before?
>
>When the Mexicans I work with (remotely, from Guadalajara) find out
>about this, I'll never hear the end of it. :-)
>
>Bob

I usually make tamales with turkey leftovers. Smoked turkey, that is.
This year, I made them with turkey, pickled jalapenos, and leftover
orange/cranberry relish.

I find making them with friends is best.
--

modom
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