In a couple weeks, a few of my friends are getting together for a
tamale-making party. The two main participants have these tamales in mind:

FIRST MAIN COOK:
1. Spicy shredded beef
2. Chicken and olives
3. Mushrooms
4. Pineapple, raisins, and brown sugar

SECOND MAIN COOK (me):
1. Beef picadillo with minced beef, onions, raisins, and cinnamon
2. Chicken with saffron, orange, and garlic
3. Ham with banana-lemon-ginger chutney
4. Pumpkin (I haven't decided whether this will be sweet or savory)
5. Cherry-mincemeat
6. Blueberry-maple


One of the participants is a vegetarian, but I'm not sure what her exact
dietary restrictions are. I think she'll make some kind of bean-filled
tamale.

Someone else is bringing a salad and side dishes, and I *think* someone's
bringing beer. I'm also providing the fixin's for multiple iterations of
this drink:

Chimayo Cocktail (from the _Coyote Cafe_ cookbook)

1/2 cup unfiltered organic apple cider
1 ounce Sauza gold tequila
1/2 ounce cassis
1 teaspoon fresh lime juice

Fill a 10-ounce highball glass with ice. Transfer ice and all of the
ingredients into a cocktail shaker. Shake just until blended. Pour back into
the highball glass and garnish the rim with an apple wedge, if desired.

Makes 1 cocktail.

Any recommendations for additional tamale fillings, or are there any other
glaring omissions? I noticed that none of the tamales have cheese. I guess
we could add cheese to the mushroom tamales and/or the bean tamales. Oh, and
I suppose I ought to get some paper plates and plasticware.

Bob

"Bob" > wrote in message
...
> In a couple weeks, a few of my friends are getting together for a
> tamale-making party. The two main participants have these tamales in
mind:
>
> FIRST MAIN COOK:
> 1. Spicy shredded beef
> 2. Chicken and olives
> 3. Mushrooms
> 4. Pineapple, raisins, and brown sugar
>
> SECOND MAIN COOK (me):
> 1. Beef picadillo with minced beef, onions, raisins, and cinnamon
> 2. Chicken with saffron, orange, and garlic
> 3. Ham with banana-lemon-ginger chutney
> 4. Pumpkin (I haven't decided whether this will be sweet or savory)
> 5. Cherry-mincemeat
> 6. Blueberry-maple
>
>
> One of the participants is a vegetarian, but I'm not sure what her
exact
> dietary restrictions are. I think she'll make some kind of
bean-filled
> tamale.
>
> Someone else is bringing a salad and side dishes, and I *think*
someone's
> bringing beer. I'm also providing the fixin's for multiple
iterations of
> this drink:
>
> Chimayo Cocktail (from the _Coyote Cafe_ cookbook)
>
> 1/2 cup unfiltered organic apple cider
> 1 ounce Sauza gold tequila
> 1/2 ounce cassis
> 1 teaspoon fresh lime juice
>
> Fill a 10-ounce highball glass with ice. Transfer ice and all of the
> ingredients into a cocktail shaker. Shake just until blended. Pour
back into
> the highball glass and garnish the rim with an apple wedge, if
desired.
>
> Makes 1 cocktail.
>
> Any recommendations for additional tamale fillings, or are there any
other
> glaring omissions? I noticed that none of the tamales have cheese. I
guess
> we could add cheese to the mushroom tamales and/or the bean tamales.
Oh, and
> I suppose I ought to get some paper plates and plasticware.


I like many of the varieties you mentioned but ltamales made with
green chiles and cheese are also one of my own favorites.

"Bob" > wrote in message
...
> In a couple weeks, a few of my friends are getting together for a
> tamale-making party. The two main participants have these tamales in
mind:
>
> FIRST MAIN COOK:
> 1. Spicy shredded beef
> 2. Chicken and olives
> 3. Mushrooms
> 4. Pineapple, raisins, and brown sugar
>
> SECOND MAIN COOK (me):
> 1. Beef picadillo with minced beef, onions, raisins, and cinnamon
> 2. Chicken with saffron, orange, and garlic
> 3. Ham with banana-lemon-ginger chutney
> 4. Pumpkin (I haven't decided whether this will be sweet or savory)
> 5. Cherry-mincemeat
> 6. Blueberry-maple
>
>
> One of the participants is a vegetarian, but I'm not sure what her
exact
> dietary restrictions are. I think she'll make some kind of
bean-filled
> tamale.
>
> Someone else is bringing a salad and side dishes, and I *think*
someone's
> bringing beer. I'm also providing the fixin's for multiple
iterations of
> this drink:
>
> Chimayo Cocktail (from the _Coyote Cafe_ cookbook)
>
> 1/2 cup unfiltered organic apple cider
> 1 ounce Sauza gold tequila
> 1/2 ounce cassis
> 1 teaspoon fresh lime juice
>
> Fill a 10-ounce highball glass with ice. Transfer ice and all of the
> ingredients into a cocktail shaker. Shake just until blended. Pour
back into
> the highball glass and garnish the rim with an apple wedge, if
desired.
>
> Makes 1 cocktail.
>
> Any recommendations for additional tamale fillings, or are there any
other
> glaring omissions? I noticed that none of the tamales have cheese. I
guess
> we could add cheese to the mushroom tamales and/or the bean tamales.
Oh, and
> I suppose I ought to get some paper plates and plasticware.


I like many of the varieties you mentioned but ltamales made with
green chiles and cheese are also one of my own favorites.

Bob wrote:

> One of the participants is a vegetarian, but I'm not sure what her exact
> dietary restrictions are. I think she'll make some kind of bean-filled
> tamale.
>

Have you figured out how to make a good-tasting masa without lard and
meat broth? I think that's gonna be your challenge with making some of
them vegetarian.

Bob

Bob wrote:

> One of the participants is a vegetarian, but I'm not sure what her exact
> dietary restrictions are. I think she'll make some kind of bean-filled
> tamale.
>

Have you figured out how to make a good-tasting masa without lard and
meat broth? I think that's gonna be your challenge with making some of
them vegetarian.

Bob

Bob wrote:

> One of the participants is a vegetarian, but I'm not sure what her exact
> dietary restrictions are. I think she'll make some kind of bean-filled
> tamale.
>

Have you figured out how to make a good-tasting masa without lard and
meat broth? I think that's gonna be your challenge with making some of
them vegetarian.

Bob

Bob wrote:

> One of the participants is a vegetarian, but I'm not sure what her exact
> dietary restrictions are. I think she'll make some kind of bean-filled
> tamale.
>

Have you figured out how to make a good-tasting masa without lard and
meat broth? I think that's gonna be your challenge with making some of
them vegetarian.

Bob

In article >, "Bob"
> wrote:

> In a couple weeks, a few of my friends are getting together for a
> tamale-making party. The two main participants have these tamales in mind:


Sounds like fun. We went to one a long time ago. I'm not sure of the
spelling, but it's something like tomalinda. It takes a lot of manual
labor to make tamales, so it's nice to have many hands.


> Any recommendations for additional tamale fillings, or are there any other
> glaring omissions? I noticed that none of the tamales have cheese. I guess
> we could add cheese to the mushroom tamales and/or the bean tamales. Oh, and


Pork is pretty traditional. And I don't think that cheese in the tamale
is traditional. But who cares?

--
Dan Abel
Sonoma State University
AIS

In article >, "Bob"
> wrote:

> In a couple weeks, a few of my friends are getting together for a
> tamale-making party. The two main participants have these tamales in mind:


Sounds like fun. We went to one a long time ago. I'm not sure of the
spelling, but it's something like tomalinda. It takes a lot of manual
labor to make tamales, so it's nice to have many hands.


> Any recommendations for additional tamale fillings, or are there any other
> glaring omissions? I noticed that none of the tamales have cheese. I guess
> we could add cheese to the mushroom tamales and/or the bean tamales. Oh, and


Pork is pretty traditional. And I don't think that cheese in the tamale
is traditional. But who cares?

--
Dan Abel
Sonoma State University
AIS

Green chile and white cheese w/ black olives seasoned with cumin & garlic -
sometimes I add a little black bean salsa, too-- YUM. Vegans can use non-dairy
cheese in these.

*cheers*

Barb

Green chile and white cheese w/ black olives seasoned with cumin & garlic -
sometimes I add a little black bean salsa, too-- YUM. Vegans can use non-dairy
cheese in these.

*cheers*

Barb

"Barbtail" > wrote in message
...
> Green chile and white cheese w/ black olives seasoned with cumin &
garlic -
> sometimes I add a little black bean salsa, too-- YUM. Vegans can use
non-dairy
> cheese in these.

Now that sounds yummy!!! What kind of cheese do you use? I have
used Mexican style queso fresco and panela cheese which is better but
I always thought the tamales I made could still be improved on by a
using a better cheese for this. Cacique and other cheese
manufacturers' advice was no help at all!

"Barbtail" > wrote in message
...
> Green chile and white cheese w/ black olives seasoned with cumin &
garlic -
> sometimes I add a little black bean salsa, too-- YUM. Vegans can use
non-dairy
> cheese in these.

Now that sounds yummy!!! What kind of cheese do you use? I have
used Mexican style queso fresco and panela cheese which is better but
I always thought the tamales I made could still be improved on by a
using a better cheese for this. Cacique and other cheese
manufacturers' advice was no help at all!

"Bob" > wrote in message
...
> In a couple weeks, a few of my friends are getting together for a
> tamale-making party. The two main participants have these tamales in mind:
>
> FIRST MAIN COOK:
> 1. Spicy shredded beef
> 2. Chicken and olives
> 3. Mushrooms
> 4. Pineapple, raisins, and brown sugar
>
> SECOND MAIN COOK (me):
> 1. Beef picadillo with minced beef, onions, raisins, and cinnamon
> 2. Chicken with saffron, orange, and garlic
> 3. Ham with banana-lemon-ginger chutney
> 4. Pumpkin (I haven't decided whether this will be sweet or savory)
> 5. Cherry-mincemeat
> 6. Blueberry-maple
>
>
> One of the participants is a vegetarian, but I'm not sure what her exact
> dietary restrictions are. I think she'll make some kind of bean-filled
> tamale.
>
> Someone else is bringing a salad and side dishes, and I *think* someone's
> bringing beer. I'm also providing the fixin's for multiple iterations of
> this drink:
>
> Chimayo Cocktail (from the _Coyote Cafe_ cookbook)
>
> 1/2 cup unfiltered organic apple cider
> 1 ounce Sauza gold tequila
> 1/2 ounce cassis
> 1 teaspoon fresh lime juice
>
> Fill a 10-ounce highball glass with ice. Transfer ice and all of the
> ingredients into a cocktail shaker. Shake just until blended. Pour back
> into
> the highball glass and garnish the rim with an apple wedge, if desired.
>
> Makes 1 cocktail.
>
> Any recommendations for additional tamale fillings, or are there any other
> glaring omissions? I noticed that none of the tamales have cheese. I guess
> we could add cheese to the mushroom tamales and/or the bean tamales. Oh,
> and I suppose I ought to get some paper plates and plasticware.
>
> Bob
>

Sounds excellent! Pork is another excellent meat for tamales. For your veg
friend, green chiles would make a great filling.

Using meat stock as liquid for the tamale dough is a winner, too!

Jack Husk

"Bob" > wrote in message
...
> In a couple weeks, a few of my friends are getting together for a
> tamale-making party. The two main participants have these tamales in mind:
>
> FIRST MAIN COOK:
> 1. Spicy shredded beef
> 2. Chicken and olives
> 3. Mushrooms
> 4. Pineapple, raisins, and brown sugar
>
> SECOND MAIN COOK (me):
> 1. Beef picadillo with minced beef, onions, raisins, and cinnamon
> 2. Chicken with saffron, orange, and garlic
> 3. Ham with banana-lemon-ginger chutney
> 4. Pumpkin (I haven't decided whether this will be sweet or savory)
> 5. Cherry-mincemeat
> 6. Blueberry-maple
>
>
> One of the participants is a vegetarian, but I'm not sure what her exact
> dietary restrictions are. I think she'll make some kind of bean-filled
> tamale.
>
> Someone else is bringing a salad and side dishes, and I *think* someone's
> bringing beer. I'm also providing the fixin's for multiple iterations of
> this drink:
>
> Chimayo Cocktail (from the _Coyote Cafe_ cookbook)
>
> 1/2 cup unfiltered organic apple cider
> 1 ounce Sauza gold tequila
> 1/2 ounce cassis
> 1 teaspoon fresh lime juice
>
> Fill a 10-ounce highball glass with ice. Transfer ice and all of the
> ingredients into a cocktail shaker. Shake just until blended. Pour back
> into
> the highball glass and garnish the rim with an apple wedge, if desired.
>
> Makes 1 cocktail.
>
> Any recommendations for additional tamale fillings, or are there any other
> glaring omissions? I noticed that none of the tamales have cheese. I guess
> we could add cheese to the mushroom tamales and/or the bean tamales. Oh,
> and I suppose I ought to get some paper plates and plasticware.
>
> Bob
>

Sounds excellent! Pork is another excellent meat for tamales. For your veg
friend, green chiles would make a great filling.

Using meat stock as liquid for the tamale dough is a winner, too!

Jack Husk

"Bob" > wrote in message
...
> In a couple weeks, a few of my friends are getting together for a
> tamale-making party. The two main participants have these tamales in mind:
>
> FIRST MAIN COOK:
> 1. Spicy shredded beef
> 2. Chicken and olives
> 3. Mushrooms
> 4. Pineapple, raisins, and brown sugar
>
> SECOND MAIN COOK (me):
> 1. Beef picadillo with minced beef, onions, raisins, and cinnamon
> 2. Chicken with saffron, orange, and garlic
> 3. Ham with banana-lemon-ginger chutney
> 4. Pumpkin (I haven't decided whether this will be sweet or savory)
> 5. Cherry-mincemeat
> 6. Blueberry-maple
>
>
> One of the participants is a vegetarian, but I'm not sure what her exact
> dietary restrictions are. I think she'll make some kind of bean-filled
> tamale.
>
> Someone else is bringing a salad and side dishes, and I *think* someone's
> bringing beer. I'm also providing the fixin's for multiple iterations of
> this drink:
>
> Chimayo Cocktail (from the _Coyote Cafe_ cookbook)
>
> 1/2 cup unfiltered organic apple cider
> 1 ounce Sauza gold tequila
> 1/2 ounce cassis
> 1 teaspoon fresh lime juice
>
> Fill a 10-ounce highball glass with ice. Transfer ice and all of the
> ingredients into a cocktail shaker. Shake just until blended. Pour back
> into
> the highball glass and garnish the rim with an apple wedge, if desired.
>
> Makes 1 cocktail.
>
> Any recommendations for additional tamale fillings, or are there any other
> glaring omissions? I noticed that none of the tamales have cheese. I guess
> we could add cheese to the mushroom tamales and/or the bean tamales. Oh,
> and I suppose I ought to get some paper plates and plasticware.
>
> Bob
>

Sounds excellent! Pork is another excellent meat for tamales. For your veg
friend, green chiles would make a great filling.

Using meat stock as liquid for the tamale dough is a winner, too!

Jack Husk

Mix a little creamed corn into your masa, and fill tamales w/ pepper
jack cheese...mighty tasty with a squeeze of lime and a splash of
Cholula!

Jason

Mix a little creamed corn into your masa, and fill tamales w/ pepper
jack cheese...mighty tasty with a squeeze of lime and a splash of
Cholula!

Jason

> What kind of cheese do you use?
"Sam D." <<

I like the fresh mexican style cheese but I have used montery jack as well. I
suppose you could even use the jalapeno jack cheese.

~~~~~~~
<<Using meat stock as liquid for the tamale dough is a winner, too!

Jack Husk<<

When our family gets together to make pork tamales, we save the stock from
cooking the pork to make the masa. It's got garlic and cumin in it from the
meat and makes the tamale shell taste really yummy.

Several years ago some friends and I made vegan tamales and we substituted
veggie stock and shortening in the masa but we found it needed lots of
garlic and cumin to make it taste good. My version of chile cheese olive
tamales were inspired by a lil mexican restaraunt in Woodland Ca that always
had a tamale booth at my local farmer's market. Being a college town there were
lots of vegetarians about and they catered to them. They made just awesome
tamales!

> What kind of cheese do you use?
"Sam D." <<

I like the fresh mexican style cheese but I have used montery jack as well. I
suppose you could even use the jalapeno jack cheese.

~~~~~~~
<<Using meat stock as liquid for the tamale dough is a winner, too!

Jack Husk<<

When our family gets together to make pork tamales, we save the stock from
cooking the pork to make the masa. It's got garlic and cumin in it from the
meat and makes the tamale shell taste really yummy.

Several years ago some friends and I made vegan tamales and we substituted
veggie stock and shortening in the masa but we found it needed lots of
garlic and cumin to make it taste good. My version of chile cheese olive
tamales were inspired by a lil mexican restaraunt in Woodland Ca that always
had a tamale booth at my local farmer's market. Being a college town there were
lots of vegetarians about and they catered to them. They made just awesome
tamales!