I spent the last few days preparing to make tamales today. I got 4 dozen
done and put 3 in the freezer. These were made with pork. I think I'm
going to make some green corn tamales in January and then that will be it
for the year. Lots of work, but oh so good.

Lynne

"King's Crown" > wrote in message
k.net...
>I spent the last few days preparing to make tamales today. I got 4 dozen
>done and put 3 in the freezer. These were made with pork. I think I'm
>going to make some green corn tamales in January and then that will be it
>for the year. Lots of work, but oh so good.
>
> Lynne
>


Could you post the recipe? Also, how do you cook them after they've been
frozen? Do you use a sauce with them? I'm looking for a good red sauce for
tamales. There's a place a few miles from me called El Indio's, and the put
what they call chili beans on the tamales...the sauce is very flavorful,
similar to an enchilada sauce, but with beans.

Thanks!
kimberly

King's Crown wrote:

> I spent the last few days preparing to make tamales today. I got 4
> dozen
> done and put 3 in the freezer. These were made with pork. I think
> I'm
> going to make some green corn tamales in January and then that will be
> it
> for the year. Lots of work, but oh so good.
>
> Lynne

Do you makeyour own sauces? If we did not live near a business that has
been making them for 50 years or so, 10 dollars the dozen, i would have
to master the technique, they are so good & convient to have in the
freezer.
---
JL

"Nexis" > wrote in message
news:f8Ppf.3247$nj1.159@fed1read07...
>
> "King's Crown" > wrote in message
> k.net...
>>I spent the last few days preparing to make tamales today. I got 4 dozen
>>done and put 3 in the freezer. These were made with pork. I think I'm
>>going to make some green corn tamales in January and then that will be it
>>for the year. Lots of work, but oh so good.
>>
>> Lynne
>>
>
>
> Could you post the recipe? Also, how do you cook them after they've been
> frozen? Do you use a sauce with them? I'm looking for a good red sauce for
> tamales. There's a place a few miles from me called El Indio's, and the
> put what they call chili beans on the tamales...the sauce is very
> flavorful, similar to an enchilada sauce, but with beans.
>
> Thanks!
> kimberly
Tamales can sound complicate, but it's most grunt work. I'd suggest
searching on the net for a recipe that sounds good to you. I've briefly
covered what I do below. I'd be happy to answer any questions once you get
started. There are a lot of different filling for tamales the chili bean
one sounds very good.

Lynne

Tamales

10 pounds of prepared masa ( I buy a Mexican market)
pork roast that has been cubed covered with water in large pan add garlic
and onion. I cook it down until the water evaporates
I make my own mole don't really have a recipe, but there are many on the
internet. Find one that suits your tastes.
1 1/2 packages of dried corn husks (soaked for 30 minutes in warm water to
soften then wipe dry)

Spread about 1/4 cup of prepared masa on dried corn husk in a 4"X4" square.
Put about 1 to 2 T of meat in center. Then roll husk around fold up pointed
end of husk and stand in a pan with a steamer in the bottom. After doing
the above until pot is nearly full (Leave a spot open to add more hot water
if need be during the steaming) steam tamales for about 2 1/2 hours until
masa pulls away from husks easily.

Frozen tamales had been easily heated in the microwave for a quick lunch.
Or thaw and steam until warm for a dinner.

"Nexis" > wrote in message
news:f8Ppf.3247$nj1.159@fed1read07...
>
> "King's Crown" > wrote in message
> k.net...
> >I spent the last few days preparing to make tamales today. I got 4 dozen
> >done and put 3 in the freezer. These were made with pork. I think I'm
> >going to make some green corn tamales in January and then that will be it
> >for the year. Lots of work, but oh so good.
> >
> > Lynne
> >
>
>
> Could you post the recipe? Also, how do you cook them after they've been
> frozen? Do you use a sauce with them? I'm looking for a good red sauce for
> tamales. There's a place a few miles from me called El Indio's, and the
put
> what they call chili beans on the tamales...the sauce is very flavorful,
> similar to an enchilada sauce, but with beans.


When I make a red sauce for tamales, I use tomato sauce, thin it with
water,add salt, garlic powder, ground chile powder and ground cumin. Sorry,
I do it on the fly and never wrote down any measurements.


Here is a quick recipe for tamales from Azteca Milling, makers of Maseca
corn flour. I have made tamales from this and other recipes many times. This
one has always provided very good results. It utilizes rotisseried chickens
sold at most supermarkets. You could also easily adapt it to use pork, beef,
orcheese & green chiles. The recipe that follows was the 1st place winner
for the "Best Commercial Gourmet Tamale" at the annual International Tamale
Festival in Indio, CA - Dec. 2, 2000.

60 minute Chicken Tamales

Yields aprox. 25 Tamales

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomatillo sauce (12oz.)
1 Bag Corn husks (shells)

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder and the
chicken broth to obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of marinated
chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they overlap
to make a long package.

Fold the empty part of the husk under so that it rests against the side of
the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes. Check
every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

Notes:
1.) Unless you make your tamales rather small, the yield will be less than
25.
2.) I prefer the regular Maseca corn flour instead of the coarser ground
variety specified "for tamales" in the recipe.
3.) I recommend longer steaming times than indicated in this recipe. --DR

In article t>,
"King's Crown" > wrote:

> I spent the last few days preparing to make tamales today. I got 4 dozen
> done and put 3 in the freezer. These were made with pork. I think I'm
> going to make some green corn tamales in January and then that will be it
> for the year. Lots of work, but oh so good.
>
> Lynne

I made arrangments to purchase 4 dozen Tamales Friday night at work. ;-)
One advantage to working with lots of hispanic folks...

They will be the REAL ones too, made from shredded pig heads.

I am so looking forward to them at $6.00 per dozen. Dolores's family
makes some seriously good ones.

Will serve them with Picante sauce, guacamole, shredded jack cheese and
sour cream.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

King's Crown wrote:
> I spent the last few days preparing to make tamales today. I got 4 dozen
> done and put 3 in the freezer. These were made with pork. I think I'm
> going to make some green corn tamales in January and then that will be it
> for the year. Lots of work, but oh so good.
>
> Lynne
>
>
So of the 48(4 doz) you only froze 3? They musta been good! Don't think
I could eat 45 tamales in one day.

"Mr Libido Incognito" > wrote in message
...
> King's Crown wrote:
>> I spent the last few days preparing to make tamales today. I got 4 dozen
>> done and put 3 in the freezer. These were made with pork. I think I'm
>> going to make some green corn tamales in January and then that will be it
>> for the year. Lots of work, but oh so good.
>>
>> Lynne
>>
>>
> So of the 48(4 doz) you only froze 3? They musta been good! Don't think
> I could eat 45 tamales in one day.

You're so funny... 3 dozen in the freezer. I made another 4 dozen today, so
I wouldn't feel so stingy with the tamales. I'll share them with the family
Christmas day.

Lynne

King's Crown wrote:
> "Mr Libido Incognito" > wrote in message
> ...
>> King's Crown wrote:
>>> I spent the last few days preparing to make tamales today. I got 4
>>> dozen done and put 3 in the freezer. These were made with pork. I
>>> think I'm going to make some green corn tamales in January and then
>>> that will be it for the year. Lots of work, but oh so good.
>>>
>>> Lynne
>>>
>>>
>> So of the 48(4 doz) you only froze 3? They musta been good! Don't
>> think
>> I could eat 45 tamales in one day.
>
> You're so funny... 3 dozen in the freezer. I made another 4 dozen
> today, so I wouldn't feel so stingy with the tamales. I'll share
> them with the family Christmas day.
>
> Lynne

Don't let him fool you, Lynne... if it weren't for the carbs in the masa
dough he might eat 45 tamales, especially if you made chicken tamales using
his wonderful rotissieried chicken

Jill

King's Crown wrote:
> I spent the last few days preparing to make tamales today. I got 4 dozen
> done and put 3 in the freezer. These were made with pork. I think I'm
> going to make some green corn tamales in January and then that will be it
> for the year. Lots of work, but oh so good.
>
> Lynne
>
>

It's been forever since I made tamales. I did not realize they were a seasonal
thing. Occasionally there's a guy selling them fresh and hot from the back of
his van near my dad's place, so good.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:


> It's been forever since I made tamales. I did not realize they were a seasonal
> thing. Occasionally there's a guy selling them fresh and hot from the back of
> his van near my dad's place, so good.
>
I don't think of them as "seasonal" but often made for celebrations and
various holidays? Christmas is a biggie. Perhaps because they're a bit
labor intensive, I know many people hold tamale making parties and put a
bunch up at once.
Goomba

On Tue, 20 Dec 2005 07:13:36 GMT, King's Crown wrote:

> I spent the last few days preparing to make tamales today. I got 4 dozen
> done and put 3 in the freezer. These were made with pork. I think I'm
> going to make some green corn tamales in January and then that will be it
> for the year. Lots of work, but oh so good.
>
Mmmm.... Sounds good! I've never eaten corn tamales made with chile
(the corn tamales I've have were sweet), but the combo appeals to me.
I think I'll try it!
--

Practice safe eating. Always use condiments.

On Tue, 20 Dec 2005, King's Crown wrote:

> I spent the last few days preparing to make tamales today. I got 4 dozen
> done and put 3 in the freezer. These were made with pork. I think I'm
> going to make some green corn tamales in January and then that will be it
> for the year. Lots of work, but oh so good.
>
> Lynne
>
>
>

You are my hero! I made tamales *once*. Oh, my! what work. never again!
.... well, maybe never...

Elaine, too

Elaine Parrish wrote:
>
>
> On Tue, 20 Dec 2005, King's Crown wrote:
>
>
>>I spent the last few days preparing to make tamales today. I got 4 dozen
>>done and put 3 in the freezer. These were made with pork. I think I'm
>>going to make some green corn tamales in January and then that will be it
>>for the year. Lots of work, but oh so good.
>>
>>Lynne
>>
>>
>>
>
>
> You are my hero! I made tamales *once*. Oh, my! what work. never again!
> ... well, maybe never...
>
> Elaine, too
>


I haven't made them yet. I'm seriously considering making them New
Year's weekend with DD (but hopefully I will come to my senses by then
and just buy a dozen from a Mexican selling them by the side of the
highway.)

Everyone needs to make tamales once in their life so they can appreciate
them. I dunno if I'm ready...

Best regards,
Bob

zxcvbob wrote:
> Elaine Parrish wrote:
>>
>>
>> On Tue, 20 Dec 2005, King's Crown wrote:
>>
>>
>>> I spent the last few days preparing to make tamales today. I got 4
>>> dozen done and put 3 in the freezer. These were made with pork. I
>>> think I'm going to make some green corn tamales in January and then
>>> that will be it for the year. Lots of work, but oh so good.
>>>
>>> Lynne
>>>
>>>
>>>
>>
>>
>> You are my hero! I made tamales *once*. Oh, my! what work. never
>> again! ... well, maybe never...
>>
>> Elaine, too
>>
>
>
> I haven't made them yet. I'm seriously considering making them New
> Year's weekend with DD (but hopefully I will come to my senses by then
> and just buy a dozen from a Mexican selling them by the side of the
> highway.)
>
> Everyone needs to make tamales once in their life so they can
> appreciate them. I dunno if I'm ready...
>
> Best regards,
> Bob

They are delicious but definitely time-consuming. At least if you make them
with DD you'll have help in the spreading, filling & rolling department!

Jill