To save band wide here are a couple of previous attempts at tamales.
Thought of taking today off but to much going on elsewise in the kitchen, Doh!! I wonder why?
When doing sausages and andouille, I try to smoke a little butt. The meat goes to either boudin or tamales. This time the tamales won out. The are pretty tastee.
I am so happy to say I didn't get carried away as usual. I only came out with 30 and after quality assurance testing (required) there is only 2 doz. left for the freezer. When I was out West (Tex/Mex & Cowboys/Vaqueros), this time of year all the Mexican families would come together, the men would cook goats (Cabrito) and all the grannies, moms, daughters and grand-daughters would get in the kitchen and seriously thousand's of tamales were roll out. The kids would be running wild and the gossip rolled wildly (and so did the beer out by the goats roasting). Can ya tell I sort of miss it. I was always impressed how open and friendly these folks were to welcome a lone lost coonazz into their home and treat me as family during the holidays. This is but a humble attempt to equal their amazing tamales. Oh and an FYI I would never attempt to match their speed making these.
In case I don't cook again before the holidays <Chuckles>, I hope you and yours all Have a safe and happy holiday.
PP Tamales ~ Foamheart
I have done these before so there is a great Q-View here somewhere. I just wanted to make you all jealous of my having to eat left overs yesterday! https://www.smokingmeatforums.com/threads/pulled-pork-tamales-foamheart.176738/#post-1303476 I am so glad I learned to do these, (well a...
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Tamales ~ Foamheart
So guess what I did this morning before 10:00? Yeppers I have been wanting some good tamales. I have done them before, and I even impressed myself how easy and delicious they are. https://www.smokingmeatforums.com/threads/pp-tamales-foamheart.283673/ So anyway, I now understand more about the...
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Thought of taking today off but to much going on elsewise in the kitchen, Doh!! I wonder why?
When doing sausages and andouille, I try to smoke a little butt. The meat goes to either boudin or tamales. This time the tamales won out. The are pretty tastee.
I am so happy to say I didn't get carried away as usual. I only came out with 30 and after quality assurance testing (required) there is only 2 doz. left for the freezer. When I was out West (Tex/Mex & Cowboys/Vaqueros), this time of year all the Mexican families would come together, the men would cook goats (Cabrito) and all the grannies, moms, daughters and grand-daughters would get in the kitchen and seriously thousand's of tamales were roll out. The kids would be running wild and the gossip rolled wildly (and so did the beer out by the goats roasting). Can ya tell I sort of miss it. I was always impressed how open and friendly these folks were to welcome a lone lost coonazz into their home and treat me as family during the holidays. This is but a humble attempt to equal their amazing tamales. Oh and an FYI I would never attempt to match their speed making these.
In case I don't cook again before the holidays <Chuckles>, I hope you and yours all Have a safe and happy holiday.