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Old 03-25-2004, 02:47 AM #1
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Home-made Tamales

I made tamales yesterday using this recipe. I like cooking. I love tamales and finally found a recipe that really is "Authentic". This is how tamales are supposed to be made. OMG they are insanely good.

2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces dried ancho chiles
2 ounces dried pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening

Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.

Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.

Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.

The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.


I found everything for this recipe at Wal-Mart excpet the pasilla chiles, so I just doubled the ancho chiles. And the cumin seed may be sold as comino seed.

It took a while to make them but this recipe makes about 50-60 tamales. You can freeze some for later or just eat the hell out of tamales for a few days. I invited some family over and we kicked those tamales *****.
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Old 03-25-2004, 02:49 AM #2
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Sounds good. I'll try it sometime.

I also like to cook. Jambalaya is a good recipe.
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Old 03-25-2004, 02:51 AM #3
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I am so hungry right now that I am going to make a thread on it...
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Old 03-25-2004, 02:51 AM #4
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How stupidly awesome is it that you posted that at 3:47 in the morning.
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Old 03-25-2004, 02:51 AM #5
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mmmmm Jambalaya
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Old 03-25-2004, 02:52 AM #6
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I've always had a soft spot for Mexican food.
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Old 03-25-2004, 02:52 AM #7
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Quote:
Originally posted by elTwitcho
How stupidly awesome is it that you posted that at 3:47 in the morning.
Isnt it?

I was just eating soem leftover ones and I realized how goddamn good they were again and had to share.
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Old 03-25-2004, 02:52 AM #8
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Easy to make. Try it out sometime... I'll see if I still have my recipe. I usually veer away from it and go by what I want at the time... more sausage, more peppers, more onions. You can't go wrong really.
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Old 03-25-2004, 02:55 AM #9
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Yeah....thats what I like about Jambalya...you can mix the meat up all you want. The seasonings are what is important. I usually buy a jambalya mix when I make it. Never made it from scratch, but I plan too soon. Smoked sausage and crawfish jambalya.....OMG kickass.
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Old 03-25-2004, 02:56 AM #10
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I bought a lot of spices and use what I want. Spices cost A LOT of money, surprised me.
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Old 03-25-2004, 02:59 AM #11
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lol...yeah. My mint plants died and I had to buy dried mint. It was like 5.99 for a tiny bottle. I have a Thai aunt who taught me how to make a badass thai soup. It has chicken, mint, cilantro, lemon, crushed red peppers, and green onions. It is awesome with white rice.

She uses habenjeros, but im not that dumb.

EDIT: Saffron is crazy expensive.
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Old 03-25-2004, 04:14 AM #12
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Also look at the price of vanilla beans. They are usually a few bucks per bean.
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Old 03-25-2004, 04:17 AM #13
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REAL cinnamon is crazy expensive. I have never seen it for sale anywhere. THe sticks you buy at the store isnt real cinnamon.
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Old 03-25-2004, 04:18 AM #14
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really? what are they?
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Old 03-25-2004, 04:20 AM #15
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Fake cinnamon. It comes from the same plant as real cinnemon but its low grade wannabe crap. Its from the small branches....real cinnemon is from the trunk of the tree. Real cinnamon sticks are like 3 ft long and alot fatter.
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Old 03-25-2004, 04:26 AM #16
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mmm real cinnamon
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Old 03-25-2004, 04:44 AM #17
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My mom makes some kick *** tamales
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Old 03-25-2004, 10:45 AM #18
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I make tamales at Christmas.. that's the only time. You can only make a butt ton at a time and they take forever. Chicken tamales are the best though.
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Old 03-25-2004, 10:50 AM #19
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that really sounds good. yes, they do take some time to make.
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Old 03-25-2004, 10:57 AM #20
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Quote:
Originally posted by p8ntgurl
I make tamales at Christmas.. that's the only time. You can only make a butt ton at a time and they take forever.
Thats when my mom makes em.
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Old 03-25-2004, 11:06 AM #21
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I <3 Tamales

i make good spicy beef stew

mmmmm spicy beef stew
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