[CnD] Tamales

Trinh Martin godsservermf at gmail.com
Sat Aug 27 10:43:56 CEST 2016


I just tried to join,  but it says group not found.  Thanks



On 8/27/2016 1:22 AM, Sandy via Cookinginthedark wrote:
> Can anyone join this group? I love Mexican food, and have some questions,
> and would love to see how some of this wonderful stuff is prepared?
>
>
>
> Fear is just excitement in need of an attitude adjustment!
> -----Original Message-----
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Friday, August 26, 2016 6:00 PM
> To: cookinginthedark at acbradio.org
> Cc: Naima Leigh
> Subject: Re: [CnD] Tamales
>
> Nicole
>
> Here's the Mexican food's group.
>
> https://groups.io/g/Arlettes-Sizzling-Mexican
>
>
> You can join if you want too? I have, and love it!
>
>   
>
> -----Original Message-----
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Friday, August 26, 2016 2:50 PM
> To: cookinginthedark at acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Tamales
>
> A tamale isn't the problem, it's a good tamale, and as someone who ate
> tamales almost from the crib I'm sort of picky about my tamales. In this
> area tamale production is a standard form of entrepreneurship for Hispanic
> and Mexican-American women, but since I don't work in an office I don't have
> the almost ubiquitous Latin co-worker with a family member who makes tamales
> for her family member to sell at work.
> So that's why I'm listening for recipes to indulge the roommate's
> experimentation.
>
> -----Original Message-----
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Friday, August 26, 2016 1:36 PM
> To: cookinginthedark at acbradio.org
> Cc: Naima Leigh <nleigh2016 at gmail.com>
> Subject: Re: [CnD] Tamales
>
> If you mean grocery stores, then try Aldies, wall mart, crogers, Publics or
> any other store that will sell them. For the family issue, you're not alone.
> I'm going through similar problems as well.
>
> -----Original Message-----
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Friday, August 26, 2016 2:26 PM
> To: cookinginthedark at acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Tamales
>
> I'm unable to get her recipe for the fruit tamales, as she's currently at
> war with my family after the divorce. The reason I asked is because I was
> curious as to what you turned up for the meat fillings. I've had a problem
> finding decent tamales -- it's hard to predict what will be available from
> independent cooks, and the different specialty places that make them in the
> area are inconsistent in quality. My best tamale source, amazingly enough,
> is at Braums, but my roommate has expressed interest in making them
> sometime, so that's why I'm always interested in recipes for them.
> Our front door has a sign up advising people of the rules of the house, and
> one of them is as follows: "No solicitation. Exceptions will be made for
> Girl Scout cookies and tamales."
>
> -----Original Message-----
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Friday, August 26, 2016 12:30 PM
> To: cookinginthedark at acbradio.org
> Cc: Naima Leigh <nleigh2016 at gmail.com>
> Subject: Re: [CnD] Tamales
>
> Well Nichole,
>
> I would love to try your versions too.
>
> Will you please post them?
>
> P.S. Every family has one or more of those in them.
>
> -----Original Message-----
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Friday, August 26, 2016 1:26 PM
> To: cookinginthedark at acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Tamales
>
> To make this we'll need recipes for the filling too, as it's definitely more
> than just shredded meat. My former sister-in-law made a variation on this
> with raisins, diced apple, coconut, and chopped pecans, and she formed them
> as flat triangles instead of rolls. They were well liked by my family. (Far
> more than she was, but she was a drama queen who threw fits if she wasn't
> the center of attention) I've also encountered tamales made with cheese and
> spices or beans.
>
> -----Original Message-----
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Friday, August 26, 2016 11:51 AM
> To: cookinginthedark at acbradio.org
> Cc: Naima Leigh <nleigh2016 at gmail.com>
> Subject: [CnD] Tamales
>
> Tamales
>
>   
>
> Tamales are wintertime food in the American Southwest, and a Christmas Eve
> must in the Mexican-influenced cuisine so popular there. Days before
> families gather round to fix these delicious bundles.
>
>   
>
> Ingredients
>
>   
>
> 1 recipe prepared
>
>   
>
> Shredded Beef, Chicken or Pork filling, or Picadillo filling (about 5 cups
> total)
>
>   
>
> 1 8-ounce) package dried corn husks
>
>   
>
> 2/3 cup vegetable shortening or lard
>
>   
>
> 4 cups masa harina flour, (Mexican corn masa mix)
>
>   
>
> 2 teaspoons salt
>
>   
>
> 3 cups broth from filling, or water
>
>   
>
> 1/3 cups vegetable  shortening or lard, melted
>
>   
>
> Directions
>
>   
>
> 1.       Sort corn husks, setting aside any torn ones. Soak intact corn
> husks in warm water for at least 1 hour or until soften and easy to fold.
>
> 2.       Beat 2/3 cup vegetable shortening or lard in large bowl until
> creamy. Combine masa harina and salt in medium bowl. Alternately add masa
> harina and broth to vegetable shortening or lard, mixing well after each
> addition. Gradually add melted vegetable shortening or lard, mixing until
> consistent of thick cake batter (masa).
>
> 3.       Spread 1/4 cup masa, using back of spoon, to form a square in the
> center of one husk. Place 1/4 cup meat filling in center of masa square.
> Fold right then left edge over masa. Fold up bottom edge to roll. Repeat
> with remaining ingredients.
>
> 4.       Place vegetable steamer in pot with lid; add water to just below
> steamer. Arrange tamales upright in steamer rack. Cover tamales with
> reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to
> low. Steam, adding water as needed, for 2 to 2 1/2 hours or until masa pulls
> away from husks.
>
> Makes 24 tamales.
>
>   
>
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