[CnD] Tamales

Penny Reeder penny.reeder at gmail.com
Sat Aug 27 13:43:48 CEST 2016


Chicken. I think there may be a "just cheese" variety as well, but I know for sure that the chicken are delicious!

Sent from my iPhone

> On Aug 27, 2016, at 1:29 PM, Sandy via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
> Are they chicken or beef ones? no Trader Joe's here yet. 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -----Original Message-----
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org] 
> Sent: Saturday, August 27, 2016 9:01 AM
> To: cookinginthedark at acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Tamales
> 
> Trader Joe's frozen tamales are delicious!
> Penny
> 
> On 8/27/16, Sandy via Cookinginthedark <cookinginthedark at acbradio.org>
> wrote:
>> As for purchasing them, I have found the best ones are by Schwans, the 
>> home delivery company. beef tamales. Honestly, I do not even like them 
>> when purchased out here, in OK, not from Wendy's, any of our local 
>> Mexican restaurants, which are mostly Tex-Mex cooking style. Hope 
>> Schwans never folds up, or I sure will be Sandydisappointed!
>> 
>> 
>> 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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