[CnD] Schwans - Re: Tamales

Charles Rivard wee1sman at fidnet.com
Sat Aug 27 14:43:06 CEST 2016


I feel just the opposite.  Too little product for too high a price, plus a 
decrease in service to blind people.  No more brailled material as of the 
last I heard, and in a lot of places, they no longer deliver.




If you think you're finished, you! really! are! finished!!
-----Original Message----- 
From: Sandy via Cookinginthedark
Sent: Saturday, August 27, 2016 3:26 AM
To: cookinginthedark at acbradio.org
Cc: Sandy
Subject: [CnD] Tamales

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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