It looked great until the last picture. Who hurt you that you serve people tamales with olives?
[deleted]
[deleted]
Chelle62099
I’ve only seen olives ( green with seeds no less) in Central American tamales. But they were wrapped in banana leaves
kawambonga
Nice to see a tamal with actual filling!
Uni457Maki
Yes!!!! Mmmm so good 😊
Are they Xmas tamales? I’m from South Texas and Xmas tamales are a staple for the holidays 💗Sweet tamales and savory tamales ❤️
UrDoinGood2
I’d love it there
jeezecon
Looks good? Mind sharing the recipe? Would love to try them with olives
Rlfire16
Pooh, now I gotta go make some tamales
THICCTHUMBS
One of the big things I miss from working in a kitchen was getting homemade tamales almost every week lol
Could I make them? Mos def.
Would I rather have theirs? Most def.
softrotten
Please share!
magomich
Time-áhles.
MrMKLordz
That looks good… till the last picture, why did u do that?
curioushubby805
Tamale masa
Ingredients
• 8 ¼ cups masa harina (half of a 4.4 lb bag Maseca)
• 1 ¾ tablespoons fine salt
• 1 tablespoon baking powder
• 1 ¾ cups canola oil (or corn, vegetable or any other neutral-tasting oil, Manteca or Lard, pig fat )
• 6 ½ cups broth (chicken, beef or vegetable – low sodium preferred)
Instructions
• In a very large mixing bowl or pot, add masa harina, salt and baking powder. Combine and mix with your hands.
• Add canola oil and mix together, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold it’s shape when pressed together.
• Add broth and mix for about 3-5 minutes until the dough is fairly wet and well saturated. The dough should be soft and spreadable like thick hummus. If the dough is too dry, add more broth. If it’s too wet, add more masa harina. (See notes)
Use the dough immediately or cover and store in the refrigerator for up to 3 days.
• Notes
The recipe makes 45-50 tamales.
I use lard personally but use whatever else shortening or oil for your tamales masa. Using warm broth and water make easier to mix and use masa. Add flavor to masa mix by adding Chile mixture that use for meat. ( just paste no meat add to broth)
Lessar02
Que momento para estar vivo… y gordo.
curioushubby805
Meat for tamales
Tamale Meat
• 4 lbs boneless pork butt or boneless beef chuck roast
• 1 tbsp garlic powder / whole fresh garlic
• 1 tsp salt and 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tsp onion powder/ half white onion
• 2 bay laurel leafs
• 2 to 4 cups of water
Red Chile Sauce
• 2 packages (8 oz) dried New Mexico Chile pods, stemmed and cleaned
• 6 garlic cloves
• 1/2 tsp ground cumin
• 1/4 cup all-purpose flour
• 2 cup of meat stock (see notes)
• 2 cups chile pod water (see notes)
• Salt to taste
Instructions
Meat Instructions
1. Place all ingredients in a slow cooker on low for 6-8 hours (I usually cook meat the day before)
2. Shred meat with 2 forks, and place in a bowl. Cover and refrigerate.
3. For Instant pot: Place all ingredients in Instant Pot for 80 minutes of cooking time.( see notes)
Notes
Save 2 to 4 cups of meat stock.
Red Chile Sauce
1. Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, and add enough water to fully cover the pods. Bring to a boil and let simmer for 30 minutes, when done remove pods from the pot. Let cool slightly. Save water in the pot. (see notes)
2. When slightly cool, add small amounts of chile pods, flour, garlic cloves, and 1 cup of chile stock water and 1 cup meat stock to a blender or food processor, and blend until it becomes a paste mixture( make sure to stop and stir pods in the blender).
3. Keep doing this until all pods are done. (Save any liquid in chile pod water for chile sauce)
4. With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. Remove any seeds, and chile skins when straining the mixture.
5. In a large skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. If too thick add a little chile pod water to get the right consistency.
6. Add salt and cumin and cook for at least 5 minutes more. Allow to cool and store in an airtight container in the fridge until ready to use. *See notes
7. Before assembling the tamales, add meat and red chile sauce in a slow cooker on low heat for 2 hours. Add enough red chile sauce mixture to the meat without making it soupy, and add salt to taste(if needed) Let cool for 30 minutes before making tamales.
Notes:
• Red chile sauce is good for up to 3 days in the fridge in an airtight container.
• Red chile sauce can be frozen for up to 3 months in an airtight container or storage bag.
• Make sure to use a mesh strainer, chile skins are bitter.
• Add more flavor to chile pods you can toast for minute or 2 don’t burn them with olive oil before boiling them.
Instant Pot:
• Cooking time is 20 minutes for every pound of beef roast, and 15 minutes for pork roast Make sure to use a mesh strainer, chile skins are bitter.
Efficient-Explorer43
No marches , que chingon lo de los tamales pero
Esa aceituna hace que no se Me antojen nada, y la vdd nomas los sinaloenses le Ponen aceituna , y creo que nomas ellos se la comen., no conozco mucha gente que se coma la aceituna.
Saludos. Y si a ti te gustan pues alv mi comentario jajajajaja provecho.
poquitamuerte
Con olivas, fuck yeah.
REDIWILS
Nada mejor que unos buenos tamalitos como para empezar el día. Los Oaxacaqueños saben exquisitos, lo único malo es que se hacen con hoja de plátano y un tipo de masa distinto así que es un poco más caro
changitomexicano
Kneading tamale dough is my crossfit XD
Embarrassed_Limit_42
Everything related to Mexico on reddit now is in English… 😒
20 Comments
It looked great until the last picture. Who hurt you that you serve people tamales with olives?
[deleted]
I’ve only seen olives ( green with seeds no less) in Central American tamales. But they were wrapped in banana leaves
Nice to see a tamal with actual filling!
Yes!!!! Mmmm so good 😊
Are they Xmas tamales? I’m from South Texas and Xmas tamales are a staple for the holidays 💗Sweet tamales and savory tamales ❤️
I’d love it there
Looks good? Mind sharing the recipe? Would love to try them with olives
Pooh, now I gotta go make some tamales
One of the big things I miss from working in a kitchen was getting homemade tamales almost every week lol
Could I make them? Mos def.
Would I rather have theirs? Most def.
Please share!
Time-áhles.
That looks good… till the last picture, why did u do that?
Tamale masa
Ingredients
• 8 ¼ cups masa harina (half of a 4.4 lb bag Maseca)
• 1 ¾ tablespoons fine salt
• 1 tablespoon baking powder
• 1 ¾ cups canola oil (or corn, vegetable or any other neutral-tasting oil, Manteca or Lard, pig fat )
• 6 ½ cups broth (chicken, beef or vegetable – low sodium preferred)
Instructions
• In a very large mixing bowl or pot, add masa harina, salt and baking powder. Combine and mix with your hands.
• Add canola oil and mix together, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold it’s shape when pressed together.
• Add broth and mix for about 3-5 minutes until the dough is fairly wet and well saturated. The dough should be soft and spreadable like thick hummus. If the dough is too dry, add more broth. If it’s too wet, add more masa harina. (See notes)
Use the dough immediately or cover and store in the refrigerator for up to 3 days.
• Notes
The recipe makes 45-50 tamales.
I use lard personally but use whatever else shortening or oil for your tamales masa. Using warm broth and water make easier to mix and use masa. Add flavor to masa mix by adding Chile mixture that use for meat. ( just paste no meat add to broth)
Que momento para estar vivo… y gordo.
Meat for tamales
Tamale Meat
• 4 lbs boneless pork butt or boneless beef chuck roast
• 1 tbsp garlic powder / whole fresh garlic
• 1 tsp salt and 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tsp onion powder/ half white onion
• 2 bay laurel leafs
• 2 to 4 cups of water
Red Chile Sauce
• 2 packages (8 oz) dried New Mexico Chile pods, stemmed and cleaned
• 6 garlic cloves
• 1/2 tsp ground cumin
• 1/4 cup all-purpose flour
• 2 cup of meat stock (see notes)
• 2 cups chile pod water (see notes)
• Salt to taste
Instructions
Meat Instructions
1. Place all ingredients in a slow cooker on low for 6-8 hours (I usually cook meat the day before)
2. Shred meat with 2 forks, and place in a bowl. Cover and refrigerate.
3. For Instant pot: Place all ingredients in Instant Pot for 80 minutes of cooking time.( see notes)
Notes
Save 2 to 4 cups of meat stock.
Red Chile Sauce
1. Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, and add enough water to fully cover the pods. Bring to a boil and let simmer for 30 minutes, when done remove pods from the pot. Let cool slightly. Save water in the pot. (see notes)
2. When slightly cool, add small amounts of chile pods, flour, garlic cloves, and 1 cup of chile stock water and 1 cup meat stock to a blender or food processor, and blend until it becomes a paste mixture( make sure to stop and stir pods in the blender).
3. Keep doing this until all pods are done. (Save any liquid in chile pod water for chile sauce)
4. With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. Remove any seeds, and chile skins when straining the mixture.
5. In a large skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. If too thick add a little chile pod water to get the right consistency.
6. Add salt and cumin and cook for at least 5 minutes more. Allow to cool and store in an airtight container in the fridge until ready to use. *See notes
7. Before assembling the tamales, add meat and red chile sauce in a slow cooker on low heat for 2 hours. Add enough red chile sauce mixture to the meat without making it soupy, and add salt to taste(if needed) Let cool for 30 minutes before making tamales.
Notes:
• Red chile sauce is good for up to 3 days in the fridge in an airtight container.
• Red chile sauce can be frozen for up to 3 months in an airtight container or storage bag.
• Make sure to use a mesh strainer, chile skins are bitter.
• Add more flavor to chile pods you can toast for minute or 2 don’t burn them with olive oil before boiling them.
Instant Pot:
• Cooking time is 20 minutes for every pound of beef roast, and 15 minutes for pork roast Make sure to use a mesh strainer, chile skins are bitter.
No marches , que chingon lo de los tamales pero
Esa aceituna hace que no se Me antojen nada, y la vdd nomas los sinaloenses le Ponen aceituna , y creo que nomas ellos se la comen., no conozco mucha gente que se coma la aceituna.
Saludos. Y si a ti te gustan pues alv mi comentario jajajajaja provecho.
Con olivas, fuck yeah.
Nada mejor que unos buenos tamalitos como para empezar el día. Los Oaxacaqueños saben exquisitos, lo único malo es que se hacen con hoja de plátano y un tipo de masa distinto así que es un poco más caro
Kneading tamale dough is my crossfit XD
Everything related to Mexico on reddit now is in English… 😒