How to make Tamales Easy Homemade Recipe
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Date: 2020-05-15
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Comments and reviews: 10
Michele
I make just masa ones for me. I love them with no meat! I also do shredded beef and chicken. The chicken ones i use a green chili verda sauce. I also put the canned green chilis like the ones for chili reenjo I dont make cheese ones blah But i use New Mexico powder chili and make a rue add the chili powder then add beef broth and salt pepper garlic onion powder. Oh heres a great tip. Cook uour meat with Coke and the same spices with cumin powder. Also saute a big pan of chopped red onions and later add garlic chopped super fine in bacon grease, add that to the meat mixtures Yummy! Lard can be found by the meat department in a box also. You have to use lard, not shortening not oil and definitely not olive oil! Wrap the tamals with strips of the husks and put them in a big pan upright to steam them. Make sure theres an upside down pie pan inside, you dont want the tamales touching the bottom, the steam cooks them. So make sure theres enogh water to steam not boil in. Cover the lid with foil then the lid, also cover the lid with a heavy towl. it helps the steam stay in. They actual taste better the next day. Enjoy!
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I make just masa ones for me. I love them with no meat! I also do shredded beef and chicken. The chicken ones i use a green chili verda sauce. I also put the canned green chilis like the ones for chili reenjo I dont make cheese ones blah But i use New Mexico powder chili and make a rue add the chili powder then add beef broth and salt pepper garlic onion powder. Oh heres a great tip. Cook uour meat with Coke and the same spices with cumin powder. Also saute a big pan of chopped red onions and later add garlic chopped super fine in bacon grease, add that to the meat mixtures Yummy! Lard can be found by the meat department in a box also. You have to use lard, not shortening not oil and definitely not olive oil! Wrap the tamals with strips of the husks and put them in a big pan upright to steam them. Make sure theres an upside down pie pan inside, you dont want the tamales touching the bottom, the steam cooks them. So make sure theres enogh water to steam not boil in. Cover the lid with foil then the lid, also cover the lid with a heavy towl. it helps the steam stay in. They actual taste better the next day. Enjoy!
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Flower
Today is Friday, December 6, 2019. My sister & I are getting together to make this recipe. I'm going to prepare the meat tomorrow (Sat, for Sunday. I dont know if you can get back to me in time, but i have a couple of questions. 1. I have 16lbs of pork and i know the reserved juice is important because it is used in both the meat & masa. Do you recommend that i boil the meat instead in order to have enough flavored liquid? 2. Since im cooking the meat a day before. should i also make the chili mixture the day before. or do i wait to make it on Sunday morning? Your help would be appreciated. I also live in San Antonio and I made your chili recipe a couple of weeks ago. It was delicious.
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Today is Friday, December 6, 2019. My sister & I are getting together to make this recipe. I'm going to prepare the meat tomorrow (Sat, for Sunday. I dont know if you can get back to me in time, but i have a couple of questions. 1. I have 16lbs of pork and i know the reserved juice is important because it is used in both the meat & masa. Do you recommend that i boil the meat instead in order to have enough flavored liquid? 2. Since im cooking the meat a day before. should i also make the chili mixture the day before. or do i wait to make it on Sunday morning? Your help would be appreciated. I also live in San Antonio and I made your chili recipe a couple of weeks ago. It was delicious.
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IzzyBella
My mother and grandmother have passed away and we never sat down and made tamales. I have no recipe to go off of and would buy them during the holidays from friends. Now having my own children I am realizing how important these recipes are and this is the only video that didn t intimidate me. I made several dozen and am so happy to pass these traditional recipes to my children. It did take all day as much of it is waiting for the chicken to cook in the crock pot. The remaining time is putting the tamales together which is where my children come in. It s so much fun and messy and well worth every moment.
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My mother and grandmother have passed away and we never sat down and made tamales. I have no recipe to go off of and would buy them during the holidays from friends. Now having my own children I am realizing how important these recipes are and this is the only video that didn t intimidate me. I made several dozen and am so happy to pass these traditional recipes to my children. It did take all day as much of it is waiting for the chicken to cook in the crock pot. The remaining time is putting the tamales together which is where my children come in. It s so much fun and messy and well worth every moment.
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Rebecca
This video is wonderful! I could use a little advice though. my mother and I learned to make these together recently but then realized we don t know how to store, transfer, and reheat. Should we wrap the tamales in aluminum foil? Should we let them cool completely or wrap warm? Can you totally make and wrap them ahead of time but not cook them until later? Typically I m in a situation where I m preparing them the day before we are going to eat any of them. Any advice or tips or this would be super helpful. Thank you for your videos and to anyone willing to share their knowledge.
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This video is wonderful! I could use a little advice though. my mother and I learned to make these together recently but then realized we don t know how to store, transfer, and reheat. Should we wrap the tamales in aluminum foil? Should we let them cool completely or wrap warm? Can you totally make and wrap them ahead of time but not cook them until later? Typically I m in a situation where I m preparing them the day before we are going to eat any of them. Any advice or tips or this would be super helpful. Thank you for your videos and to anyone willing to share their knowledge.
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Mark
You lost me as soon as you said bullion cube. WHY? Why use fake flavor when you can develop real flavor so easily? Pork is so delicious, and it is so easy to develop awesome pork flavor, why utilize fake bullion flavor? Why? Why? Oh my God why? Everyone you know just died from fake flavor. That crap is poison. Real food, not processed crap. Never use processed crap, NEVER! Why, why, oh God why use fake flavor? Oh God why? Whatever. Your tamales are probably awesome. Have a great day. Enjoy!
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You lost me as soon as you said bullion cube. WHY? Why use fake flavor when you can develop real flavor so easily? Pork is so delicious, and it is so easy to develop awesome pork flavor, why utilize fake bullion flavor? Why? Why? Oh my God why? Everyone you know just died from fake flavor. That crap is poison. Real food, not processed crap. Never use processed crap, NEVER! Why, why, oh God why use fake flavor? Oh God why? Whatever. Your tamales are probably awesome. Have a great day. Enjoy!
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udaaz
My only unsolicited opinion on this would be (and I m a 10, 000% germaphobe) is that soaking the husks in the sink is not a method I would use and that it s been well documented that kitchen sinks can contain millions more bacteria then even your toilet. And before anyone jumps on me and says yeah but you steam them an hour! The bacteria is dead! Then my reply is I just don t like sink water food! However besides that one detail this looked like an amazing recipe and was a great video!
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My only unsolicited opinion on this would be (and I m a 10, 000% germaphobe) is that soaking the husks in the sink is not a method I would use and that it s been well documented that kitchen sinks can contain millions more bacteria then even your toilet. And before anyone jumps on me and says yeah but you steam them an hour! The bacteria is dead! Then my reply is I just don t like sink water food! However besides that one detail this looked like an amazing recipe and was a great video!
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Welcome
Im going to attempt to make these but I have a few questions. 1. I couldnt find the fresh masa here so i had to buy the kind you make. Instant corn masa. Do i make it as the directions say then add what you do? 2. After soaking the corn husks do i dry them or leave them wet? 3. Do i use all of the red chilie sauce? 4. My cascabel chili looks nothing like yours. Mine are small and round. Do i have the right one? Thank you in advance for answering my questions! I love your videos!
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Im going to attempt to make these but I have a few questions. 1. I couldnt find the fresh masa here so i had to buy the kind you make. Instant corn masa. Do i make it as the directions say then add what you do? 2. After soaking the corn husks do i dry them or leave them wet? 3. Do i use all of the red chilie sauce? 4. My cascabel chili looks nothing like yours. Mine are small and round. Do i have the right one? Thank you in advance for answering my questions! I love your videos!
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BlackCat2
This is neat and doesn't look so hard. Thanks for sharing. I have many friends whose family (aunts, mothers etc) make this from scratch and told me it was super hard. I always bought the already made heat and eat kind but I think next time I will try it myself. The heat and eat is good but I would love to do it my own way (make them a bit spicier) so I can have more meat in each one. :) - Heidi
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This is neat and doesn't look so hard. Thanks for sharing. I have many friends whose family (aunts, mothers etc) make this from scratch and told me it was super hard. I always bought the already made heat and eat kind but I think next time I will try it myself. The heat and eat is good but I would love to do it my own way (make them a bit spicier) so I can have more meat in each one. :) - Heidi
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Karen
5 hours cooking meat. Do U have any idea how expensive electrcity and gas is in Australia? I love Mexican but I aint spending that much on electrcity. Also U use pork lard ( fat central, no way) and pay for corn husks? The Mexican use corn husks like we use platic wrap or foil coz they get it for free. U R getting ripped off lady.
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5 hours cooking meat. Do U have any idea how expensive electrcity and gas is in Australia? I love Mexican but I aint spending that much on electrcity. Also U use pork lard ( fat central, no way) and pay for corn husks? The Mexican use corn husks like we use platic wrap or foil coz they get it for free. U R getting ripped off lady.
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Michael
Hey, thanks for the video. I moved way out to rural northern Wisconsin. Short story is they don't have tamales anywhere near this place. So a white guy in rural northern Wisconsin made your tamale recipe. Since I live alone, I took most of the excesses tamales to work. My co-workers and I sure liked the results! Awesome recipe!
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Hey, thanks for the video. I moved way out to rural northern Wisconsin. Short story is they don't have tamales anywhere near this place. So a white guy in rural northern Wisconsin made your tamale recipe. Since I live alone, I took most of the excesses tamales to work. My co-workers and I sure liked the results! Awesome recipe!
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