Thread: Making Tamales for Myself & Crappie Buddies

Saturday was Tamale day. I'm out here at the house and I'm bringing some to Bon Temps, Cajun Ray, & Going Catching my Crappie fishing buddies. I made short videos to show what I'm looking for in the mixture stages before moving to the next step. A recipe and "How To" is posted in the Recipes Section of the Home page here.



After loosening up the freshly ground Pork (I put back in the Blast Chiller to lower the overall temp before all the working happens) I start adding my dry ingredients. I make the meat filling first as it will not stiffen the longer it sets.





I've worked up a new Meat Filling Hydrating Sauce that has to be pureed in the blender before adding to the filling. After it's ready I just pour it in the mixing bowl a little at a tile till its all incorporated.

https://youtube.com/shorts/_LfB2UiSVXE

The meat filling gets a almost a firm pudding consistency so it extrudes well, remains very tender too after cooking, and of course is very flavorful. Next is preparing the Masa. I first whip air into the fat, I'm using Lard here then start cutting in the Masa mix.



While the cutting in process is happening the masa and fat will have small clumps but as soon as it is complete the masa will smooth back out to a powdery form.



Fully Cut in Fat



After the cutting in of the fat process is complete it is time to hydrate the masa for a tender but well setting masa coating for the tamale. The added dry seasonings are already mixed in the masa before hydration begins.



While the masa mixture is too stiff it will ball up on the mixing paddle but as soon as the perfect amount of cold stock is added to the masa the mixture will stick to the bowl and the paddle will flow freely thru it.



Once the Masa is ready I place the mixing bowl and meat filling next to the Tamale extruder. Dry Corn husks are soaked in cold water for a hour or so to soften up and the Extrusion Chambers are loaded up.



As I make the Tamales I stack them till I have enough to fill a pot.



I made a short video of the extrusion process



As I fill a pot I get the cooking process started. Sampling the finished Tamales is always good.



This mornings breakfast. 20 minute Jim Dandy Grits topped with 3 Tamales then covered with shredded cheese, followed by to fried eggs. Don't forget the Taco Bell Hot Sauce.

Originally Posted by Ketchn

Taco Bell hot sauce ….
Desperately seeking some heat bro ?
I love a good tamale

When you cross the Mississippi river those of us who live on the East Side still have Taste Buds that work. The 6 Tablespoons of Chipotle powder and the heat in the secret green sauce in the Tamales is enough. You know, I had a bar wanting me to make tamales for them to sell when open and they wanted them so hot the patrons Burped Flames, I declined. Any one wanting more heat in my Tamales can buy some Dave's Insanity Sauce to dress theirs's with.

Some of the absolute best food I've have had to enjoy came from East Texas Houston - San Antonio - South, also in El Paso I've had some outstanding Steaks topped with the Chilis but I have seen some food that was eating the ceramic plate up it was served on. I'll pass on the latter personally, I need to coddle my taste buds from the return home.