11 Attachment(s)
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.
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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.
https://youtu.be/GU8qpAdZLRk
Attachment 499759
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.
https://youtu.be/EfIDG9ch8Sg
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.
https://youtu.be/5WiObOxwZGY
Fully Cut in Fat
https://youtu.be/i4CLP-m7-wQ
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.
https://youtu.be/4M8In0hMwFc
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.
https://youtu.be/ZnFiA3aH594
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.
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As I make the Tamales I stack them till I have enough to fill a pot.
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I made a short video of the extrusion process
https://youtu.be/UcoLXWjOxvo
As I fill a pot I get the cooking process started. Sampling the finished Tamales is always good.
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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.
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