Tamales!

[Duer 157099]

I'm going to try making some. Never have, but happened upon some "ready made" masa mix at the store and thought... hmmm, this sounds fun... (also, if I just fry some of the mix, is it like a sope? tortilla, if I press it really thin? or does it need to be steamed ...?)

So, I have some corn husks soaking right now. Beef is cooked, just need to spice it up.

I could really get into this. I also want to try some unique fillings, but I'm drawing a blank right now.

Like: chicken/pork, corn, green chilis, cheese (but what kind? monteray jack? manchego? ??)

I remember having a really good sweet tamale, but can't recall what the filling was! Sweet potato maybe? Oh, sweet potato with ancho chipotle sauce, that sounds good...

I also got some chilis - anaheims, poblanos and some jalapenos, want to try making some rellenos.

[pinto]

1. I like the basic. Locally I think it's shredded beef with green chilies and chapotle.

I haven't seen cheese in tamales - probably doesn't hold up. :shrug:

Shredded pork with salsa verde is good. Locals make it hot, from tomatillos, blendered with onion, garlic and some peppers.

Love 'sweet' tamales. Try rice just parboiled in horchata with cinnamon. Packed tight. There's probably lots, but this is one I like.

Cool you taking the task on. Around here it's a group effort - especially at the holidays - since they're labor intensive.

[Gormy Cuss]

2. A small amount of jack and a green chile is an excellent tamale filling.

Roasted poblano and jack, to be specific. I make those and beef fillings for the most part. One of these days I'm going to attempt a corn and chile tamale.

[Duer 157099]

3. Hah, I ran out of time already

I spent so much time trying to perfect the meat filling, that it's too late to do anymore.

BUT... before I put everything away to resume tomorrow, I decided to do an experiment: I spread some of the masa on the husk, the full length, then put some filling, and rolled it shut -- so that the masa sealed the meat in but the husk was no longer needed -- think very long taquito with ends sealed -- or think very long and thin tamale without the husk.

Heat a bit of oil in a pan and fried a couple to test... oh my...

While I was doing it, I was thinking: how come I've never seen this before? Surely I can't be inventing something new, no way.

But I have to say, it was outstanding -- the crust was the most tender flaky thing I've ever tasted! Essentially it was a fried tamale, and the masa fried up really really well.

Too bad I only made 2! I can imagine making these in a disk shape, like a flat meat pie, and then serving them up like a tostada -- put some refried beans, cheese, lettuce, onion, cilantro, salsa on top and serve. It will be very good, no question.

PS: I like the horchata type filling idea -- will try that too :hi:

[grasswire]

7. your fried disk is getting close to a chalupa

Chalupa is a little boat shape made from masa and fried, then filled with beans, cheese and stuff.

[TygrBright]

4. Cheese: Queso Asadero

Divine cheese for tamales. Green chile, shredded seasoned pork, and just a few shreds of grated queso asadero = tamale heaven.

mmmmmm.... can I come over to yer house for dinner tomorrow?

hungrily,
Bright

[Duer 157099]

5. You bet! There will be so many that I'll have to stuff the freezer with them

I still can't get over how good the fried tamale masa is. My imagination is sparked.

Is there another name for the queso Asadero? I've never seen that one, by that name.

edit: I just googled and it says it's Oaxaca -- which if funny because I was holding that at the store wondering if I should get it, but opted for the Montery.

[Warpy]

9. Jeez, how tragic

A freezer stuffed with homemade tamales!

Queso Asadero is a slightly more aged cheese than the regular queso fresco most Gringo supermarkets are starting to carry. You might be able to find it in a specialty store.

[Duer 157099]

10. Here are the various cheeses available

Cotija (which is similar to parmesan)
Casero
Ranchero
Enchilado
Oaxaca
Panela
Fresco

I basically know what they all are, just not sure which one is what you call Asadero. And google, who is usually my friend, is being evasive about it. I've found sites that say Asadero is Oaxaca, or Manchego, or ...

The store I go to basically carries the whole El Mexicano line (although I haven't seen Manchego there yet):

http://www.elmexicano.net/listadeproductos/productsE/dairyproducts.html

They have one called Asadero Rebanado which they describe as like provalone, but I haven't seen that one either.

[Warpy]

12. From your above selection

I'd choose the Oaxaca.

[sazemisery]

6. I make tamales 2 times a year

I have made pork, chicken, beef, black bean, etc. We freeze these and enjoy for months afterwards. Here are some of my favorites:

For step-by-step instructions on the basics here's a good web site:
http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Black Bean Tamales with Roasted Corn Masa and Red Chile Crema
http://www.fabulousfoods.com/recipes/main/tamales/blkbeantamales.html

Beyond that, I create whatever strikes my fancy. Like Bobby Flay once said, "You want to make a peanut butter and jelly tamale? Go ahead, somebody will eat it."

[Warpy]

8. You can fill them with anything that tastes good

and will complement the taste of the masa.

Likely the sweet ones you had were filled with picadillo, a combination of meat and fruit. There are as many recipes for it as there are cooks, so I'll let you peruse the web yourself.

[Duer 157099]

11. More tamale ideas

One day recently in the Lounge, someone posted a recipe for a chocolate chili walnut tart, and I tried the recipe for the filling and it was really good, so now I'm thinking... chocolate walnut chili tamales! It basically was semi sweet chocolate, eggs and chili powder (ancho and chipotle if I recall) and toasted walnuts. I will try that as a tamale filling.

Then, I was thinking: to make these more healthy, what if the masa portion was instead made with oatmeal (steel cut), or a mixture of the two? I'm thinking breakfast tamales that are healthy and easy to eat/store/freeze...

What do you think of that? Will the oats hold together well enough, or if I mix it with the masa, will the oat and corn play together well?

I can imagine some nice fillings for oatmeal tamales. I'll still use the corn husk for wrapping, and will steam them.

[Sentath]

13. Oats

You might have to go for oat flour instead of the steel cut, or a fairly low proportion of oats to masa.

[Duer 157099]

14. The good news is

These came out great! Tasted as good and as authentic as any I've ever had.

The bad news is... wait, there's no bad news, except that now I have to make room in the freezer for a couple dozen tamales!

I'm going to do this again. I just made the standard beef/chile (spicy!) type, but will be more creative next time.

It was fun, too.