tamales

Thank you VERY much for your wonderful answers. I live in the Northeast
now so tamales are not something we just pick up at the grocery. I did
happen on some corn husks and have been saving them until I found a
great recipe for tamales. Thank you all!

Desert Rainbow said:

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles.

Marry me?

serene, tamale fiend

Desert Rainbow said:

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles.

Marry me?

serene, tamale fiend

Desert Rainbow said:

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles.

Marry me?

serene, tamale fiend

Desert Rainbow said:

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles.

Marry me?

serene, tamale fiend

Desert Rainbow said:

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles.

Marry me?

serene, tamale fiend

Desert Rainbow said:

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles.

Marry me?

serene, tamale fiend

Desert Rainbow said:

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles.

Marry me?

serene, tamale fiend

Desert Rainbow said:

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles.

Marry me?

serene, tamale fiend

Desert Rainbow said:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid in California (a long time ago) We used to get big
fat tamales wrapped in corn husks and paper with string tying the
ends. We found them in the grocery store. Maybe they still have
them there. I would love to find a recipe that might come close to
them.
Anyone here make tamales?

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained
meat drippings left from the pork to moisten the masa for the
tamales. Canned green chile sauce was combined with the meat for the
pork filling. I used cut strips of poached jalapenos and small
chunks of mozzarella cheese and a spoonful of the green chile sauce
little to fill the cheese and chile tamales. I used to tie them but
not any more. I saw a demo from Azteca Milling/Gruma Corp.at the
annual Indio Tamale Festival where they folded one end of the tamal
closed and left the other end open. Those tamales (recipe below)
were delicious and I've been following the same procedure since
then. That's another time saver.

(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.)
:-(

Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.

60 minute Chicken Tamales

This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc.
2, 2000

Yields aprox. 25 Tamales

Ingredients:

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)

Instructions

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of
marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.

Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

(I recommend longer steaming times than indicated in this
ecipe. --DR)

I have a few questions if you don't mind. I have never seen a tamale. I
have read up on them due to this thread and they do look interesting. You
say that they are done when the tamale separates easily from the corn husk.
I am taking this to mean that you don't eat the corn husk (good thing IMO
unless there is something wonderful there that I don't know about)? If the
husks are removed.. do you serve them with the husks on or off? Also... do
you serve them with something like salsa? Are they eaten with knife and
fork or do they somehow stick together and are able to be picked up as
finger food? To all you tamale people these things are probably very
obvious to you and you are going "duh" lol, but someone please humour me.

Debbie

Desert Rainbow said:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid in California (a long time ago) We used to get big
fat tamales wrapped in corn husks and paper with string tying the
ends. We found them in the grocery store. Maybe they still have
them there. I would love to find a recipe that might come close to
them.
Anyone here make tamales?

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained
meat drippings left from the pork to moisten the masa for the
tamales. Canned green chile sauce was combined with the meat for the
pork filling. I used cut strips of poached jalapenos and small
chunks of mozzarella cheese and a spoonful of the green chile sauce
little to fill the cheese and chile tamales. I used to tie them but
not any more. I saw a demo from Azteca Milling/Gruma Corp.at the
annual Indio Tamale Festival where they folded one end of the tamal
closed and left the other end open. Those tamales (recipe below)
were delicious and I've been following the same procedure since
then. That's another time saver.

(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.)
:-(

Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.

60 minute Chicken Tamales

This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc.
2, 2000

Yields aprox. 25 Tamales

Ingredients:

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)

Instructions

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of
marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.

Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

(I recommend longer steaming times than indicated in this
ecipe. --DR)

I have a few questions if you don't mind. I have never seen a tamale. I
have read up on them due to this thread and they do look interesting. You
say that they are done when the tamale separates easily from the corn husk.
I am taking this to mean that you don't eat the corn husk (good thing IMO
unless there is something wonderful there that I don't know about)? If the
husks are removed.. do you serve them with the husks on or off? Also... do
you serve them with something like salsa? Are they eaten with knife and
fork or do they somehow stick together and are able to be picked up as
finger food? To all you tamale people these things are probably very
obvious to you and you are going "duh" lol, but someone please humour me.

Debbie

Desert Rainbow said:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid in California (a long time ago) We used to get big
fat tamales wrapped in corn husks and paper with string tying the
ends. We found them in the grocery store. Maybe they still have
them there. I would love to find a recipe that might come close to
them.
Anyone here make tamales?

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained
meat drippings left from the pork to moisten the masa for the
tamales. Canned green chile sauce was combined with the meat for the
pork filling. I used cut strips of poached jalapenos and small
chunks of mozzarella cheese and a spoonful of the green chile sauce
little to fill the cheese and chile tamales. I used to tie them but
not any more. I saw a demo from Azteca Milling/Gruma Corp.at the
annual Indio Tamale Festival where they folded one end of the tamal
closed and left the other end open. Those tamales (recipe below)
were delicious and I've been following the same procedure since
then. That's another time saver.

(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.)
:-(

Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.

60 minute Chicken Tamales

This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc.
2, 2000

Yields aprox. 25 Tamales

Ingredients:

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)

Instructions

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of
marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.

Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

(I recommend longer steaming times than indicated in this
ecipe. --DR)

I have a few questions if you don't mind. I have never seen a tamale. I
have read up on them due to this thread and they do look interesting. You
say that they are done when the tamale separates easily from the corn husk.
I am taking this to mean that you don't eat the corn husk (good thing IMO
unless there is something wonderful there that I don't know about)? If the
husks are removed.. do you serve them with the husks on or off? Also... do
you serve them with something like salsa? Are they eaten with knife and
fork or do they somehow stick together and are able to be picked up as
finger food? To all you tamale people these things are probably very
obvious to you and you are going "duh" lol, but someone please humour me.

Debbie

Desert Rainbow said:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid in California (a long time ago) We used to get big
fat tamales wrapped in corn husks and paper with string tying the
ends. We found them in the grocery store. Maybe they still have
them there. I would love to find a recipe that might come close to
them.
Anyone here make tamales?

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained
meat drippings left from the pork to moisten the masa for the
tamales. Canned green chile sauce was combined with the meat for the
pork filling. I used cut strips of poached jalapenos and small
chunks of mozzarella cheese and a spoonful of the green chile sauce
little to fill the cheese and chile tamales. I used to tie them but
not any more. I saw a demo from Azteca Milling/Gruma Corp.at the
annual Indio Tamale Festival where they folded one end of the tamal
closed and left the other end open. Those tamales (recipe below)
were delicious and I've been following the same procedure since
then. That's another time saver.

(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.)
:-(

Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.

60 minute Chicken Tamales

This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc.
2, 2000

Yields aprox. 25 Tamales

Ingredients:

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)

Instructions

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of
marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.

Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

(I recommend longer steaming times than indicated in this
ecipe. --DR)

I have a few questions if you don't mind. I have never seen a tamale. I
have read up on them due to this thread and they do look interesting. You
say that they are done when the tamale separates easily from the corn husk.
I am taking this to mean that you don't eat the corn husk (good thing IMO
unless there is something wonderful there that I don't know about)? If the
husks are removed.. do you serve them with the husks on or off? Also... do
you serve them with something like salsa? Are they eaten with knife and
fork or do they somehow stick together and are able to be picked up as
finger food? To all you tamale people these things are probably very
obvious to you and you are going "duh" lol, but someone please humour me.

Debbie

Desert Rainbow said:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid in California (a long time ago) We used to get big
fat tamales wrapped in corn husks and paper with string tying the
ends. We found them in the grocery store. Maybe they still have
them there. I would love to find a recipe that might come close to
them.
Anyone here make tamales?

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained
meat drippings left from the pork to moisten the masa for the
tamales. Canned green chile sauce was combined with the meat for the
pork filling. I used cut strips of poached jalapenos and small
chunks of mozzarella cheese and a spoonful of the green chile sauce
little to fill the cheese and chile tamales. I used to tie them but
not any more. I saw a demo from Azteca Milling/Gruma Corp.at the
annual Indio Tamale Festival where they folded one end of the tamal
closed and left the other end open. Those tamales (recipe below)
were delicious and I've been following the same procedure since
then. That's another time saver.

(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.)
:-(

Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.

60 minute Chicken Tamales

This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc.
2, 2000

Yields aprox. 25 Tamales

Ingredients:

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)

Instructions

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of
marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.

Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

(I recommend longer steaming times than indicated in this
ecipe. --DR)

I have a few questions if you don't mind. I have never seen a tamale. I
have read up on them due to this thread and they do look interesting. You
say that they are done when the tamale separates easily from the corn husk.
I am taking this to mean that you don't eat the corn husk (good thing IMO
unless there is something wonderful there that I don't know about)? If the
husks are removed.. do you serve them with the husks on or off? Also... do
you serve them with something like salsa? Are they eaten with knife and
fork or do they somehow stick together and are able to be picked up as
finger food? To all you tamale people these things are probably very
obvious to you and you are going "duh" lol, but someone please humour me.

Debbie

Desert Rainbow said:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid in California (a long time ago) We used to get big
fat tamales wrapped in corn husks and paper with string tying the
ends. We found them in the grocery store. Maybe they still have
them there. I would love to find a recipe that might come close to
them.
Anyone here make tamales?

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained
meat drippings left from the pork to moisten the masa for the
tamales. Canned green chile sauce was combined with the meat for the
pork filling. I used cut strips of poached jalapenos and small
chunks of mozzarella cheese and a spoonful of the green chile sauce
little to fill the cheese and chile tamales. I used to tie them but
not any more. I saw a demo from Azteca Milling/Gruma Corp.at the
annual Indio Tamale Festival where they folded one end of the tamal
closed and left the other end open. Those tamales (recipe below)
were delicious and I've been following the same procedure since
then. That's another time saver.

(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.)
:-(

Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.

60 minute Chicken Tamales

This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc.
2, 2000

Yields aprox. 25 Tamales

Ingredients:

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)

Instructions

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of
marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.

Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

(I recommend longer steaming times than indicated in this
ecipe. --DR)

I have a few questions if you don't mind. I have never seen a tamale. I
have read up on them due to this thread and they do look interesting. You
say that they are done when the tamale separates easily from the corn husk.
I am taking this to mean that you don't eat the corn husk (good thing IMO
unless there is something wonderful there that I don't know about)? If the
husks are removed.. do you serve them with the husks on or off? Also... do
you serve them with something like salsa? Are they eaten with knife and
fork or do they somehow stick together and are able to be picked up as
finger food? To all you tamale people these things are probably very
obvious to you and you are going "duh" lol, but someone please humour me.

Debbie

Desert Rainbow said:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid in California (a long time ago) We used to get big
fat tamales wrapped in corn husks and paper with string tying the
ends. We found them in the grocery store. Maybe they still have
them there. I would love to find a recipe that might come close to
them.
Anyone here make tamales?

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained
meat drippings left from the pork to moisten the masa for the
tamales. Canned green chile sauce was combined with the meat for the
pork filling. I used cut strips of poached jalapenos and small
chunks of mozzarella cheese and a spoonful of the green chile sauce
little to fill the cheese and chile tamales. I used to tie them but
not any more. I saw a demo from Azteca Milling/Gruma Corp.at the
annual Indio Tamale Festival where they folded one end of the tamal
closed and left the other end open. Those tamales (recipe below)
were delicious and I've been following the same procedure since
then. That's another time saver.

(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.)
:-(

Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.

60 minute Chicken Tamales

This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc.
2, 2000

Yields aprox. 25 Tamales

Ingredients:

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)

Instructions

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of
marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.

Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

(I recommend longer steaming times than indicated in this
ecipe. --DR)

I have a few questions if you don't mind. I have never seen a tamale. I
have read up on them due to this thread and they do look interesting. You
say that they are done when the tamale separates easily from the corn husk.
I am taking this to mean that you don't eat the corn husk (good thing IMO
unless there is something wonderful there that I don't know about)? If the
husks are removed.. do you serve them with the husks on or off? Also... do
you serve them with something like salsa? Are they eaten with knife and
fork or do they somehow stick together and are able to be picked up as
finger food? To all you tamale people these things are probably very
obvious to you and you are going "duh" lol, but someone please humour me.

Debbie

Desert Rainbow said:

Quoted message said:

<[email hidden]> wrote in message
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Quoted message said:

When I was a kid in California (a long time ago) We used to get big
fat tamales wrapped in corn husks and paper with string tying the
ends. We found them in the grocery store. Maybe they still have
them there. I would love to find a recipe that might come close to
them.
Anyone here make tamales?

Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained
meat drippings left from the pork to moisten the masa for the
tamales. Canned green chile sauce was combined with the meat for the
pork filling. I used cut strips of poached jalapenos and small
chunks of mozzarella cheese and a spoonful of the green chile sauce
little to fill the cheese and chile tamales. I used to tie them but
not any more. I saw a demo from Azteca Milling/Gruma Corp.at the
annual Indio Tamale Festival where they folded one end of the tamal
closed and left the other end open. Those tamales (recipe below)
were delicious and I've been following the same procedure since
then. That's another time saver.

(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.)
:-(

Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.

60 minute Chicken Tamales

This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc.
2, 2000

Yields aprox. 25 Tamales

Ingredients:

6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)

Instructions

Soak the corn husks in warn water until soft.

Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.

Shred the chicken and marinate in the green tomatillo sauce.

Spread masa evenly over corn husks. and spread a spoonful of
marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.

Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam

Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.

The tamale is cooked when it separates easily from the corn husk.

(I recommend longer steaming times than indicated in this
ecipe. --DR)

I have a few questions if you don't mind. I have never seen a tamale. I
have read up on them due to this thread and they do look interesting. You
say that they are done when the tamale separates easily from the corn husk.
I am taking this to mean that you don't eat the corn husk (good thing IMO
unless there is something wonderful there that I don't know about)? If the
husks are removed.. do you serve them with the husks on or off? Also... do
you serve them with something like salsa? Are they eaten with knife and
fork or do they somehow stick together and are able to be picked up as
finger food? To all you tamale people these things are probably very
obvious to you and you are going "duh" lol, but someone please humour me.

Debbie

I still fondly remember the old guy who used to push a cart around the
streets in Texas selling home made tamales. Bring tears to my eyes to
recall..

Karen said:

Quoted message said:

When I was a kid in California (a long time ago) We used to get big fat
tamales wrapped in corn husks and paper with string tying the ends. We
found them in the grocery store. Maybe they still have them there. I
would love to find a recipe that might come close to them.
Anyone here make tamales?

The Calif. grocery stores still have those tamales that you remember.
Not only that, you can find tamales at many taquerias and restaurants,
too. I've never made tamales. It's quite a production.

Karen

I still fondly remember the old guy who used to push a cart around the
streets in Texas selling home made tamales. Bring tears to my eyes to
recall..

Karen said:

Quoted message said:

When I was a kid in California (a long time ago) We used to get big fat
tamales wrapped in corn husks and paper with string tying the ends. We
found them in the grocery store. Maybe they still have them there. I
would love to find a recipe that might come close to them.
Anyone here make tamales?

The Calif. grocery stores still have those tamales that you remember.
Not only that, you can find tamales at many taquerias and restaurants,
too. I've never made tamales. It's quite a production.

Karen

I still fondly remember the old guy who used to push a cart around the
streets in Texas selling home made tamales. Bring tears to my eyes to
recall..

Karen said:

Quoted message said:

When I was a kid in California (a long time ago) We used to get big fat
tamales wrapped in corn husks and paper with string tying the ends. We
found them in the grocery store. Maybe they still have them there. I
would love to find a recipe that might come close to them.
Anyone here make tamales?

The Calif. grocery stores still have those tamales that you remember.
Not only that, you can find tamales at many taquerias and restaurants,
too. I've never made tamales. It's quite a production.

Karen