tamales

<[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?

I was born and raised in Iowa, and authentic Mexican food was not to be
found when I was growing up. Mom occasionally bought the cans of Hormel
tamales, which I really liked. Since then, I've had "real" tamales several
times and was always dissapointed that they didn't taste more like the
Hormel variety. I still eat them occasionally.

H

<[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?

I was born and raised in Iowa, and authentic Mexican food was not to be
found when I was growing up. Mom occasionally bought the cans of Hormel
tamales, which I really liked. Since then, I've had "real" tamales several
times and was always dissapointed that they didn't taste more like the
Hormel variety. I still eat them occasionally.

H

<[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?

I was born and raised in Iowa, and authentic Mexican food was not to be
found when I was growing up. Mom occasionally bought the cans of Hormel
tamales, which I really liked. Since then, I've had "real" tamales several
times and was always dissapointed that they didn't taste more like the
Hormel variety. I still eat them occasionally.

H

<[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?

I was born and raised in Iowa, and authentic Mexican food was not to be
found when I was growing up. Mom occasionally bought the cans of Hormel
tamales, which I really liked. Since then, I've had "real" tamales several
times and was always dissapointed that they didn't taste more like the
Hormel variety. I still eat them occasionally.

H

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

Quoted message said:

cooking the pork yesterday isn't a short cut, it's spreading the

effort out

Quoted message said:

over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

Quoted message said:

reduce the amount of time you spend working on the tamales at the

moment of

Quoted message said:

creation. As you noted, you can always make the fillings in advance.

But

Quoted message said:

the tamal has to be made up and there's no short cut for that, there

is

Quoted message said:

also no shortcut for assembly unless you have some machine to

extrude tamal

Quoted message said:

around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

Quoted message said:

store, and already mixed up tamal from a place that'll sell it to

you.

Quoted message said:

Still you have the assembly and steaming, but it would be a lot less

work

Quoted message said:

overall. Though you'd have less control over the quality of the end

product

Quoted message said:

because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

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

Quoted message said:

On Mon, 25 Jul 2005 11:04:01 -0700, "Desert Rainbow"

<[email hidden]>

Quoted message said:

Quoted message 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. 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

Tamales take as long as they take. What you mention in your post,

like

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cooking the pork yesterday isn't a short cut, it's spreading the

effort out

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over a longer period. The effort still takes that long.

I wouldn't classify the 11 hours of slow cooking the pork or 2 hours
of steaming the tamales as 13 hours of combined "effort." After all,
these aren't the kinds of things you need to stand over and watch
while they cook. The actual effort is in the working time it takes for
the preparation and not the unattended cooking time. And, as I
mentioned, the work time spent on the pork required 20 minutes and
then an hour's preparation time for a dozen tamales.

Quoted message said:

Sure, if you plan ahead and keep things around in your freezer, you

can

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reduce the amount of time you spend working on the tamales at the

moment of

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creation. As you noted, you can always make the fillings in advance.

But

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the tamal has to be made up and there's no short cut for that, there

is

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also no shortcut for assembly unless you have some machine to

extrude tamal

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around filling and squirt it into the husks. 🙂

A real shortcut would be using already prepared pork from the

grocery

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store, and already mixed up tamal from a place that'll sell it to

you.

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Still you have the assembly and steaming, but it would be a lot less

work

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overall. Though you'd have less control over the quality of the end

product

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because you wouldn't be making the filling or the tamal yourself.

Freezer??? Using already prepared pork from the grocery store and
already mixed up tamal???
(Scratches head.)

Becca said:

I like tamales plain with nothing on them.

Tamales

19 pounds masa
3 pounds lard, melted
10-pounds pork shoulder

Oboy, if ever there was a recipe for breast enhancement. 😉

Sheldon

Becca said:

I like tamales plain with nothing on them.

Tamales

19 pounds masa
3 pounds lard, melted
10-pounds pork shoulder

Oboy, if ever there was a recipe for breast enhancement. 😉

Sheldon

Becca said:

I like tamales plain with nothing on them.

Tamales

19 pounds masa
3 pounds lard, melted
10-pounds pork shoulder

Oboy, if ever there was a recipe for breast enhancement. 😉

Sheldon

Becca said:

I like tamales plain with nothing on them.

Tamales

19 pounds masa
3 pounds lard, melted
10-pounds pork shoulder

Oboy, if ever there was a recipe for breast enhancement. 😉

Sheldon