Tamales making Day 2, pic by pic process

[topduarte]

A few had asked for some more info so here you.

Pic 1 is the prepared masa which we got at the only HEB that carries it in Austin (Rundberg). You can get this at any mexican bakery.

Pic 2 is the masa with the meat juice added. make sure it is mixed well.

Pic 3 is the masa spread on the corn husk

Pic 4 is meat added. Do not add too much as you got to do a double fold (see next 2 pics)

Pic 5 is one side folded over.

Pic 6 is other side foled over. Some masa should come out, if not you had too little.

Pic 7 is the tail end of the corn husk flipped under.

Now you are ready to steam cook for about 2 1/2 hours at 225 degrees.

Enjoy!

[Man]

More meat please

[topduarte]

More meat please

Too much meat and bad things happen:

1. Cannot close the tamale properly.
2. Meat falls out of husk as it is heated and you get a mess.
3. Husks start to burn if opened up and creates a nasty smell in kitchen.

[topduarte]

I forgot to add (wife reminded me) to add wet towels/dish clothes on top layer of tamales to get them moist and to prevent from drying out masa.

[salth2o]

Tamales making Day 2, pic by pic process

Any particular method better than others for cooking the meat?

Why seasonings should I use? How many pounds of meat so I need? It's happening today at my house.

[ladrones]

No red chile added to the masa?

[ducks-and-bucks]

I always wondered how to prepare the meat right..

[Burntorange Bowhunter]

No red chile added to the masa?

This ain't New Mexico, wey.

[swgreen]

Looks good

[ladrones]

This ain't New Mexico, wey.

I was watching a tex Mexican cooking segment on a cooking show a while back. The old Mexican cook from San Antonio TX was adding red chile to the masa. He said that the chile in the masa was the most important part of the tamale. Probably more Mexican tradition over the Spanish influenced Nuevo Mexico style.

[gatt40]

Advice, make sure you spread plenty of masa on husk. My wife made some last week and spread it too thin. Tamales cooked for over 2 hrs. and never really got done. The masa stayed a mush consistency. Oh well, she is " gringa ", but did her best.

[Uno_Mas]

I made a batch of tamales a little while back and took a small can of chipotle peppers in adobo, chopped them up, and mixed in the masa. For the filling I used a pork butt that I smoked the day before. May not be traditional but they were delicious.

[longhorn_cop]

Dont forget.
Soak the husks and spread masa on the slick side of the husk.
Least thats what welita and mama always said.

[salth2o]

Here's my first attempt. They are in the steamer.

Thanks for the advice. It is definitely a learning process.

[deer99hunter]

Heck Yeah Shawn, looking good