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After a couple years of not makin em, this year we will make um.
Since we are 85 miles to Grants(Chile kicks on rt.66) where we got them before; I have a rear hind quarter from a Arkansas Hog that is gonna make a nice mess of Tamales..and etc.
Anyone one to come on over and help in the (2) festivites come on down.
I might even make the fruit Tamales I made a few years ago.
After a couple years of not makin em, this year we will make um.
Since we are 85 miles to Grants(Chile kicks on rt.66) where we got them before; I have a rear hind quarter from a Arkansas Hog that is gonna make a nice mess of Tamales..and etc.
Anyone one to come on over and help in the (2) festivites come on down.
I might even make the fruit Tamales I made a few years ago.
The seasons are a changing....
Happy trails,
Hunter Wold and SuninHair
Tamal making....all that time and labor, LOL!! Have fun!
I've heard of dessert tamales, but have never had them!
Tamal making....all that time and labor, LOL!! Have fun!
I've heard of dessert tamales, but have never had them!
Roberto's in Las Cruces has dessert tamales at Christmas time - filled with nuts and raisins. I tried to like them, but I prefer savory tamales, and sweeter desserts. They just don't quite satisfy as tamales or as desserts.
Roberto's in Las Cruces has dessert tamales at Christmas time - filled with nuts and raisins. I tried to like them, but I prefer savory tamales, and sweeter desserts. They just don't quite satisfy as tamales or as desserts.
I am actually not that fond of any tamales, one of the few Mexican/New Mexican foods I can take or leave. We'd buy them every year when I was growing up in WT.
Occasionally, someone makes some really good ones (meaning quite spicy and very well seasoned), and I will get a couple dozen or so, but I generally don't eat them.
But I'd try dessert tamales if given the opportunity.
I am actually not that fond of any tamales, one of the few Mexican/New Mexican foods I can take or leave. We'd buy them every year when I was growing up in WT.
Occasionally, someone makes some really good ones (meaning quite spicy and very well seasoned), and I will get a couple dozen or so, but I generally don't eat them.
But I'd try dessert tamales if given the opportunity.
To me the secret is: keeping them moist as well as seasoned. too many are dry. It is a talent, I worked for years to make them tasty and moist, some years it worked, other times OMG!!!!
To me the secret is: keeping them moist as well as seasoned. too many are dry. It is a talent, I worked for years to make them tasty and moist, some years it worked, other times OMG!!!!
Nita
Hmmmm.....that may be it....dry and bland, LOL!!
If you've worked at it over a few years, I bet yours are good!!
My brothers and I just buctered a couple of fair pigs. They were nice and lean.
My mother in law makes really good tamales. She has a special handed down recipe. The red chile mixed into the masa is always just right. The tamales come out with the perfect spice and moisture. She probably sales 500+ dozen a year.
Yes, lots of work, and can be combined with fun. But, the results are worth it.
I usually cook the ole Pork roast the day before; as I cook it for quite a while with good spices etc. Let it cool overnight and then the fun starts....
I invite a few friends over for a Tamale makin party...They bring some snacks etc, maybe some good brew/wine and we start in makin the Tamales.
I have the pork already cooked up and seasoned, then the corn husks are ready to stuff...and we fill, steam, fill steam etc. until the whole batch is down.
Maybe about 4 doz or so. Then....then...well...we have to "sample" them..
and then divide them up...
Yes, lots of work, and can be combined with fun. But, the results are worth it.
I usually cook the ole Pork roast the day before; as I cook it for quite a while with good spices etc. Let it cool overnight and then the fun starts....
I invite a few friends over for a Tamale makin party...They bring some snacks etc, maybe some good brew/wine and we start in makin the Tamales.
I have the pork already cooked up and seasoned, then the corn husks are ready to stuff...and we fill, steam, fill steam etc. until the whole batch is down.
Maybe about 4 doz or so. Then....then...well...we have to "sample" them..
and then divide them up...
Anyway, Tamales make the season NM style...
Happy trails,
HW and Suninhair....
the secret or partly is the party....I am planning to give them a try here in NWA this year: that is if I can get the ingredients. We don't have a whole lot of places to get mexican supplies, maybe closer to the Tyson's headquarters. That is where so many hispanics live. Our neighborhood Walmart has a section donated to Mexican foods, it consists of canned peppers and a few kinds of salsa.
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