Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / CLASS - Tamale Making 101
    Lost? Site Map

    CLASS - Tamale Making 101

    Go to page 1, 2, 3 ... 13, 14, 15  Next Page >>
    Kim D.
    Sat Dec 02, 2006 11:51 am
    Food.com Groupie


    ¡Buenos días! Welcome to the Tamale Class


    Please post a reply and let us know who will be joining us today. icon_biggrin.gif


    Last edited by Kim D. on Sat Dec 02, 2006 11:53 am, edited 1 time in total
    Kim D.
    Sat Dec 02, 2006 11:53 am
    Food.com Groupie
    The first step is to make sure you have all the ingredients on hand in order to make the recipe you have chosen.

    Today, we will be using the following recipes, but please feel free to pick whatever recipe you like, as there are many posted here on Recipezaar.


    Traditional Tamales (Pork)

    Red Chili Sauce (To Be Used With Traditional Tamales)



    Last edited by Kim D. on Mon Nov 10, 2008 11:16 am, edited 2 times in total
    susie cooks
    Sat Dec 02, 2006 12:10 pm
    Food.com Groupie
    I am here. I will have to leave at around 10:45 but will be back. I tried the chat room but it said no one was there.
    Karen From Colorado
    Sat Dec 02, 2006 12:13 pm
    Food.com Groupie
    Please join us both here and in the chat room.

    http://www.recipezaar.com/livehelp
    Kim D.
    Sat Dec 02, 2006 12:15 pm
    Food.com Groupie
    Good morning Susie! wave.gif
    Karen From Colorado
    Sat Dec 02, 2006 12:16 pm
    Food.com Groupie
    susie cooks wrote:
    I am here. I will have to leave at around 10:45 but will be back. I tried the chat room but it said no one was there.


    Just ignore that message....we are there so go on in
    Kim D.
    Sat Dec 02, 2006 12:20 pm
    Food.com Groupie
    Once you have your ingredients. You will need to start the filling first. In our case, we are using pork. Cut your pork into pieces and place them in a large pot with water to cover the meat. Add onions, garlic and salt. Cutting the meat into pieces will help in reducing your cooking time.



    Bring to a boil, reduce heat and cover. Allow to simmer for about 2 1/2 hours.


    Last edited by Kim D. on Mon Nov 10, 2008 11:17 am, edited 1 time in total
    susie cooks
    Sat Dec 02, 2006 12:34 pm
    Food.com Groupie
    Hi,
    I am back. I tried the chat room and it is still try to download Jeti. It is taking a long time. I will be here and try to figure out the chat stuff later. Sorry to ba a pain.
    I have my pork simmering...
    Kim D.
    Sat Dec 02, 2006 12:37 pm
    Food.com Groupie
    susie cooks wrote:
    Hi,
    I am back. I tried the chat room and it is still try to download Jeti. It is taking a long time. I will be here and try to figure out the chat stuff later. Sorry to ba a pain.
    I have my pork simmering...


    You aren't a pain! Besides, the chat will later be copy and pasted here in this thread for reference, if you care to read through it later. However, everything you will need to know will be posted here today, as we go along.
    Kim D.
    Sat Dec 02, 2006 12:43 pm
    Food.com Groupie
    Since we have some time to kill while our meat is cooking, I'm going to go ahead and post the steps to making the Red Chili Sauce (To Be Used With Traditional Tamales). This can be done now, while your meat is cooking.

    Step 1 - Remove stems and seeds from dried chili peppers.
    Be sure to use GLOVES!




    Last edited by Kim D. on Mon Nov 10, 2008 11:19 am, edited 1 time in total
    Kim D.
    Sat Dec 02, 2006 12:44 pm
    Food.com Groupie
    Step -2 - Place peppers in a single layer on a baking sheet.



    Step 3 - Roast in 350 degree oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.

    Be sure to stay in the kitchen while these are in the oven, and let your nose be your timer! icon_lol.gif


    Last edited by Kim D. on Mon Nov 10, 2008 11:20 am, edited 1 time in total
    Kim D.
    Sat Dec 02, 2006 12:53 pm
    Food.com Groupie
    Step 4 - Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.



    Last edited by Kim D. on Mon Nov 10, 2008 11:20 am, edited 1 time in total
    susie cooks
    Sat Dec 02, 2006 12:55 pm
    Food.com Groupie
    I am using pasilla peppers and they are definitely not as pretty red as yours.
    The pork smells wonderful!
    Karen From Colorado
    Sat Dec 02, 2006 12:59 pm
    Food.com Groupie
    susie cooks wrote:
    I am using pasilla peppers and they are definitely not as pretty red as yours.
    The pork smells wonderful!


    Yours will be a little spicier too. I love pasilla chilies for this sauce.
    Kim D.
    Sat Dec 02, 2006 1:00 pm
    Food.com Groupie
    Step 5 - Put peppers and 2 1/2 cups of the soaking water into a blender.

    Step 6 - (save the remaining soaking water) Add garlic, cumin and salt.

    Step 7 - Cover and blend until smooth.

    Step 8 - In a 2 qt sauce pan, stir flour into oil or melted shortening over med heat until browned.

    Step 9 - Carefully stir in blended chili mixture.


    Step 10 - Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness)

    Sorry, no pictures for the above steps but please let us know if you have a question!
    Go to page 1, 2, 3 ... 13, 14, 15  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites