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

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    Karen From Colorado
    Mon Mar 24, 2008 12:51 pm
    Food.com Groupie
    You're welcome Chef #397248. If you run into problems, just let us know here and we can help you, but honestly, they are not difficult to make. Just a little time consuming is all. If you can, make them with a friend and make a lot of them. The work is more fun, goes faster and you can freeze the extras. They reheat beautifully.
    steve in FL
    Thu Apr 03, 2008 3:36 am
    Food.com Groupie
    I have thought about making tamales many times, and this class has intrigued and inspired me enough to try it myself!
    Karen From Colorado
    Thu Apr 03, 2008 12:20 pm
    Food.com Groupie
    steve in FL wrote:
    I have thought about making tamales many times, and this class has intrigued and inspired me enough to try it myself!

    Good for you! Yell if you have any questions. I have made them many many times. They are not hard. Just time consuming is all. I usually cook the meat in the crock pot one day (or overnight), and then make the tamales the next day. Most of the time is steam time.
    Ms. Chef
    Sat May 31, 2008 11:04 pm
    Regular "Line Cook" Poster
    I just read through the whole CLASS-Tamale Making 101 and found it VERY helpful. The pictures were WONDERFUL!!!! And all the comments.....GREAT! This was just what I was looking for....hope mine turn out as good as all of yours. I have never made tamales, but am very anxious to get started....bought my steamer and masa today. When I get the meat and husks, I'll be good to go. Oh, now the main thing is to find the time. Hopefull this Saturday I can do it.

    I do have a question...one of the recipes I read had a pablano pepper as an ingredient and reading through the whole course, no one mentioned that particular pepper. Can it be substituted for others that y'all used? They are milder peppers, aren't they?

    Thank you....thank you....thank you....for some valuable information!!!!!
    Chef #879039
    Wed Jul 02, 2008 5:41 am
    Newbie "Fry Cook" Poster
    I love the recipe. It is very very authentic. However, it should say tamal making 101 and not tamale. When a spanish word ends in a consonent, like tamal, you make it plural by adding es. It would be two tamales, but only one tamal.

    Enrique Flores
    persi
    Tue Jul 22, 2008 6:19 am
    Regular "Line Cook" Poster
    i'm interested in trying tamales but have never made them and hope someone with experience can answer a question or two! despite reading up on them here and elsewhere and watching a lot of videos, i can't quite figure out the rolling up. most pics in this thread show up as red blocks to me so if it's shown, i apologize but i couldn't see it.

    with regards to the long sides, do you spread masa all the way over or do you leave a strip of exposed husk? and if you go all the way over, do you overlap the sides when rolling up the tamale? the videos i watched mostly showed people going all the way to the sides and overlapping the sides when rolling the tamales up. i'm confused on how you can do that but not tear the tamales apart when removing them from the husk after steaming since part of the husk would be inside the tamales. masa is magic and it will all come out fine? or be really careful not to do that unless i want to make a huge mess?
    Chef #879039
    Tue Jul 22, 2008 3:59 pm
    Newbie "Fry Cook" Poster
    Hi,

    I grew up watching all my relatives make tamales for the holidays. You spread the massa all the way to the sides and you do over lap the sides. that will leave the corn husk pointy on top. You fold the top down over the tamal you have just filled and folded.

    Enrique
    Karen From Colorado
    Wed Jul 23, 2008 10:25 am
    Food.com Groupie
    I, however, wrap them a different way. I place the masa half way down to the pointed end and completely to the top of the big side of the husk to enclose the filling Place the filling in the center of the masa. Foldone side up and over the filling. Roll it one time. Fold the pointed end up over the tamale bottom and finish rolling. I don't use ties at all. Stand up in your steamer so that the open ends are up and steam until the masa is firm when you press on the tamale. Keep in mind that the masa will firm up even more after they cool a little bit.

    You might find a video helpful. Move the control to about 5:30 to get to the wrapping part of the video.

    http://www.youtube.com/watch?v=tn_KG6zJQW0&feature=related
    Kim D.
    Mon Nov 10, 2008 11:56 am
    Food.com Groupie
    I apologize for the pictures turning to red blocks! icon_redface.gif They were hosted on Snapfish and I'm not sure why that happened. I downloaded to Photobuckets so hopefully you can see them now. icon_smile.gif
    cook4fun07
    Mon Nov 10, 2008 4:11 pm
    Experienced "Head Chef" Poster
    Great class! We make tamales every year for Christmas and lets just say its a little bit of an ordeal but well worth it icon_smile.gif
    steve in FL
    Mon Nov 10, 2008 8:32 pm
    Food.com Groupie
    I've heard of so many people who do tamales as their Christmas tradition - is this a southwestern thing?

    I grew up in a Polish family, where our big event was Christmas Eve 'wigilia'.. all sorts of Polish foods.. it was great memories and I loved that food, but alas, none of my kids will eat it, so that tradition stopped when we moved away from our family down to FL, lol..

    I've been doing a Christmas Eve appetizer buffet the past few years, but am leaning towards something else this year.. tamales? Could be! I'm not afraid of a little work in the kitchen, actually look forward to it.. so what else goes with tamales at Christmas?
    Crowheart
    Fri Dec 05, 2008 6:31 pm
    Newbie "Fry Cook" Poster
    Hi, I am making my first batch per your instructions. Thank you for your help. Everything seems to be going fine except spreading the masa. As I spread it, it sticks to the spatula and drags across the husk. I am guessing the masa needs more broth?? Have you experienced this? Also, after steaming for 40 mins, they were doughy and stuck to the husk but another 20 mins fixed that. The flavor is great, just need to learn how to get the masa to spread easily and evenly.
    Karen From Colorado
    Sun Dec 07, 2008 9:52 am
    Food.com Groupie
    Crowheart wrote:
    Hi, I am making my first batch per your instructions. Thank you for your help. Everything seems to be going fine except spreading the masa. As I spread it, it sticks to the spatula and drags across the husk. I am guessing the masa needs more broth?? Have you experienced this? Also, after steaming for 40 mins, they were doughy and stuck to the husk but another 20 mins fixed that. The flavor is great, just need to learn how to get the masa to spread easily and evenly.

    Your husks may be just a little too wet causing the masa not to stick to the husk. I like to remove a handful and stand them up in a tall glass so that the water can drain off and into the bottom of the glass. If that doesn't work, try blotting the water off the spreading side with paper towels.
    Crowheart
    Mon Dec 08, 2008 2:07 pm
    Newbie "Fry Cook" Poster
    Thanks, I think it was a combination of the wet husks and the masa. We finally got it all right and 4 of us cranked out 350 in about 6 hours. It was a fun time. 4 big steaming pots on the stove. The house smelled wonderful. We soon realized it was easy as you mention, and of course time consuming. A very good way to spend a Saturday with friends. And I am sure we will be making more friends as we share out tamales. Thanks again.
    Karen From Colorado
    Mon Dec 08, 2008 2:24 pm
    Food.com Groupie
    Crowheart wrote:
    Thanks, I think it was a combination of the wet husks and the masa. We finally got it all right and 4 of us cranked out 350 in about 6 hours. It was a fun time. 4 big steaming pots on the stove. The house smelled wonderful. We soon realized it was easy as you mention, and of course time consuming. A very good way to spend a Saturday with friends. And I am sure we will be making more friends as we share out tamales. Thanks again.

    I have had friends over for making tamales too. It is a very fun way to spend a day laughing, talking and carrying on while making enough to share with everyone. I have fond memories of days like that with friends.
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