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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

    Go to page << Previous Page  1, 2, 3 ... , 13, 14, 15  Next Page >>
    Chef #1067415
    Fri Dec 12, 2008 6:34 pm
    Newbie "Fry Cook" Poster
    I am getting ready to attempt my first batch of tamales, but have a couple of questions.

    When it comes to the masa, the store carries the Maseca brand dry mix, and prepared and unprepared masa. What is the difference in flavor and texture when using the prepared and unprepared vs. making the masa per instructions in the recipe here? Which would you prefer?

    Also, if making masa using the dry mix, would I use the same about of lard instead of using shortening, or would I need to adjust the amount called out?

    Thanx..........Sharon
    Karen From Colorado
    Fri Dec 12, 2008 7:58 pm
    Food.com Groupie
    I tried the already prepared once and was not pleased with it. The flavor was just not there. I mix masa using the broth from the pork roast, which is seasoned and much tastier then just plain water which is what I suspect they use to make the prepared masa. Chicken stock would still be more flavorful then water.

    Yes, you would use the same amount of lard as you would shortening. Be sure to beat it very well to add air and make it lighter.
    Chef #1091057
    Mon Dec 22, 2008 5:21 pm
    Newbie "Fry Cook" Poster
    Hi, I realize that you did this class a long time ago. I just saw it today for the first time and would like to know if you peel the peppers or if you leave the skins on when you put them in the blender.
    The recipe looks great and some friends are coming over to make tamales at my house in a few days. I'm looking forward to making your chili before they arrive. icon_smile.gif
    Happy Holidays!
    Karen From Colorado
    Mon Dec 22, 2008 5:53 pm
    Food.com Groupie
    No, the peppers are not peeled. Once you roast, soak and blend them, you can strain the pureed mixture to remove any small pieces of peels if you want to, but I don't usually bother. Many people prefer a red sauce without any tiny bits of blended peels, but they are perfectly fine too.
    personalchef
    Wed Dec 31, 2008 9:33 pm
    Food.com Groupie
    Hi Karen and Kim

    My DD and I have made tamales about 4 times over the years and they ALWAYS take about 2-3 hours to cook. And real Mexican people laugh at me because they are kinda skinny, so making them too fat isn't the problem.

    I found another thread in the Mexican, etc, forum where people were discussing wraping them in other than corn husks. This is something I have been considering for a while, but haven't tried.

    What I'd like to try is using a corn husk and spreading the masa and filling on it, then wrapping in foil, closing both ends.
    My theory is that you will get the good corn husk flavor, but much easier wrapping. What do you think?
    Chef #1472154
    Sat Dec 05, 2009 1:04 pm
    Newbie "Fry Cook" Poster
    Hello,

    So can you use diced pork ( the kind you usually use to make pork green chili?) Or do you have to buy it as a roast?

    Thanks
    Renee
    Mama's Kitchen (Hope)
    Sat Dec 05, 2009 11:21 pm
    Food.com Groupie
    I have never done it but it should work with a shorter cooking time since the meat is in smaller pieces. Just cook until the pork is done and then follow the recipe.
    Chef #1492346
    Mon Dec 21, 2009 1:36 pm
    Newbie "Fry Cook" Poster
    Recipie #15286
    Karen From Colorado
    Mon Dec 21, 2009 8:42 pm
    Food.com Groupie
    Quote:
    Recipie #15286

    recipe was spelled incorrectly

    Traditional Tamales (Pork)
    lsustacy
    Sun Jan 24, 2010 11:09 pm
    Newbie "Fry Cook" Poster
    I'm a few years late....but I'm in Houston, do you ever give in person classes on making tamales....or even sell them! I must admit I want to try this but I'm very very nervous! icon_smile.gif
    Molly53
    Mon Jan 25, 2010 12:52 am
    Forum Host
    lsustacy wrote:
    I'm a few years late....but I'm in Houston, do you ever give in person classes on making tamales....or even sell them! I must admit I want to try this but I'm very very nervous! icon_smile.gif
    Hi and welcome to the forums, Stacy. It's very nice to meet you.

    Click on page one of this thread for a pictorial, step by step instruction.

    If you need any further help, give us a shout. icon_smile.gif
    Mama's Kitchen (Hope)
    Mon Jan 25, 2010 6:36 pm
    Food.com Groupie
    lsustacy wrote:
    I'm a few years late....but I'm in Houston, do you ever give in person classes on making tamales....or even sell them! I must admit I want to try this but I'm very very nervous! icon_smile.gif



    Welcome Sustacy! There is no shortage of great resources in Houston for tamale info. There is a huge Hispanic influence there!



    We are very honored at your lovely compliment! As Molly pointed out, there is a handy step by step tutorial on page one, Here is a link too:


    http://www.recipezaar.com/bb/viewtopic.zsp?t=188623&postdays=0&postorder=asc&start=0




    Every month Sylvia's Enchilada Kitchen offers some excellent classes in Houston on all types of latin cooking:


    http://www.sylviasenchiladakitchen.com/classes.asp

    Westheimer Location
    Meatless Enchiladas
    Saturday, February 13, 2010 12:30 - 3:30
    Spinach Enchiladas, Enchiladas Rojas, Enchiladas Rancheras, Rice, and Capirutada.

    Grilling Fajitas
    Saturday, March 20, 2010 12:30 - 3:30
    Grilling Skirt Steak Fajitas, Flour Tortillas, Salsa, Rice, and Capirutada.

    Mexican Breakfast
    Saturday, April 17, 2010 12:30 - 3:30
    Migas, Huevos Rancheros, Flour and Corn Tortillas, Salsa, and Gorditas.

    Tex-Mex Appetizers
    Saturday, May 15, 2010 12:30 - 3:30
    Chile con Queso, Sopes, Flautitas, Salsa, and Avocado Dip.

    Border Enchiladas
    Saturday, June 19, 2010 12:30 - 3:30
    Enchiladas Entomatadas, Enchiladas Enfrijoladas, Rice, and Charro Beans.

    Chiles Rellenos
    Saturday, August 21, 2010 12:30 - 3:30
    Beef and Cheese, Rice, and Flan.

    Tex-Mex Soups and Stews
    Saturday, September 18, 2010 12:30 - 3:30
    Carne Guisada, Caldo de Res, Fideo, and Tortilla Soup.

    Grilling Fajitas
    Saturday, October 16, 2010 12:30 - 3:30
    Grilling Skirt Steak Fajitas, Flour Tortillas, Salsa, Rice, and Capirutada.

    Hot Tamales
    Saturday, November 13, 2010 12:30 - 3:30
    Learn the ancient art of making Pork and Sweet Tamales for the Holidays.

    Hot Tamales
    Saturday, December 11, 2010 12:30 - 3:30
    Learn the ancient art of making Pork and Sweet Tamales for the Holidays.




    HTH
    Kim D.
    Fri Feb 19, 2010 12:50 pm
    Food.com Groupie
    mama's kitchen wrote:
    lsustacy wrote:
    I'm a few years late....but I'm in Houston, do you ever give in person classes on making tamales....or even sell them! I must admit I want to try this but I'm very very nervous! icon_smile.gif



    Welcome Sustacy! There is no shortage of great resources in Houston for tamale info. There is a huge Hispanic influence there!



    We are very honored at your lovely compliment! As Molly pointed out, there is a handy step by step tutorial on page one, Here is a link too:


    http://www.recipezaar.com/bb/viewtopic.zsp?t=188623&postdays=0&postorder=asc&start=0




    Every month Sylvia's Enchilada Kitchen offers some excellent classes in Houston on all types of latin cooking:


    http://www.sylviasenchiladakitchen.com/classes.asp

    Westheimer Location
    Meatless Enchiladas
    Saturday, February 13, 2010 12:30 - 3:30
    Spinach Enchiladas, Enchiladas Rojas, Enchiladas Rancheras, Rice, and Capirutada.

    Grilling Fajitas
    Saturday, March 20, 2010 12:30 - 3:30
    Grilling Skirt Steak Fajitas, Flour Tortillas, Salsa, Rice, and Capirutada.

    Mexican Breakfast
    Saturday, April 17, 2010 12:30 - 3:30
    Migas, Huevos Rancheros, Flour and Corn Tortillas, Salsa, and Gorditas.

    Tex-Mex Appetizers
    Saturday, May 15, 2010 12:30 - 3:30
    Chile con Queso, Sopes, Flautitas, Salsa, and Avocado Dip.

    Border Enchiladas
    Saturday, June 19, 2010 12:30 - 3:30
    Enchiladas Entomatadas, Enchiladas Enfrijoladas, Rice, and Charro Beans.

    Chiles Rellenos
    Saturday, August 21, 2010 12:30 - 3:30
    Beef and Cheese, Rice, and Flan.

    Tex-Mex Soups and Stews
    Saturday, September 18, 2010 12:30 - 3:30
    Carne Guisada, Caldo de Res, Fideo, and Tortilla Soup.

    Grilling Fajitas
    Saturday, October 16, 2010 12:30 - 3:30
    Grilling Skirt Steak Fajitas, Flour Tortillas, Salsa, Rice, and Capirutada.

    Hot Tamales
    Saturday, November 13, 2010 12:30 - 3:30
    Learn the ancient art of making Pork and Sweet Tamales for the Holidays.

    Hot Tamales
    Saturday, December 11, 2010 12:30 - 3:30
    Learn the ancient art of making Pork and Sweet Tamales for the Holidays.




    HTH


    I've always wanted to take one of those classes at Sylvia's!

    I'd like to suggest, if you want to buy tamales, you check at Alamo Tamales. I go to the one on Berry Road which is off of I45. Their tamales are soooo good! They make several kinds. Be prepared when you go, because they only take cash, no credit cards or debit cards.

    Here is their website: http://www.alamotamale.com/
    nita 284904 southern girl
    Mon May 17, 2010 1:42 am
    Regular "Line Cook" Poster
    I LIVE IN VIRGINIA AND I CANNOT GET THE INGREDIENTS NEEDED FOR THE SAUCE.... IS THERE ANOTHER SAUCE I CAN USE OR BUY?

    WOULD ENCHILADA SAUCE BE A GOOD SUBSTITUTE? IF SO HOW MUCH WOULD I NEED AND WHAT WOULD BE THE BEST BRAND TO USE? THANKING YOU IN ADVANCE. nita
    Molly53
    Mon May 17, 2010 8:37 am
    Forum Host
    Nita, click on Gebhardt's Chili Gravy I think you'll really enjoy it and it's easy to do. If you give it a try, recipe reviews are very much appreciated. icon_smile.gif
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