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oladulce
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It's tamale time again
New years day will be tamale day at our house and I'd like to try someting new to go along with BigWooo's delicious pollo,tomatillo,olive, and
pineapple creations.
I know i've seen tamales discussed before but a nomad search didn't bring up much and my eyes hurt from scrolling back thru all the recipe topics.
Please share your tamale tips and recipes or resources.
Gracias
[Edited on 12-27-2008 by oladulce]
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BajaNuts
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A red-headed Irish friend of mine used to make a fruit tamale. She learned the recipe from a Mexican gal.
I believe she used the same dough recipe as for a savory tamale with a little cinnamon and nutmeg and maybe a little sugar added to the dough. She
used Maseca, (I guess it's different than Masa flour???) and I'm pretty sure she added a bit of baking powder to the dough.
For a filling she made a cream cheese spread with softened cream cheese and sugar (I'd guess 1 tablespoon sugar to 8 oz cream cheese)... may need a
dash of milk to soften the cheese. For fruit she would use peaches or strawberries. Put a little cream cheese and fruit in each one, wrap it and
steam it like normal. These are really good for breakfast.
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CP
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I like to do mini-tamales as part of an appetizer or dessert selection. I always blend the masa with something to make it more interesting. I'll
make two or three different kinds and wrap them in different ways to distinguish. Only big enough for one or two bites.
These are some we have done... it all depends on what ingredients were available at the moment. They were fun and tasty.
Savory
Corn and Sage stuffed with Fresh Cheese served with a chipotle-cranberry relish.
Cilantro-Chile stuffed with Black beans and Fresh Cheese served with sour cream.
Sweet:
Cinnamon-Almond stufffed with Coconut served with chocolate sauce.
Roasted Sweet Potato stuffed with Apple Chutney
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oladulce
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Thanks Bajanuts, those fruit tamales do sound good. I wouldn't have thought to use cream cheese for fear it would get runny after steaming. I like the
simplicity of the recipe.
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oladulce
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CP- I was hoping, yet fearful that you'd respond!
Hopeful because I knew you'd have delicious ideas.
Fearful because your culinary skills are out of my league 
How do you wrap your mini tamales? Do you steam them?
What kinds of stuff do you add to the masa? Do you wing-it with your tamale ideas or follow recipes?
All of tamale creations you mentioned sound delicious ! I never would have thought of combining those ingredients.
Wooo and I would like to sign up for a tamale lesson when we get settled in.
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BajaNuts
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Here's a couple links to recipes. The fresa one sounds good and it makes a pink dough. It calls for "strawberry pie filling" which you can
substitute any flavor filling. It also calls for strawberry puree, I'd just take some of the filling and put it in a blender or food processor.
Neither one says anything about cream cheese inside the tamale, but I think it would be OK. Maybe try it without the cream cheese inside to start
with. The fresa recipe includes a whip cream type topping Another recipe suggested using watered down fruit juice in the sweet dough instead of
water (or the broth some recipes call for in savory recipes.) Jamie used to sell these at our local farmer's market and would sell lots of the fruit
ones for breakfasts.
http://www.recipezaar.com/Tamales-De-Fresa-Strawberry-Tamale...
http://www.foodreference.com/html/smango-tamales-523.html
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DENNIS
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I've made at least forty million tamales. Maybe a few more.
All I can say is forget those stupid corn husks and use parchment paper, for sale in U.S. grocery stores. With that, you can make them as large as
you want.
Fill them with what tastes good to you [ I've used pnut butter and jelly ] and just remember...they must have salsa, sauce or as I like to call it,
gravy.
Make a bunch as it's just as easy as making a few.
Forget tradition and attend to flavor and quality.
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vandenberg
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| Quote: | Originally posted by DENNIS
I've made at least forty million tamales. Maybe a few more.
All I can say is forget those stupid corn husks and use parchment paper, for sale in U.S. grocery stores. With that, you can make them as large as
you want.
Fill them with what tastes good to you [ I've used pnut butter and jelly ] and just remember...they must have salsa, sauce or as I like to call it,
gravy.
Make a bunch as it's just as easy as making a few.
Forget tradition and attend to flavor and quality. |
Love the simplicity, but it won't get you your own show on the cooking channel.
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Pops
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Make GREAT tamales
http://forums.bajanomad.com/viewthread.php?tid=10527#pid8058...
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CP
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| Quote: | Originally posted by oladulce
How do you wrap your mini tamales? Do you steam them?
What kinds of stuff do you add to the masa? Do you wing-it with your tamale ideas or follow recipes?
. |
Gotta argue against the parchment paper thing as the husks are huge on the cute scale as well as add a distinctive flavor...kinda like hay. oladulce,
I cut the presoaked husks down to a roughly 4" piece and tear full length thin strips for the ties. The three shapes I make are a triangular flag
fold, a roll up and tie at both ends, and the usual roll up and fold flap over and tie in the middle. Yes I steam them until the husk pulls away
cleanly from the masa paste. The stuff I add to the masa is the first part of it -
Savory
"Corn and Sage stuffed with Fresh Cheese served with a chipotle-cranberry relish" has roasted corn and julliened sage leaf mixed into regular masa.
Sweet potato ones I used mashed sweet potato with just enough masa for a firmer texture.
I am totally with DENNIS to forget tradition and attend to flavor and quality. Traditional tamales will always be there but you get big grins when
you serve something unique. Thats also why I make them mini-sized. I'd rather see someone eat a bunch of them if they like them than not want to
finish a big one...some folks have a hard time with non-traditional foods. Wimps.
Ya, I do just wing it in the recipe. Have made a kazillion so I know what I am looking for.
The strawberry recipe sounds intriguing...I like colors.
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Pompano
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Chile today....hot tamale
Only a Mexican wife...
The sick Mexican husband was laying on his
death bed. He had only hours to live when suddenly he
smelled tamales.
He dearly loved tamales more than anything
else in the world, especially his
querida Chita's tamales.
With every last bit of the energy left in his
mind and body, the terminally
ill husband pulled himself out of bed, across
the floor, down the hall, and
into the kitchen.
Here, his wife was removing
the fresh batch of tamales
from the stove top. As he reached for one of the
freshly made tamales, his
wife, Chita, smacked him in the back of the head
with a wooden spoon:
"Leave them alone, pendejo!" "...They're for
the funeral!"
I do what the voices in my tackle box tell me.
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DENNIS
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| Quote: | Originally posted by CP
Gotta argue against the parchment paper thing as the husks are huge on the cute scale as well as add a distinctive flavor...kinda like hay
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You're right about presentation but, the husks limit the size and are a pain in the butt to deal with.
As far as flavor goes....I say they don't add anything. I chewed a piece till it was mush and detected nothing. They're only used because of long
standing tradition. It's all the Aztecs had to work with along with other natural products such as bannana leaf.
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DENNIS
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Here's an interesting book on the cultural aspects of the not so simple Tamale [Tamal].
---------------------------------------------------------------------------------------
Que Vivan Los Tamales!: Food and the Making of Mexican Identity
by Jeffrey M. Pilcher
BUY IT NEW$24.95 Online price $22.45 Member price Add To List )
Write a ReviewPublisher: University of New Mexico Press
Pub. Date: April 1998
ISBN-13: 9780826318732
Sales Rank: 92,621
http://search.barnesandnoble.com/Que-Vivan-Los-Tamales/Jeffr...
[Edited on 12-28-2008 by DENNIS]
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DENNIS
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| Quote: | Originally posted by vandenberg
Love the simplicity, but it won't get you your own show on the cooking channel. |
Oh..nuts. I was looking forward to shareing Tamalelore with Rachel Ray.
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vacaenbaja
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I know two sisters that are great cooks. One I call "Can" do.
She cooks her food using every short cut, and break away from traditional methods that she can.
The other sister I call "Can" not. Because she refuses to deviate from tradition or use anything that is canned packaged or pre made if it can be
helped.
Although "Can dos' cooking is great, there is just something about the food made from scratch that "Can"not makes that
is so much better. Those of you that were around before "instant everything" should know what I mean.
Ummm deep fried everything.....my heart!!...er don't forget the bacon grease and corn meal it adds flavor you know.
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DENNIS
Platinum Nomad
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| Quote: | Originally posted by vacaenbaja
don't forget the bacon grease and corn meal it adds flavor you know. |
I love cholesterol. I wish they'd just put it in a can.
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Lorito
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The strawberry tamales sound delicous!
For my chicken tamales, I add grated jack cheese, whole corn, and roasted/chopped chiles to the dough. For the chicken, I bake it first, then shred
it. After shredding I simmer in balsamic vinegar with some marjoram and basil.
I do have a dessert tamale recipe......I'll post it later tonite.
Lorito
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Cypress
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Coffee filters will work for tamale wraps if you don't have corn husks.
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Pompano
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Bounce? #22
I do what the voices in my tackle box tell me.
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DENNIS
Platinum Nomad
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| Quote: | Originally posted by Cypress
Coffee filters will work for tamale wraps if you don't have corn husks.
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I've used those too. They work well for the small ones.
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