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    Tamales.

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    Replies

    • Posts: 3,982 Member
      In for the food porn...
      I have never had one :s
      Canada can't get bacon right, and now this... SMH
    • Posts: 24,208 Member
      Now I want tamales.

      Rojos, verdes y Oaxacaquenos.
    • Posts: 22,281 Member
      Now I want tamales.

      Rojos, verdes y Oaxacaquenos.

      Pls elaborate. I am guessing hojas de platano...beyond that I got nothin'.
    • Posts: 4,885 Member
      I have never had one :s

      You must change this. They're delicious.
    • Posts: 56,142 Member
      show previous quotes

      Pls elaborate. I am guessing hojas de platano...beyond that I got nothin'.

      That's as far as I guessed as well.
    • Posts: 2,295 Member
      In for the food porn...
      show previous quotes
      Canada can't get bacon right, and now this... SMH

      Lmao we can so I have 15 packs in the fridge right now!
    • Posts: 2,295 Member
      show previous quotes

      You must change this. They're delicious.

      I will have to find a place. I just tried churros for the first time last week
    • Posts: 22,281 Member
      Oh yumm :love:
      I love the chicken, pork, and sweet ones. My boyfriend's mother sometimes makes strawberry one's and they.are.to.die.for!!

      strawberry tamales? off to the google machine snagglepuss%2520exit%2520stage%2520left(2).jpg unless this poster is kind enough to post the ingredients here? (please say cream cheese is in there somehow. )
    • Posts: 24
      I've never had a tamale, but my mouth is watering, :love:
    • Posts: 705 Member
      I should have known better than to open this topic... I was already getting a little hungry because I had an early dinner.
      Cheese & green chili
      zucchini, onion & garlic
      pineapple & raisin (and yes, with Mexican brown sugar in the masa!)

      You guys are killing me with the pictures! I'm going to bed now before I start licking the screen, or heading to the Mex place down the road that's open 24 hours...

      No, really I'm going to bed NOW!
    • Posts: 505 Member
      On a recent trip to New Mexico, great tamales were everywhere, and so inexpensive. When I got home, I wanted to make them, but looking at the lard involved, got off that quickly. then it occurred to me that polenta was almost the same thing. I make a super-easy polenta in the oven, no sitting around stirring forever. and when it set, I realized, I had my easy, lowfat tamales. Make the polenta (liook up a baked polenta recipe like this" http://articles.latimes.com/2010/feb/18/food/la-fo-calcookrec18a-2010feb18). But leave it in the fridge to semi-set. Then use whatever cooked filling you like--I like pork adovada, but also make a really nice red chile with beer for this--and do your thing with the corn husks.

      This takes care of the whole steamer issue, too. Your masa is cooked. Your filling is cooked. You can just re-heat in the microwave.
    • Posts: 26 Member
      SERIOUSLY....love them...yes they are a pita to make...but growing up we always had tamale parties....and if you did not help to amke any...you were not eating....

      need to make some soon!!!
    • Posts: 41,865 Member
      traditional New Mexico Hatch red chile and pork.

      page-tamales.png

      I don't make them myself though...they are in abundance during the holiday season here and there are native New Mexicans that do a far better job of preparing them than I ever would. i do make my own posole though.
    • Posts: 1,270 Member
      My favorite are the ones that go straight to your gut and take about three months to burn off. I live 30minutes from Sonora, Mexico....some absolutely mouth watering tamales over here.
    • Posts: 579 Member
      Red Chile & beef with an olive! Love tamales! :love:
    • Posts: 692 Member
      show previous quotes

      Really you MUST elaborate because I am curious. So far country sausage comes to mind possibly?

      Okay so I checked with my mom and I'm disappointed to report that they she thinks they are actually pork. And now I'm disappointed in myself for not knowing my meat well enough. Still super delicious though. So ready for some over the holidays that she brought back.
    • Posts: 461 Member
      saving for later...
    This discussion has been closed.

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