Trader Joe's frozen tamales are delicious! Penny
On 8/27/16, Sandy via Cookinginthedark <[email protected]> wrote: > As for purchasing them, I have found the best ones are by Schwans, the home > delivery company. beef tamales. Honestly, I do not even like them when > purchased out here, in OK, not from Wendy's, any of our local Mexican > restaurants, which are mostly Tex-Mex cooking style. Hope Schwans never > folds up, or I sure will be > Sandydisappointed! > > > Fear is just excitement in need of an attitude adjustment! > -----Original Message----- > From: Naima Leigh via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, August 26, 2016 6:00 PM > To: [email protected] > Cc: Naima Leigh > Subject: Re: [CnD] Tamales > > Nicole > > Here's the Mexican food's group. > > https://groups.io/g/Arlettes-Sizzling-Mexican > > > You can join if you want too? I have, and love it! > > > > -----Original Message----- > From: Nicole Massey via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, August 26, 2016 2:50 PM > To: [email protected] > Cc: Nicole Massey > Subject: Re: [CnD] Tamales > > A tamale isn't the problem, it's a good tamale, and as someone who ate > tamales almost from the crib I'm sort of picky about my tamales. In this > area tamale production is a standard form of entrepreneurship for Hispanic > and Mexican-American women, but since I don't work in an office I don't > have > the almost ubiquitous Latin co-worker with a family member who makes > tamales > for her family member to sell at work. > So that's why I'm listening for recipes to indulge the roommate's > experimentation. > > -----Original Message----- > From: Naima Leigh via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, August 26, 2016 1:36 PM > To: [email protected] > Cc: Naima Leigh <[email protected]> > Subject: Re: [CnD] Tamales > > If you mean grocery stores, then try Aldies, wall mart, crogers, Publics or > any other store that will sell them. For the family issue, you're not > alone. > I'm going through similar problems as well. > > -----Original Message----- > From: Nicole Massey via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, August 26, 2016 2:26 PM > To: [email protected] > Cc: Nicole Massey > Subject: Re: [CnD] Tamales > > I'm unable to get her recipe for the fruit tamales, as she's currently at > war with my family after the divorce. The reason I asked is because I was > curious as to what you turned up for the meat fillings. I've had a problem > finding decent tamales -- it's hard to predict what will be available from > independent cooks, and the different specialty places that make them in the > area are inconsistent in quality. My best tamale source, amazingly enough, > is at Braums, but my roommate has expressed interest in making them > sometime, so that's why I'm always interested in recipes for them. > Our front door has a sign up advising people of the rules of the house, and > one of them is as follows: "No solicitation. Exceptions will be made for > Girl Scout cookies and tamales." > > -----Original Message----- > From: Naima Leigh via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, August 26, 2016 12:30 PM > To: [email protected] > Cc: Naima Leigh <[email protected]> > Subject: Re: [CnD] Tamales > > Well Nichole, > > I would love to try your versions too. > > Will you please post them? > > P.S. Every family has one or more of those in them. > > -----Original Message----- > From: Nicole Massey via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, August 26, 2016 1:26 PM > To: [email protected] > Cc: Nicole Massey > Subject: Re: [CnD] Tamales > > To make this we'll need recipes for the filling too, as it's definitely > more > than just shredded meat. My former sister-in-law made a variation on this > with raisins, diced apple, coconut, and chopped pecans, and she formed them > as flat triangles instead of rolls. They were well liked by my family. (Far > more than she was, but she was a drama queen who threw fits if she wasn't > the center of attention) I've also encountered tamales made with cheese and > spices or beans. > > -----Original Message----- > From: Naima Leigh via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, August 26, 2016 11:51 AM > To: [email protected] > Cc: Naima Leigh <[email protected]> > Subject: [CnD] Tamales > > Tamales > > > > Tamales are wintertime food in the American Southwest, and a Christmas Eve > must in the Mexican-influenced cuisine so popular there. Days before > families gather round to fix these delicious bundles. > > > > Ingredients > > > > 1 recipe prepared > > > > Shredded Beef, Chicken or Pork filling, or Picadillo filling (about 5 cups > total) > > > > 1 8-ounce) package dried corn husks > > > > 2/3 cup vegetable shortening or lard > > > > 4 cups masa harina flour, (Mexican corn masa mix) > > > > 2 teaspoons salt > > > > 3 cups broth from filling, or water > > > > 1/3 cups vegetable shortening or lard, melted > > > > Directions > > > > 1. Sort corn husks, setting aside any torn ones. Soak intact corn > husks in warm water for at least 1 hour or until soften and easy to fold. > > 2. Beat 2/3 cup vegetable shortening or lard in large bowl until > creamy. Combine masa harina and salt in medium bowl. Alternately add masa > harina and broth to vegetable shortening or lard, mixing well after each > addition. Gradually add melted vegetable shortening or lard, mixing until > consistent of thick cake batter (masa). > > 3. Spread 1/4 cup masa, using back of spoon, to form a square in the > center of one husk. Place 1/4 cup meat filling in center of masa square. > Fold right then left edge over masa. Fold up bottom edge to roll. Repeat > with remaining ingredients. > > 4. Place vegetable steamer in pot with lid; add water to just below > steamer. Arrange tamales upright in steamer rack. Cover tamales with > reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to > low. Steam, adding water as needed, for 2 to 2 1/2 hours or until masa > pulls > away from husks. > > Makes 24 tamales. > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
