I had the same difficulty with it! Susan
-----Original Message----- From: Trinh Martin via Cookinginthedark [mailto:[email protected]] Sent: Saturday, August 27, 2016 9:44 AM To: [email protected] Cc: Trinh Martin <[email protected]> Subject: Re: [CnD] Tamales I just tried to join, but it says group not found. Thanks On 8/27/2016 1:22 AM, Sandy via Cookinginthedark wrote: > Can anyone join this group? I love Mexican food, and have some > questions, and would love to see how some of this wonderful stuff is prepared? > > > > 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
