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 I'm a wannabe Latino..Tamale Time! 
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Location: SnoCo
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Arriba!

Here's what's on the stove right now.

Slow cooked pulled pork butt tamales.

It's a pain in the ass cuz it takes me 3 days to make, but it's worth it.

Home made chile sauce, with 4 different kinds of chiles.

Home made masa, with LARD. Oh yeah, lard.

In about an hour or so, these will be ready. Time to make some rice, and get the refries heated up..

Right before I put the lid on:

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Fri Oct 06, 2017 3:44 pm
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Yummy!! :drool:

Love me some homemade tamales. A hispanic guy I used to work with would take orders and his wife would make them for us for minimal cost. Love those things like a junkie loves his crack!


Fri Oct 06, 2017 3:56 pm
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It's a lot of work. I always say, next time I'll just buy some from the Mexican grocery. But I make a LOT of sauce, and it's good for enchiladas and chile Colorado too. So, I do it every couple of months. The tamales freeze pretty well. That pic is only HALF of what I made.

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Fri Oct 06, 2017 4:03 pm
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should hire a real mexican if it takes you 3 days...

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Fri Oct 06, 2017 5:26 pm
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cmica wrote:
should hire a real mexican if it takes you 3 days...


Legal or illegal?

I do the meat on one day. The chile sauce the next day, and the masa and assembly the next day.

I could do it all in one day. But I prefer not to.


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Fri Oct 06, 2017 5:30 pm
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That looks like a good meat to masa ratio. I got a bag of them from a Mexican store and it was like 15-85, heavy on the masa, the best is 50-50. I used to get them from a Mexican family and I told them the ratio I wanted and they were fantastic .

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Fri Oct 06, 2017 8:46 pm
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Fri Oct 06, 2017 11:32 pm
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Mediumrarechicken wrote:
That looks like a good meat to masa ratio. I got a bag of them from a Mexican store and it was like 15-85, heavy on the masa, the best is 50-50. I used to get them from a Mexican family and I told them the ratio I wanted and they were fantastic .


I have a masa spreader tool that makes it easy to not get the masa too thick. It's like a trowel with a rail on two sides. I vary how much meat depending on the width of the corn husk.

They came out great. And the refries worked great, Plenty of gas action.

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Sat Oct 07, 2017 7:34 am
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Nice JB. Made with lard, hell yeah... Homemade tamales sound great.

We've recently picked up a molcajete for making guacamole and homemade salsa. Pretty cool though seasoning the bloody thing was a bitch. Now that that's behind us it works like a champ for guacamole. Toss in some fresh garlic, jalapeno or serrano peppers, onions, cilantro, some tomatoes, and of course the green food of the gods.

Thought I'd mention it in case something you might be interested in. This one that we have made from real basalt:
https://www.amazon.com/gp/product/B01BHDPQTS/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

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Sat Oct 07, 2017 3:48 pm
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How do you season it?

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Sat Oct 07, 2017 4:03 pm
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Hey JB it turns out to be a labor of love. Basically grind a handful of dried white rice into flour by hand. Repeat for three times total. This will smooth the grinding surfaces of the molcajete (mortar) and tejolote (pestle) so that they will no longer deposit rock flour into your food.

It's a bit of a workout and probably best to break up the work over 2 or 3 days that way can be done a bit at at time.

There's a couple good articles on it too via google-fu.

The seasoning process is definitely a PITA but once you grind up a homemade salsa or guacamole they really shine. The grinding action really brings out the flavor of the garlic, chiles, and cilantro.

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Sun Oct 08, 2017 1:47 am
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