Author |
Message |
Jonathan Brown
Site Supporter
Location: SnoCo Joined: Thu Mar 17, 2011 Posts: 2360
|
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:
_________________ "The faster you shoot, the less shot you will get."
|
Fri Oct 06, 2017 3:44 pm |
|
|
old11bravo
Site Supporter
Location: Everett Joined: Mon Apr 22, 2013 Posts: 3421
Real Name: Ron
|
Yummy!! 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 |
|
|
Jonathan Brown
Site Supporter
Location: SnoCo Joined: Thu Mar 17, 2011 Posts: 2360
|
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.
_________________ "The faster you shoot, the less shot you will get."
|
Fri Oct 06, 2017 4:03 pm |
|
|
cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
|
should hire a real mexican if it takes you 3 days...
_________________
|
Fri Oct 06, 2017 5:26 pm |
|
|
Jonathan Brown
Site Supporter
Location: SnoCo Joined: Thu Mar 17, 2011 Posts: 2360
|
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.
_________________ "The faster you shoot, the less shot you will get."
|
Fri Oct 06, 2017 5:30 pm |
|
|
Mediumrarechicken
Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065
Real Name: Richard Fitzwelliner
|
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 .
_________________ If she sits on your face and you can still hear, SHE'S NOT FAT.
I'm going to type out 3 paragraphs and wax eloquently about a similar story in my life. Pm me if you figured it out.
|
Fri Oct 06, 2017 8:46 pm |
|
|
Sinus211
Site Moderator
Location: Marysville Joined: Thu Mar 22, 2012 Posts: 13483
Real Name: Mike
|
_________________Licensed/Bonded/Insured Hardwood Floor Installer/Finisher http://www.hardwoodfloorsnw.com/
|
Fri Oct 06, 2017 11:32 pm |
|
|
Jonathan Brown
Site Supporter
Location: SnoCo Joined: Thu Mar 17, 2011 Posts: 2360
|
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.
_________________ "The faster you shoot, the less shot you will get."
|
Sat Oct 07, 2017 7:34 am |
|
|
GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
|
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
_________________ There are dead horses yet to be slain.... - NWGunner
|
Sat Oct 07, 2017 3:48 pm |
|
|
Jonathan Brown
Site Supporter
Location: SnoCo Joined: Thu Mar 17, 2011 Posts: 2360
|
How do you season it?
_________________ "The faster you shoot, the less shot you will get."
|
Sat Oct 07, 2017 4:03 pm |
|
|
GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
|
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.
_________________ There are dead horses yet to be slain.... - NWGunner
|
Sun Oct 08, 2017 1:47 am |
|
|
|