Mexican/Tex Mex Food.

[Worth1]

Okay I talked myself into it.
My first attempt at making tamales is under way.
I have a test tamale cooking right now and have a huge pork shoulder cooking on the stove.

Okay the test tamale came out great,
I couldn't wait.

Worth

[Worth1]

Okay I just made 56 tamales, my feet are killing me.
Cost about $9.00.
I still have half my meat left over.
What a bargain.
Yes thats a putty knife in the picture.
Worth
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[luigiwu]

Worth,
What is the meat recipe for the tamales? I love love LOVE tamales. A costa-rican friend gifts me a couple every year around Xmas. I treasure them. The costa-ricans don't use corn husks. They freeze so well which is the best part!

[shelleybean]

Good Lord, Worth!! What are you going to do with all those tamales? Can you freeze them?

I made spinach and corn enchiladas tonight and I'm not sure if they're authentic Tex Mex, but they sure were good!

[Worth1]

Originally Posted by luigiwu

Worth,
What is the meat recipe for the tamales? I love love LOVE tamales. A costa-rican friend gifts me a couple every year around Xmas. I treasure them. The costa-ricans don't use corn husks. They freeze so well which is the best part!

I was afraid someone would ask.

Okay I will try.
I used a huge 8 1/2 pound pork shoulder roast.
3 big hand fulls of chilli powder.
2 tablespoons of hot red pepper.
1 teaspoon of salt.
1 tablespoon of garlic powder.
1 table spoon crushed red pepper.
3 tablespoons of cumin.

I put this in a pane with about 2 cups of water and simmered until it was about half reduced.

For the masa mix I cant really say (maybe 6 cups)I just dumped in a left over bag of the stuff and added 1/2 pound lard a teaspoon of salt a teaspoon of backing soda and pork broth.

Then I added water till it was about like what you would lay bricks with but a little more runny but not much.

The the pork I cut up into little pieces and put through my little smart stick food processor.
(this took a while).
I cut it up real fine.
Use all the fat and more of the broth from the kettle the pork was cooked in.

Then I added the sauce to the pork and put it in my mixer and mixed it up real well.
I dont like stringy meat in my tamales.

At the time of this writing I have 30 more minutes of a 2 hour steaming process.

Sorry about the whacked out measurements I mostly cook to taste.
Worth

[Worth1]

Originally Posted by shelleybean

Good Lord, Worth!! What are you going to do with all those tamales? Can you freeze them?

I made spinach and corn enchiladas tonight and I'm not sure if they're authentic Tex Mex, but they sure were good!

Yes I am going to freeze them.
I like to keep this sort of thing around so I dont have to cook sometimes.
The store has gone up to around $5.00 for 10 of the darn things.
So I saved a little money and had fun doing it.
I will end up making about 100 of them after it is all over with.
worth

[Zana]

So what time should be there for a tamale dinner?

[AlittleSalt]

Worth, post number 10,000 for you is coming soon. You'll probably be eating a tamale from this batch while typing it.

That's a lot of tamales. I'm glad you posted this - I was thinking of buying one of those shoulder roasts because they are cheap here too this time of year. We didn't want 10 pounds of pulled pork like we made last year.

[coronabarb]

You are making me hungry. I love pork tamales the best. $5 for 10? That would be cheap on the West Coast. They sell for $1-$2 each easily. A fellow at our farmer's market sells them for $3 each to go ($3.50 with toppings to eat there) or $30/dozen. They freeze very well.

[Worth1]

Barb there used to be a Mexican girl and her mother that sold homemade tamales out of the back of a truck on job sites.

I think they went for 4 dollars a dozen.
I would give the girl $8 and tell them to keep the change.

I have a soft heart for people that work their tails off to pay bills.

Making tamales is hard work.


Worth

[Worth1]

The tamales.
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[Worth1]

Originally Posted by AlittleSalt

Worth, post number 10,000 for you is coming soon. You'll probably be eating a tamale from this batch while typing it.

That's a lot of tamales. I'm glad you posted this - I was thinking of buying one of those shoulder roasts because they are cheap here too this time of year. We didn't want 10 pounds of pulled pork like we made last year.

Salt you dont plan on making tamales do you?

Pulled pork gets old fast.

I might go down and suck up on the deal they have tomorrow and put them back for making my winter sausage.

I think the things where like $1.79 a pound.

I haven't had a darn thing to eat today besides 3 tamales and I'm looking at 5 empty beer bottles in front of me.
Okay now make that 6 empty bottles of beer.

Blue Moon Beer.

I need to go for a walk.

worth

[shatbox]

Originally Posted by Worth1

The tamales.
Attachment 46814

I had been recovering from my Thanksgiving through Christamas tamale binge, but now I gotta have one!

[Worth1]

Chilies chili tamale surprise.

What you do is make tamales and chili.
Then you put three tamales on a plate and cover with chili.
Pull up a huge green onion and chop fine.
Cover with grated muenster cheese and melt.
The peppers are my own pickled cayenne, jalapenos and some cascabella along with hot pickled okra.
The drink is low sodium V8 with a splash of vodka some chili powder cumin celery salt and red pepper with some kosher pickles.
Worth

Up Date!!!!
Mouth on fire.



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[Zana]

OMG that looks delicious, Worth! Mouth on fire or not! Love the touch of melted cheese....especially Muenster...yummmmmm.