Thu Jun 11, 2015 9:01 pm

  • Ok, so every Thanksgiving I make homemade tamales. I make chicken, beef or pork and it takes at least two days to bake the chicken and the roast (beef or pork), roll the tamales and steam them. I slow roast the chicken and the roast and save all the broth to add to the masa for flavor. Then I take the chicken and the meat (separately) shred them and then cook them again with more seasonings. Usually I steam them in a pot, but this year I tried it in the oven and they turned out pretty darn good.
    Anyway....attached are photos of my tamales : )
    20141124_172248 (640x480).jpg
    Step 2 After I have cooked the chicken and the roast. The plastic bowls are the reserved broth and cooked meat already shredded. The big red bowl are the husks soaking in water to soften them up(didn't like the brand I bought this year...they were wrinkled and I couldn't fix that).
    20141124_172248 (640x480).jpg (198.71 KiB) Viewed 741 times
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    Step 3 Recooking the meat with spices.
    20141124_172114 (640x480).jpg (205.49 KiB) Viewed 741 times
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    First Batch
    20141124_183841 (640x480).jpg (240.68 KiB) Viewed 741 times
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    The finished product. At least half of it. There are still more to make, but I took a break.
    20141124_225950 (640x480).jpg (240.95 KiB) Viewed 741 times
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Thu Jun 11, 2015 9:25 pm

  • I am gonna have to try this soon. I love real tamales!
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