Tamales

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HankNBugsy
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RE: Tamales 2006/07/03 18:21:47 (permalink)
Papa Joe - when did you live here? where did you go to school?
#61
Charity
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RE: Tamales 2006/07/03 18:32:33 (permalink)
quote:
Originally posted by PapaJoe8

Ok, this brings up the question, who does ship a great Tamale???
If you google there are lots of places that sell and ship them, but does anyone know what is really good and worth having shipped?
Joe


We've been very VERY happy with Pedro's Tamales in Lubbock - http://www.tamale.com. In fact, I'm getting ready to put in our annual order of a dozen dozen in the next week or so (no, I know that's not really enough to last a whole year - we do have to kind of parcel them out - but it's an annual splurge for us.)
#62
PapaJoe8
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RE: Tamales 2006/07/03 18:46:40 (permalink)
Shoot H&B, I was in the 3rd and 4th greade, I dont member. I should I guess. It was 1955 or so. I swear I saw Elvis at that rodio!!! He sang at one of the rodio entrances.

I do remember sneakin into the zoo w/ a hand line and some bait, and my my mom made fresh fish for dinner.

I know a guy who moved from Dallas to San Antonio named Jim Cullum (spelling?). His familly owns grocery stores. He plays the coronet on the riverwalk, the Hiatt I think. Dixieland jazz stuff, I love it! Mention my step dad Bob McClendon if you run into him. He was a drummer.
Joe
#63
HankNBugsy
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RE: Tamales 2006/07/03 19:00:01 (permalink)
Okay, 1955 predates me, just thought I'd see if maybe we'd gone to the same school, but we're a little over ten years apart. Elvis performed in San Antonio several times in 1956, Oct 14 was at the Bexar County Coliseum, the other times were at Municipal Auditorium, so that's probably the event you are remembering if I had to make a guess.

As far as Jim Cullum, well he's pretty durn famous! Jim Cullum & the Happy Jazz Band at The Landing. The website for his club is http://www.landing.com/ He's been a fixture here for so long I never realized he was from Dallas.
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HankNBugsy
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RE: Tamales 2006/07/03 19:03:39 (permalink)
Charity,

I really do recommend giving Delicious a try too since you are in New England. You may be willing to switch once you taste them! I sure wish Ruben's shipped though for you guys. No one else's melt in your mouth quite the same.
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PapaJoe8
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RE: Tamales 2006/07/03 19:10:33 (permalink)
HNG, It was 1955 or so. I should but don't remember the name of the school.

I do rember sneakin into the zoo w/ some baite and a hand line, my mom cooked fresh fish for dinner that nite. And, I swear I heard Elvis sing at the rodio. He wasn't famous yet.

I know a guy named Jim Cullum. He moved fron Dallas and now pays the Coronett on the Riverwalk, the Haitt I think. Dixieland jazz, I love that stuff! If you run into him mention my step dad Bob McClendon, he was a jazz drummer.
Joe
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Bob in Cary
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RE: Tamales 2006/07/03 19:26:29 (permalink)
I haven't seen Elvis, but a couple of local taquerias have great chicken and pork tamales. Since I left Texas I had been reduced to eating tamales out of a can or jar.
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HankNBugsy
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RE: Tamales 2006/07/03 21:16:08 (permalink)
Out of a can? Eeeeewwwwww you're scaring me
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Bob in Cary
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RE: Tamales 2006/07/03 21:19:41 (permalink)
quote:
Originally posted by HankNBugsy

Out of a can? Eeeeewwwwww you're scaring me


Desperation. Until recently cans or jars were the only way to buy them here.
#69
HankNBugsy
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RE: Tamales 2006/07/03 21:20:46 (permalink)
where did you live in Texas?
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HankNBugsy
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RE: Tamales 2006/07/03 21:25:14 (permalink)
okay guys - what kinds of tamales do you prefer - beef, pork, chicken, venison, or another combination?
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Bob in Cary
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RE: Tamales 2006/07/03 21:29:46 (permalink)
quote:
Originally posted by HankNBugsy

where did you live in Texas?


I lived in Houston. My in-laws live south of Sherman.

I've had some good chicken tamales, but I like pork best. When I make them myself they are usually beef.
#72
HankNBugsy
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RE: Tamales 2006/07/03 22:38:34 (permalink)
I agree on the pork as the best. I've never made them myself though. Any time a newbie asks me what in it, I just tell them don't ask, just enjoy. And don't forget to remove the corn husk.
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Charity
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RE: Tamales 2006/07/04 01:01:21 (permalink)
quote:
Originally posted by HankNBugsy

Charity,

I really do recommend giving Delicious a try too since you are in New England. You may be willing to switch once you taste them! I sure wish Ruben's shipped though for you guys. No one else's melt in your mouth quite the same.


$76.50 for shipping alone on 6 to 10 dozen tamales? Ouch! Although Pedro's cost twice as much per dozen (9.95 a dozen; Delicious are 4.90 a dozen) so I guess there's some price-balancing there. On the other other hand Pedro's does discount the price for large orders, and is currently running an online special of "buy 4 dozen for the price of three."

However, next time we get a chance for a road trip that hits San Antonio we will definitely give Delicious and Ruben's a try.
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Lucky Bishop
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RE: Tamales 2006/07/04 01:23:52 (permalink)
quote:
Originally posted by HankNBugsy

Charity,

I really do recommend giving Delicious a try too since you are in New England. You may be willing to switch once you taste them! I sure wish Ruben's shipped though for you guys. No one else's melt in your mouth quite the same.


Charity and I have another reason for going with Pedro's besides the (extremely high) quality of the tamales, though: I'm from Lubbock (Pedro's home office on the Tahoka highway is about half a mile from where I used to live) and ordering Pedro's tamales once a year helps with the occasional bouts of homesickness. Since you can't ship a Whataburger or a chopped sandwich from Pinkie's, getting Pedro's is the best I can do.
#75
txtwister
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RE: Tamales 2006/07/06 16:39:02 (permalink)
Forget about ordering them, bite the bullet and make them. After many years of feeling I was simply not up to it, I learned that it's not hard, just time-consuming. I made my first batch about three weeks ago, and they were so good (like, as good as the ones we buy locally during the Christmas season here in west Texas) that I followed them with another batch a week later, and might make more again this weekend. If you can't find husks or masa preparada locally, I'm sure mexgrocer.com will help you out.

I roughly followed the directions found here: http://www.sonofthesouth.net/tamales/Cook_Tamale_Meat.htm

BUT, I spiced my meat differently, and used only pork the first time. (I used "boneless country ribs" with fantastic success.) I cooked the pork with a quartered onion, chilled it and shredded it the next day, and for seasoning;

Seed and remove most of the membranes from about 20-30 red chili peppers (chile japones or chili de arbol- the little bright red ones, about an inch and a half long and very hot - best to use gloves while you're deseeding!) and saute in about 1/4c of oil until the scent rises. Blend with a bit of broth or water until smooth - about 1/2 or 2/3c of broth, maybe. Pour over the shredded meat and warm through. This was irresistible - bright and hot on the tongue, quickly mellowing to a completely painless finish. By the time I reached for a drink after sampling the spice had cooled on my tongue. But of course, be your own judge. (My kids dumped sour cream on their tamales, deciding they were too spicy.)

I used lard in my masa and probably always will, but I'm sure shortening would work alright. Oh, and a friend told me to use a folded bath towel as a cover for my pot while steaming, that it'd let out just enough steam.

They were addictive, and a lot of fun to make, honestly.

We had quite a bit of leftover meat, which I froze and mixed with some shredded chicken in the next batch. Both batches were good - next time I'll try some sort of beef, but the seasoning will definitely remain the same.

The only real trick was keeping the masa at a good working consistency - it was extremely dry here the 2nd time I made them, and I had to periodically add a bit more broth to the mix to keep it workable. Next time I might mix a bit of the chili liquid in the masa for color, but I'm not sure. Oh, and don't spread the masa too thich - which is, granted, easier said than done, but it's also easier done than I thought it'd be!
#76
xannie_01
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RE: Tamales 2006/07/06 16:40:44 (permalink)
green chile chicken tamales..be still my heart
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PapaJoe8
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RE: Tamales 2006/07/06 16:50:25 (permalink)
Most of this has ben about tex mex style tamales. Xannie, that sounds like a New Mexico style tamale. I love those also!
Joe
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xannie_01
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RE: Tamales 2006/07/06 16:54:30 (permalink)
you'd love them, Papajoe but they are HUGE..we get them frozen straight from the restaurants..dos hermanoes and garcias..they really only sell them around Christmas but boy howdy are they worth the wait. thank goodness we have a big freezer.
and this is hard to admit but after living here for 3 years, i can never go back to tex mex. i have green chile in my blood.
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txtwister
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RE: Tamales 2006/07/06 17:57:18 (permalink)
I was kind of afraid if I made them they'd lose some of their magic - anyone who's had good tamales knows that they're more like a religious experience than anything - so the point definitely isn't to use "my" variation/recipe, but to get in the kitchen and make "yours." It's extremely comforting to know that if/when we get transferred, I'm not outta luck entirely this Christmas!

Does make me wonder what might make mine Tex-Mex, though - surely red chiles are used extensively in "Southwestern Style" cooking, aren't they?
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WVHillbilly
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RE: Tamales 2006/07/06 19:23:51 (permalink)
Tamales can be anything. The Mexican lady who taught me to make them made dessert tamales with sugar and spices.
I like mine with pork and a hot red sauce.
#81
enginecapt
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RE: Tamales 2006/07/06 23:26:27 (permalink)
Yep, tamales dulces. Sweet tamales. My favorites are cinnamon, apples and raisins, and pineapple, mango, and coconut.
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txtwister
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RE: Tamales 2006/07/07 13:40:28 (permalink)
Would the sweet tamales be made using some other type of leaf than a corn husk? You get quite a bit of corn flavor from the husk, and for some reason I can't quite reconcile that with a sweet tamale.
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Cozette
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RE: Tamales 2006/07/08 16:28:23 (permalink)
The very best tamales I have ever eaten were from the tamale factories in El Paso Tx. Huge with flecks of red peppers in the meat. The masa was a light red color very spicy and so very good. They also made their own chips sold in big brown paper bags hot, crisp, and salty. We would sit in the parking lot and eat could not wait to get home. ha Also loved the hot corn tortillas as they were being made just roll them and eat with frioles that were made with (heaven forbid) bacon fat. I lived there five years and I do miss that wonderful Mexican food. Dallas you can not compare , I know as I have been trying to find it here for a long time.
#84
enginecapt
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RE: Tamales 2006/07/08 21:04:26 (permalink)
quote:
Originally posted by txtwister

Would the sweet tamales be made using some other type of leaf than a corn husk? You get quite a bit of corn flavor from the husk, and for some reason I can't quite reconcile that with a sweet tamale.
All the ones I've had were masa and corn husks. I've read that some use banana leaves in tropical Mexico and Central and South America.
#85
V960
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RE: Tamales 2006/07/12 09:34:44 (permalink)
Two authors come to mind about tamales, Rick Bayless and Diane Kennedy.

I am fortunate in that the influx of Latinos into North Carolina has caused huge explosion in the number of outlets for Latino foods. I used to make my own masa but now stop at the local Latino market for fresh tortillas, fresh masa and other goodies. Like Txtwister I use pork country ribs (when I see a package on sale I buy it and toss it in the freezer for later use),onions and a bunch of chilis. I fire roast the chilis on the grill after cooking a steak or whatever and toss them in the freezer also. One thing to remember is that the fillings must be powerful because they will be put into the masa wrap.

I cook the fillings (we usually have chicken, veggie, pork and a sweet pinapple/apple mix) the day before and assemble a hundred or so the day of the feed. If I have fresh corn husks I will use them (our corn is organically grown so I feel safe in using the husks) and make a mango/corn/scotch bonnet salsa.

We've converted a few of the rednecks I call neighbors and relatives w/ these fixens.

"Is this what the beaners eat?"

"Yes Uncle Bill"

"Bit spicey but good"

"Thank you Uncle Bill"

He landed at Normandy and went all the way to Berlin so I cut him just a bit of slack.

#86
HollyDolly
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RE: Tamales 2006/09/11 12:10:23 (permalink)
Thanks for the food photos and all this talk makes me hungery.I have made the green corn tamales,just a dozen for myself.I got the recipe from a cookbook,but can't remember the name.I may order some from Angie's mom for Thanksgiving for myself.Eat a couple and freeze the rest.
As kids we usually bought canned ones or sometimes the regular ones in corn husks.
Pedros are pretty good.I have had them before.They also sell Alamo Tamales here like at Walmart.H.E.B.grocery stores sell Rosita,Pedro's and Garcia's.
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enginecapt
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RE: Tamales 2006/09/23 05:32:11 (permalink)
quote:
Originally posted by oltheimmer

May God have mercy on anyone who has to eat tamales out of a can or jar
Those aren't tamales, they're alien life forms.
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PapaJoe8
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RE: Tamales 2006/09/23 12:14:22 (permalink)
Those look great to me!

They will be selling Pedro's and Ruth's tamales at the State fair of Texas next week. I like Ruth's way beter, sorry Pedro.
Joe
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HollyDolly
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RE: Tamales 2006/09/25 16:00:39 (permalink)
Never heard of Ruth's tamales.Where are they made? Delicious Tamales in San Antonio gets really packed at the holidays.There are families here still who make their own,but alot of them just buy them nowadays.So much easier.
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