Episode 1207: Tamales Tried and True, Rick Bayless "Mexico: One Plate at a Time"
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- Опубліковано 20 вер 2024
- There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored in myriad ways. We’ll see the iconic corn-husked versions at the casual Tamales Teresita, as well as the denser, banana-leaf-wrapped Chiapanecos style, sold by a family outside the historic San Juan Bautisa church. Then Rick steps through the classic Central-style tamales, and at home prepares a surprising sweet corn tamal.
** Episode Recipes **
Atole: www.rickbayles...
Green Chile Chicken Tamales: www.rickbayles...
Red Chile Pork Tamales: www.rickbayles...
Fresh Corn Tamales: www.rickbayles...
The official Mexico: One Plate at a Time cookbook: rickbayless.sh...
I spent my formative years in Puebla, Chiapas and Oaxaca. I came to ask for a video about the paring of the frijoles negro tamales with mole and you actually included the dish in the video. I am so profoundly proud of my indigenous culture and I am so happy with your content. You do these dishes absolute justice.
I love Tamales. When the original tamale episode aired...it set me on a path to try to make them myself. All these years later I finally have gotten to the point where I can make Tamales and have them come out consistently good from batch to batch. My recipe is 1/2 Ricks and 1/2 my wife's Grandmothers recipe. The tips Rick has taught us, particularly the floating some of the masa in ice water, have been the catalyst that brings it all together. My tip - If you can't locate fresh masa, use a rich homemade pork stock to reconstitute the dried masa harina before adding the lard. It elevates the flavor 10 fold! I do this for savory Tamals, for sweet I just use water. Thank you Rick, for starting me on this quest, and giving me the tools - fantastic cookbooks and truly amazing show - to succeed.
Could you do starting in the spring maybe a essential mexican garden. Like what you would do for your mexican essential garden. Herbs and veggies. I really would love that thank you
That coffee tamal makes me think that there's a world for tiramisu tamales!
Thank you Rick. I love tamales because they remind me of my grandma. We made them with her for so many Christmas eves. When I make them now, I always feel a little hug from her. I am going to have to make some this week end to remember her and feel her love. Thank you so much.
Dear Rick,
Thanks for this video. I tried to make Tamales for the first time a few months back. I had real probs folding them, I
Was trying to follow the illustrations from a book and made such a mess that I gave up and threw it all out.
Your folding technique is much simpler and has encouraged me to try again!
Great video Rick! If I may suggest: add few strips of hoja Santa to the banana leaf ones before you wrap’em, you’ll love’em! ❤️
Loving this series because it really showcases the magic of real Mexican food.
Rick! Fun episode. Would it be possible to show us the coffee tamale? I'd love to see more sweet tamale recipes too. So interesting. Thank you!
The singular word for tamales is Tamal
Great video! Thank you so much for sharing! ❤
Wow actual Mexican music on this one. Good job.
I was introduced to tamales when living in El Paso, TX.
I love to watch Ricky talking about food i love that is good😅😊❤
Love Tamales! I didn't know about all the variety though, that's awesome. Great video, thank you!
One of the most Magical foods around. So sad that so many folks have only had the Hormel canned ones (although they work in a pinch 😁)...
Encontrar su canal ha sido un agradable descubrimiento!
As always Rick, work well done.
Thanks, I made tamales as a cooking interpretation at a State Historic Park, over 30 years ago; haven’t made them since. You make it look so easy, maybe I’ll try again🥰
Hello Rick about the "TAMALE STEAMER POT" your Absolutely Correct ..But !!..I pull a trick out of my sleeve that worked !!!...I took my little steamer pot that was to shallow or short ...Ok !...I used Aluminum foil and made a "TEE PEE" over the steamer pot nothing tying it down it stayed put and THAT Worked just fine. My Tamales were throughly cooked Note: THE ALUMINUM FOIL IS VERY HOT USE TONGS TO REMOVE IT!...Also you mentioned if you fail the float test for the masa to "BEAT/Whip YOUR MASA Longer to put more air into it, I tried that it didn't work so I put in more whipped Lard into the masa and that worked....Have a Great One Rick !
Hola. Los tamales que se hacen en USA son estilo Jalisco y Zacatecas, son con las hojas cortada, yo trabajé en una tienda mexicana en Chicago, las hojas llegaban de Jalisco y el chile guajillo, cascabel, y de árbol eran de Zacatecas.
Mis tamales favoritos, son los de pollo o los que solo tienen masai los de queso con rajas.
Gracias por enseñar parte de la cultura mexicana atravez de la comida.
Felicidades. Saludos
Rick, this series kicks ass.
Thank you,
Thanks Rick. You rock. Will try.
Love this! Are you currently living in Mexico or just visiting? I admire you Spanish speaking. I took it way back when I’m HS and it didn’t go well lol 😂
No el vive en Chicago ! Pero viaja mucho a Mexico para descubrir recetas y lugares de comida 👍daludos 🙏
Thanks! Keep it up!
So far Season 12 is kicking' a@#! Feeling really inspired!
Yum
Daaaaaaang, he even used the peso hack with an actual pesooooo!!
I love this guy, dammit.
Have you tried infusing roasted garlic and red peppercorn into the masa first before filling and cooking?
I haven't tried it yet myself but my imagination and says it'll be fantastic, if the correct ratio is found.
Ibolyveat cheese and chili tamales
I’ve seen Cuban tamales made with aluminum foil as a wrapper.
Gonna have to try this! Always wanted to make homemade Tamales that are not covered in grease. Quick Question, where do you get your plateware from?
What can I substitute lard with? I don’t eat pork.
I think you can use just plain lard but it may not taste the same. I’ve never used lard but it might work 🤔
I just posted to this subject on another thread. You can buy jars of rendered duck fat in many stores. The flavor will be a bit different, but it ought to work.
A vegetable shortening would theoretically also work, but a) they're pretty flavorless (and the pork lard imparts a lot of flavor to the masa), and b) to get it to be solid at room temperature the vegetable oil has to be hydrogenated, which is pretty unhealthy. So I'd go for the duck fat if pork was a no-go. Or go for full kosher tamales and use schmaltz (rendered chicken fat) 😉.
You can use oil canola and chicken with green sauce
Vegan tamales are made with olive oil or Inca Manteca vegetable lard widely available in Mexico
Aquí no amarramos la hoja de maíz, encima de la hoja de maíz, lo envolvemos con papel encerado, es doblen envoltura
The tipe of coin do you use? Copper or plate ?
I would love to see you recreate the pre Colombian tamale, before they had the fat ingredients and clearly made them in a much healthier way.
Coffee tamal?? Aint no way
Hey Rick! Can one use bacon fat as a substitute for the pork lard?
bacon is usually smoked and or cured so i doubt that would be a good substitution / rick bayless
@@cephlo1 I suspected that, but I also wonder if anyone here has tried it.
Rendered duck fat might work if pork is off limits. But I'll defer to the chef in this matter.
I can't et ork tamles I'm allergic to pork old
Why didn’t you roast the peppers?
I was wondering that too? 🤔
WHY THE MEDIA PUT MEXICAN FOOD IN 3 OR 4 EVEN 7 PLACE WHEN IN REALITY IT SHOULD BE 1ST PLACE EASY
🦝
There are a ton of disparities and errors between your video and the online recipe you provide. Just a heads up to the editor and anyone following the written recipe.
THIS IS THE FOOD OF THE MEXICAN INDIANS YES FOLKS THE MEXICANS ARE INDIANS NO THIS IS NOT SPAINISH FOOD THE MEXICANS ARE FROM NORTH AMERICA NOT SPAIN NOT SPANISH FOOD SORRY
Natives. Not Indians. Indians are from India. Columbus called Native Americans Indians because, well, he’s was an idiot but I’m surprised this still is being used. I do agree with you though. This is food from Native Americans from Mexico. Not “Spanish” is which isn’t even an nationality. That’s a term for a language.
L
I love Rick and Mexico and foods, what he doesn’t show is the Narco state killing everyone outside the shitty hole he sits in and among, let’s love our Mexican brothers and sisters and culture and stop turning a blind eye to their plight
I’m sorry that a terrible way to make Tamales maybe for though that really have never experienced a real tamals