For those who are seriously consider making these, a few more tips. *Go ahead & make the filling a day before, it makes the assembling easier. Even more important if you won't have multiple hands to help you. *You can use also use turkey, beef and chicken if that's what you have. *For maximum flavor in the filling, throw the filling & sauce back into a skillet & cook together. It just doesn't taste as good if you simply toss them together. *Also, add some chili sauce into the mass for added flavor 😋. Josh's is pretty blonde but ours come out nice & red. *It is important to have air bubble in your Masa. To check if you've mixed enough, have a glass of water & drop a spoonful to see if it floats. Once it does, you're good to go. *Yes the ties are extra work but it's worth it when you're putting them in the pot. It's a pain to be hassling with the tips getting in the way. *when cooking if you have a vegetable steaming tray, use it! If you don't you can use the extra bits of leaves, balled up foil paper, a trivet, or a combination to keep the tamales off the bottom of the pan or you'll burn them or make them soggy from the water. (Yes, I speak from experience.😳)
imma go ahead and say that making the filling a day before will be hard to keep fresh, even in the fridge, but if done right it can add a bit of flavor and keeping it fresh for tomorrow
@@jonathanmartinez7371 not really. You'd be amazed on how chili preserves the flavor & we don't wait til the next night to make tamales, we start right after breakfast. For the most part everything has been prepared. The Masa is in a bowl already mixed, the leaves have been water overnight, and the workstation has been cleaned up. Traditionally this isn't a 30 minute meal. It's an involved event so nothing is going to stay in the fridge longer than overnight.
I've done this a few days In Advance, making the fillings a few days before. Of it's gonna be longer than a day or two, freeze it. And take it out the day before you plan to make tamales so it can thaw I'm the fridge.
I was going to talk abot the blonde tamales, but you pretty much covered it all. I'm from Sonora and for the most part we don't tie them. I love beef tamales and we add a slice of potato, carrot, jalapeños and RAISINS (very controversial topping) 😂🙃
Gonna use these tips since I am making tamales for Christmas dinner. It's the first time I am making them for my mom and I feel like I am about to be judged.
This pandemic has hit us hard man, some of us don't have grandmas anymore unfortunately. I'm happy that I was lucky enough to spend time with her though ❤
I made these tamales today for my family for Christmas Eve. Everyone was really impressed and loved them! I steamed them in the InstantPot for 20 minutes instead of using a steamer pot. The masa was so moist you didn’t even need to add sauce to them. Thanks so much for this recipe!
How many tamales does this recipe make? I can’t tell from the vid and Im planning on making multiple recipes so I don’t wanna end up with 30 chicken and like 80 pork on accident lol
@@dianalu5325 true, I don’t use cinnamon or cumin but I just meant that he used the correct elements like lard, and New Mexico Chili’s I was afraid lol
Seguramente como Diana lu no lo hace así ya ningún mexicano lo hace así jaja, no sean cerrados, en general la técnica es auténtica, los ingredientes son al gusto, yo conozco gente que le pone canela al caldo de pollo y al arroz.
I love how this man can cook all types of food from different cultures without switching up the recipe and keeping the authenticity of the origin of the food.
No, not too big. Just a little bigger than those. I make mine with chunky meat rather than shredded or pulled pork. And make a mole rojo ( not the sweet kind ) they are SUPER DELICIOUS and when you open them they are like LAVA TAMALES 🫔. You know 🤔 that’s the perfect name for my tamales “Lava Tamales” That’s it 🤗 please forgive me I can’t give you the recipe it was my abuela’s recipe. Feliz Navidad everyone 🎄
I'm a Mexican and I approve this recipe, some how you mimic the look of an authentic tamal with different a methods and ingredients, good job!! I like it
This is really close to how my mother taught me to make them, I love it. She just spreads the masa onto the husks with a spoon like a pro, but I still suck at it, your plastic wrap method looks like a godsend!
its a good way to do it me and my mom do it how my grandma told us we make the meat and cook some dry chile on a pan till there starting to turn black and then we add them to the blender make sure to cut the stem off then we blend with water till smooth add it to the meat need the masa with warm water and Manteca add a lil of the chile sauce from the meat then take the husk and keep them soaking in hot water then take a little of the masa and assemble the tamale its always fun to do them
my mom taught me to do it w a spoon but when i made them for Thanksgiving it was so much easier spreading it with my hands. ditch the spoon maybe it will be easier for you.
The more I watch your videos the more I respect you. My grandma used to prepare her own nixtamal and take it to the local mill for her masa. A lot of people are not familiar with this process, and there is nothing wrong with it. I respect the fact that you not only cook, create, and add your own touch but also educate yourself about the cultures and the ingredients. Thank you.
Great job. Anyone can make with your instructions. You did alit of work and descriptive so there should be no complaining comments from anyone. Appreciate the time and effort you put in vedios trying to help others so they can enjoy a good tasting tamale.
Dude, I'm mexican and this recipe is even better than my grandma's this is an actual AUTHENTIC recipe for tamales. We really appreciate that your mexican recipes so far are that accurate and thank you for sharing this with the world. Papa loves you, you rock
Right! Why would someone use only 40 husks? For real though, I miss making tamales with my people. It’s so much less work to make a few hundred tamales when you have more hands.
Welp, got in touch with my SoCal roots, and made these today. Verdict .... while not like the tamales my aunts made growing up , this recipe is a keeper. Good flavor, was able to get a smooth creamy texture using the masa flour. My BF says I should have been speaking Spanish in the kitchen - that automatically adds to the flavor. ¡Ay dios mio! 🤦🏻♀️
I can’t believe it, Josh didn’t grown his own corn and harvest it to get his own corn husks. Even I did this step, the flavor from your own husks . . . It’s too good.
I think a huge part of the reason josh is successful (besides his awesome cooking skills) is his personality. If i'm ever in a bad mood this guy cheers me right back up!!!! I'm a Huge fan keep it up!!
Exactly! This is what my Mom does and adds a spear of potato, carrot, and zucchini to make the tamal bigger. I'll eat a tamal like the one he made, but the masa normally dominates all the flavors and that's a no go.
@Meghan True, but they can be made in small batches in small pans too. I used to use my left over meat in them, masa can be made in small batches. I have even used parchment paper when I had no husks.
Josh. I am truly happy and thankful you did a popular minority dish. It bad we don't enough representation in major cooking shows and channels but this really make me and others feel include in the cooking community. Thank you again!
@@samc2460 en español un sello es por ejemplo la cera que se le aplica a las cartas en la carne es cuando se pone en el fuego alto para que el exterior quedé dorado en inglés sería sear the meat solo que en español tiene varios significados
I made these and they are freaking Amazing! They aren't actually hard to make either however your first attempt won't look pretty and they do take forever to make. I would recommend having atleast 5-6 hours set aside if your doing it alone for your first time.
Love the video! You should do “pasteles” it’s a similar thing but at the same time VEEEEERYYYY different. This dish is from Puerto Rico 🇵🇷 and theirs a lot a fans here that are from Puerto Rico I wish you make some puertorican food but specially “pasteles” and you will not be disappointed my man. Thanks for your video and thanks to you to give me motivation to start my small business and I heavily got influence by you ❤️
@@mushiat6530 i haven’t found a video with the exact receipt because many videos do it different but comes out the same. But obviously the flavor is diferente. You can look in YT “pasteles Puertorriqueños” and you can find different ways that people make them. I hope you can find a good vid. If you are in the Discord you can @ me there and I’ll gladly help out in something. ❤️
Thanks Josh! Mitch from Sweetbelly here and today we begin tamales production. I have bbq pulled pork with chipotle, Barbacoa plain, habanero brisket and chicken or Turkey sous-vide. Every Thanksgiving we make stuffing-flavored masa and fill.with Turkey dinner. Served with chestnut and cranberry gravy! Boulliat!
That's not universally true. That's aligns with Spanish phonetics, but it's not a Spanish word. Spanish borrowed it from Nahuatl: tamale (also spelled tamalli)
Came here to say this. To anyone complaining about "Josh make it harder that it actually is", it all depends on the filling. My mom use to make mole from scratch for the filling, so, is a chose your own adventure kinda thing.
Bonus tip for those who make a bunch for leftovers you can fry these and they’ll taste amazing just use a salsa or sauce on the side cause they can get dry sometimes
@@atharvapuranik5172 that’s what I read several years ago. My understanding, as someone who isn’t a programmer, is that the lower level a language is, the harder it is and the more people will pay you to work with
So I used this recipe for myself, just tweaked a little. I did the meat in the crock pot with garlic, shallots, onion, cinnamon stick, bay leaves, salt and pepper. Let it go for about a day and a half (like I do with my bbq pulled pork) and did everything else about the same as you in the video. I had just over 3lbs, and it was loin instead of butt, so I used 2 really small cinnamon sticks and 4 bay leaves. One thing you never mentioned though is how long it takes to assemble these things lol. Anyway, thanks for the recipe! These things are delicious!
@@vloggystyle7949 I mean they did take corn and chilipeppers back, they just never cared to learn the fabled "nixtamalization" process which ended up causing them Vit B deficiency 😔😔😔
If you got corn you can make nixtamal and then you can make the meat anything you want, we got green salsa tamales, we got sweet tamales, they can be pork, I know people that uses chicken or beef. Just wait for Josh video on how to make nixtamallzation for the masa
@@CathLenaMusic it definitely took a few hours from the boiling of the meat and filling of the tamales but definitely worth it. If you make a lot more than needed, they freeze beautifully.
Hey Josh! Appreciate all your content! Made your Tres Leches and Shepard's Pie in the last few months and they turned out fantastic. Will be giving this one a spin soon! Hope you and yours the best.
The tamales like that, with the open corn leaf are called uchepos but are filled with sweet corn. Regular tamales, are not open, are folded both sides. You dont need the plastic to flaten it, just spread it w the spoon you are using... Dont add habanero... Thats another kind of food, habanero is fresh Chili and guajillo is dry... We dont combine... Jalapeño really is for nachos only cause its not spicy... We go by serranos... I enjoyed your video, was the "nixtamal" for me, that showed me you did your research... Tha k you Josh!
ok now that you made tamales, you gotta make their venezuelan cousin hallacas!!! they're so good and I'd love to see your take on them, especially since it's xmas soon and they're a holiday food 😊
I was actually entertained by how Joshua made this tamale with the right ratio of corn masa and filling. Maybe if I had time, I would make this. Joshua and crew always make the greatest flavors on the foods they share on UA-cam. Thank you.
As a Mexicana I will say you are on the right track. Mix some of that sauce in the Masa to add color and flavor. Also just spread the Masa on the husk with a spoon! 👍
It's all fun in games until abuela ask us to come over for breakfast on the 23rth, and then your trapped in making tamales the whole day with ur cousins.
Josh I love literally everything about you videos. Would absolutely love a video about all the different equipment you use and whats the best and stuff. Always looking to copy the people I look up to!
@@hpcromer1921 Kind of, except that we were making dozens and dozens of them for the family. She had me mixing by hand in this gigantic plastic container😂
Looks bomb! Few notes I think you could add. Toast the chilies. Chile De Arbol is a good way to add spice. And there is a smooth, waxy side of the husk that the masa should be spread on.
Ok, so I told you I would try this and I did!! Wow! I have never liked tamales but I like these. My husband ate 5!! He loved them! Was it easy....no...wait NO...wait....Hell No!! Thank goodness I had the sense to make the pork and chili sauce one day and the masa mixture, corn husks and tamales themselves the next!! Holey Moley!! Was I able to do it....YES!! Were they wonderful?? Yes, yes, yes!! Will I ever make them again?? Not any time soon!! Thank you Joshua for making me believe I could do it and guiding me through all the steps to actually get it done. I am happy, my husband is happy and all my friends are wanting some too!!
I just wanted to ask if anyone knows which store in Germany sells corn husks 😂😂😅 also that flour would be nice so I can finally make proper tortillas as well
Why does this idiot always bring his race up when making a recipe that is not from european people. You dont have to bring up that your white josh, you pathetic self hating fuck just make the recipe
@@deanir95 Um well considering tamales are a Mesoamerican dish and people usually feel that something tastes better when it's made by the people that create it, he doesn't understand why people would want a white guy to make it considering he more than likely did not grow up with that culture of food. You getting mad that he mentions his race for a second is actually kind of hilarious and you seriously need to chill, my guy. Here's a thought: if you don't like him or his videos... Don't watch. Crazy concept, I know but it's pretty easy once you get the hang of it.
fun (cultural) myth: we're im from (northern mexico) they say that if you start doing the masa then you have to be the only one working it, otherwise they will come out "pintos" (i guess it can translate as "spotty), which means they will be extremely dense in some parts, and undercooked in others. we've done it before and it has never happened, but it was a funny tactic our grandmas used so we would do the masa ourselves without them getting tired from it (keep in mind that when mexicans do tamales they usually do like 5 times what you did in the video because we share it with our neighbors and families, and doing the masa was definitely the hard tiring part) anyway, i think you did a pretty good job with them, recipes do grow richer with time, it'll be fun to see what you can do with it in the future!
I keep searching for a good tamales recipe. My friend has a food cart and his whole family cooks. His mom makes fantastic tamales. I asked her to try this... she told me I could take over the food truck if she got sick (this lady works EVERY DAY). If they were terrible she would have told me and probably thrown something at me (I've known them forever. I'm basically one of her kids... even in my late 20s). Thanks, Josh.
Hey man I tried your recipe and I must say very well done! I'm Mexican and defiantly have similar methods as my families traditional recipe. Well done very tasty. ☺️👍 Will use ur recipe for these holidays. Thanks
You need to make your own nixtamal. It’s not difficult, just takes time. I made tacos tonight with tortillas from the green and yellow corn I grew this summer. Soooo good. The only difficulty with home made masa is the grinding. I finally found a guy in Mexico that would ship an authentic stone metate and my masa is unbelievable.
My family at this point now prefers untraditional holiday meals. Me and my brother are in our late 20's, and early 30's. Turkey, stuffing, a thousand and one casseroles...they're great, but they take a lot of time. As our mom does the holiday meals, we've let her know we are totally fine with anything non-traditional. This year for Thanksgiving, we had gumbo.
excellent .... they turned out well ... you only needed about 2 little things like cooking the colored chili in a little oil ... and put a little bit of the dough so that it is red but ... congratulations ... they are fine i have
At first I was like “he’s white so idk if he even knows what good tamales taste like”. Gave it a try and they were bomb. Even my family was like these are moist! Great job 👏 I kinda even liked them better than my grandmas 😬🤫
Here in Brazil we have a tamale's cousin, it's called "pamonha". It's close, but usually has cheese or sausage as filling and it's *thicker* (most of the times, at least were I live)
As a Mexican I was ready to judge... you saved yourself when you said you would make your own masa in the next vid so you did an amazing job I approve this video lol
Pretty sure that’s Intro by 50 cent.... “I’m melt in your mouth girl not in your hand” Edit: HAAHAHAH I THOUGHT YOU MEANT EMINEM AHHA NOT ACTUAL M&MS HAHAHAHA
M&M's stopped using this slogan around 1995, apparently. Anyone born after about 1990 is going to have zero clue that it was ever not a rap lyric. Millennials, man...
For those who are seriously consider making these, a few more tips.
*Go ahead & make the filling a day before, it makes the assembling easier. Even more important if you won't have multiple hands to help you.
*You can use also use turkey, beef and chicken if that's what you have.
*For maximum flavor in the filling, throw the filling & sauce back into a skillet & cook together. It just doesn't taste as good if you simply toss them together.
*Also, add some chili sauce into the mass for added flavor 😋. Josh's is pretty blonde but ours come out nice & red.
*It is important to have air bubble in your Masa. To check if you've mixed enough, have a glass of water & drop a spoonful to see if it floats. Once it does, you're good to go.
*Yes the ties are extra work but it's worth it when you're putting them in the pot. It's a pain to be hassling with the tips getting in the way.
*when cooking if you have a vegetable steaming tray, use it! If you don't you can use the extra bits of leaves, balled up foil paper, a trivet, or a combination to keep the tamales off the bottom of the pan or you'll burn them or make them soggy from the water. (Yes, I speak from experience.😳)
imma go ahead and say that making the filling a day before will be hard to keep fresh, even in the fridge, but if done right it can add a bit of flavor and keeping it fresh for tomorrow
@@jonathanmartinez7371 not really. You'd be amazed on how chili preserves the flavor & we don't wait til the next night to make tamales, we start right after breakfast. For the most part everything has been prepared. The Masa is in a bowl already mixed, the leaves have been water overnight, and the workstation has been cleaned up. Traditionally this isn't a 30 minute meal. It's an involved event so nothing is going to stay in the fridge longer than overnight.
I've done this a few days In Advance, making the fillings a few days before. Of it's gonna be longer than a day or two, freeze it. And take it out the day before you plan to make tamales so it can thaw I'm the fridge.
I was going to talk abot the blonde tamales, but you pretty much covered it all. I'm from Sonora and for the most part we don't tie them. I love beef tamales and we add a slice of potato, carrot, jalapeños and RAISINS (very controversial topping) 😂🙃
Gonna use these tips since I am making tamales for Christmas dinner. It's the first time I am making them for my mom and I feel like I am about to be judged.
Easiest way: go to your abuelas house and say you're hungry.
Or just be mexican on Christmas
@@undead.romxnce I actually eat turkey (the Mexican preparation one) in Christmas so I can only eat them when we go to posadas 😔
Not all of us a
have an Abuelas to make tamales for us 😢
This pandemic has hit us hard man, some of us don't have grandmas anymore unfortunately. I'm happy that I was lucky enough to spend time with her though ❤
My grandmother passed away last week theyre a blessing
Smh you didn’t even grow your own chili’s, very unprofessional, your really starting to slack josh
The more he posts, the higher our expectations get 😂
LMFAOOOOOOOOOO
He didn’t even cultivate a new breed of chili pepper? Cringe.
Adam Ragusea would be disappointed 😞
lolllll
I made these tamales today for my family for Christmas Eve. Everyone was really impressed and loved them! I steamed them in the InstantPot for 20 minutes instead of using a steamer pot. The masa was so moist you didn’t even need to add sauce to them. Thanks so much for this recipe!
How many tamales does this recipe make? I can’t tell from the vid and Im planning on making multiple recipes so I don’t wanna end up with 30 chicken and like 80 pork on accident lol
“Don’t you want a cute little tamale”
Me: No, I want them thick and obese
then workout
@@ecort4828 👁👄👁
The way that I laughed out loud--
But for real though!
@@ecort4828 👁👄👁
As a Mexican I was afraid to watch this but I’m glad I did !! You did awesome ! !! Thanks for going authentic with the recipe ❤️
Authentic?? We do not use cinnamon in broths! And that amount of cumin...
@@dianalu5325 true, I don’t use cinnamon or cumin but I just meant that he used the correct elements like lard, and New Mexico Chili’s I was afraid lol
I dunno, im from Guate soo (our tamales are better uwu)
Seguramente como Diana lu no lo hace así ya ningún mexicano lo hace así jaja, no sean cerrados, en general la técnica es auténtica, los ingredientes son al gusto, yo conozco gente que le pone canela al caldo de pollo y al arroz.
@@yotuyotuyo9999 tienes razón, conozco gente que usa especies orientales para hacer sus tamales y no mentiré, quedan ricos...
Everyone has their own way of making tamales and i can say you did not disappoint🇲🇽. I’ma give these tamales a try cuz they look 🔥
Your emojis are triggering my dyslexia
Verdad?? They do😴
@@jim-mf3dv sorry!😅
🇱🇷
imma say that these are def not authentic
"Not as hard as you think ", should be new series joshua should make
I mean, he says that every video, so might as well rename the channel! Lol
I'd be more interested in "harder than you think" series. He made a couple of things already, like croissants and panetone.
@@ziglaus thats actually a batter idea
@@cuberynth3079 baddum tss
Agreeeed!
I love how this man can cook all types of food from different cultures without switching up the recipe and keeping the authenticity of the origin of the food.
I can't stress this enough: nothing you make is ever easy.
Ha Ha ! Very true!
Facts!
Josh please; You must listen to Norma. She is Latina.
Just follow the recipe xD
Facts but we still watch him 🤷🏾♀️
Those look good but I would easily need a dozen for myself because they TINY
i dont like tiny tamales, they have to be Thiccccc
Right?! I'm used to them thiccc bois.
@@mmmtsp right. Tamalera's Tamal has to be big
No, not too big. Just a little bigger than those. I make mine with chunky meat rather than shredded or pulled pork. And make a mole rojo ( not the sweet kind ) they are SUPER DELICIOUS and when you open them they are like LAVA TAMALES 🫔. You know 🤔 that’s the perfect name for my tamales “Lava Tamales” That’s it 🤗 please forgive me I can’t give you the recipe it was my abuela’s recipe. Feliz Navidad everyone 🎄
Yeah they actually look pretty good, but he made them to look good here. Gotta slap double the amount of masa and meat!
josh: “stop complaining it’s not that hard”
my honduran grandma: “why did he make so hard?”
@blv what is with you bro. Ur everywhere, but Rick rolling has been over for 10 years.
@@stryker0ae some people will never get past it
@blv dumb bot
Exactly he made it more complicated than normal
What would she do differently? Curious how it would be easier I haven’t made tamales before
Petition for Josh to do the curly girl method on his hair to see how curly it can get 😂
YES I commented this like a year ago on one of his videos, I hope he sees this comment!
I’ve signed
Signed
SIGNED
Yes please! 👩🦱
I'm a Mexican and I approve this recipe, some how you mimic the look of an authentic tamal with different a methods and ingredients, good job!! I like it
The bottom of Josh's dutch oven looks like it was last cleaned during World War I.
I have the same pot. Looks just like mine. Actually using it gives it character.
don´t ju insult betzi ! she is old but got style !
What happened to the knob at the top!?
He should use a cleaner called Barkeeep’s Friend. Works wonders
Like his bumhole
This is really close to how my mother taught me to make them, I love it. She just spreads the masa onto the husks with a spoon like a pro, but I still suck at it, your plastic wrap method looks like a godsend!
its a good way to do it me and my mom do it how my grandma told us we make the meat and cook some dry chile on a pan till there starting to turn black and then we add them to the blender make sure to cut the stem off then we blend with water till smooth add it to the meat need the masa with warm water and Manteca add a lil of the chile sauce from the meat then take the husk and keep them soaking in hot water then take a little of the masa and assemble the tamale its always fun to do them
@@Nun-_-PersonaL Yup thats how it's done 😊
my mom taught me to do it w a spoon but when i made them for Thanksgiving it was so much easier spreading it with my hands. ditch the spoon maybe it will be easier for you.
@@mothdelrey I totally use my hands, but liked the plastic wrap idea here. That being said, I do aspire to the level of my mother lol
The more I watch your videos the more I respect you. My grandma used to prepare her own nixtamal and take it to the local mill for her masa. A lot of people are not familiar with this process, and there is nothing wrong with it. I respect the fact that you not only cook, create, and add your own touch but also educate yourself about the cultures and the ingredients.
Thank you.
His intros in the cabinet will never get old
Seems like he took this from Alton Brown / Good Eats.
It turns me on 👀
@@wilduwu5987 lol
Great job. Anyone can make with your instructions. You did alit of work and descriptive so there should be no complaining comments from anyone. Appreciate the time and effort you put in vedios trying to help others so they can enjoy a good tasting tamale.
No matter the color of your skin everyone love tamales.
Agreed
Sooooo true
I've been wanting some
It doesn’t matter the color of your skin.
@@omarhasanovic7721 good point
Dude, I'm mexican and this recipe is even better than my grandma's this is an actual AUTHENTIC recipe for tamales. We really appreciate that your mexican recipes so far are that accurate and thank you for sharing this with the world. Papa loves you, you rock
A hungry turtle approved these tamales.
Yes master
thank you for your service mr turtle
Would you like some food, @A Turtle?
I've seen you elsewhere but can't remember where, my good Turtle
Yo turtle I see you in all the comments for Hasanabi videos. Are you a socialist turtle?
Josh: say 40 husks
me, a Chicano: that's not enough. why are you making tamales if not enough to feed a village.
Oh I agree
I'm making 3 kinds for the holiday. This whole weekend is filled tf up with tamales🤣
If you make tamales, you and your family are eating tamales the whole week.
@@aracelymr1781 Yessss! 🤣🤣
Right! Why would someone use only 40 husks? For real though, I miss making tamales with my people. It’s so much less work to make a few hundred tamales when you have more hands.
Welp, got in touch with my SoCal roots, and made these today. Verdict .... while not like the tamales my aunts made growing up , this recipe is a keeper. Good flavor, was able to get a smooth creamy texture using the masa flour. My BF says I should have been speaking Spanish in the kitchen - that automatically adds to the flavor. ¡Ay dios mio! 🤦🏻♀️
I’m Mexican and I appreciate you sharing your recipe. Keep it up my brother from another mother.
I can’t believe it, Josh didn’t grown his own corn and harvest it to get his own corn husks. Even I did this step, the flavor from your own husks . . . It’s too good.
I'm struggling a lot with depression and I have been on your channel. So glad I did.
Stay up Anna, if you ever need help reach out and talk to someone. Wishing you the best.
Start cooking if u can, it really helps me lots besides is very fun and rewarding
Me looking to see if his fingers have red grease on them. Sign of perfection.
Looks like no...
The masa needs some of that red grease
sign of fatass
@@leeleeman4678 No one wants to hear you reflect on your own life.
I think a huge part of the reason josh is successful (besides his awesome cooking skills) is his personality. If i'm ever in a bad mood this guy cheers me right back up!!!! I'm a Huge fan keep it up!!
Josh: “from papa”
Me: “Ah, yes... potato.”
I want you to know that we, the mexican community, approve of the way you've made this! Definitely did it justice brotherrr🇲🇽🇲🇽🔥
Nah fam those shits tiny asf
@@alexisrodriguez7127 its about the ✨ taste ✨
Nahh I like mine with veggies in it 😤
@@alexisrodriguez7127 tamales are traditionally small
i'm mexican, and i don't approve.
Mexican here! I recommend mixing some of your pork sauce in the dough. It’ll add more dimension to the finished product.
Exactly i was saying that to they would have been way better
Sounds fire, going to try this.
Exactly! This is what my Mom does and adds a spear of potato, carrot, and zucchini to make the tamal bigger.
I'll eat a tamal like the one he made, but the masa normally dominates all the flavors and that's a no go.
he's using the pork broth already
I like it when the Chile sauce bleeds into the masa and next thing you know, there’s a third texture in there 😋
Im saving this as if ill be making it, along with the hundred of other saved food videos
you can make them in your instant pot
That hits way too close to home.
@Meghan True, but they can be made in small batches in small pans too. I used to use my left over meat in them, masa can be made in small batches. I have even used parchment paper when I had no husks.
Josh. I am truly happy and thankful you did a popular minority dish. It bad we don't enough representation in major cooking shows and channels but this really make me and others feel include in the cooking community. Thank you again!
Josh: makes tamales
Me a Mexican: you alright white boy
Los hizo bien solo selló la carne a lo pendejo pero meh
@@josphenciso7471 que significa sello? Se español pero no se esa palabra
@@samc2460 en español un sello es por ejemplo la cera que se le aplica a las cartas en la carne es cuando se pone en el fuego alto para que el exterior quedé dorado en inglés sería sear the meat solo que en español tiene varios significados
@@josphenciso7471 graciasss tambien necesitaba esta explicacion
@@josphenciso7471 según entiendo el sellado es para que agarre un sabor más tostado la carne y para hacer un fondo en el caldo
My white boi “abuelita” slamming these classics right.
As Mexican and fan of your work I can’t wait to try this and hopefully get amazed by your insights into how to make tamales easier!
He just follows someone else’s recipe and adds his own stuff to it.
"Not to flex but..."
Yes, we know... it's still beyond our capabilities.
I made these and they are freaking Amazing! They aren't actually hard to make either however your first attempt won't look pretty and they do take forever to make. I would recommend having atleast 5-6 hours set aside if your doing it alone for your first time.
Thanks Joshua! Ordered it all and ready to try something I never thought I would. You always make it look so doable!!
Currently curing egg yolks because of this man! He is incredible! If you ever decide to have a class via zoom lmk! 😍
0:01 I love this part
💀
0:43 is better
Love the video! You should do “pasteles” it’s a similar thing but at the same time VEEEEERYYYY different. This dish is from Puerto Rico 🇵🇷 and theirs a lot a fans here that are from Puerto Rico I wish you make some puertorican food but specially “pasteles” and you will not be disappointed my man. Thanks for your video and thanks to you to give me motivation to start my small business and I heavily got influence by you ❤️
Do you have any videos you recommend on how to make them?
@@mushiat6530 i haven’t found a video with the exact receipt because many videos do it different but comes out the same. But obviously the flavor is diferente. You can look in YT “pasteles Puertorriqueños” and you can find different ways that people make them. I hope you can find a good vid. If you are in the Discord you can @ me there and I’ll gladly help out in something. ❤️
Thanks Josh! Mitch from Sweetbelly here and today we begin tamales production. I have bbq pulled pork with chipotle, Barbacoa plain, habanero brisket and chicken or Turkey sous-vide. Every Thanksgiving we make stuffing-flavored masa and fill.with Turkey dinner. Served with chestnut and cranberry gravy! Boulliat!
Just for everyone to know
plural: Tamales
Singular: Tamal
Thank, Paola!
That's not universally true. That's aligns with Spanish phonetics, but it's not a Spanish word. Spanish borrowed it from Nahuatl: tamale (also spelled tamalli)
in that case yes, this is for spanish
(I don't know nahuatl, that's how I say it)
Sure, but does anyone ever just get one? The reason no ones knows the word, is because no one needs the word!
@@drausino Nahuatl for tamal is tamalli. So... tamales is plural for tamal ;)
Not sure about plural for the Nahuatl term.
My mexican wife would be proud of this tamales❤
@@merrillgeorge1838 ????
nope
My Mexican mom would approve.
Came here to say this. To anyone complaining about "Josh make it harder that it actually is", it all depends on the filling. My mom use to make mole from scratch for the filling, so, is a chose your own adventure kinda thing.
@@aurorat7633 is she from Oaxaca?
I've heard of people that use salsa Valentina. Not a good choice, but saves you the work?
really? I dont wanna eat at yalls house
mine would not she would say to make chicken ones
Se ven increíbles! Saludos de México! Well done Joshua! 💕
Just spent hours making this. Sooo good! The flavor of the meat alone! Lol
Thanks josh 🤍
I am SO GLAD you did this one! I am making tamales for the first time this week and the timing could not have been better!!!!
As mexican I feel really proud of you ❤
Bonus tip for those who make a bunch for leftovers you can fry these and they’ll taste amazing just use a salsa or sauce on the side cause they can get dry sometimes
Josh: "Assembly is easy"
Me, a programmer: "pretty sure it isn't"
Right????
YOU'RE FREAKING RIGHT. I haven't laughed like I did form your comment since I was like twelve
There’s a fucking reason Assembly programmers make the huge big bucks
@@somethingsnowing Reallly ? Is that low level assembly language high paying ?
@@atharvapuranik5172 that’s what I read several years ago. My understanding, as someone who isn’t a programmer, is that the lower level a language is, the harder it is and the more people will pay you to work with
So I used this recipe for myself, just tweaked a little. I did the meat in the crock pot with garlic, shallots, onion, cinnamon stick, bay leaves, salt and pepper. Let it go for about a day and a half (like I do with my bbq pulled pork) and did everything else about the same as you in the video. I had just over 3lbs, and it was loin instead of butt, so I used 2 really small cinnamon sticks and 4 bay leaves. One thing you never mentioned though is how long it takes to assemble these things lol. Anyway, thanks for the recipe! These things are delicious!
For a gringo, you did it right. My mom would be proud of you and she was an expert cook ..she had to feed 7 kids and papa
Europeans who cannot find the ingredients watching like : 👁-----👁
Mood
should’ve taken the ingredients with them when they came to colonize mexico LOL
@@vloggystyle7949 I mean they did take corn and chilipeppers back, they just never cared to learn the fabled "nixtamalization" process which ended up causing them Vit B deficiency 😔😔😔
@@vloggystyle7949 tbh they took a lot of shit, corn, tomatoes, carrots, potatos, beans, turkeys and etc
If you got corn you can make nixtamal and then you can make the meat anything you want, we got green salsa tamales, we got sweet tamales, they can be pork, I know people that uses chicken or beef. Just wait for Josh video on how to make nixtamallzation for the masa
I made these today, and OMG these were amazing!
How long did it take you? That’s awesome !
@@CathLenaMusic it definitely took a few hours from the boiling of the meat and filling of the tamales but definitely worth it. If you make a lot more than needed, they freeze beautifully.
@@jeyoramos6239 thank you so much !! I started yesterday at 9:30 and finished at 2am lol
4:18 You mean you didn’t make your own corn husks Josh?! You’re slacking man...
Hey Josh! Appreciate all your content! Made your Tres Leches and Shepard's Pie in the last few months and they turned out fantastic. Will be giving this one a spin soon! Hope you and yours the best.
The tamales like that, with the open corn leaf are called uchepos but are filled with sweet corn. Regular tamales, are not open, are folded both sides. You dont need the plastic to flaten it, just spread it w the spoon you are using... Dont add habanero... Thats another kind of food, habanero is fresh Chili and guajillo is dry... We dont combine... Jalapeño really is for nachos only cause its not spicy... We go by serranos... I enjoyed your video, was the "nixtamal" for me, that showed me you did your research... Tha k you Josh!
There is this tamale shop that ALWAYS has a line that goes deep in the road like everyday. People LOVE Tamales.
It's currently 1 a.m... thank u for this
Wait it is 4pm
It’s 9am
Remember that time zones exist guys
@@splat_the_ghost well ofc
It's 1 am and now im hungry
ok now that you made tamales, you gotta make their venezuelan cousin hallacas!!! they're so good and I'd love to see your take on them, especially since it's xmas soon and they're a holiday food 😊
I was actually entertained by how Joshua made this tamale with the right ratio of corn masa and filling. Maybe if I had time, I would make this. Joshua and crew always make the greatest flavors on the foods they share on UA-cam. Thank you.
As a Mexicana I will say you are on the right track. Mix some of that sauce in the Masa to add color and flavor. Also just spread the Masa on the husk with a spoon! 👍
It's all fun in games until abuela ask us to come over for breakfast on the 23rth, and then your trapped in making tamales the whole day with ur cousins.
Ah...the memories
😂😂 special times
This guy knows how to cook. Maybe he should have a UA-cam channel or something.
Naw probably be a waste of time
@@alexpizzap9627 the joke flew right over your head didn’t it?
Some day....some day....
@@alexpizzap9627 ohhh really ?
Day 14 of asking Josh to make a series where he shows us everything that can go wrong wen we make his recipes, especially for the complicated ones
That’s sounds awesome
Let's gooo yeah
so you want him to fail recipes multiple times? for what? thats just a waste of time and most importantly ingredients
Maybe get a beginner to follow his videos and correct when they go wrong
thats good but maybe lil time consuming and i think he already mentions in some steps what could go wrong if you dont follow his direction correctly.
My husband really wanted this so I’m making this today. I’m excited
Josh I love literally everything about you videos. Would absolutely love a video about all the different equipment you use and whats the best and stuff. Always looking to copy the people I look up to!
TAMALE TAMALE TAMALE TAMALE TAMALE TAMALE TAMALE TAMALE TAMALEEEEEE 🗣️🗣️🗣️🗣️🗣️
My grandma taught me to make these, out of hers my favorite are the jalapeño and cheese ones.
Bet they’re easier to make
@@hpcromer1921 Kind of, except that we were making dozens and dozens of them for the family. She had me mixing by hand in this gigantic plastic container😂
Instructions unclear:
I made a enchilada.
Same
Looks bomb! Few notes I think you could add. Toast the chilies. Chile De Arbol is a good way to add spice. And there is a smooth, waxy side of the husk that the masa should be spread on.
Ok, so I told you I would try this and I did!! Wow! I have never liked tamales but I like these. My husband ate 5!! He loved them!
Was it easy....no...wait NO...wait....Hell No!! Thank goodness I had the sense to make the pork and chili sauce one day and the masa mixture, corn husks and tamales themselves the next!! Holey Moley!! Was I able to do it....YES!! Were they wonderful?? Yes, yes, yes!! Will I ever make them again?? Not any time soon!! Thank you Joshua for making me believe I could do it and guiding me through all the steps to actually get it done. I am happy, my husband is happy and all my friends are wanting some too!!
Being from Germany, getting all the ingredients but the pork sounds like a mission where u have to go to the moon xD
I just wanted to ask if anyone knows which store in Germany sells corn husks 😂😂😅 also that flour would be nice so I can finally make proper tortillas as well
@@mihaelaskrabo1385 holamexico.de
@@adamj5446 vielen Dank! ❤
U can use chicken or beaf (they'll be a bit dry duo)
You can make tamales of chicken or whatever you want, you can usea vegetables too!
Joshua: this one is easy guys I swear trust me
Also Joshua: so for step #53 you wanna thoroughly combine the ingredients into your 7th bowl
"why do you want this random white dude make tamales" haha my thought exactly
fax
Because Josh is da bomb!
I never got the sentiment behind that way of thinking.
Why does this idiot always bring his race up when making a recipe that is not from european people. You dont have to bring up that your white josh, you pathetic self hating fuck just make the recipe
@@deanir95 Um well considering tamales are a Mesoamerican dish and people usually feel that something tastes better when it's made by the people that create it, he doesn't understand why people would want a white guy to make it considering he more than likely did not grow up with that culture of food. You getting mad that he mentions his race for a second is actually kind of hilarious and you seriously need to chill, my guy. Here's a thought: if you don't like him or his videos... Don't watch. Crazy concept, I know but it's pretty easy once you get the hang of it.
fun (cultural) myth:
we're im from (northern mexico) they say that if you start doing the masa then you have to be the only one working it, otherwise they will come out "pintos" (i guess it can translate as "spotty), which means they will be extremely dense in some parts, and undercooked in others. we've done it before and it has never happened, but it was a funny tactic our grandmas used so we would do the masa ourselves without them getting tired from it (keep in mind that when mexicans do tamales they usually do like 5 times what you did in the video because we share it with our neighbors and families, and doing the masa was definitely the hard tiring part)
anyway, i think you did a pretty good job with them, recipes do grow richer with time, it'll be fun to see what you can do with it in the future!
I keep searching for a good tamales recipe. My friend has a food cart and his whole family cooks. His mom makes fantastic tamales. I asked her to try this... she told me I could take over the food truck if she got sick (this lady works EVERY DAY). If they were terrible she would have told me and probably thrown something at me (I've known them forever. I'm basically one of her kids... even in my late 20s).
Thanks, Josh.
I showed my abuelita this video. She approves of your recepe, but now she wants me to buy her a vaporera like yours.
"It'll melt in your mouth, not in your hand" "that's a rap lyric" Dude, I'm glad someone else recognizes the original M&M jingle as a rap anthem.
4:19 would get me smacked by my mom, yelled at by my tias, and my abuela shaking her head in shame as I’m thrown out of the assembly line 😭
Hahaha
Hey man I tried your recipe and I must say very well done! I'm Mexican and defiantly have similar methods as my families traditional recipe. Well done very tasty. ☺️👍 Will use ur recipe for these holidays. Thanks
You need to make your own nixtamal. It’s not difficult, just takes time. I made tacos tonight with tortillas from the green and yellow corn I grew this summer. Soooo good. The only difficulty with home made masa is the grinding. I finally found a guy in Mexico that would ship an authentic stone metate and my masa is unbelievable.
“Tamales - from Papa - to you.” 😂😂
Made me laugh.
As a representative of El Departamento de Gastronomía Mexicano I approve this recipe😎👍
Thank you for deciding my family's Christmas dinner.
My family at this point now prefers untraditional holiday meals. Me and my brother are in our late 20's, and early 30's. Turkey, stuffing, a thousand and one casseroles...they're great, but they take a lot of time. As our mom does the holiday meals, we've let her know we are totally fine with anything non-traditional. This year for Thanksgiving, we had gumbo.
excellent .... they turned out well ... you only needed about 2 little things like cooking the colored chili in a little oil ... and put a little bit of the dough so that it is red but ... congratulations ... they are fine i have
Thanks Papa for another great recipe! Small request, could we get a playlist? Need something to listen to while I swaddle those lil bundles of joy.
At first I was like “he’s white so idk if he even knows what good tamales taste like”. Gave it a try and they were bomb. Even my family was like these are moist! Great job 👏 I kinda even liked them better than my grandmas 😬🤫
i'm telling your grandma
I don't believe you lol
Skin color doesn't determine your ability to cook a dish.
So because someone is white they dont know what a good tamale taste like huh.
As a certified Mexican, ill rate these a 9/10 (would be a 10 if it wasn't Americanized)
Agreed, as a Salvador y Honduras child
I want some but with banana leaves
"Melts in your mouth, not in your hand"
M&M
THANK YOU
Yeah, it may be a rap lyric, but LONG before that, a slogan for M&Ms.
Here in Brazil we have a tamale's cousin, it's called "pamonha". It's close, but usually has cheese or sausage as filling and it's *thicker* (most of the times, at least were I live)
Thank you! Love how you used the plastic wrap! Spreading the masa always seemed like a major pain. You are my tamale Guru.
As a Mexican I was ready to judge... you saved yourself when you said you would make your own masa in the next vid so you did an amazing job I approve this video lol
Next Episode: Hot Pockets, But Better.
Like this so he can see!
+
I've done that recently. Got pizza ingredients? Know how to fold a dumpling or empanada or pasty or any other hand pie?
You're good to go!
"Thats a rap lyric"
M&M's: am I a *JOKE* to you?
M&M's
bUt BeTtEr
Pretty sure that’s Intro by 50 cent.... “I’m melt in your mouth girl not in your hand”
Edit: HAAHAHAH I THOUGHT YOU MEANT EMINEM AHHA NOT ACTUAL M&MS HAHAHAHA
@@zt3853 yeah but that's taken from the M&M slogan
M&M's stopped using this slogan around 1995, apparently. Anyone born after about 1990 is going to have zero clue that it was ever not a rap lyric.
Millennials, man...
@@PegasusEpsilon ohhh hahahah
Josh, I picked the shortest vid on tamales and played it 1.5 speed. This is awesome.
I ate that in a small village in the north of Argentina. It was SO good wow