My Hispanic girlfriend went to her sister's this morning at 7:30 - with another sis visiting from the east - and they started making traditional pork tamales. I probably won't hear from her until midnight! Tamales take lots of time, but so worth it. Thanks so much for the video, and a special thumbs up to Joe.
I've never eaten or made tamales before but this excellent tutorial video has me excited to try! They all looked so pretty tied into little packages at the end and I was impressed by how everything comes together. Loved!
Lyndsay Wells, The Kitchen Witch Hey Lindsay, I have one more cooking video to edit then I'll do the collab one with you. I think I finally selected the dish I wanna make. I've always wanted to make these, but no one ever wanted to take the time to teach me, so I did my own research and found several different recipes that I liked. Then I constructed how I wanted to tell the story. I could have made things easier on myself and make one type then make several videos out of the other fillings, but I figured my viewers would get more out of throwing everything into one video. The hardest part was not making the tamales, it was actually the running of the camera while cooking and then trying to edit down from 30 minutes of footage to 15. I wish it could have been shorter.
The Bare Pantry Show The thing is, for those who really want to learn about tamales and make them, you need the time. I really enjoyed this. I know we're all pared down to short catchy videos UA-cam style, but sometimes you've got to stay true to your roots and be authentic. The people who need your video will benefit and I am one of them. Can't wait for our collab! Be sure to watch my vid on Wednesday to get a feel for my husband - ha ha ha!!!
One tip I thought of last year is I put the husks in crock pot covered with water and weight and lid and they stay nice and hot and moist while I am going through them ;)
I've been subscribed to your channel for about three years now as I was so happy to see a fellow Belizean sharing with the world what she loves doing and also exposing our culture and cuisine the best she can. Somehow this video slipped me by and I decided to watch it . I'm so glad I did, it struck me as so wonderfully beautiful, because even though it was your first time trying this recipe your eagerness and pure joy and excitement to do it really made my night. Your happiness and positivity is contagious and it's absolutely endearing to see you just so wonderfully ecstatic to be doing what you do (about mintute 14:05 for example haha) and loving what you do. Thank you for sharing your joy with the world Mrs. Barbara :D
Hey Valdo, wow you really blessed me today. Thank you first of all for sticking with me so long. Yes I do really love sharing information with others and that's why I've hung in here for the past almost 5 years. Comments like this are the icing on the cake. I'll have to go see what you are talking about at 14:05 lol. By the way I'm running a campaign right now to try to win a co-hosting gig for week on this show called Home and Family that can be seen on the Hallmark t.v. channel. Would you support me by clicking this link and following the prompts to register and "Like" and comment so I can win. None of it will count if you don't register though. I just entered the contest yesterday (very late) and I need to make up some ground to catch the one with the most likes. The comments will count too toward who they choose. Thanks a million.
I've voted already! :) I'm also trying to spread it on faceook too, maybe if you have friends back home you can ask them to help campaign for you too? ,aybe get it on the local news and all :D! The Bare Pantry Show
+Valdo Cafe Perfect!!! You have already done everything you can do to help us win. I say "Us" because you are all.a part of this. I've reached out to some bloggers back home, but no response. I'll keep plugging away.
I loved the way you added your 'spin' on these recipes. we all have to adapt to certain things, in our cooking and preparing of meals and dishes. It could very well be those changes to a dish, that make me want to prepare it, instead of what's supposed to be an 'authentic' dish, made a certain way with certain ingredients.. Besides, if everyone who made these, all made them just alike... we would never experience any difference in their taste. Thanks for posting such great recipes! hope you and your family enjoyed each one of them!
As a nutrition chef here in Wyoming myself. I used to think lard was the worst thing too. Until I actually picked up and compared the nutritionals between shortening that is way processed, coconut oil and lard... Jaw dropper! Next time you go to the store, check it out!
that is an awesome way to make it, my dad made them the old fashioned way, but they were good, and I make them that way too, and it takes me all day, so I'll try it your way, looks good!
I agree completely with you, I don't use lard at all. I use extra virgin olive oil and I use bone broth that I do in my Crock-Pot on low simmering for 24 hours. All my friends love my tamales.
Seriously I just drooled watching this. I would like to come to your home for dinner when you make tamales. This just looks good and I totally appreciate that you showed us how to make two different tamale shells and sauces. It looked like it would take a long time and it is late here now so I will save you and try it next week, Insha'Allah.
A friend of mine from Cali used to invite me and other friends and fam to tamale making parties every fall before she moved back.... Basically, she'd buy all the ingredients up front and do the meats in a few different slow cookers, then when we show up we each chip in some money, help with the rest of the prep, and then we all go sit at the table like an assembly line, while talking, hanging out, enjoying some beers, etc. When one batch was done, she'd steam them and after they cooled a bit we'd wrap them in cling wrap, and then on to the next batch. It was awesome because as a group we'd knock out a severial hundred tamales over the course of like, 9 hours or so, but without anyone getting burnt out, (never even felt like work) and everyone left with a few gallon freezer bags full of homemade tamales we could enjoy all winter.
Thank you for your tips. Had a successful first attempt. They came out fabulous. I used your corn recipe with some added garlic salt and parsley flakes and it was an awesome perfect texture and taste. I liked also that your recipe only made two dozen not 16 -20 dozen like some others. Again thank you
Hola!! Se vé todo riquísimo!!! Los he probado pero no me había animado a prepararlos.. lo voy a intentar!! 😊 También quería comentarle.. en Puerto Rico no se llaman Tamales, se llaman Pasteles... tienen un parecido pero no son iguales y el sabor tampoco.. pero ambos son riquísimos!! 😄😉
Thank you so much! This was so helpful, thank you for taking the time to put this up. Making these right now, and I wasn't sure how to wrap them. Thank you for your help! Following to be inspired with more recipes.
Thank you SO much for showing how to make tamales!!!! I Love tamales!!! But I have always thought it was too difficult to make. You have made it look much easier, just a lot of steps!!!
I am Arab but I love tamales I've never made them before. Your recipe looks so good I hope to try and make it soon. I like the chicken with red sauce. Thank you
Usually the green sauce is for the chicken and the red for the beef....but who cares it looks delicious.....thank you for taking the time to show us how to..........
I could not trust myself chopping up that beef Wonderful recipe and learned a great deal. I thought the floating test was interesting. Great demonstration.
+frances abreu He Frances, I think washing the meats is a Caribbean thing. We think we are washing the bacteria off, but I've later learned that this process tenderizes the meats too. Thanks for supporting me.
Paula Johnson I think it just simply depends on the person and how their raised doing it. Washing meat does not belong to any country region or area. I've never seen "nasty" meat in the Caribbean. My mom is from Mexico and we were taught to wash meat too. It depends on the person and does not belong to an area.
Fabulous Tamales! I really must try & make these as I think we would love them. I have quite a few ingredients on hand as I tend to cook a lot of Spanish style food. I will have to see if my Spanish grocery has the corn husks. I love Jada's pottery & I love your hairstyle. Thank you Barbara & happy Cinco de Mayo:)
marie Savino I'm excited for you to try these Marie. When Jada saw these she was reminded of how much she loved throwing things on the wheel and how good she was. She now wants Joe to buy a pottery wheel..lol Jada is so talented at styling hair. We have a customer who is dubbed hair stylist to the stars that has a reality show on t.v. My friends always tells Jada that she is equal to or even better than this fabulous hairstylist is.
As always thank you for such great videos! Looks yummy. I do have one question, can you freeze them? If so how? Thanks again keep up the great work and go kick your shoes off ,sit on the couch and relax...you deserve a break😀
Diana Lynn My friends tell me that you can wrap them and a plastic bag and freeze them and then steam when you are ready to eat them. I have to left overs chicken and red sauce. I just made some broth today to make new masa. I'll freeze those ones and come back and tell you how they held up okay.
I love tamales and being Mexican it's a staple for us, and the best part we have many styles in Mexico, we even use banana leaf in southern Mexico, yours looked so good ! :)
Danny Fenty Thanks Danny that's an awesome compliment coming from you being that it is your culture. We (Belizeans) use the banana leaf with ours too, but we cook the masa so the texture is different.
Good God these look soooo delicious!!! This is definitely the best tamale recipe i have seen on youtube so far. I have wanted to learn how to make authentic tamales forever and you have provided that to a perfect T. Thank you thank so much for this video. A Definite THUMBS UP!!! btw, what a lovely woman cook and her hubby too :-)
I have never put so much time into making a food and I have never made these before so wish me luck for this Christmas dinner happy holidays to all of you :D
Wow, good for you! Very ambitious, loved it! I've never had a tamale or seen how they were made, I know I would love them though. I'll have to look around for those corn husks. I've found some good red and green sauces in the store that I really like and use for enchiladas, do you think that would work? How many did you end up making?
IM making tamales tomorrow, I do not have a steamer or a metal strainer, would it work if I put a bowl on the bottom and a plate ontop of that then stack the tamales?
ARMED SNOWFLAKE If you're gonna make just a dozen or two, you can use a smaller pot with a foil casserole pan with slit holes on the bottom. Support the aluminum pan with empty vegetable or soup tins/cans. You need plenty of water, but you don't want your tamales totouch the water. Med high heat for at least 45minutes. I'd go an hour before testing one to make sure its cooked. You have to let it set for about 5-10 minutes, and it should slip right off the husk. Have fun!
cesiba1 i saw your reply as far as the lard does it make a big difference in the texture of the masa using the lard you mentioned? Ive never made them but i like the ones i used to get from a mexican mam that sold them on fridays they were excellent im sure they were lard that was 25 years ago they were pork
Exactly. In Tejas the corn husks only $2 each. R u in cali? Also any fat that solidifies when cold is bad for you_ this is saturated fat. That being said pork lard contains not only remnants of dead flesh pork contains tumors with living worms and other critters that can kill you. There are many things wrong with pork. Just say no to any meat. I know its hard to do because people are told its good for you also don't eat any dairy at all and you will feel much better. Do the experiment and you'll see
Eunice Swan I've heard some people used parchment then foil wraps to keep the parchment on, but that sounds like a lot more work. Hopefully you can find the husks. Way easier to clean and soak for a couple of hours or overnight. Make all your meat a day ahead too. 5 pounds of masa will yield at least 4-5 dozen, depending on how big you make them. And make your masa from scratch like she did. You never know what's in it from the store. We used to make 30-40 pounds that took all day with Mexican music going and, of course Margaritas toward the end :) Good times!
The reason lard is "bad" is because isn't isn't usually sold in it's natural, old-fashioned form. It is hydrogenated and preservatives are added; both to increase shelf life. Seriously, fat isn't your enemy, what humans do to fat before eating it can be, same goes for milk- the fat is hydrogenated or removed and the milk is no longer in it's regular form. Sad. Your brain is at least 70% fat (can't remember exactly) think about all the people now a days with early dememntia, this really is rancid brain, eat fat, help the brain. Too bad more people can't get the old fashioned lard.
Your audio needs to be louder! Also, you should write the recipe in the description below and on your website, because you talk fast and it's difficult to understand what your spices are, especially to those ppl not familiar with the spices! You said use ricotta? Instead of prima?? Seriously, if you're making videos the AUDIO is IMPORTANT!
Where were those Magellan People while I was living in Arizona year 2000-2004, I NEVER KNEW ABOUT ANY SITUATION HERE IN CONNECTICUT WHILE I WAS LIVING IN PHOENIX, ARIZONA I WASN'T EVEN IN CONNECTICUT DURING THE YEAR 2002 BECAUSE I NEVER LEFT THE STATE OF ARIZONA IN 2002, I NEVER EVEN SAW ANYONE THAT I KNEW FROM CONNECTICUT IN ARIZONA DURING THAT TIME. PHOENIX ARIZONA: THERE WAS NO EGYPT, NO SAUDI ARABIA, (unless😕 IPC INTERNATIONAL SECURITY PSI BACKGROUND CHECKER SERVICE (METRO CENTER MALL SECURITY OFFICERS) HIRED SOMEONE WITH MIDDLE EAST DESENT.
Funny because I live in Colorado and EVERYONE eats green chili here and smother it on top everything. but when I travel no one usually knows what it is and think I'm talking about salsa haha..
My Hispanic girlfriend went to her sister's this morning at 7:30 - with another sis visiting from the east - and they started making traditional pork tamales. I probably won't hear from her until midnight! Tamales take lots of time, but so worth it. Thanks so much for the video, and a special thumbs up to Joe.
I've never eaten or made tamales before but this excellent tutorial video has me excited to try! They all looked so pretty tied into little packages at the end and I was impressed by how everything comes together. Loved!
Lyndsay Wells, The Kitchen Witch Hey Lindsay, I have one more cooking video to edit then I'll do the collab one with you. I think I finally selected the dish I wanna make. I've always wanted to make these, but no one ever wanted to take the time to teach me, so I did my own research and found several different recipes that I liked. Then I constructed how I wanted to tell the story. I could have made things easier on myself and make one type then make several videos out of the other fillings, but I figured my viewers would get more out of throwing everything into one video. The hardest part was not making the tamales, it was actually the running of the camera while cooking and then trying to edit down from 30 minutes of footage to 15. I wish it could have been shorter.
The Bare Pantry Show The thing is, for those who really want to learn about tamales and make them, you need the time. I really enjoyed this. I know we're all pared down to short catchy videos UA-cam style, but sometimes you've got to stay true to your roots and be authentic. The people who need your video will benefit and I am one of them. Can't wait for our collab! Be sure to watch my vid on Wednesday to get a feel for my husband - ha ha ha!!!
No save nada
One tip I thought of last year is I put the husks in crock pot covered with water and weight and lid and they stay nice and hot and moist while I am going through them ;)
I've been subscribed to your channel for about three years now as I was so happy to see a fellow Belizean sharing with the world what she loves doing and also exposing our culture and cuisine the best she can. Somehow this video slipped me by and I decided to watch it . I'm so glad I did, it struck me as so wonderfully beautiful, because even though it was your first time trying this recipe your eagerness and pure joy and excitement to do it really made my night. Your happiness and positivity is contagious and it's absolutely endearing to see you just so wonderfully ecstatic to be doing what you do (about mintute 14:05 for example haha) and loving what you do. Thank you for sharing your joy with the world Mrs. Barbara :D
Hey Valdo, wow you really blessed me today. Thank you first of all for sticking with me so long. Yes I do really love sharing information with others and that's why I've hung in here for the past almost 5 years. Comments like this are the icing on the cake. I'll have to go see what you are talking about at 14:05 lol. By the way I'm running a campaign right now to try to win a co-hosting gig for week on this show called Home and Family that can be seen on the Hallmark t.v. channel. Would you support me by clicking this link and following the prompts to register and "Like" and comment so I can win. None of it will count if you don't register though. I just entered the contest yesterday (very late) and I need to make up some ground to catch the one with the most likes. The comments will count too toward who they choose. Thanks a million.
I've voted already! :) I'm also trying to spread it on faceook too, maybe if you have friends back home you can ask them to help campaign for you too? ,aybe get it on the local news and all :D!
The Bare Pantry Show
+Valdo Cafe Perfect!!! You have already done everything you can do to help us win. I say "Us" because you are all.a part of this. I've reached out to some bloggers back home, but no response. I'll keep plugging away.
yes! please do! it would be great to get wider international representation of Belizeans :)
I loved the way you added your 'spin' on these recipes. we all have to adapt to certain things, in our cooking and preparing of meals and dishes. It could very well be those changes to a dish, that make me want to prepare it, instead of what's supposed to be an 'authentic' dish, made a certain way with certain ingredients.. Besides, if everyone who made these, all made them just alike... we would never experience any difference in their taste. Thanks for posting such great recipes! hope you and your family enjoyed each one of them!
+alice smith Thank you Alice..so well written. Everything you said are all the reasons why I created my channel. You blessed me today.
simple lovely comment
yes you can go to the mexican store of Saturday and Sunday and if they cook pork, they sell the lard. Thank you for letting me know your information.
As a nutrition chef here in Wyoming myself. I used to think lard was the worst thing too. Until I actually picked up and compared the nutritionals between shortening that is way processed, coconut oil and lard... Jaw dropper! Next time you go to the store, check it out!
that is an awesome way to make it, my dad made them the old fashioned way, but they were good, and I make them that way too, and it takes me all day, so I'll try it your way, looks good!
I agree completely with you, I don't use lard at all. I use extra virgin olive oil and I use bone broth that I do in my Crock-Pot on low simmering for 24 hours. All my friends love my tamales.
Seriously I just drooled watching this. I would like to come to your home for dinner when you make tamales. This just looks good and I totally appreciate that you showed us how to make two different tamale shells and sauces. It looked like it would take a long time and it is late here now so I will save you and try it next week, Insha'Allah.
A friend of mine from Cali used to invite me and other friends and fam to tamale making parties every fall before she moved back.... Basically, she'd buy all the ingredients up front and do the meats in a few different slow cookers, then when we show up we each chip in some money, help with the rest of the prep, and then we all go sit at the table like an assembly line, while talking, hanging out, enjoying some beers, etc. When one batch was done, she'd steam them and after they cooled a bit we'd wrap them in cling wrap, and then on to the next batch.
It was awesome because as a group we'd knock out a severial hundred tamales over the course of like, 9 hours or so, but without anyone getting burnt out, (never even felt like work) and everyone left with a few gallon freezer bags full of homemade tamales we could enjoy all winter.
Thank you for your tips. Had a successful first attempt. They came out fabulous. I used your corn recipe with some added garlic salt and parsley flakes and it was an awesome perfect texture and taste. I liked also that your recipe only made two dozen not 16 -20 dozen like some others. Again thank you
I try to.simplify things and make the recipes feed 5 because I have a family of 5. So glad it came out great for you.
They look delish!! Thanks for putting in all that time and hard work to make these!
Hola!!
Se vé todo riquísimo!!! Los he probado pero no me había animado a prepararlos.. lo voy a intentar!! 😊
También quería comentarle.. en Puerto Rico no se llaman Tamales, se llaman Pasteles... tienen un parecido pero no son iguales y el sabor tampoco.. pero ambos son riquísimos!! 😄😉
ow wow that seem very delicious and healthy food love to fallow that..thank you for sharing your new recipe. .godbless us
Thank you so much! This was so helpful, thank you for taking the time to put this up. Making these right now, and I wasn't sure how to wrap them. Thank you for your help! Following to be inspired with more recipes.
I love the fact that you brown the meat. Just boiling washes out flavor where there is flavor in the brown.
Awesome tamales recipe. Very Healthy. Love it.
Fabulous tamales, dear lady. I know good tamales, and these are great. I am from Bisbee Arizona, and I know great tamales! Gracias!
Did you prefer the softer peanutbutter consistency masa or the thicker masa that was more like dough? Thank you! These look so good!
Thank you for this recipe! I’m going to enlist my two teenagers to help me make these! Glad I found your channel
Thank you SO much for showing how to make tamales!!!! I Love tamales!!! But I have always thought it was too difficult to make. You have made it look much easier, just a lot of steps!!!
Mr. Joe is a Real character!!!!
I am Arab but I love tamales I've never made them before. Your recipe looks so good I hope to try and make it soon. I like the chicken with red sauce. Thank you
you have a very good deamenor and personality. I really like this easy recipe.
Usually the green sauce is for the chicken and the red for the beef....but who cares it looks delicious.....thank you for taking the time to show us how to..........
+manie mar Thanks for the correction Manie. You know I don't know. lol Like you said though they were both so good. *-*
I can't eat red sauce. I always fix green sauce for everything. Sometimes I don't use anything.
oh well I learned something.....I didn't know green was for chicken and red for beef,
I recently found your channel and have been enjoying your videos very much, thanks for sharing!
I could not trust myself chopping up that beef Wonderful recipe and learned a great deal. I thought the floating test was interesting. Great demonstration.
I like the fact that you wash your meats and let it cook thorouly, hooray!!! LOL. love your videos. Thanks
+frances abreu He Frances, I think washing the meats is a Caribbean thing. We think we are washing the bacteria off, but I've later learned that this process tenderizes the meats too. Thanks for supporting me.
+The Bare Pantry Show I just found ur channel and I really enjoyed it plus learned a lot from u, thank u very much!! :-)
Paula Johnson I think it just simply depends on the person and how their raised doing it. Washing meat does not belong to any country region or area. I've never seen "nasty" meat in the Caribbean. My mom is from Mexico and we were taught to wash meat too. It depends on the person and does not belong to an area.
Fabulous Tamales! I really must try & make these as I think we would love them. I have quite a few ingredients on hand as I tend to cook a lot of Spanish style food. I will have to see if my Spanish grocery has the corn husks. I love Jada's pottery & I love your hairstyle. Thank you Barbara & happy Cinco de Mayo:)
marie Savino I'm excited for you to try these Marie. When Jada saw these she was reminded of how much she loved throwing things on the wheel and how good she was. She now wants Joe to buy a pottery wheel..lol Jada is so talented at styling hair. We have a customer who is dubbed hair stylist to the stars that has a reality show on t.v. My friends always tells Jada that she is equal to or even better than this fabulous hairstylist is.
Love that tamale with everything! That's awesome! Very nice video!
Oh my word...these look so freaking delicious!!!!!!! I might make these for Memorial Day.
Commenter 4092 I love your excitement. Definitely makes the hard work worthwhile. Tell me how they come out ok.
they look so delicious I really want to try the ones with cheese what kind of cheese did you use thanks for this great video
ginger I forgot to tell you guys, I used Monterey Jack cheese. Any cheese that melts easily would work though.
I agree with you about the lard. Think I will try coconut oil.
I used your recipe and the tamales were amazing! thank you!!
As always thank you for such great videos! Looks yummy. I do have one question, can you freeze them? If so how? Thanks again keep up the great work and go kick your shoes off ,sit on the couch and relax...you deserve a break😀
Diana Lynn My friends tell me that you can wrap them and a plastic bag and freeze them and then steam when you are ready to eat them. I have to left overs chicken and red sauce. I just made some broth today to make new masa. I'll freeze those ones and come back and tell you how they held up okay.
I love tamales and being Mexican it's a staple for us, and the best part we have many styles in Mexico, we even use banana leaf in southern Mexico, yours looked so good ! :)
Danny Fenty Thanks Danny that's an awesome compliment coming from you being that it is your culture. We (Belizeans) use the banana leaf with ours too, but we cook the masa so the texture is different.
Haha no problem and omg the Belizean tamales look so delicious I really want to try them :))
Good God these look soooo delicious!!! This is definitely the best tamale recipe i have seen on youtube so far. I have wanted to learn how to make authentic tamales forever and you have provided that to a perfect T. Thank you thank so much for this video. A Definite THUMBS UP!!! btw, what a lovely woman cook and her hubby too :-)
Hey, welcome to the channel. I try really hard to uncomplicate things. I'm glad you stopped by.
I'm coming to your house this May 5 your tamales looked so delicious
did you like the thicker or the peanut butter texture better?
Loved your demo!
I" MUST TRY THESE THANK YOU SO MUCH FOR SHARING GOD BLESS...
pure awesomeness, thank you !!
you are the best cook
I love how you added variety to your tamales
Nice video im going to try
I have never put so much time into making a food and I have never made these before so wish me luck for this Christmas dinner
happy holidays to all of you :D
This looks amazing...I love tamales!
This Old Homestead h: u :)
Great video, thank you!
After you get the tameles finished-can you freeze them to eat at a later time?
I froze some and then just steamed again when I wanted to eat. The microwave doesn't do a good job on heating them up.
That looks delicious....
Salsa Roja and Salsa Verde
Wow, good for you! Very ambitious, loved it! I've never had a tamale or seen how they were made, I know I would love them though. I'll have to look around for those corn husks. I've found some good red and green sauces in the store that I really like and use for enchiladas, do you think that would work?
How many did you end up making?
love your people and there food much love and god bless :-)
Thank you MIchael for sending me a blessing. God bless you too.
Very informative!
thanks for sharing
IM making tamales tomorrow, I do not have a steamer or a metal strainer, would it work if I put a bowl on the bottom and a plate ontop of that then stack the tamales?
ARMED SNOWFLAKE If you're gonna make just a dozen or two, you can use a smaller pot with a foil casserole pan with slit holes on the bottom. Support the aluminum pan with empty vegetable or soup tins/cans. You need plenty of water, but you don't want your tamales totouch the water. Med high heat for at least 45minutes. I'd go an hour before testing one to make sure its cooked. You have to let it set for about 5-10 minutes, and it should slip right off the husk. Have fun!
I love this video and I love your pretty lavender fingernails. Thank you!
What was in the water that you put in the chicken. It looked redish?
Yeah, I am reading the comments to see what she put in the water.
I think she just added water to the same bowl she marinated the meats in and it had red seasoning on it. My guess anyway...
Thanks for letting me know about wearing comfortable shoes. Cooking three different kind of meats is work. Love your videos...........
What kind of beef roast did you use?
Hi Joe 😊
To bad we can't taste thru the video 😊 thanks for your video
check out the tambles, really good
luv it!
+Tita Bonita Thank you Tita..if the recipe is too complicated, I leave it alone.
when we make tamales we don't fry the meat
Your so Welcome ! Have a nice day :)
That look good
Nice
Great
Yummy
Hi Joe 🖐
Newbie stupid question. Why is your water pink?
Shortening is so much worse than lard. Get non hydrogenated lard.
cesiba1
Pollo
Food
cesiba1 i saw your reply as far as the lard does it make a big difference in the texture of the masa using the lard you mentioned? Ive never made them but i like the ones i used to get from a mexican mam that sold them on fridays they were excellent im sure they were lard that was 25 years ago they were pork
Props to Joe.
Exactly. In Tejas the corn husks only $2 each. R u in cali? Also any fat that solidifies when cold is bad for you_ this is saturated fat. That being said pork lard contains not only remnants of dead flesh pork contains tumors with living worms and other critters that can kill you. There are many things wrong with pork. Just say no to any meat. I know its hard to do because people are told its good for you also don't eat any dairy at all and you will feel much better. Do the experiment and you'll see
Use lard
How would you make them without corn leaves please
Eunice Swan try aluminium foil cut in little squares or good wax paper, but you can get corn husk in any supermarket in produce section.
Eunice Swan I've heard some people used parchment then foil wraps to keep the parchment on, but that sounds like a lot more work. Hopefully you can find the husks. Way easier to clean and soak for a couple of hours or overnight. Make all your meat a day ahead too. 5 pounds of masa will yield at least 4-5 dozen, depending on how big you make them. And make your masa from scratch like she did. You never know what's in it from the store. We used to make 30-40 pounds that took all day with Mexican music going and, of course Margaritas toward the end :) Good times!
Thank you I will be waiting for the answer
This may sound stupid but I am going to ask. Can you make tamales without the corn husk. I cannot afford them.
Catherine Matlock you sure can. Just use the foil.
Popdaddy will love u forever if you tell me about your beef broth. It did not look like want you would have made in 2 hours. Pretty please
how many tamales does this recipe make?
You and your man are super cute! Thanks for the recipe!
I am Puerto Rican and there is no such thing as a Puerto Rican tamale. We Puerto Ricans make pasteles. made of green bananas .
How much broth for the masa? You never said.
I did. At first I used 1 1/2 cups then I added an extra cup as I mixed it. Total 2 1/2 cups.
hello mr.fixit joe.
This si not mexican at all! We don't fry the meat for tamales or use paprika in our foods.
agree, this method looks messy not mexican at all, you just threw in the ingredients in a hurried manner,
I’ve never seen tamales made this way
The reason lard is "bad" is because isn't isn't usually sold in it's natural, old-fashioned form. It is hydrogenated and preservatives are added; both to increase shelf life. Seriously, fat isn't your enemy, what humans do to fat before eating it can be, same goes for milk- the fat is hydrogenated or removed and the milk is no longer in it's regular form. Sad. Your brain is at least 70% fat (can't remember exactly) think about all the people now a days with early dememntia, this really is rancid brain, eat fat, help the brain. Too bad more people can't get the old fashioned lard.
too dry
Your audio needs to be louder! Also, you should write the recipe in the description below and on your website, because you talk fast and it's difficult to understand what your spices are, especially to those ppl not familiar with the spices! You said use ricotta? Instead of prima?? Seriously, if you're making videos the AUDIO is IMPORTANT!
mexican tamales?, are there italian ones
This doesn't seem like it's easy to me.
Where were those Magellan People while I was living in Arizona year 2000-2004, I NEVER KNEW ABOUT ANY SITUATION HERE IN CONNECTICUT WHILE I WAS LIVING IN PHOENIX, ARIZONA I WASN'T EVEN IN CONNECTICUT DURING THE YEAR 2002 BECAUSE I NEVER LEFT THE STATE OF ARIZONA IN 2002, I NEVER EVEN SAW ANYONE THAT I KNEW FROM CONNECTICUT IN ARIZONA DURING THAT TIME. PHOENIX ARIZONA: THERE WAS NO EGYPT, NO SAUDI ARABIA, (unless😕 IPC INTERNATIONAL SECURITY PSI BACKGROUND CHECKER SERVICE (METRO CENTER MALL SECURITY OFFICERS) HIRED SOMEONE WITH MIDDLE EAST DESENT.
Sorry, the only good tamale is a pork tamale !
If you like pork, I could see your point. I don't like pork.
to bad you haven't had new Mexican green chile Google it!!!!!!!!!
+T Martinez this is so not mexican tamales lol . i never seen them made this way ever
+Artistry By Erica Dawn You learn something new everyday. If you try them like this you will finally get to taste what good tamales taste like.
you need to try green chile from new Mexico it's the best n will make your Mexican food better including tamales
and I love how you prepared the tamales they look very good!!!! great video
Funny because I live in Colorado and EVERYONE eats green chili here and smother it on top everything. but when I travel no one usually knows what it is and think I'm talking about salsa haha..
NOTHING EASY REFERENCE TO PHOENIX
Not traditional tamales ! The best tamales are pork !!
te e quibocas mi mama no es gorda y el asunto no es con eya asi que no te metas con eya
+Rene Arciniega Pobresito Rene no te llores, no te preocupes, todavia puedo cocinar mejor que to gordita mama.
uh... are you supposed to be writing to this little dog ?
NOTHING EASY REFERENCE TO PHOENIX
NOTHING EASY REFERENCE TO PHOENIX
NOTHING EASY REFERENCE TO PHOENIX