As a Cuban I think I’m pretty qualified to say, you can add your salt prior 😊 my mom has taught me to cook beans from scratch. Never canned and we’ve always salted them.
Very nice!! A couple of tips… there is a right side of the husk to use. Look for the smooth, somewhat glossy side, of the husk to put the masa on. The rough side, where you can feel the lines is dry and if you use that side the tamal can stick. Another tip… to soften the husks, use an ice chest or insulated bag and put in boiling water with the husks. You can put a heavy plate or glass pie dish to weigh down the husks, reduces the softening time. I would have liked to have seen the cooked tamales outside the husk but maybe next time 😊
A woman in a small Arizona town taught me how to make tamales. She told me to add a little of the red sauce to the masa mixture. I also make red chili sauce from scratch. I add it to the meat before the tamale assembly.
Hi Becky, It's great seeing you make tamales the old fashioned way. In Oaxaca we wrap some of our tamales (those that have mole) in banana leaves. As for the different types of corn it's very personal...you have to try them all for yourself and see which you prefer in which applications..... My favorite is the Blue, followed by the Yellow, and Red and finally the white. Also a bit of chicken fat wont hurt the tamales nor the fillings. Jacques Mexico
I've never seen cheese in tamales.....I'm curious how it works out. Since tamales can steam for hours perhaps the cheese will overcook. Tamales do freeze perfectly. we freeze them uncooked. Although my Mexican friends insist on using lime as the acid of choice for red and green sauces, I enjoy vinegar or other citrus like lemons, grapefruit, or orange (I've never had Yuzu but that might work as well).
Ah so there was a cheese problem (a tiny one). you could save the cheese for the end after they're cooked...the cheese just needs to melt a little bit. ah yes the Science of the choco-flan cake....The Cake and the Flan go to war and end up successfully occupying the other's country....the Caramel sause is the Switzerland in this scenario hehehe. Since the cake is lighter than the flan (as it cooks) it floats up to the new bottom. I'm only guessing but it sounds right.
Tamales freeze beautifully. Here in New Mexico around the holidays families get together and make a big assembly line to make a large batch. It is a lot of fun.
I’ve made those exact brown butter Rice Krispies but at the very end I add in some mini chocolate chips, it’s so good. I’ve also made the way you did, and put a layer of Rice Krispies down, a layer of Nutella, then the rest on top. Delicious!!!
Well I am from the south and I have grown up on Pintos. I always salt my water and I also add in Bacon grease. It gives it such a great flavor. When I have made refried beans I cook them the same just add in more flavorful ingredients.
First time making artisan bread yesterday. My neighbor always helps with our sidewalk when it snows. I sent over sausage kale tortellini soup with a loaf of fresh baked bread. Making bread today for my daughters.
Chocoflan is soooo good. If you make it again, try it with a flan de queso.. it's basically the same thing but you add cream cheese to the custard. You can make it in the blender and it makes it sooo smooth.
I'm 78 year old daughter of pinto bean Farmer and we salted beans after they were done. But we never put cheese in our tamales. But you do it the way you like it. Your the best cook. I watch all your videos and learn a lot when cooking different cuisine. Best wishes for the new year.
In the Southwest many of us freeze our tamales prior to steaming them. This way every time we thaw them out they’re steamed prior to eating and are always fresher. I’ve steamed, cooled and then froze them but freezing them prior to steaming they’re much better.
dry your own corn husks by stacking them between wax paper and flatten with a brick or 2 it always works. my sis made tamales for 50 yrs if you run out of corn husks use a wet paper towel to cover so it wont absorb the steam
Hi, in my country we make sometimes similar to tamales called pastelle,it’s usually made around Christmas time, it utilizes basically all of the same ingredients, some people may have a slight variation depending on they likes or dislikes, it’s made with any type of minced meat, chicken, beef, lamb, turkey, pork or even seafood, or vegetarian with olives,capers, seasonings and aromatics and filled in the cornmeal mixture and wrapped in banana leaves and steamed.
Tip with love ❤ When you're making broth and you add your vegetables and spices if you put a steamer pan in the pot after you add the chicken and then add all of your veg and spices you can just lift them out when you're done cooking and you don't have to go through hunting for them. Been doing it for 40 years😊
Masienda is a FABULOUS American company and producer of masa for tamales or tortillas, etc. The masa is prized by chefs around the country. Living in Southern California, we love our Mexican food and it is fantastic to support a company honoring traditional Mexican cooking and producers.
Tamales is a family tradition for the holidays and even in the summer when we crave them. Growing up, we had an assembly line going with my mom, grandma, and aunts. We would make 50 lbs worth of tamales!
I use my pressure cooker to cook my tamales! it takes an hour to just steam them, but it only takes 30mins to actually pressure cook them! I hope you have a fantastic day Becky!!!
Drunken beans ( frijoles borrachos) a staple with tamales and rice. On my lazy or busy days I buy ready made pico de gallo, cooked bacon or bacon bits cut up, and a Miller Light beer. Add a clean penny at the bottom of the steamer and if it stops rattling you need to add more water
Felicia at Grains and grit is awesome. I’ve been following her for awhile. She definitely knows all there is to know about fresh milled flour! Love her!
Yes do try all the flour varieties they are delicious I made 300 tamales 🫔 this past Christmas as gifts I purchased all flour varieties but for my tamales I used the yellow flour same brand I absolutely love this brand and is so so flavorful I made Butcher Box Meats Pork Bottom, Chicken, Beef, Beans/Cheese so good. 😉
it looks like the masa needs to be thinner. my family do a day to make tamales. there is a right way to place the masa on the corn husk use the smooth side.
Happy New Year Becky! Thank you for a 2024 that was filled with inspiration and ideas. Because of you, I started and now maintain a small veggie garden and a wild flower patch. May your 2025 be filled with as much fulfillment as you give all of us, on this channel. 🎉❤
Iabsolutely. Love to watch you taste the food-it is so obvious when you love it-your facial expression (your eyes get big and your smile is huge)-I am so glad I found your channel- i live vicariously through your cooking-I also appreciate that I have found someone who understands the difference between content that is entertaining, helpful, engaging and so informative and you understand the importance of keeping your private life private, thank you for all your helpful tips/tricks and introducing some of us to a different way of providing for your family.
Happy New Year 2025!!! It is the 7th the day this showed up for me. I have been busy today making two yeast homemade breads as the full yeast is what my husband prefers and now am stretch and folding my sourdough every 30 minutes to bake tomorrow morning after a bulk fermentation overnight for myself. We have a winter storm coming to Tx in the next couple of days so also getting prepared for that. If it rains I will bake on that day. What a busy lady you have been. May this year bless you more and more!!
Hi. Try Rancho Gordo for heirloom beans. They're excellent, and the next time I order, I'm going to save some out of the package and plant them to see how they do.
Just a little hint. When working with masa, put a little finger bowl of water within reach. When the masa starts sticking to your fingers, dip your fingers in the water. 😊❤
Becky Thank you for sharing your vlog much appreciated by us all xxxx and I kindly ask you If it is possible for you to cook a Dutch dinner for your josh and family xx
Becky, I am amazed at all the things you attempt I’ve been making tamales since I was a little girl. My grandmother taught us all to carry the tradition going. We make California red chili salsa, which is the dry chili and pork, a few raisins and a green olive that’s the tradition where she comes from. I also make the green chili ones with my own green chili and that I roast in the oven and pray and we put chicken or cheese I think you’re doing a heck of a job. Keep up the good work.
I like more liquid in my tamales. With the masa taking in any meat juice from the masa, they taste dry. I cook the meat in chili sauces and then spoon the meat and liquid onto the masa and roll. 😊 Many different varieties. 😊 I was taught to never start the timer until I heard the water come to a boil. Perfect after 90 minutes.
@@krisirolfe4332I soaked beans w/ vinegar one time. It made the skin tough. I agree w/ the salt comment. I saw no difference when salting during cooking or after.
Use salt. It doesn't make them tough. No vinegar. Just soak with water. Soaking before isn't necessary but does help with digestion. The salt idea is a myth. The soaking for digestion is not. - Southern Californian who has made a LOT of beans (also in the Instant Pot)
Par boil or at least soak in just water & rinse and no vinegar is necessary. Old beans may stay tough from being too old. They may look darker if pinto beans . @@krisirolfe4332
I make beans everyday, I didn’t even know about the salt myth! I always season my beans before they’re done cooking and they always turn out delicious. Lovely video as always! ❤
I'm Mexican-American and I've never tried making tamales. But you make it look so easy. I'm going to try them now! Thank you for your inspiration! Keep up the good work! Love your videos!
When making Rice Crispy treats for adults I often drizzle a small amount of melted chocolate or caramel over the cut pieces and allow to harden before placing on a serving plate. Just a little bit dresses them up and adds a little bit of extra flavor and appearance that my guests seem to enjoy.
I actually freeze lime juice and lemon juice in half teaspoon portions (I use half of a mini ice ball tray) I freeze them then I store them in ziplock snack bags in my freezer. Take out how much I need and allow them to thaw at room temp.
As far as adding salt to beans while cooking - it really seems to depend on who you ask. Traditional home cooking lore is usually don’t add salt while cooking, but Serious Eats, ATK and others recommend brining (soaking) beans in salt water before cooking, and adding salt while cooking.
Years ago, when my husband was on a long deployment, I sent him a care package for him and the guys on his ship. One of the things I made was ginger snap cookies. Apparently, they were a big hit. Mark was sharing with the crew, but someone, liked them so much, they broke into his locker, and stole a bag of them! I don't condone stealing, but, I was proud of my cookies.😸
I used to send cakes. I made in bunt pan. I bought canned frosting. I would smash the can of frosting in middle wrap in plastic. Pack with popcorn. Always arrived great ant the hubs and all the guys loved it. I sent over the years to Korea, sainting Egypt and Germany and Kuwait no problems ever.
My Puerto Rican mother in law makes flan de queso and it is amazing!! She uses cream of coconut and evaporated milk I think. Maybe also sweetened condensed milk. It’s one of the best desserts I’ve ever had in my life!! I’m not sure if it’s actually Puerto Rican tho because my father in law is Dominican and she sometimes mixes the 2 cultures in her cooking. Either way it’s awesome! Edit: also cream cheese which is where the queso comes from I think.
Becky, have you tried to clean the beans by laying them out on a screen in front of a fan? You can lightly bounce them around and the fan will blow the "trash" away. ❤
Masienda makes the world best tortilla press!! I use it every time I make tortillas. I've never tried their masas though. My husband uses the press when we makes tamales too. He puts the husk on the press and presses the masa onto the husk!! It's genius.
I live in Brazil where we eat beans every single day. It’s perfectly Ok salting the beans earlier. I think you are a great cook, and I love your videos and learn so much from you. 😍
I am THRILLED that you made tamales & folded the corn husks correctly. Your chocoflan is stunning! These compliments are coming from a Hispanic and you did good!
I want to give a shout out to your nail tech, she does such a great job they look real ... I can't believe how some utube cooks let there nails grow out need a re- fill and don't look natural, i know everyone is busy but your nails are a commitment that you need to keep up especially with close up shots of hands while dicing and making food....love watching your show so calming and great recipes ❤
I make tamales all of the time. I use my large Instant Pot to steam them. It's just another way to get off of your stove top and find my room in your kitchen. I put a trivet or crumpled aluminum foil on the bottom, and spiral load the tamales. It only takes a half hour to cook them. If you use frozen tamales it takes a bit longer. Tamales are very forgiving.
I like to cut the cheese into small cubes or mid sized strips when making tamales because it doesn’t leak out as much and it also doesn’t dissolve into the meat and sauce
my family usually salts the beans while it cooks because it absorbs the flavor. Beans in general don't have much of a taste on their own so you want it to absorb all the flavor it can while it cooks. I. love watching your videos. So many ideas come from them so thank you!
Becky your so kind I so appreciate that most about you. I am from the Praises of Saskatchewan, Canada and this meal is not something that is a common meal so I have never had it. Watching you make it makes me want it. I love when you cook and do multiple variations of main dishes and desserts. Thank you once again for sharing your amazing talents. ♥️♥️♥️
Hi Becky 👋🏽when you’re ready to buy some “real glasses” check out your local thrift stores they usually have tons of glasses. I’ve found some really beautiful ones!
Hi Becky by adding salt to the beans makes the beans tough and it takes much longer to cook them so yes it's TRUE to added salt once beans are cooked. 🇬🇧
I have cooked my beans with salt for decades like my great grandmas did for 70+ years before I married and I don't believe this to be true. They're never tough and don't take any longer to cook. I don't even soak them.
Girl, you are so loved by all your subscribers. I just can’t wait for your videos. Thanks for all you do and share with us. You are definitely not intimidated by any recipe. I so wish I had that quality. You are a gem. Everything looks great. Thanks
Amazing food prep. I was never a very good cook when it came to making new stuff. Except salads at the holidays I would try new ones. I enjoy watching you cook. Thanks for sharing.
You could plant a lemon tree I also have a lemon tree in my garden and I have a lot of fun picking lemons every year and make pickles of it But choose the variety wisely as the one I have in my garden have thorns
In a pinch, or if you choose to, tin foil can be used as a substitute for corn husks in tamale making. In my experience, it does a fine job, if you don't mind the lack of the corn husk aesthetic. When using quality masa and broth, I have found no effect on taste or texture. Some may say they miss the flavor imparted by the husks but I detect no notable difference.
"Tuh-mal-lays".. the masa for them should spread like jiffy peanut butter, and dont forget to add plenty of manteca (pork lard), found at nearly any local Mexican tienda. If the masa is too thick, like a firm cookie dough, they will be dry and crack.
Loved that clever idea of using your canner to cook the tamales. I only made tamales once, but my pot wasn't big enough . I didn't even think to use my canner. So clever. Thanks.
We all make tamales different. The way I make the meat and masa is so different from how you make yours. I've been making them for many years but the one thing I have changed is how I cook them. After I make them I wrap them in foil 6 at a time. I also cook them in the foil that I wrapped them in. So much easier to take them out to check them. At least it is for me. I would love to taste yours 😊
Hi Becky, I could be wrong but I believe you should spread the masa out on the corn husk in a thinner layer so the filling is almost encased in the masa. Great job love watching your cooking videos!
❤❤what a beautiful dinner and your expression is priceless regarding your dessert (flan)...it turned out beautiful. Never doubt yourself, you do great work on your recipes and i love that you share when you do new ones with us...looks so delicious..great job Becky 😀...cant wait for the next video..🥰❣
Your expressions are priceless, and you work so hard cooking and entertaining your family and friends, there is no one like you, be so proud of yourself God Bless you and your family
Your face when the cake/flan came out of that bundt pan was everything. So joyful , God bless you.
❤❤❤
I’m Puerto Rican and make dry beans and rice practically every day. Yes I salt the beans first.
As a Cuban I think I’m pretty qualified to say, you can add your salt prior 😊 my mom has taught me to cook beans from scratch. Never canned and we’ve always salted them.
Very nice!! A couple of tips… there is a right side of the husk to use. Look for the smooth, somewhat glossy side, of the husk to put the masa on. The rough side, where you can feel the lines is dry and if you use that side the tamal can stick. Another tip… to soften the husks, use an ice chest or insulated bag and put in boiling water with the husks. You can put a heavy plate or glass pie dish to weigh down the husks, reduces the softening time. I would have liked to have seen the cooked tamales outside the husk but maybe next time 😊
Thank You for that tip, I have been wanting to make them and never have, so I'm a bit intimidated by the whole thing.
A woman in a small Arizona town taught me how to make tamales. She told me to add a little of the red sauce to the masa mixture. I also make red chili sauce from scratch. I add it to the meat before the tamale assembly.
I have never seen tamales made like you did.?
Hi Becky, It's great seeing you make tamales the old fashioned way. In Oaxaca we wrap some of our tamales (those that have mole) in banana leaves. As for the different types of corn it's very personal...you have to try them all for yourself and see which you prefer in which applications..... My favorite is the Blue, followed by the Yellow, and Red and finally the white.
Also a bit of chicken fat wont hurt the tamales nor the fillings. Jacques Mexico
I've never seen cheese in tamales.....I'm curious how it works out. Since tamales can steam for hours perhaps the cheese will overcook. Tamales do freeze perfectly. we freeze them uncooked.
Although my Mexican friends insist on using lime as the acid of choice for red and green sauces, I enjoy vinegar or other citrus like lemons, grapefruit, or orange (I've never had Yuzu but that might work as well).
I used to live in Merida and made many trips to Oaxaca. I can attest to the very delicious tamales there.
Ah so there was a cheese problem (a tiny one). you could save the cheese for the end after they're cooked...the cheese just needs to melt a little bit. ah yes the Science of the choco-flan cake....The Cake and the Flan go to war and end up successfully occupying the other's country....the Caramel sause is the Switzerland in this scenario hehehe. Since the cake is lighter than the flan (as it cooks) it floats up to the new bottom. I'm only guessing but it sounds right.
@@Jaynes-Path how nice. I've been here 37 years now and have always enjoyed the hospitality, great food and mild climate. All the best Jacques
@@jacquespoulemer loved this explanation 😊
Also, using a metal tablespoon helps flatten the masa. Dip in water to get a smooth surface. It really helps to spread the masa.
Tamales freeze beautifully. Here in New Mexico around the holidays families get together and make a big assembly line to make a large batch. It is a lot of fun.
I’ve made those exact brown butter Rice Krispies but at the very end I add in some mini chocolate chips, it’s so good. I’ve also made the way you did, and put a layer of Rice Krispies down, a layer of Nutella, then the rest on top. Delicious!!!
Well I am from the south and I have grown up on Pintos. I always salt my water and I also add in Bacon grease. It gives it such a great flavor. When I have made refried beans I cook them the same just add in more flavorful ingredients.
Same! My great mommaws all salted their pintos and added either bacon or a ham hock. It was never an issue for their 85-95 years of life!
First time making artisan bread yesterday. My neighbor always helps with our sidewalk when it snows. I sent over sausage kale tortellini soup with a loaf of fresh baked bread. Making bread today for my daughters.
What a nice thing to do! Thank you for spreading kindness!
@@nantzlynn77 thank you. 🥰
That's funny. I made sausage tortellini.soup with kale this week. It was yummy!
Chocoflan is soooo good. If you make it again, try it with a flan de queso.. it's basically the same thing but you add cream cheese to the custard. You can make it in the blender and it makes it sooo smooth.
I'm 78 year old daughter of pinto bean Farmer and we salted beans after they were done. But we never put cheese in our tamales. But you do it the way you like it. Your the best cook. I watch all your videos and learn a lot when cooking different cuisine. Best wishes for the new year.
In the Southwest many of us freeze our tamales prior to steaming them. This way every time we thaw them out they’re steamed prior to eating and are always fresher. I’ve steamed, cooled and then froze them but freezing them prior to steaming they’re much better.
A lovely gift for your friends....your time, effort, and all that planning.
For sure!
dry your own corn husks by stacking them between wax paper and flatten with a brick or 2 it always works. my sis made tamales for 50 yrs if you run out of corn husks use a wet paper towel to cover so it wont absorb the steam
My wife made a brown butter bourbon rice krispy treat that was delicious !
😲 OMG that sounds incredible.
@@therewillbecatswithgwenhwyfar yes it does!
Hi, in my country we make sometimes similar to tamales called pastelle,it’s usually made around Christmas time, it utilizes basically all of the same ingredients, some people may have a slight variation depending on they likes or dislikes, it’s made with any type of minced meat, chicken, beef, lamb, turkey, pork or even seafood, or vegetarian with olives,capers, seasonings and aromatics and filled in the cornmeal mixture and wrapped in banana leaves and steamed.
Oh how I love pasteles
The pups seem to get along fine! I was wondering, I’m glad they all get along.
In my snowy Canadian morning, tamales makes me think about all of our trip to Mexico …great memories! 😀💜
Tip with love ❤
When you're making broth and you add your vegetables and spices if you put a steamer pan in the pot after you add the chicken and then add all of your veg and spices you can just lift them out when you're done cooking and you don't have to go through hunting for them. Been doing it for 40 years😊
@@kittykills5854 I like that...anything that makes life easier. I have a very nice steamer pan that I rarely use. I will have to dig it out now.
That's an excellent tip @kittykills5854 I'm definitely going to do that the next time a make broth. Thank you 😊
Happy new year, best of everything you do. 🎉
HAPPY BIRTHDAY to the little acre. So much fun will be starting ❤
Masienda is a FABULOUS American company and producer of masa for tamales or tortillas, etc. The masa is prized by chefs around the country. Living in Southern California, we love our Mexican food and it is fantastic to support a company honoring traditional Mexican cooking and producers.
Tamales is a family tradition for the holidays and even in the summer when we crave them. Growing up, we had an assembly line going with my mom, grandma, and aunts. We would make 50 lbs worth of tamales!
How many tamales do you think one person would eat? Let's say a thin person versus a big eater? That didn't seem like a lot of tamales for 6 adults. 🤔
WOW! I've made flan many times but never a 'cake flan, and I am impressed!
Need more lard..that makes tamales yummy..been making them over 40 years..❤
I use my pressure cooker to cook my tamales! it takes an hour to just steam them, but it only takes 30mins to actually pressure cook them! I hope you have a fantastic day Becky!!!
Everything looks so good, and yes, salt your beans at the beginning, that is so the beans can soak up the flavor.
Drunken beans ( frijoles borrachos) a staple with tamales and rice. On my lazy or busy days I buy ready made pico de gallo, cooked bacon or bacon bits cut up, and a Miller Light beer. Add a clean penny at the bottom of the steamer and if it stops rattling you need to add more water
Felicia at Grains and grit is awesome. I’ve been following her for awhile. She definitely knows all there is to know about fresh milled flour! Love her!
Yes do try all the flour varieties they are delicious I made 300 tamales 🫔 this past Christmas as gifts I purchased all flour varieties but for my tamales I used the yellow flour same brand I absolutely love this brand and is so so flavorful I made Butcher Box Meats Pork Bottom, Chicken, Beef, Beans/Cheese so good. 😉
If you ever get stuck without corn husks again you can also use parchment paper or sturdy greens like kale, chard, collards, etc to wrap them.
That’s interesting. Then you could eat the whole thing. I think I’m gonna try that.
Great tip!!!
Thanks for the tip!
I always cook my dried beans in my pressure cooker! Takes 30 mins and it infuses more flavor in them!
it looks like the masa needs to be thinner. my family do a day to make tamales. there is a right way to place the masa on the corn husk use the smooth side.
Love Chocoflan. I've made it several times. Mexican caramel "cajeta" is what I used.
Happy New Year Becky! Thank you for a 2024 that was filled with inspiration and ideas. Because of you, I started and now maintain a small veggie garden and a wild flower patch. May your 2025 be filled with as much fulfillment as you give all of us, on this channel. 🎉❤
Iabsolutely. Love to watch you taste the food-it is so obvious when you love it-your facial expression (your eyes get big and your smile is huge)-I am so glad I found your channel- i live vicariously through your cooking-I also appreciate that I have found someone who understands the difference between content that is entertaining, helpful, engaging and so informative and you understand the importance of keeping your private life private, thank you for all your helpful tips/tricks and introducing some of us to a different way of providing for your family.
Happy New Year 2025!!! It is the 7th the day this showed up for me. I have been busy today making two yeast homemade breads as the full yeast is what my husband prefers and now am stretch and folding my sourdough every 30 minutes to bake tomorrow morning after a bulk fermentation overnight for myself. We have a winter storm coming to Tx in the next couple of days so also getting prepared for that. If it rains I will bake on that day. What a busy lady you have been. May this year bless you more and more!!
I highly recommend just getting a sillicone bundt cake pan. Saves so much stress and frustration.
My family is from Oklahoma and Texas. Generations of my family never salted their beans
It does make them tough.
I didn’t have good luck with the silicone Bundt pan. Too floppy.
Hi. Try Rancho Gordo for heirloom beans. They're excellent, and the next time I order, I'm going to save some out of the package and plant them to see how they do.
FYI you can also pressure cook tamales ; even from frozen. 20min hp, 10 minute natural release with a cup of water
Just a little hint. When working with masa, put a little finger bowl of water within reach. When the masa starts sticking to your fingers, dip your fingers in the water. 😊❤
Becky Thank you for sharing your vlog much appreciated by us all xxxx and I kindly ask you If it is possible for you to cook a Dutch dinner for your josh and family xx
Becky, I am amazed at all the things you attempt I’ve been making tamales since I was a little girl. My grandmother taught us all to carry the tradition going. We make California red chili salsa, which is the dry chili and pork, a few raisins and a green olive that’s the tradition where she comes from. I also make the green chili ones with my own green chili and that I roast in the oven and pray and we put chicken or cheese I think you’re doing a heck of a job. Keep up the good work.
Omg we love choco flan! We are puertorican and it’s part of our culture and I’m so glad to see you make something like this!
I like more liquid in my tamales. With the masa taking in any meat juice from the masa, they taste dry. I cook the meat in chili sauces and then spoon the meat and liquid onto the masa and roll. 😊 Many different varieties. 😊 I was taught to never start the timer until I heard the water come to a boil. Perfect after 90 minutes.
I use your chipotle recipe when cooking a turkey breast in the crockpot. My family loved it! Thanks for sharing!
Some people, think that salting the beans early in cooking makes the skins tougher, but I have tried both ways and can tell no difference.
Question- do you use vinegar while soaking??? I’m trying to make my refried beans (I live in Germany so I’m limited).
Thanks in advance
No vinger
@@krisirolfe4332I soaked beans w/ vinegar one time. It made the skin tough. I agree w/ the salt comment. I saw no difference when salting during cooking or after.
Use salt. It doesn't make them tough. No vinegar. Just soak with water. Soaking before isn't necessary but does help with digestion. The salt idea is a myth. The soaking for digestion is not. - Southern Californian who has made a LOT of beans (also in the Instant Pot)
Par boil or at least soak in just water & rinse and no vinegar is necessary. Old beans may stay tough from being too old. They may look darker if pinto beans . @@krisirolfe4332
I make beans everyday, I didn’t even know about the salt myth! I always season my beans before they’re done cooking and they always turn out delicious. Lovely video as always! ❤
I've heard the same about salting after they're done cooking, but now I've learned it's no issue 😊
I like to add some fresh chopped tomatoes to my blended salsa. They add some freshness and texture that I like.
You are one of a kind my dearest Becky. Love your menus. Perfect for the seasons
I'm Mexican-American and I've never tried making tamales. But you make it look so easy. I'm going to try them now! Thank you for your inspiration! Keep up the good work! Love your videos!
When making Rice Crispy treats for adults I often drizzle a small amount of melted chocolate or caramel over the cut pieces and allow to harden before placing on a serving plate. Just a little bit dresses them up and adds a little bit of extra flavor and appearance that my guests seem to enjoy.
You clever girl!!! My heart was in my mouth when you turned that flan out and I am so pleased for you. You just get better and better as time passes.
You should try freeze drying lemon juice in powder so you could have it at hand when you don't have lemons
I actually freeze lime juice and lemon juice in half teaspoon portions (I use half of a mini ice ball tray) I freeze them then I store them in ziplock snack bags in my freezer. Take out how much I need and allow them to thaw at room temp.
As far as adding salt to beans while cooking - it really seems to depend on who you ask. Traditional home cooking lore is usually don’t add salt while cooking, but Serious Eats, ATK and others recommend brining (soaking) beans in salt water before cooking, and adding salt while cooking.
Years ago, when my husband was on a long deployment, I sent him a care package for him and the guys on his ship. One of the things I made was ginger snap cookies. Apparently, they were a big hit. Mark was sharing with the crew, but someone, liked them so much, they broke into his locker, and stole a bag of them! I don't condone stealing, but, I was proud of my cookies.😸
That is a great story!! 😂
I used to send cakes. I made in bunt pan. I bought canned frosting. I would smash the can of frosting in middle wrap in plastic. Pack with popcorn. Always arrived great ant the hubs and all the guys loved it. I sent over the years to Korea, sainting Egypt and Germany and Kuwait no problems ever.
I don’t care for chicken tamales pork yes, chicken no..
No cheese in meat tamale but green chile cheese tamales are bomb
@@cherylliston3284 What does 'hubs' mean? Thanks
You made chocoflan! Looks amazing. Maybe in the future you can cook Puerto Rican or Dominican recipes.
My Puerto Rican mother in law makes flan de queso and it is amazing!! She uses cream of coconut and evaporated milk I think. Maybe also sweetened condensed milk. It’s one of the best desserts I’ve ever had in my life!! I’m not sure if it’s actually Puerto Rican tho because my father in law is Dominican and she sometimes mixes the 2 cultures in her cooking. Either way it’s awesome!
Edit: also cream cheese which is where the queso comes from I think.
Becky, that's exactly what I did for chicken verde tamales, used up Drumsticks that I had hanging out in my freezer.
A delicious addition to serve tamales is to pour warm salsa or green chili sauce over them!
Your flan cake was wonderful!❤
Becky, have you tried to clean the beans by laying them out on a screen in front of a fan? You can lightly bounce them around and the fan will blow the "trash" away. ❤
😮 ingenious
Masienda makes the world best tortilla press!! I use it every time I make tortillas. I've never tried their masas though.
My husband uses the press when we makes tamales too. He puts the husk on the press and presses the masa onto the husk!! It's genius.
I live in Brazil where we eat beans every single day. It’s perfectly Ok salting the beans earlier.
I think you are a great cook, and I love your videos and learn so much from you. 😍
I am THRILLED that you made tamales & folded the corn husks correctly.
Your chocoflan is stunning!
These compliments are coming from a Hispanic and you did good!
I call it flancocho. 😆 🤣 😂
I want to give a shout out to your nail tech, she does such a great job they look real ... I can't believe how some utube cooks let there nails grow out need a re- fill and don't look natural, i know everyone is busy but your nails are a commitment that you need to keep up especially with close up shots of hands while dicing and making food....love watching your show so calming and great recipes ❤
Becky, use a strainer for the eggs when you're pouring it in the pan! Helps a ton😊
Welcome back Becky glad to see you again
Love your videos thank you soooo much for them
I make tamales all of the time. I use my large Instant Pot to steam them. It's just another way to get off of your stove top and find my room in your kitchen. I put a trivet or crumpled aluminum foil on the bottom, and spiral load the tamales. It only takes a half hour to cook them. If you use frozen tamales it takes a bit longer. Tamales are very forgiving.
Love my IP for tamales!
I like to cut the cheese into small cubes or mid sized strips when making tamales because it doesn’t leak out as much and it also doesn’t dissolve into the meat and sauce
my family usually salts the beans while it cooks because it absorbs the flavor. Beans in general don't have much of a taste on their own so you want it to absorb all the flavor it can while it cooks. I. love watching your videos. So many ideas come from them so thank you!
Becky your so kind I so appreciate that most about you. I am from the Praises of Saskatchewan, Canada and this meal is not something that is a common meal so I have never had it. Watching you make it makes me want it. I love when you cook and do multiple variations of main dishes and desserts. Thank you once again for sharing your amazing talents. ♥️♥️♥️
Hi Becky 👋🏽when you’re ready to buy some “real glasses” check out your local thrift stores they usually have tons of glasses. I’ve found some really beautiful ones!
Those eyes say it all. Last year I made 8 dozen beef, green chili and cheese tamales. My husband's favorite. They are delicious!
Hi Becky by adding salt to the beans makes the beans tough and it takes much longer to cook them so yes it's TRUE to added salt once beans are cooked. 🇬🇧
I have cooked my beans with salt for decades like my great grandmas did for 70+ years before I married and I don't believe this to be true. They're never tough and don't take any longer to cook. I don't even soak them.
You are the best !!!
I am addicted to watching you and you are so pleasant in showing how you prepare all what you cook…I love love you.
This all looks delicious. Peruvian tamales call for banana leaves instead of corn husks… may be fun to try Peruvian tamales next.
For my family we love banana leaves better....
Happy new year. Wishing you a wonderful year.
Yep made this cake a couple of times. Just amazing.
Girl, you are so loved by all your subscribers. I just can’t wait for your videos. Thanks for all you do and share with us. You are definitely not intimidated by any recipe. I so wish I had that quality. You are a gem. Everything looks great. Thanks
Amazing food prep. I was never a very good cook when it came to making new stuff. Except salads at the holidays I would try new ones. I enjoy watching you cook. Thanks for sharing.
Hi Becky , Happy new year. You should try making a South African Milktart and a Malva Pudding.
So cute where the adorable doggie eats.
I absolutely loved your joy when your flan came out of the pan! It looks absolutely beautiful!
You could plant a lemon tree
I also have a lemon tree in my garden and I have a lot of fun picking lemons every year and make pickles of it
But choose the variety wisely as the one I have in my garden have thorns
In a pinch, or if you choose to, tin foil can be used as a substitute for corn husks in tamale making. In my experience, it does a fine job, if you don't mind the lack of the corn husk aesthetic. When using quality masa and broth, I have found no effect on taste or texture. Some may say they miss the flavor imparted by the husks but I detect no notable difference.
"Tuh-mal-lays".. the masa for them should spread like jiffy peanut butter, and dont forget to add plenty of manteca (pork lard), found at nearly any local Mexican tienda. If the masa is too thick, like a firm cookie dough, they will be dry and crack.
Loved that clever idea of using your canner to cook the tamales. I only made tamales once, but my pot wasn't big enough . I didn't even think to use my canner. So clever. Thanks.
love watching your skills and how you manage your home. It's validating for us
We all make tamales different. The way I make the meat and masa is so different from how you make yours. I've been making them for many years but the one thing I have changed is how I cook them. After I make them I wrap them in foil 6 at a time. I also cook them in the foil that I wrapped them in. So much easier to take them out to check them. At least it is for me. I would love to taste yours 😊
I love cheese, but being in southern California, I have never had a tamale with cheese!
Yah I feel like the cheese would steam. I also love the sweet tamales. (From San Diego)
Yes in Texas never had cheese in Tamales either, she rolls them a little different to .
I live in Southern California and have had Chile and cheese tamales. Our local bodega makes them and they’re delicious.
I grew up in SoCal and have grown up on cheese and green chile Tamales and now make them myself. Definitely a must try!
Hi Becky, I could be wrong but I believe you should spread the masa out on the corn husk in a thinner layer so the filling is almost encased in the masa. Great job love watching your cooking videos!
I'm soooo excited to use my electric canner my hubby got me for Christmas!!
Homemade corn tortillas are the best. It’s so easy to make. This is inspiring.
❤❤what a beautiful dinner and your expression is priceless regarding your dessert (flan)...it turned out beautiful. Never doubt yourself, you do great work on your recipes and i love that you share when you do new ones with us...looks so delicious..great job Becky 😀...cant wait for the next video..🥰❣
Happy new year. I’m working on sour dough starter. From Iowa
Your expressions are priceless, and you work so hard cooking and entertaining your family and friends, there is no one like you, be so proud of yourself God Bless you and your family
Hi Becky, Bless New Year to you and family. Just wanted to let you know i made this cake for the first time for a dessert for christmas. It was a hit.
I love the Grains and Grit channel!
The husk has a smooth side and that's the side you will to apply the masa. Also it's better not to shred the cheese instead use cubes cheese.
I love how much you love what you are doing. Thakn you for all the hard work that goes into these videos.
I love grains and grit!! You both are my top vidios!