Learn to Make Tamales with Red Chicken Chile Filling & Chorizo and Potato Tacos
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- Опубліковано 19 лют 2019
- Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to the ultimate Tamales with Red Chicken Chile Filling. Then, test cook Dan Souza makes Julia perfect Chorizo and Potato Tacos.
Make Our Tamales: cooks.io/2GQjjJ7
Make Our Red Chicken Chile Filling: cooks.io/2SJqRVn
Make Our Chorizo and Potato Tacos: cooks.io/2IpHwsp
Buy Our Winning Collapsible Steamer Basket: cooks.io/2SOeIye
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You forgot to mention that corn husks have a smooth and a ribbed side always use the smooth side to fill or unwrapping will get ugly.
These gringas are definitely welcomed to our family gatherings.
So you all can teach them how to really make tamales🤦♀️.
@@DMContreras59 LOL. I'm pretty sure two professionally trained chefs can nail a 5 ingredient dish.
@Leg0z 😂😂😂 You just told a funny. Watch the test kitchen when the Hispanic guy is making tamales. He has history and culture in his recipe. Not just a recipe for the masses, that have never made them before or have maybe never even eaten any. No one said they weren't edible. Just not authentic.
@@DMContreras59 Sure. What's funny is people acting as if Mexican food isn't just 10 ingredients made into different shapes.
@@Leg0zEven Gordon Ramsay is not good at everything buddy
Now one thing when using corn husks, The "shiny" side is where you put your Masa. Makes it easier for removal. The husk have a "shiny/smooth" side and a "rippled/bumpy" side. Now after cooking if you find the tamales are sticking to the husk to much (I hear quite often) then you need to add more fat ( lard, veg oil, butter etc). I find people go light on the fat but trust, tamales are 'Festive' not healthy lol.
I didn't know about the shiny side thing until after I'd gotten it wrong. Not a huge issue, but that's a good thing to know.
I love ATK when Dan cooks!!!
Red chile pork tamales are even tastier in my opinion (same recipe, just use some boneless pork chops or boneless country-style pork ribs in place of the chicken thighs). Twenty-five years ago, when I was part of an Air Force flight crew, we used to fly training missions with an overnight turnaround in San Antonio. A young, female captain who knew I enjoyed good food took me to a Latino-owned tamale factory she had been going to for years. We each bought two dozen red chile pork tamales, which we then placed in a styrofoam cooler with some ice for the return trip home. Best tamales EVER!
My A-10 pilot did an out & back to Holland and brought back a case of authentic Heineken in a wooden crate, ice cold at altitude in his travel pod; cracked one open right on the spot I recovered him on and it was the BEST beer I ever had!! If I had that tamale to go with it!?!! Holy Moley!! 👍👍 81st TFW - RAF WOODBRIDGE - 91st AMU Blue Streaks!!!
One of the things about living in Arizona, is quite
often you will see guys selling tamales, in the
parking lot of the Mexican (Food City) based
grocery stores. $20 gets you a dozen. My favourite
is always red chili Pork.
I live and work within one mile away from Food
City, El Super, and Ranch Market.
steve
I like these 2 ladies; I've watched them cook lots of stuff and I've learned from them. In this case, I believe it is safe to assume they've never heard of Rick Bayless or Diana Kennedy.
Greetings! You can also add some of the red sauce to your masa which will give it a really good flavor and color. 😋
Hey!! You guys nailed it😃!!! What I use to spread the masa (believe it or not😉) is a drywall taping knife on the husk. It makes a speedy job for making a lot of tamales 😂😂😂😂
I enjoyed the video. Thank you
Excellent idea!
Yes, my grandmother uses a plastic trowel
Would be great to see ya'll do an episode on the wonderful world of mole, the many dried/fresh pepper types, and uncommon ingredients like nopales! Much love from San Antonio!
4:10 - I've found that a loaf pan can be a great way to transfer stuff from a big pan to a smaller container, like a blender. The broad side easily catches everything from the pan, and then you can use the short side or a corner to pour it into the thing it needs to be in.
Thanks for including full episodes.
Potato and chorizo is a staple in Mexican table not weird at all.
I made the recipe exactly as presented and the tamales were wonderful!
I'm drooling. Seriously.
You teo ladies are my favorite on the cooking show. and the young man that just made the tacos. he's a giant career guy. he's going to be just like you ladies.A pro!
We make pork and Red Chile Tamales, and chicken and Green Chile Tamales here in New Mexico!!
New Mexico Chiles are a MUST in our dishes - it makes all the difference, taste - wise.
The green husk is not from corn. It’s a banana leaf. I love tamales wrapped in banana leaf or corn husk… yum.. the green banana leaf is found in Tamales Oaxaqueños.
I love it when you do American/Mexican food videos. I wish you would do more...
I agree
Love you guys!! For years!!
Try making tomales with a little sage in the masa then use shredded leftover turkey moistened with left over gravy from thanks giving. Serve with a salsa Roja made by blending a couple chipotle in Adobo with some cranberry sauce and stock to thin it down simmer sauce to desired thickness and serve with turkey tomales!
We used to make the Chorizo and Potato tacos when we lived in Denver and could get good chorizo and called it Mexican Potatoes. Served it with Green Chili.
Hi lady’s I’m going to try your recipe on the flour and I didn’t hear you mention that on the corn hush there 2 different texture on the husk. Use the smooth side to spread the masa it’s so much more easier. Thank you for showing us a different way of making them.
I will absolutely try these recipes. My only comment - the green “husks” probably are banana leaves. Central Americans eat tamales wrapped in banana leaves. It has an awesome flavor.
The first time I made these I didn't have lard so I used equal butter, shortening, and coconut - worked out pretty well. But I'd agree with you, when you do this with lard and butter you have a better flavor.
Bacon Grease!
steve
I was looking everywhere for corn husks - finally had to buy them from a local farmer (the corn is grown for pigs, not humans). I gave up next time and just used banana leaves. They are in everyone's yard here. Banana leaves work great. I am pretty sure the green she showed on the pack is not corn, husks but banana leaves. 😎
Yes, those are banana leaves. She lost all credibility for me on how to make tamales as soon as she said those were fresh corn husks. lol.
@@ChuyGomez why? Fresh corn husks are green lol and THAT is what she said.
Pro tip: place the chicken and sauce in a glass bowl. You will stain whatever that sauce touches.
Also, if you want to avoid the bitter notes in the chili don't toast them and remove all seeds.
Second Pro-Tip: if you make your dough a little bit drying (close to tortilla consistency) you can use a the tortilla press to make them faster and easier.
Great tips ty
Toasting the Chili improves the flavor the reason they get bitter it’s because you over toasted them or burn them
Mexican tamales the best ! Very traditional ❤️
Pro tip. Funny 😊
16:20 Those lost potatoes broke my heart
Just wonderful Thanks for the Video
I got some tamales from a Mexican American acquaintance and I asked her what was the secret to her light, fluffy masa. She swears by adding a couple tablespoons of rice flour. I don't know if she adds baking powder. I love the idea of adding sweet corn to the masa mixture. Cheese and corn tamales are favorites of mine anyway!
Tamales!! Yay!! Thank you♡
Grits in the Maza? Interesting. Mexican cooking is all about using what you have so good on you for substituting something that you think works.
No grits. MASECA..... AUTHENTIC INGREDIENTES... POR FAVOR
Grits are also a corn product, so it's not a bad idea.
@@luizcruz201 some parts of mexico people use martajada masa gor tamales and it's like mixing maseca and grits since grits are made with nixtamal as well. Educate yourself don't be a dumb commenter!
@@arthorim REALLY? That's what you think? Dumb commenter.. Let's see .. Educate MYSELF.. Well I am a Polyglot and a translator in 6 languages. Also a teacher
@@luizcruz201 I don't care if you can translate cuneiform. You lack in other kinds of of knowledge and still try to educate about the subject!!. I would drop your class if you were my teacher.
Love that you presented this recipe. I live in northern California. You would think that you could get a decent tamale. 99 percent of the tamales you get at restaurants or trucks are garbage. Always wanted to make my own.
Anthony White Same in south Texas. The only way to get good ones is from someone’s Hispanic mother!
A good tamal is a piece of Heaven. A dry one-hard to swallow.
Yup that's why I'm glad to see this video. People can criticize it's authenticity all they want but they make a much better looking tamale than you usually see in much of the US. I'd love to try it.
Truth.. Here in oregon also crap so i make my own 😂 chicagoland had the best ones in my opinion
I love America's Test Kitchen. I can't wait to try the tamales and tacos. You are my family.
These tamales looks so good! Thank you for sharing the recipe!
Gracias it’s looking amazing 😉
Great recipes, as usual.
Excellent instructional video on tamales!!
I am definitely going to try this recipe!
*Looks delicious*
I love these two ladies and just their expertise and experience
Trust me they don’t know it all
Ahhhhhh! I want to jump into the TV and eat them all! Thanks for this recipe!
Those potato & chorizo tacos looked so doggone delicious! All of a sudden, I began to recollect the tacos my family would buy from the Latin neighborhoods of Chgo.
OMG, I'm going to follow this recipe for sure!!!
Celeste, in the ATL 💛
So many variations of the tamale recipe and with the tweaks in this dish, I'm willing to try this out.
Wow😋 sooo delish, thank you yes I would like to get ur recipe 😋 yummmm
This is the first tamale video I have watched that is hosted by gringas and I am impressed. I love tamales and I eat them from authentic Mexican places often, I will definitely try this recipe.
Did you ever watch the Two Hot Tamales? They were good with south of the border dishes
@Southeastern777 so who gives a shit?
A piece of Mexican chocolate added to this sauce as it simmers gives it a deeper flavor. We've made tamales using dried corn husks and banana leaves. Both add their own flavor.
Yes! And oregano, cumin. Sometimes even homemade sazon goya or recaito
I’m impressed:)
The green wrappings for tamales are banana leaf from the tree. The green tamales are made in Central America, Hunduras, El Salvador, Guatemala and Chiapas, Mexico as well, and they are made very different and the masa is more jelly like when cooked they are also larger and I like them more than regular tamales because they are softer and less dry in texture. They cook the masa with oil before they add the filling and then they cook them.
By the way, if you never had tamales made from fresh Mexican corn, I encourage you to have one. They are excellent! In Mexico they are eaten for breakfast with cream. Sour cream in the States but Mexican cream is less acidic and they add a touch of salt to the cream. Don’t be afraid to try knew things don’t worry no one is trying to change you or your habits. I find that it’s hard enough to try to change myself and my habits so I’m pretty sure trying new foods won’t change you at all, you’ll still be white after you had foreign food.
I am about to use that chorizo spice mix on all kinds of stuff!!!! Ground turkey, whole chicken then roast it, shrimp, beans, quinoa, veggies!!! YUM YUM
I love Mexican food thank you
21:45 summarizes the video perfectly
I'm glad to have a recipe for my favorite taco
Interesting masa mixture looks yummy!!!!!!!!
Thank you for specifying Mexican chorizo v. Spanish chorizo.
The chorizo recipe has my mouth watering !
Both dishes look awesome. I've been looking for a tamale recipe. This one looks so full of flavor. Can't wait.
Betty A.: it is TAMAL PLURAL IS TAMALES ONE IS TAMAL!😉😝💝😊😀😄LOL 😆 LOL 😆
@@luizcruz201 Thanks. You are right, of course. Que tenga buen dia :-)
Nice!!!
You can also add eggs to the ñotatos and chorizo and woooow they are sooooo good!!!!
Naa dude.That is breakfast my guy.
Hmm, I'm lucky I can litterally walk to the corner and buy some masa for tamales. I'm copying the chicken recipe though. Thank you!
Simply Mama cooks and Rachel Cooks With Love have amazing tamale making videos.
Somos en acuerdo❤. Los dos están perfecto!
I love Mexican food and I am here eating it. I will try the recipe for when we go back to US. as many items we can not get in US.
BEWARE if you put dried peppers in a dry pan it can become like anthrax. It will make everyone in the house will start coughing
I grill the onion and dried peppers on the outdoor grill. Great flavor
These ladies may be food experts in other areas but they didn't even know that the green so-called husk on the front of the Masa bag is actually banana leaves. They had no idea that people wrap tamales in banana leaves or corn husks. Further insult is the point you bring up. can you imagine being in complete tears because you started frying up your dried peppers? LOL Jesus Christ LOL all you have to do is take the seeds out put it in a blender and halfway fill the blender with boiling hot water and you have the same results she's after and you don't have anthrax all over your house LOL
Son geniales
Alright it's all mine time to eat thanks guys this is a tasty dish indeed .😘😊
I love tamales and first ate them while in high school in Saginaw, Michigan and loved them then and still love them. Upon going to California I found it difficult to find any out there, but plenty of taco places there. Upon moving to Arkansas I found that there was a few places here where you could find them and loved that idea. Those tamales you all made look so delicious and have me wanting some right now.
Southern California. You can find tamales all year round in only Mexican grocery stores or in Mexican only communities that has Mexican small business stores.
That green wrapper looks strangely like Banana Leaves
Juan Garcia because they are
Yes, they are banana leaves. I can’t believe they said they were fresh corn husks. 🤦🏻♀️
Unless they say otherwise, I’ll trust them being husks. This IS America’s Test Kitchen, I’m sure they know the ingredients, they’re working with.
Corn husks ARE green. I’ve seen women making tamales with them in NYC.
In VA, one of the ladies at my job’s deli, uses chicken broth instead of water. The masa tastes delicious!
@@jaymanuel3396 That's your first mistake. Appeal to false authority. I double checked the "tamal" graphic and it was indeed a bunch of banana leaves with thicker and more prominent ribbing used for wrapping tamales.
It absolutely is banana leaves but these people didn't know that. it's so ridiculous LOL you would think the show would have done a little more research before allowing these two to start talking lol
Thank you for making the tamales together. This encouraged me to stop looking for the Mexixan Mama and make them myself!!!
That's yummyood job.
Grits and corn! I can't believe I never thought of that before. I love it.
Grits are corn. Ground up hominy.
In Texas we flavor the masa with garlic and chili! Like that sauce you made with the chicken!
I guess every place isn’t like California. We can get everything here. I live in San Francisco and up on the corner there’s a lady who sells tamales from a cart. She makes them at her house so that’s always a quick dinner for me to pick up some tamales from her. By the way a single tamale isn’t a tamale it’s a tamal.
Yummy ❤️
I'm lucky that I live where I have a local restaurant that's known for tamales and a food truck that does tamales on weekends. I went to a local Mexican restaurant that has 6 locations and their tamales were not good. The local tamale place and the food truck were delicious. I've tried frozen ones from Fresh Thyme and they were just okay. Our church had a Spanish service and the pastor's wife spent a day showing my mom how to make them and she got pretty good at it. She was from Guatemala and her family used banana leaves instead of corn husks but otherwise the recipe was pretty standard. Good recipe, luckily we have the right Masa at our Kroger + we have several Mexican supermarkets in town.
Love the chorizo recipe
Also you can mix the dry masa with cooked rice
The chicken filling looks really good. I like that the chile sauce was not put through a sieve which I find is the tedious part of making tamales. It's not unusual to put baking powder into the masa. I like how Julia pronounces "harina." The "h" is actually silent. Good job, ladies. I just might try this recipe for tamales.
She's using the English pronunciation. Which is OK because I'm pretty sure she's American😁
Them saying the "h" was driving me insane! Lol. They were a joy to watch, though. And I'm really curious as to how their tamales taste! :) And I agree, the chicken filling did look really good.
@@JorgeOlmosMusic I will definitely make the chicken filling.
@@juansierralonche9864 Our cultural differences make for a belle melange! By the way, so am I, American that is.
I use sieve 😂 and don't mind bc its a lot of dishes to wash anyway.
That's what helpers are for 😂( if they want to eat them they oughta help 😂)
I have made my tamales for years using parchment paper and a stapler instead of husks and it works great and your tamales come out exactly the same size every time. I do use some husk in my steamer water as I cook them so they still get that little bit of flavor.
I've also seen artificial corn husks for sale in Latino grocery stores. Certainly makes them more consistent.
Ive used aluminum foil when too lazy to go store 😂 its all good
Tamales are sooo labor intensive I only eat them at my local Mexican restaurant! Yuuum!!!
I make three varieties and use torn husk ties to differentiate the fillings. Cheese tamales get a double tie and look like little packages. I've found it keeps the cheese inside better to close off both ends.
The chorizo con papas recipe I learned included diced onions sauteed in the chorizo grease.
I usually but the HiPower canned tamales just for me, but I had friends that homemade tamales (chicken and pork) for their family (about 20 people) and they invited me. Yummmm!
T A M A A A A L L E ! ! ! ! !
My grandmother would make tacos. She brown the hamburger with just salt and pepper, then added peas to it. No taco seasoning! Fried the taco shells (from flat ones), then you put taco sauce on yourself and added tomato, lettuce and shredded cheese.
The green tamales on the package are banana leaves. In the Yucatan region of Mexico, and other Caribbean countries, tamales and tamale-like concepts (ie. Puerto Rican pastels) are made with banana leaves rather than corn husks.
To be honest, after now viewing this tamale recipe, it doesn't look that bad to me; and I'm a Mexican who grew up with both sides of my family making them from scratch!
I'm just saying, I've gotten tamales from family owned restaurants, and people from my mom's church, that were far worse looking, not to mention, tasting! I'm talking dry as sand, and hardly any filling! It's like, how can you call this green chili & cheese, with hardly either to speak of?! I really only liked mine and my boyfriend's family tamales, because they never go light on the filling, and they're never dry and crumbly.
Sure the ingredients are unconventional, but from what I can tell, you at least get a nice textured tamale, and seem to get a good amount of filling, with every bite!
Or I'm just really hungry! Either way, I think I would give this method a go.
Thanks for saying that! As a Panamanian who's only ever had banana-leaf-wrapped tamales with a very different guiso filling (chicken and/or pork with olives, capers, and tomato sauce; and also a different corn masa), I've been dying to try Mexican-style tamales and this seems like a good base recipe. And if it's Mexican-approved, I appreciate it! :)
I just remembered that I tried Guatemalan tamales a long time ago, which I think are made with rice flour instead, a very interesting texture and soooo delicious. 😋
@@delirium129 I've never had banana leaf style tamales, so now I'm curious about trying them!
It's easy for me to forget that a lot of ingredients for tamales aren't accessible to everyone outside of where I live, so at the very least, more people will be able to try & make this recipe, and if they ever get a chance, can try a more authentic, conventional version somewhere where they are made locally.
😍😍😍
Try making tomales with a little sage in the masa then use shredded leftover turkey moistened with left over gravy from thanks giving. Serve with a salsa Roja made by blending a couple chipotle in Adobo with some cranberry sauce and stock to thin it down simmer sauce to desired thickness and serve with turkey tomales!
Hi Bridget and Julia, what brand and size is the stock pot for steaming the tamales?
I'm lucky enough to live where I can go to the bodega across the street and get some bomb ass chorizo. Will definitely make these tacos.
I would love for you to make a wonderful dessert called Tres Leche. Thank You so much! 😇
Well I made the masa just like they said and they came out delicious very moist I couldn’t believe but my husband loved them and I have made a lot of tamales out of the masca. I did taste the corn in the masa and I didn’t like the strong taste of it. Fresh masa doesn’t have the strong taste in it. Maybe tomorrow I’ll just put 1/2 a can of corn and no butter. Tomorrow I’ll be making pork and beans for Xmas. Thank you for the recipe oh and I made the green chicken tamales. 😊
These chorizo tacos look great!! Definitely will try. I would like advice from regular corn tortilla users: What is the best way to cook or heat them so they are still soft but don't fall apart and crumble in your hands? I've tried frying briefly, but they just get tough, and I've tried dipping in water and cooking on a comal until they are light brown on each side, but they still get crumbly. The kind I buy is in a plastic bag on the shelf in the bread aisle, not in the refrigerator. Thanks for your expertise!
If you have a gas stove, I heat them right on the grate of the stove on low heat. I'll flip them a couple times to make sure I'm not burning them.
Watching Dan cut and avocado in half, remove the seed, quarter it, peel it, dice it... My bro, just cut it in half and squeeze it all into the food processor.
Truth 😂 keep it simple
Ive had the banana leaf tamales and the corn ones. IDK what it is about the banana ones but i found them a bit too moist bc the leaf contains moisture better than the dried corn husk ones. I guess its subjective but i prefer the corn ones because the moisture levels are just right to me.
Try pickling tomatillos along with peppers and stuff, delicious.
Hahaha..... the green leaves are banana leaves for Oaxacan Tamales. Yes, I am from Mexico.
Looking forward to trying the tamale recipe. Please develop a cheese and green sauce tamale filling recipe.
I’m hungry 😋
I have been struggling to find the right texture tamale dough. I am going to try this for sure
You know it's going to be a lot of complicated cooking when the intro only has two segments!
Thank you for the chorizo recipe. The only stuff I can find is so greasy that it turned me off of chorizo - I'm excited to try this recipe!
I tried the recipe and it was ok,, but being mexican and old school, think I will stick with the traditional tamales recipe. Thank you for sharing.
I totally agree with you. I’m Mexican too and these tamales don’t look fluffy enough and their technique for the whole recipe is totally wrong.