Homemade Tamales and SO Much MORE!
Вставка
- Опубліковано 21 тра 2024
- Get Behind the Scenes Updates, Free Recipes, and More by Joining My Newsletter Here - scratchpantry.com/newsletter
Party Planning Course by my mom Susan and me -
scrat.chat/happy-hassle-free-...
Last years Dinner with Josh's Grandparents -
Homemade Porgies - • Making a Four Course D...
BBQ that went up in flames - • When Your Dinner Party...
Recipes -
Homemade Salsa Verde - • I won't make the same ...
Homemade Enchilada Sauce - • Do You Think I Made En...
Pork Tamales - www.mexicoinmykitchen.com/swe...
Tamale Cooking Video I watched - • TAMALES RECIPE | How T...
Poblano and Cheese Tamales - www.allrecipes.com/recipe/261...
Strawberry Rhubarb Tres Leches Cake - food52.com/recipes/76139-stra...
Apron - amzn.to/49VJtVE
My Favorite Cooking Equipment:
Silicon Counter Top Mat for Bread Making - amzn.to/49JUQ2c
Braising Enamel Cast Iron - amzn.to/3QtOf4m
Kitchen Scale - amzn.to/46WxMvz
Rolling Pin with Thickness Guides - amzn.to/3TAkX7l
Ginger Bread Men Cookie Cutters - amzn.to/3TgKjXo
Kitchen Aid Mixer - amzn.to/3R6O4vY
Food Processor - amzn.to/3R9hwl3
Kitchen Scale - amzn.to/485X7El
Wooden Spoons (Spurtles) - amzn.to/45Uu8BR
Dutch Oven - amzn.to/3RbexZo
Cutting Board - amzn.to/3QwihG8
Affiliate Links and Discount Codes:
Harvest Right Freeze Dryer - scrat.chat/harvest-right-medium
GreenStalk use Code ACRE you get an EXTRA $10 OFF any order of $75 or more - scrat.chat/greenstalk | affiliate link
Butcher Box - where to find organic chicken and grass-fed and finished beef - scrat.chat/butcherbox
Redmond Real Salt | Use the code ACRE for 15% off
scrat.chat/sea-salt-fine
Where to buy organic bulk food
Azure Standard - scrat.chat/azure-standard
Country Life Naturals - Use Code ACRE to get 10% OFF your first order and FREE shipping if you spend over $99 -- scrat.chat/country-life-foods
Favorite Cookbooks!
Ina Garten Barefoot Contessa Foolproof Cookbook - amzn.to/48SP7re
The Ultimate Cookie Handbook - amzn.to/3sfFIcX
American Test Kitchen Cooking School Cookbook- amzn.to/3sFYlC3
Ball Canning Cookbook - amzn.to/3oyRM4o
Bulk Food Storage Containers:
Food Grade 5 Gallon Buckets - amzn.to/3wgi25R
Gamma Lids - amzn.to/3bEij92
X-Large Food Containers with Gamma Lids - amzn.to/3tD3SvT
1 Gallon Glass Jars - amzn.to/3bxAwW3
1/2 Gallon Glass Jars - amzn.to/3nK5hMU'
30-Day Free Audible Membership with 2 Free Books - amzn.to/3mCLKyT
A Year Without The Grocery Store Book - amzn.to/3CE4Mdz
Online Seed Companies I Order From:
Hoss Tools Seeds - scrat.chat/hoss-seed-collection
MI Gardener - scrat.chat/MI-gardener-seeds | Use code ACRE for 10% OFF!
Seeds for Generations - scrat.chat/seeds-for-generations
Canning Supplies I Used:
Ball Canning Cookbook (My Favorite!!) - amzn.to/3w2SZlX
Oster 22 Quart Roaster Pan - amzn.to/2SjodX0
Stainless Steel Strainers - amzn.to/3eaM8As
Presto Pressure Canner - amzn.to/2Riy3YJ
Canning Equipment Essential Supplies Kit - amzn.to/3eafXkv
Redmond Real Salt (Fine) - scrat.chat/sea-salt-fine
Links are affiliate links, but I will only recommend items I LOVE and use daily with no extra cost to you, and it helps support the channel! Thank you for your support!
#acrehomestead #recipe #cookwithme
Becky, I’m so glad you finally tried to make tamales. My family has been making them for many many years at Christmas time. I actually buy my Masa already premade from a local Mexican store. Make my New Mexico red chili in the blender and cook my pork meat in the instant pot. The last few years I have been cooking them in the instant pot SO much easier than trying to steam them in a pot. Place 12 tamales standing up on top of the rack in the instant pot add one cup of water., Cook on high for 18 minutes let naturally release for 10 minutes then manually release the remaining pressure. Let them cool down a bit and set before eating. But after doing this way, I will never steam them on a regular pot again. I should add I make about 13 dozen at a time. So the instant pot makes it quick
Next time place the corn husks in the sink with warm water let sit 10 minutes, make sure they are under the water. Set a plate on the husks to keep them under water. I usually take one husk and tear it into long strips to use as ties.
The one thing is there is a smooth side and a rough side of the husk. The smooth side is where you spread your massa so it comes off nicely. I learned from my grandma (nana) and I have shown my kids and I hope they pass it on to their kids since it is our Hispanic tradition. You did a great job.
We call it the "shiny" side. :)
I grew up making tamales, learned from my grandma who is from Mexico. It’s such a big part of my heritage and a family event that is treasured. Now I pass it to my daughter to keep alive. When we got together it was an all day event and we sang hymns in English and Spanish, great memories.
Whenever I use evaporated milk, I use the pointy side of a bottle opener and bend it over the side in two spots and pour from them to save myself from fishing the lid out.
My mother (now in her 70's) used to use evaporated milk in her coffee and she did this with the can and stored it as is in the fridge. Lasted longer than regular milk and apparently tasted creamier. (I'm lactose intolerant and my sister is not a fan of plain milk so we didn't have much regular milk at home). Nowadays she uses those teeny tiny little uht milk caps you get for commercial use. She found them available on Amazon when she was a treasurer for a crafty ladies group that met up once a week (so fresh milk wouldn't last week to week).
Hi Becky! Long time viewer, first time commenter!
Some tips I’ve learned for tamales:
1. For a tamalada (tamale party) fill an ice chest with boiling water and soak your husk there. You can take out what you need as you go
2. The red sauce from peppers is super easy to make if you decide to do it, you can use it 2 ways. As a paste to rub and roast your pork in the oven and a bit in the masa to make it the traditional reddish color.
4. Pork butt or shoulder is preferable because you need all the marbling to get a tender filling. Yours looked great and fatty for a loin but a regular loin would definitely dry out.
4. Jalapeño/cream cheese tamales.Jalapeños julienned with cream cheese inside the Tamale……it’s amazing.
5. Sweet tamales are delicious and easy. The masa is sweet usually made with butter and sugar instead of lard and you can fill it with anything! Rhubarb tamales maybe?!?
6.Rick Martinez (formally) Bon Appetite has a great recipe for tamales and some really solid techniques.
Thanks for taking the time to share tamales tips. My list exhausted me 🤣🤣
When making tamales, usually 35 dozen, during Christmas season it takes at least two days. One day is for making the red chili sauce and cooking the meat. The meat and suace along with seasoning are put in the refrigerator so flavors make nice. The next day, corn leaves are soaked for at least two hours in very hot water, and the masa is made. Then comes the filling, the corn leaves have a smooth and ridged side, The masa and meat go on the smooth side. We make tamales only once a year, the work is done mostly my hand and everyone and there uncle is needed to get them done.
I find myself feeling sentimental watching your video today, this brings back memories of my relatives in Mexico. Our tamalada party was a two day event. The first day my Dad and uncles would dig a hole in the backyard and place my grandmother's huge cast iron dutch oven filled with pork. The next day the ladies were inside preparing the essentials for the tamales. Everyone had an assignment meanwhile we're yaking away and laughing and reminiscing about times gone by. The kiddos are running around in the background, music was playing, there were some occasional dancing it was a magical event. Now those days are gone My Grandmother, my Father and all my uncles have passed. It's now the newer generation taking over but it's not the same. Thanks for sharing. Blessings ❤️❤️❤️
Hello Becky, Josh, Sprout, all the family and all the viewers. Pastel de 3 Leches can be ANY flavor you want. the milk and cream combine with any fruits, spices, chocolate, etc. Just let your imagination run wild. If you can make a smoothie out of it, you can soak a cake in it. Rhubarb is kind of lemony. you can use lemon instead of rhubarb with the strawberries.
You can make tamales with any flavor profile...chinese with soy and chinese spices and filling... Hindu with curry and different meats and veggies...Greek with cinnamon clove and tomato and onion and garlic...again it's a matter of being creative. Yankee tamales with bar-b-que meat and american cheeses.
In mexico we also make sweet tamales with fruit and cinnamon and sugar. Tamales always take longer than the recipes claim.
If you can't find the corn husks or don't want to do all the work, you can put the masa in large pan, half on the bottom...the filling on top and then the other half of the masa over the filling and make a large tamale pie.
Becky, your tamale construction was just beautiful. (they freeze perfectly) Hugs to all Jim Mexico retired
Sorry to be ignorant, but how does one eat tamales? Is the corn husk edible? TIA
I’ve never had tamale and was wondering the same thing
@@Zorro-5515No worries - no you don’t eat the corn husk. Just the cooked maza and your filling. You open the corn husk and eat the insides.
@@Zorro-5515 Hello friend, I'm glad you asked we all have our first tamale. The Husk is there to hold the filling. It's very fibrous and not really edible. you pell the corn hust off just like you would if you roasted a corn cob with the green husk on. All the Best Jim Mexico retired
Hi Becky in Mexico it's tradition to make tamales in February and Christmas. Usually it's a family event. All the woman gather to make them. There's also a sweet version
A sweet version?! Like what?
yes sweet method with raisins, I have also seen people make with masa and cake mix.
My neighbor used to make them filled with either strawberries or pineapple. They were delicious!
@sanity_faire I make my sweet tamales with masa, pineapple juice, and mix in raisins then spread it across the most corn husks tie them up and steam they are always a hit
Becky before it bolts you can cut up and freeze for recipes in the winter months.
One of the reasons I really enjoy watching you, Becky you are 100% real. Just like anybody else you get a little messy and make a mistake or two and then find a way to fix it. And that’s what makes you an amazing cooking gardener.. I don’t feel like I’m watching Martha Stewart or somecooking show that that’s glazed over and super perfect. Who really cooks like that. Keep it up. You’re amazing.
Becky, you have such gorgeous pablano chilies and learned how to steam and how to skin them. You might want to consider stuffed chili rellenos. Your family will love them. Something else you might want to consider is collecting some of Diane Kennedy‘s cookbooks. She was British, moved to Mexico, where she lived for decades going Village to Village and small enclaves to find and photograph every secret she could about Mexican cooking. She won James Beard awards. She was also honored by the president of Mexico with what is the equivalent of knighthood for her work and searching and figuring out the ancient recipes of Mexico. She was the pioneer before everyone else jumped into the act. She died at the age of 99 in 2002.
Traditionally, I have roasted poblanos over the flame on the gas stove but I learned a new trick. Put them under the broiler. It's so much faster! You're meal looks amazing. Thanks again for another great video.
I use the broiler, so fast & maintains the texture of the peppers too!
I do them on the grill but I like the broiler tip for winter. Thanks.
Nice tip! That’s what I do to roast my green chilies in batches. Also, large batch salsa.
I do mine on my propane grill too! I make a few pounds of chiles and it makes quick work! Winters in California are usually mild!😊
I've started using my kitchen torch. It's great for the peppers that have deeper groves.
Christmas is tamale season in my world. We definitely do our party and everyone makes tamales. We have added our Chinese friends and we make dumplings and tamales together for the holidays. SO FUN!
You can also chop up the rhubarb and freeze it for the winter. It works great for many recipes.❤
You can also freeze dry, and even make a powder.
Good to know
my mother loves rhubarb custard pie (personally, I can't stand the stuff-too sour no matter how much sugar I put in) and would often freeze rhubarb in season into the amounts needed for the pie (2 cups per bag iirc). Her 75th birthday is this year....I'm thinking I need to make that pie!
When I first started baking, my father gathered a bunch of tools for the hardware store and made a baker's toolbox for me. I got quite a lot of use out of the spackle tool for cake decorating, and a really great little saw for slicing breads.
My mother grew up in Del Rio Texas. Her best friend’s mom thought her how to make tamales. Even though we do not have any Latino roots, we now make them every Christmas. My mom cooks the meat, I do the masa, my daughter now does the husk. I’m looking forward to making them with my own grandchild.
We make pork, chicken, and beef. We give a dozen out as a time as gifts to love ones.
We don’t fold them like you do. We put the masa in the middle, added the filling. Then used the husk to roll the masa over the filling. That way when you unwrap them it was like a masa burrito with the filling inside.
The way you described folding the tamales is how I fold them! And my masa is little thicker
You have a steamer pot for extracting juice! You can use bottom 2 pots and lid or top and bottom sections with lid.
My mother and I get so excited when your videos pop up. You are so inspiring. God bless you all
Awesome! Thank you!
Becky, everything looks delicious 😋. I love that your not afraid to try anything . Love your table setting and all. You are full of energy and so cute. I'm 57 and have made tamales 1 time and said Never again to much work. But you made it look like a piece of cake. Your amazing, thank you!!
You had me at Strawberry 🍓 Rhubarb ❤️ 😍
I'm from England and had no idea what a tamale was and no idea how to get corn husks. Thank you because I now know where to get them. I will definitely do the pork part but I think I will do it for taco shells with guacamole and salsa topping. I also want to try doing that cake. You bring so much joy Becky to us your devoted fans. My family are my favourite people. I like that people love their in laws as well as their own. Great episode
The Hairy Bikers did a Mexican trip a few years ago, that’s how I knew what tamale was! It’s definitely not something you usually see in the UK.
When you are harvesting and shucking your corn, save the largest and best husks. Clean them with water, cut them unirmly and let them dry out. (Here in Texas it doesnt take long in our blazing sun, but you could use a very low temp oven or dehydrator probably. Save them up for tamales later.
We usually soak the husks in the sink. Lot more room to clean and soak.
I am so proud of you! Making tamales isn’t for the faint hearted.
I am Hispanic and I avoid making them every holiday season.
Our favorite is poblano, Oaxaca cheese, and chicken.
Just fyi what ever protein you cook just keep the broth it cook in strain it and use it in masa.
Hubby’s and daughters favorite is refried beans and cheese.
Hi Becky! Next time you want to blister your poblanos try sticking them on a sheet pan and broiling them in the oven. It’s so much faster and really gets them charred. It also really cuts down on washing dishes if you use parchment. Also, it’s way easier to do your corn husks in a deep pot on the stove.
Congrats on trying so many new recipes this year! I know they seem easy now, but I think part of it is that you've built up so much experience that you're ready to tackle more challenging recipes. You've really levelled up!
All I have to say is that your loving homemaking warms my heart.
I have to congratulate you on the tamales. You can use your green tomatillo salsa to serve over the green chile tamales, and your homemade red chile sauce(your enchilada sauce) to serve with the pork or beef tamales. I also thoroughly wash and clean the corn husks of any dust, bugs or corn silk before soaking them. You did a great job!
I’m super proud of you friend for tackling making tamales. It really is a labor of love ❤️ great job 👏
I love watching you! you have inspired me to do much more home cooked meals. Tres leches is my favorite cake and you forgot to add regular whole milk to your mixture. That is the 3 milks. sweetened condensed, evaporated and whole milk. If you had added the whole milk, it would have soaked into the cake better.
Love and enjoy all of your videos! I wanted to share a tip with u. If you have more time cut a pork roast in big chunks ( season and add water) cook overnight in roaster oven . Do not trim the fat. Use the broth from that for the masa. The broth will be flavored and u should not need additional lard.
When I saw the marbling on the meet, I actually thought she was going to use the broth for her masa. As you said, that would have been ease and delicious but overall she did a great job.
The idea you mentioned of making a party of assembling the tamales is similar to what we do in our family. We make homemade egg rolls and do an egg roll making party. Everyone helps with the chopping and prepping, then rolling and frying. Everyone gets to take some home with them for future eating. We haven't tried tamales yet, but those look really good!!!
Oh my gosh, how do you make homemade egg rolls? Sounds awesome.😮
Hi Becky! So nice to see you today! Tamales sound wonderful, I’ve never made them.
for the peppers, ill just put them all on the oven in the broil option and rotate them along when its more than 2, although the grill is the best way. And after all the sides are black, we just put them inside a bag, close it, run it under cold water while rubbing the sides. the friction makes all the skin come out, and all you have to do is a quick rinse afterwards.
Hi Becky. When I was in Texas I was chitchatting with a Mexican-American young lady who told me that at Christmas she and all her sisters and her mom and all of her sisters and her grandma and the sisters that were left would all get together and make hundreds of tamales for the whole family and extended family. It was a tradition and they loved it! I thought it was so cool!
The party is called a tamalada. The men grill fajitas outside and keep the kids from getting underfoot. Lots of cool beverages, tv sports, family traditions, and fun being passed on.
Love my work Days so much better when I've got a new Becky video to watch
Same! 😊
I love seeing your furry helpers!! 🐶🐶
Just wait until your tomatillos and peppers come in the garden and you can make verde chicken tamale 😋 i make them twice a year and we freeze what we dont eat so we can eat on them for awhile. I usually make a double batch and split it up in two days. One day is filling, masa, soak corn husks overnight and then assemble and cook them all the next day 😊
I made an all Mexican food Xmas. Try green chicken chili tamales. Sooooo good! Also, I used a tortilla press for the masa, then just laid it in the husk and filled it. That saved a whole lot of time. 😁
Every Christmas eve my family makes tamales together. We hav mixed the masa in the same clay bowl for over 50 yrs. A great way to add flavor to your masa is to mix in some of the red sauce that you mix with your pork. It gives the masa a darker color and tastes amazing.
Today we reached 90 degrees so I made your BLT chicken for dinner tonight. Had a sneak taste and WOW so tasty!!!
Loved todays video so much! Thanks Beckey for blessing us all with your God given talents.❤
Blessing to your family!
It's kinda funny that you make spicy meals for them when they come over. We older folks can't handle spices, but eat it with a handful of tums anyway lol. I miss spicy food! 🌶 Your dinner looks fantastic!
Very true! 😅I almost killed my mother-n-law by making a spicy low country boil. I asked her why she didn’t tell me that she is not fond of seafood or spicy foods.
Yes, it gets much harder eating spicy food as you get older. A stomach can no longer handle it!
as a generational meat farmer in short: the extra fat is not a sign of grass fed, its the opposite, the more fat on the sides- the more constrained and grain fed the pig was/ if the pig was free range till the end it would be a very lean underskin and interior fat layer/ They r lying to you darling/ and this concerns all meat- stop letting them lie to you. there is no such thing as all grass fed(more importantly finished(last 2-3 moths)) beef or pig (even more so) / the cattle that is only grass fed(wild)has hardly any fat in it , looks skinny and texture is like hunt meat. it is a very tough but flavorful meat. when i say tough= in your slowcooker atleast 3-4 hours before you can chew ,not soft and pull apart, forthat another 2-4 hours )))being finished on grain is not a bad thing especially for cattle/ they live on grass but they cant gain fat on it sufficiently for tender meat so grains are aways there.and if we r talking steak meat(the tenderest of the sort) its the one that has white fat veins in it, understand that that is due to grain ,and a very scheduled ruitine of feed/btw all cattle is grass fed in combo with little grain and grain fed(with little grass_) at the end. Grass is much cheaper than grain, remeber that/ This whole hype of grass fed and grass finished(which has a higher price than other meat) is a marketing lie.
Thank y
@user-xr3hb3zg6m
2 минуты назад (изменено)
I actually want to add a little more about pork since I side tracked a little to beef. for pork please understand that pigs are mainly fed(in organic excelent farms(bio)- grass, grain, prefactured combifeed and left overs. Smaller farmers usually try to use in addition "table" leftovers or fermented milk products(for more protein) but the pigs are hardly ever fully free range cuz thoses areas are relatively small ,so that they waste less calories.Which isnt evil, they have ground to walk around and dig and enjoy life, since pigs are extremely smart and almost dog like in their behavior, most small farmers do treat them most humanely(keep in mind i am talking about your local farmer not the giants)It always depends on your local farmer and where they buy their feed but bio(organic) is also a very loose term. If you want a safer(more natural) meat, I will always suggest buying local small,because the giants, those are the ones that keep all these animals in small cages and basically force feed em with a lot of "medical intervention"to save money(no matter what they write on the label)
Well said....grew up on a farm....wondered when someone would finally say what's true.
My husband is a meat cutter by trade and he gets really upset at the marketing lies on the prepackaged “grass fed” meats that double or triple the price when they stamp that on there.
I use v8 spicy tomato juice when making Mexican rice. I live in South Texas and have all sorts of ideas that my housekeeper gives me. She’s a wonderful cook and loves to help me with Mexican food.
I live in from Pueblo, a chile capital in Colorado. i rub the chiles with lard and roast them in the oven. Peel, chop them up, and add garlic powder. Use as a side to everything! Sooo good! Commercial growers roast them in rotating baskets over flames. The sight and smell are amazing.We also make dessert tamales. This meal looks fantastic!
Becky, I notice that when you use the reusable freezer bags, you don't let out the extra air. Does it not matter if you do or dont? I would assume that taking out the extra air would be better than not, no? I'm just wondering if you get any freezer burn when not letting out the air.
yay, a new Becky video :-) you've inspired me to start growing some of my own veg this year xx
That looks soooo good! I never ate tamales. Didnt know what they were until now. They look a lot like Pamonha, from Brazil. Its also a corn base that you can fill with whatever you want, wrap in the corn husk and steam, its most popular version is sweet, with cane sugar and shredded coconut but it can be savory too. The difference is that its made with fresh corn, that is grinded until its a paste, instead of masa harina. Now I want to try tamales but dont know if I can find easily here in Brazil.
Thank you Becky, I love how adventurous you are in the kitchen, its really inspiring.
You are amazing, Becky! What a lovely meal…your family is so fortunate to have you! ❤
Just little tip, from an old lady, drop an ice cube into the gravy in your fat separator.
Use the rack for the instapot and steam. Super fast.
I was looking for this comment! We use the Instant Pot to reheat leftover tamales, it’s fast but it also makes sure they aren’t all dried out. A dry tamale is the worst!
Becky, I just love watching your videos, you are so relatable, down-to-earth, and show an array of wonderful detailed topic!
I'm so excited for this!!! My parents are mexican and haven't made tamales yet on my own! Thank you for sharing! Very authentic!
Becky time!!! thank you Becky for making more Videos
Soy de Argentina, nunca hice tamales, aunque en el norte de mi país se preparan de forma tradicional. Me ha resultado muy interesante este video. Todo se ve delicioso. Y la mesa, hermosa. Te felicito Becky, y agradezco tu trabajo. 👏🏻👏🏻👏🏻👏🏻
Becky my dear you are amazing. I really enjoyed watching you cook your wonderful dinner. All I can say is "YOU GO GIRL".
Becky, hermana, ya eres mexicana. I've watched your channel for years now and I love how you educate yourself whenever approaching cuisines from other cultures, tamales look delicious. Here I was screaming at the screen that your canning pot already looks like a tamalera.
Just curious - why do you use such small prepping bowls and containers? It makes it look more complicated.
Hi Becky, from Devon, UK. ❤
I use my bench scraper to spread the masa...I love you and your channel❤
Hi Becky! You could have used you metal colander to steam the Tomales!! Great video. ❤
So, next time you need to make an impromptu ‘steamer’, just make loose balls of aluminum foil and make a layer of those on the bottom of your pot, then put the water in to about 2 inches, then stand your tamales on top of your aluminum foil balls and proceed as you did with the leftover husks and towels and steam away.
I've made tamales many times at Christmas, of course all the ladies in the family. It's a tradition. I've also made them by myself. They are a lot of work and I'm impressed you took this on yourself and also had time to make salsa, rice and cake. Wowza! You're amazing. All I could think about was how lucky your family is to be on the receiving end of your labor of love! Great job. You've inspired me to give it a try again as well; might even tackle it alone since I no longer live by family. Thanks for sharing!!
The cake looks beautiful with the strawberries!!!
Thank you Becky for sharing your vlog much appreciated by us all xxxx ❤️
I enjoy watching you try food from different cultures. It helps me cook a variety of foods for my family that I otherwise wouldn’t try, it’s intimidating! Mexican here, tamales are something we look forward to !
21:23 21:26 Your rhubarb is beautiful! It freezes really well. I dice it up and put 4 cups in freezer bags ....enough for most recipes.😊
I wonder how the rhubarb strawberry pulp would taste if you freeze dried it.
I'm surprised you didn't make baked oatmeal with the rhubarb and strawberry pulp. 😂 I put tamales together once at the church I was going to for a fundraiser. Maybe it's time to really learn how to make them. ❤
You have more energy and enthusiasm than any 10 people! You are an absolute joy to cook with 😍 Thanks so much for sharing!
This Mexican American says , you did a fantastic job for your first time! Beautiful spread
I have wonderful Mexican neighbors who have a farm near mine. She can make the best Tres Leche cake and flan and tamales!! Haven’t had any in a couple years. Loved this video! Remembered how wonderful these foods are. Thank you!!
This all looks so amazing Becky! Thanks again for the inspiration!❤
I love it when you always says 'WE will do this. WE will do that' it's like we are your sous-chefs. 😊❤
That looks like such a delicious dinner and I'm sure your family really appreciated it!
We call this a poke cake and we use the other side of a wooden spoon and have all kinds of different types of toppings like a chocolate strawberry blackberry etc
You make it look easy Becky! Thank you for the ideas!😊😊😊😊😊😊
As a Mexican and someone who is very familiar with tamales, rice and salsa…this looks very good Becky. You did an amazing job! 👏🏼 😊 I want a plate!!!
Oh for crying out loud. I'm always learning little nuggets that seem like things I should've already known. I didn't realize my InstaPot lid would rest in the handle!🤯
Hello Becky, as a new viewer and a Mexican mom, I just want to say you did a great job with your tamales they look delicious and the rice as well. There was a couple of things that were not traditional but no need to mention it all looked really good
I love watching your videos!
My cousin with her friends prepare all the tamales, puts the rack in their insta pots and steams them that way. Quick and easy.
Love your Videos, Becky.
Wow Becky! It all looks so delicious!!!! What a Great job!
Hi Becky!!! Have you used the water displacement method for solid fats? That is the way I learned. It is pretty easy & accurate.
Explain it for those who dont know please. I was thinking if she used ice water for displacement it would firm up her lard at the same time....
I love the collection of white serving dishes you have.
Great job, Becky!!! Looks delicious.
In my country we peal rhubarb before choping
Watching you while washing dishes ❤❤
You are such a good cook. I always learn something from you and appreciate that you enjoy trying new things!
Great accomplishments in this meal & mostly homemade! Such a feast! Thanks for sharing! Blessings to all 🤗🇨🇦
This is going to be great!👍
Everything looks so yummy! 😊
First time I ever made tamales I made them in the instant pot! And they turned out amazing!
Hi Becky, love all your videos and time saving ideas. Will try tamales now you have shown me. Always grateful for your time you spend with us. Thanks from down under 😊
I do my peppers on the BBQ
Hi Becky if you have a boiling water canner works great. Just layer them in a circular motion and build it up. Makebsure to put extra corn husk on top while steaming.
Yummy! Great job Becky! Blessings!
It all looks so delicious
Everything looks amazing, Becky! I've been wanting to make tamales so thank you for sharing your experience with us. The tres leches cake looks delicious! I've made one a few times and now use a plastic straw to poke holes before pouring the milk mixture over top. It seems to absorb more quickly and evenly into the cake. I think it's so fun that you host these themed dinners for your family! Thanks for bringing us along!
Wow!! You knocked this dinner out of the park. It looks amazing. Thank you ❤