Here's a trick directly from the Mexican moms and abuelitas: To ensure your dough is soft and pillowy, get a clear glass of water and dump a tiny ball of masa. If it sinks, it needs to be mixed more (needs more air). If it floats, it's ready! No one wants a dense tamal 😏 Also don't be afraid of seasoning that masa. You can put a bit of the red sauce to give it color and flavor. Taste it before assembling. After all, it's one of the best parts!
@@dynomar11 I mean tamales are different enough that serving it like that might be something done in some region....but neither from where my mom and dad's family is from nor from where my wife's family is from they are prepared this way. It's pork, a similar red salsa, and a similar dough recipe, but with some of the red salsa mixed in. There must be some difference though as the one from my family's side are smaller and slightly drier (as are the ones I've had when I'm over there as well) while the ones from my wife's family are a bit more moist and larger, as per the norm in that region as well.
The first time I ever had a tamale was at a party: My cousin's friend is Mexican, so his Abuela came over with a huge batch of tamales for the party goers. I, a white dude who had never had tamales before, was abit confused when I bit into one and said, "These are really tough to bite into." My cousin's friend, and his Abuela, both looked at me for a moment, before my cousin, as kindly as possible, said, "That's the corn husk." So then I had a shot of tequila to drown my embarrassment.
Making masa is like making pancake batter from scratch: too dry, too wet, and suddenly you have a whole bucket of the stuff once you get the consistency right.
We actually get 'tamale' in English because it was the plural 'tamales' that was loaned into English and then it was treated as an English word. Since English prefers a plain -s on plurals, lopping that off gave us 'tamale' instead of the original 'tamal'. Loan words only rarely if ever play by the original language's rules.
Man I love tamales, but I'll admit I've only ever had one or two corn husk tamales. My family's Salvadoran so all of our tamales are made with banana leaves (and our quesadillas are an actual bread, not a tortilla con queso). Lots of little quirky differences between Salvadoran cuisine and Mexican cuisine despite having the same name!
Yup yup yup! In Costa Rica we also make them with banana leaves, and usually out of pork, sometimes chicken, sometimes neither! Definitely not beef though… and absolutely not sweet.
i always find it so interesting to see how tamales are made throughout latin america. My family comes from peru so our tamales are completely different looking. happy holidays to all!
@@Alusnovalotus theyre just called tamales and we make our tamales with white corn from the andes, black olives, pork/chicken, aji amarillo which also gives them a bright like golden color, and an egg. they are wrapped in banana leaves and steamed. we also serve them with a side of salsa criolla (red onion,peruvian lime, cilantro,oil,aji amarillo, salt pepper). Im sure other families might do it different, as ive heard some have peanuts in them. but its simple just a few ingredient changes.
I'm from Panama and our tamales are also wrapped in banana leaves and look so different than the Mexican ones. 💜 The filling is usually pork or chicken with green olives, raisins or prunes, and a guiso (sauce) made with onions, garlic, tomato paste, peppers, etc. It's interesting that the Peruvian ones have an egg inside! BTW, when I visited Peru 20+ years ago and I tasted Peruvian ceviche, I was sold! Much better than Panamanian ceviche, but 🤫 hahaha
this always blows my mind.. in brazil we have 'pamonha' but is made with fresh yellow corn. can be savory or sweet (i like savory, usually i dont like sweets made with corn lol ) have tons of fillings, my favorite cheese . and is boiled
I’m from Puerto Rico we don’t have tamales here but we have pasteles which are basically the same concept but made with masa of green bananas (there are other masa used also like yuca, yautia or even rice) and wrapped in banana leaf.
Everything is pretty much the same for me whenever we make tamales, except for 2 things: We don't use ties and that actually confused me for a second there. And I am also not used to seeing such small batches, 9 is incredibly small to me, when we make tamales we make some for the whole family so it ends up being like 20 dozen.
It's worth noting that "the whole family" to North Americans generally means like... 4 people, but southwards, it's more like 20 people. A lot of the basic math on how to make food in bulk changes from this difference.
Being a Pueblo Native here in New Mexico, we actually tie both sides of the tamale husk inwards. So the filling doesn't escape and it's just one whole pouch. I love seeing the different types of tamales that are being made. So badass.
Another Mexican trick. The husk actually has a 'right' side. If you touch with your fingers tips on both sides of the husk, one side will seem rough and the other one soft. You should smear the dough on the soft side to ensure that the husk can be removed easily onced cooked.
Wow man, this was pretty accurate. Kudos, but the exposed filling hurt me a little. I'm sad there was no pork, but that is more of my region and i was not expecting it. Also look up nacatamales, they are fn huge and use banana leaves. I've personally never tried them but they sound interesting.
I literally just spent 3 hours on Tuesday making tamales with my family. I am impressed though. Recipes are normally just handed down through demonstration. It’s never written. I know my family has struggled a bit since my nana died. Masa looks a little thick and plain. 😂 Ours are orange from the red chile beef broth and seasoning we add. It’s usually a lot more easy to spread. We always include green olives inside too. My favorite part 😁
Also there are regional ways of making tamales. In the south of Mexico and in Central America, tamales are made very differently. It would be cool if you explored those variations as well
I’m quite impressed babs, the verde is exactly how my suegra makes it and I remember helping make the dough and stuff last year and this is quite accurate. However my partner’s fam uses banana leaf since they’re from Oaxaca and never make sweet ones since they’re gross, but usually make chile ajo with pork (I think I would probably like the beef better since there was no bones 😅) and raja because that’s my sister-in-law’s favorite which honestly kinda tastes like spaghetti in a sense, but the fave is always mole hands down and there’s never enough. But yeah, I well done babs and team☺️and merry Christmas (because that’s when I finally get the much awaited tamales)
Please make the Baroness' lunch mentioned from 2021 Cruella movie: Soy salmon, lemon-zest risotto, cucumber sliced into two-inch diagonals at an eighth of an inch width sprinkled with seven leaves of parsley, shredded, not torn.
Tamales have always been the Christmas and New Years Eve main course in my family since I can remember, I would highly recommend you to make some with pork, known as "Tamales rojos" or red tamales, they are amazing. I find it very very fitting to see this video while I'm having some tamales as breakfast with salsa Verde xD
As a mexican, I am super happy to see all these comments about the tips, stories and feedback about the legendary Tamales I also enjoy seeing the first time people try these, it's like they discover something omega special
Every Christmas, me, my abuela, and my great tia would make dozens upon dozens of tamales by hand over the course of several hours while watching whatever was on TV (usually The World's Strongest Man contests on ESPN). The best ones were braised pork with chopped olives and raisins. The saltiness of the olives contrasted nicely with the sweetness of raisins. Both my abuela and my great tia have passed away, but I'm still making a large batch of tamales every Christmas, including this year. Got my work cut out for me all day today by myself, but I have a nice Spotify playlist ready to make the time go by faster.
I never knew people to dye the tamales, we just play the guessing game lol but pork tamales are always in a red sauce so it colors the mass and corn husk red. We don’t make sweet tamales but my cousin did this year and they were sooo delicious!
My great grandmother made these for us when my mom and I came and now I'm about to cry because I didn't realize how much time tamales take to prepare. She's 88 going on 89 and I miss her so much because she lives so far away.
I love your videos Babish! A truly show accurate version probably wouldn't be possible, but do you think you could do an episode on the every flavor candy from Jimmy Neutron?
Thank you for making the effort to do proper Mexican tamales. One day you should try to go farther south and try Salvadoran tamales or, even better, the amazing Nicaraguan Nacatamales!!!
I have a YETI stainless steel mug I use for coffee (and a cooler too) and let me tell you, YETI products are worth every penny. The mugs keep your coffee and tea warm for a total of 10 hours throughout the day. Mugs are great for coffee, spaghetti, or even some warm soup during the winter (especially during the holidays). I also use the coolers (ofc) for cooler drinks and sodas. YETI products are awesome.
rather than mixing the lard by hand it'd be much easier with a pastry cutter. it's like a whisk but horseshoe shaped so you can put a lot more force behind it. i dont ahve a mixer so i always cream my butter that way.
I love seeing how other countries do tamales, it's almost night and die from Costa Rican tamales(which are absolutely incredible and perfect for Xmas time)
i’m not mexican but tamales are one of my favorite foods. not being mexican sucks because i don’t have any family to just make them. but i’m thankful that my home town has a guy called the tamale man lol. this guy who walks around with a cooler yelling “tamale tamale tamale tamaallleeeee” he sells his grandmothers homemade tamales and they’re amazing.
Tip: old school rules say you only need to boil the husks for 15 minutes. He might think it's labor intensive because he's boiling them for 3 hours but if you don't have that kind of time follow old school rules.
Having a group of people help with making tamales is called a tamalada. It is a community/family event that is not about delegating tasks, but making and enjoying something special.
Showed this to my mom to see what she thinks of it and she was impressed and says it's spot on. Now we are gonna try tamales with crema and salsa because of you! Merry Christmas Andrew!
Mi mom used to prepare Dessert tamales (Tamales de dulce) a bit different: she used both fresh and canned pineapple, replaced the lard with butter and istead of kneading the masa with water she used pineapple juice and also added two cups of sugar and raisins. I've seen this recipe with guayaba/guava instead of pineapple chunks.
In Guatemala, they make miniature tamales called "tamalitos de chipilín" that are mixed with an herb that induces sleepiness. They were delicious when I lived there, and I miss them. Maybe do an episode on them? Thanks Babish.
Im from SEA and the first time I've ever heard of tamales was when i was watching a rerun of KN a couple of days ago. Then your vid popped up. I am so intrigued!
Tamales are a Christmas tradition in my family but since I’ve gone international for university I haven’t been able to have them (I can’t find the ingredients anywhere) my family always did pulled pork with either salsa roja or verde and jalapeños and baked inside
This is one of those dishes that fall firmly in the category of, "too much trouble when I could order the same thing from the local Mexican place and it will be better and less expensive than what I would have made."
Economies of scale really apply when you're making tamales. It's much easier to make 100 tamales than it is to make 10, on a per-serving basis. Which is why it's such an ideal restaurant food.
This is special in the sense that you do it with family around helping you, having conversations over some music playing in the background and some drinks😄😄
My wife bought me the Babish mixing bowls and official Tiny Whisks for Christmas.....she wandered into the kitchen and died laughing when she heard me reflexively say "now we tiny whisk our dry ingredients till nice and homogenous".
This was great, but I had to stop at just over 5 minutes! In my experience, corn husks have a smoother and rougher side. Try NOT to spread your masa on the rougher side. It will be less forgiving when you try to roll it over your 'filling' [pinching to envelope that filling in a lovely tube of corn deliciousness]. That can make you crazy. Smooth side better. Just feel the husks as you size/sort them.
As a south central Texan, I have an interest in this. I question the addition of food coloring to the dessert tamales. I have NEVER had any "off colored" dessert tamales as they look the same as regular tamales. You can they are not the regular kind because the raisins show. You're using too much masa if you can't see the filling.
I see them every color in the Hispanic stores like el rancho grande or el super. Red, pink and green but I've never seen homemade ones that way. They have flavors too like coconut, strawberry, pineapple....growing up it was pineapple WITH coconut WITH nuts AND raisins all in one. Sometimes I make them at home with just pineapple, leave out all the rest.
I recommend putting your peppers with your onions in with your meat so that way when they're soft you remove them and blend them with some of the broth/stock you created and use some of that to your masa for a brighter taste
I was sad to be away from my family and our tamales this year. Your video popped up and it motivated me to attempt to make them myself. Giving it go today! Feliz Navidad! 🎄
Wow, those are Yankee tamales if I ever saw them! Way too thin, no pork, exposed filling, no heat. But they still look great and I would be happy to eat them!
As a Honduran who has never had Mexican tamales this made me feel nostalgic but in a weird, weird way. You should try making them the way we do it, if youre up for the challenge
Here's a trick directly from the Mexican moms and abuelitas: To ensure your dough is soft and pillowy, get a clear glass of water and dump a tiny ball of masa. If it sinks, it needs to be mixed more (needs more air). If it floats, it's ready! No one wants a dense tamal 😏
Also don't be afraid of seasoning that masa. You can put a bit of the red sauce to give it color and flavor. Taste it before assembling. After all, it's one of the best parts!
That’s exactly what we do too!! Especially adding Chile Colorado red sauce to the dough.🙌🏻
Yes, that tamale was super pale, it needed a bit of color.
@@zeroelus I was wondering why it didn't look appetizing
@@dynomar11 I mean tamales are different enough that serving it like that might be something done in some region....but neither from where my mom and dad's family is from nor from where my wife's family is from they are prepared this way. It's pork, a similar red salsa, and a similar dough recipe, but with some of the red salsa mixed in. There must be some difference though as the one from my family's side are smaller and slightly drier (as are the ones I've had when I'm over there as well) while the ones from my wife's family are a bit more moist and larger, as per the norm in that region as well.
Right....When I saw the dough I was like was.....That isn't tamale dough...that masa need some sauce!!
The first time I ever had a tamale was at a party: My cousin's friend is Mexican, so his Abuela came over with a huge batch of tamales for the party goers. I, a white dude who had never had tamales before, was abit confused when I bit into one and said, "These are really tough to bite into." My cousin's friend, and his Abuela, both looked at me for a moment, before my cousin, as kindly as possible, said, "That's the corn husk."
So then I had a shot of tequila to drown my embarrassment.
For many years I hated tamales because of the corn husk. Then I actually learned how to eat it. lol
I've been in love with tamales ever since! 😁
Idk why I assumed you meant a child's birthday party until you got to the taking a shot part 🤣
@@Marazhmm11 I probably should have mentioned it was a party of adults, yeah. xD
It happens quite a lot! But kudos to you for bwing open to trying new things👍
It's ok mijo, you weren't the first and you won't be the last. It's called "the H.W. Bush" in our house. 😂Feliz Navidad! ✝🎄
If i ever made tamales that skinny my abuela would cry. But great video as always!
Yeah you gotta have the thicc bois lol
If I ever made tamales that pale my grandma would cry. Only the dessert ones should be that white.
@@tess4940 yeah I thought that too
Mi abuela would say ponle más que no son para vender haha I miss her so much
@@karlamelissa3889 awww... que descanse en paz su abuelita. 😔 She was right, though - If you ain't selling 'em, load 'em up!
Making masa is like making pancake batter from scratch: too dry, too wet, and suddenly you have a whole bucket of the stuff once you get the consistency right.
Is there any successful way to make masa from scratch
You gotta have the experience of every grandma in the house to get it right.
how are you making pancake batter???
@@tychoderkommentator2989 ikr, metric measurements and it almost never needs any more
For anyone that may not know, the singular form of tamales is tamal, not tamale.
Really? I thought the singular form of tamales was, "Why are you trying to be cheap, where's the rest of my tamales?"
Id be more upset about a single tamal than anything
I’m Mexican and I didn’t even know 😭
When someone says tamale... I just die a little inside. xD It's like the "Rachel Ray posole" all over again. 😂
We actually get 'tamale' in English because it was the plural 'tamales' that was loaned into English and then it was treated as an English word. Since English prefers a plain -s on plurals, lopping that off gave us 'tamale' instead of the original 'tamal'. Loan words only rarely if ever play by the original language's rules.
Im glad you even got the assembly line. So accurate to the experience of making tamales.
Man I love tamales, but I'll admit I've only ever had one or two corn husk tamales. My family's Salvadoran so all of our tamales are made with banana leaves (and our quesadillas are an actual bread, not a tortilla con queso). Lots of little quirky differences between Salvadoran cuisine and Mexican cuisine despite having the same name!
It's like dolma of the middle east, everyone got their own version
I agree it is so cool!! Even within the family the tamales are made so different so you can tell which one is from which Tía 😅
Yup yup yup! In Costa Rica we also make them with banana leaves, and usually out of pork, sometimes chicken, sometimes neither! Definitely not beef though… and absolutely not sweet.
Mexicans also use them with banana leaf states like Michoacan, Guerrero, and Oaxaca
They’re made with banana leaves in Mexico too, mostly in southern states. Although in Mexico City you can find both types equally.
Add whatever flavor for the meat to the Masa as well for more intense flavor. And tamales are always better after reheating on the comal
I just replied this too! I thought that was the normal way cos that's how we have always done it.
i always find it so interesting to see how tamales are made throughout latin america. My family comes from peru so our tamales are completely different looking. happy holidays to all!
What are they called and how are they made?
@@Alusnovalotus theyre just called tamales and we make our tamales with white corn from the andes, black olives, pork/chicken, aji amarillo which also gives them a bright like golden color, and an egg. they are wrapped in banana leaves and steamed. we also serve them with a side of salsa criolla (red onion,peruvian lime, cilantro,oil,aji amarillo, salt pepper).
Im sure other families might do it different, as ive heard some have peanuts in them. but its simple just a few ingredient changes.
I'm from Panama and our tamales are also wrapped in banana leaves and look so different than the Mexican ones. 💜 The filling is usually pork or chicken with green olives, raisins or prunes, and a guiso (sauce) made with onions, garlic, tomato paste, peppers, etc. It's interesting that the Peruvian ones have an egg inside! BTW, when I visited Peru 20+ years ago and I tasted Peruvian ceviche, I was sold! Much better than Panamanian ceviche, but 🤫 hahaha
this always blows my mind.. in brazil we have 'pamonha' but is made with fresh yellow corn. can be savory or sweet (i like savory, usually i dont like sweets made with corn lol ) have tons of fillings, my favorite cheese . and is boiled
I’m from Puerto Rico we don’t have tamales here but we have pasteles which are basically the same concept but made with masa of green bananas (there are other masa used also like yuca, yautia or even rice) and wrapped in banana leaf.
Everything is pretty much the same for me whenever we make tamales, except for 2 things:
We don't use ties and that actually confused me for a second there.
And I am also not used to seeing such small batches, 9 is incredibly small to me, when we make tamales we make some for the whole family so it ends up being like 20 dozen.
It's worth noting that "the whole family" to North Americans generally means like... 4 people, but southwards, it's more like 20 people. A lot of the basic math on how to make food in bulk changes from this difference.
Ties are useful if you have special Tamales. Like ones with only mole and no meat.
Steaming the sweat with savory is weird too.
He did have more tamales, you can see that when he puts them in the steamer basket. I'm guessing he just used 9 for the presentation at the end.
The fact that Andrew is white explains both of your notes. 😂
Being a Pueblo Native here in New Mexico, we actually tie both sides of the tamale husk inwards. So the filling doesn't escape and it's just one whole pouch.
I love seeing the different types of tamales that are being made. So badass.
The lack of a pork filling seems weird, but the assembly party is spot on.
Babish has another tamales video, he does pork in that one
It was kinda weird not seeing that because that's how I always make it, pork, mole, and black olives
My mom loves beef and not once made beef tamales, always pork or rajas so I understand your confusion
Agreed, the lack of pork seemed very odd. Also removing the seeds is weird to me.
He put way too much masa
Another Mexican trick. The husk actually has a 'right' side. If you touch with your fingers tips on both sides of the husk, one side will seem rough and the other one soft. You should smear the dough on the soft side to ensure that the husk can be removed easily onced cooked.
Wow man, this was pretty accurate. Kudos, but the exposed filling hurt me a little. I'm sad there was no pork, but that is more of my region and i was not expecting it. Also look up nacatamales, they are fn huge and use banana leaves. I've personally never tried them but they sound interesting.
I see your nactamales and raise you hallacas
I love this food, quite different from the rest of the menu.
Babish has another tamale video where he does pork.
Nacatamales are glorious, and my family only makes them for the Holiday season, so I'm having one today.
@ProfessorRadish I think you're supposed to shut both ends of the tamal. I never made them, but that's what I've seen in other recipes XD
I literally just spent 3 hours on Tuesday making tamales with my family.
I am impressed though. Recipes are normally just handed down through demonstration. It’s never written. I know my family has struggled a bit since my nana died.
Masa looks a little thick and plain. 😂 Ours are orange from the red chile beef broth and seasoning we add. It’s usually a lot more easy to spread. We always include green olives inside too. My favorite part 😁
Also there are regional ways of making tamales. In the south of Mexico and in Central America, tamales are made very differently. It would be cool if you explored those variations as well
Yup Michoacan and Guerrero are made with banana leaf
I’m quite impressed babs, the verde is exactly how my suegra makes it and I remember helping make the dough and stuff last year and this is quite accurate. However my partner’s fam uses banana leaf since they’re from Oaxaca and never make sweet ones since they’re gross, but usually make chile ajo with pork (I think I would probably like the beef better since there was no bones 😅) and raja because that’s my sister-in-law’s favorite which honestly kinda tastes like spaghetti in a sense, but the fave is always mole hands down and there’s never enough. But yeah, I well done babs and team☺️and merry Christmas (because that’s when I finally get the much awaited tamales)
My step dad's side makes them with banana leaf, finally tried them last year and I have to say they were superior to the one my abuela's make 😭
Here in Ecuador they also make it from banana leafs, and from what I can recall Ive never seen a sweet tamale
Sweet are not gross
@@Rickyewu Sweet are kind of gross. There are much better snacks to make than sweet tamales.
No tiene suficiente serrano. Tiene miedo jaja 🤣
My grandma and mom and aunts in the kitchen making tamales 🫔 is one of my favorite memories growing up
6:55 Actually a fitting product placement for these. I can imagine an abuela loading one of these full and taking it around selling these to folks.
this was pretty spot on! just a tip don’t steam sweet tamal with savory!! could get some unwanted flavor mixtures going on !!!
Please make the Baroness' lunch mentioned from 2021 Cruella movie:
Soy salmon, lemon-zest risotto, cucumber sliced into two-inch diagonals at an eighth of an inch width sprinkled with seven leaves of parsley, shredded, not torn.
Yesss
I love that scene
No
Tamales have always been the Christmas and New Years Eve main course in my family since I can remember, I would highly recommend you to make some with pork, known as "Tamales rojos" or red tamales, they are amazing. I find it very very fitting to see this video while I'm having some tamales as breakfast with salsa Verde xD
I've only had the tamales with pork that have the red sauce, these looked strangely pale to me
Those got their own video
That and pozole which is also pretty much a family tradition to eat on Christmas.
Personally my favorite are the ones with Oaxaca and jalapeno but pork is probably second
@@andrewthezeppo Los de rajas? those are amazing
As a mexican, I am super happy to see all these comments about the tips, stories and feedback about the legendary Tamales
I also enjoy seeing the first time people try these, it's like they discover something omega special
Since it's Babish, I'm surprised he didn't nixtamalize his own corn and break out the metate to grind the masa.
...Max Miller tried that. It wasn't fun.
@@JonManProductions So did Hannah Hart as well.
Every Christmas, me, my abuela, and my great tia would make dozens upon dozens of tamales by hand over the course of several hours while watching whatever was on TV (usually The World's Strongest Man contests on ESPN). The best ones were braised pork with chopped olives and raisins. The saltiness of the olives contrasted nicely with the sweetness of raisins.
Both my abuela and my great tia have passed away, but I'm still making a large batch of tamales every Christmas, including this year. Got my work cut out for me all day today by myself, but I have a nice Spotify playlist ready to make the time go by faster.
And just one last thing, using a “molcajete” or a Mexican pestle and mortar makes the salsas taste better
Wow, I've never seen anyone use food coloring in tamales. My tia would use chili to color the masa so you could tell which is which
My friends from Guanajuato do this. Maybe it's a regional thing?
Edit: And only in the masa for the dessert ones
In my country we use achiote
My aunts use achiote or turmeric
@@pixxxelz my tia used that too, if she had it. Couldn't remember the name but I looked it up and remembered the packaging
@@orocamion Yeah, it's probably a regional thing, same as fillings. Some place have thinner "dryer" variations of masa and seasoning for the fillings.
I never knew people to dye the tamales, we just play the guessing game lol but pork tamales are always in a red sauce so it colors the mass and corn husk red. We don’t make sweet tamales but my cousin did this year and they were sooo delicious!
My great grandmother made these for us when my mom and I came and now I'm about to cry because I didn't realize how much time tamales take to prepare. She's 88 going on 89 and I miss her so much because she lives so far away.
I love your videos Babish! A truly show accurate version probably wouldn't be possible, but do you think you could do an episode on the every flavor candy from Jimmy Neutron?
We NEED the cross sections! :O Also, we wanna see how the deserts one looked in the end!
This is the Babish-style video that made me fall in love with the channel. A mix of super chill vibes and great content. 😁
5:48 That is what the kids and younger are there for. Half Mexican, and done this many time on Christmas eve day with my Grandpa's side.
Thank you for making the effort to do proper Mexican tamales. One day you should try to go farther south and try Salvadoran tamales or, even better, the amazing Nicaraguan Nacatamales!!!
Guatemalan!!! Now that's a challenge :D Id love to see him stirring that masa for an hour lol.
@@qrome20 i chose tamales oaxaqueños. I've had Guatemalan tamales from two different people and didn't like them.
I have a YETI stainless steel mug I use for coffee (and a cooler too) and let me tell you, YETI products are worth every penny. The mugs keep your coffee and tea warm for a total of 10 hours throughout the day. Mugs are great for coffee, spaghetti, or even some warm soup during the winter (especially during the holidays). I also use the coolers (ofc) for cooler drinks and sodas. YETI products are awesome.
rather than mixing the lard by hand it'd be much easier with a pastry cutter. it's like a whisk but horseshoe shaped so you can put a lot more force behind it. i dont ahve a mixer so i always cream my butter that way.
Merry Christmas ⛄ Greetings from Scotland 😊 Have a wonderful day everyone 🌻 Happy holidays 🎄
Tamales are my favorite food in the world, I wish there were more people where I lived that sold them
…….
Backhanded compliment aside, Mrs. Sterling, now you can make them at home.
(Or pay someone who you think, can.)
@@Alusnovalotus I could, but its much easier to buy them lol
4:32 In Mexico red food coloring is for strawberry tamales and yellow for pineapple.
I have been wanting to make tamales! This is perfect!
I love seeing how other countries do tamales, it's almost night and die from Costa Rican tamales(which are absolutely incredible and perfect for Xmas time)
Honestly, as much as i dont enjoy the sweeter ones. i'm happy you included them in the video
i’m not mexican but tamales are one of my favorite foods. not being mexican sucks because i don’t have any family to just make them. but i’m thankful that my home town has a guy called the tamale man lol. this guy who walks around with a cooler yelling “tamale tamale tamale tamaallleeeee” he sells his grandmothers homemade tamales and they’re amazing.
I thought of an interesting meal to recreate: The “stew that can stand on its own two feet” from Seven Brides for Seven Brothers.
When the only thing you wanted for Christmas was the babish knife set!
Tip: old school rules say you only need to boil the husks for 15 minutes. He might think it's labor intensive because he's boiling them for 3 hours but if you don't have that kind of time follow old school rules.
Yeah I was confused when he said 3 hours my mom has never boiled the husk for so long she usually boils them for 20 minutes at most
They say I calmed down since the last album
Oh yay thank you. I was just sent the stuff to make tamales for nye and needed a recipe 😁
Having a group of people help with making tamales is called a tamalada. It is a community/family event that is not about delegating tasks, but making and enjoying something special.
Should've called Rick and made this into a Botched episode. Not gonna let you forget the massive botch from the Coco episode.
“why are you carrying a recycling bin”
*airport security, 2021*
These were great, but I was kinda bummed that you didn’t make any pork tamales! Those are classic! 👌🏻
He covered pork tamales in his Coco episode of Binging!
In Indio, CA there is the International Tamale Festival. It's everything that a Mexican festival sounds like it would be. 10/10 would recommend.
This is really cool! It’s a tradition in Arizona to have tamales for Christmas Eve!
The greatest Mexican tradition for the holiday is making tamales 🇲🇽 smelling it throughout the whole house.
Didn't he already make Tamales before in Binging?
For an episode about Coco, yes.
about 3 years ago i guess
I love how you demonstrate making the maza by hand! Great content thank you for helping me make tamales for my family
Since January 4th is National Spaghetti Day, why not make Cyborg's Spaghetti with triple meat sauce from Teen Titans episode, "East Part 2"?
No
Showed this to my mom to see what she thinks of it and she was impressed and says it's spot on. Now we are gonna try tamales with crema and salsa because of you! Merry Christmas Andrew!
All my mom said was they need more filling and they look a bit pale
What if you made Salmon Eggs Benedict from Sonic Boom episode, "Can an Evil Genius Crash on Your Couch for a Few Days?"
No
Here is a tip that we picked up on within the last couple years. For dough spreading, we use Putty knives!
Next time you could try to do pasteles! Its the puertorican equivalent of tamales. Instead of corn its plantains :) its delicious
I LOVE PASTELES!
Mi mom used to prepare Dessert tamales (Tamales de dulce) a bit different: she used both fresh and canned pineapple, replaced the lard with butter and istead of kneading the masa with water she used pineapple juice and also added two cups of sugar and raisins.
I've seen this recipe with guayaba/guava instead of pineapple chunks.
The secret is to simmer a cinnamon stick in with the ground beef.
With just a pinch of cinnamon!
CINNAMON~
Beautiful pfp
I have been craving tamales for the past like 3 weeks and the whole universe seems to be encouraging me
In Guatemala, they make miniature tamales called "tamalitos de chipilín" that are mixed with an herb that induces sleepiness. They were delicious when I lived there, and I miss them. Maybe do an episode on them? Thanks Babish.
Im from SEA and the first time I've ever heard of tamales was when i was watching a rerun of KN a couple of days ago. Then your vid popped up. I am so intrigued!
I’m friends with a mexican family who always make sure to make the masa part of Tamale flavorful, and not bland like some others tamales would be.
Tamales are a Christmas tradition in my family but since I’ve gone international for university I haven’t been able to have them (I can’t find the ingredients anywhere) my family always did pulled pork with either salsa roja or verde and jalapeños and baked inside
Shouts out to my local abuelitas making sure I never have to deal with this headache personally
We used our instapot the past couple years to steam our tamales and it works great!
This is one of those dishes that fall firmly in the category of, "too much trouble when I could order the same thing from the local Mexican place and it will be better and less expensive than what I would have made."
Economies of scale really apply when you're making tamales. It's much easier to make 100 tamales than it is to make 10, on a per-serving basis. Which is why it's such an ideal restaurant food.
Order? Mexican place? You mean the walmart parking lot???
This is special in the sense that you do it with family around helping you, having conversations over some music playing in the background and some drinks😄😄
Yup. Tamales fall squarely into the category of foods I love, that I will probably never make. I'll leave it to the pros. 😁👍
@@lizh1167 or your friend's tia or abuela that makes them on weekends lol
What a great depiction of how to prepare tamales. You even involved the whole family! That's how I used to do it with my grandma! Cool!
Maybe you should make Homer's Roast Pig (a.k.a. Pig of Resistance) from The Simpsons episode, "Lisa the Vegetarian"
No
My wife bought me the Babish mixing bowls and official Tiny Whisks for Christmas.....she wandered into the kitchen and died laughing when she heard me reflexively say "now we tiny whisk our dry ingredients till nice and homogenous".
Take some of that chili sauce you made and add that to your masa...add flavor on every layer :)
This was great, but I had to stop at just over 5 minutes! In my experience, corn husks have a smoother and rougher side.
Try NOT to spread your masa on the rougher side. It will be less forgiving when you try to roll it over your 'filling' [pinching to envelope that filling in a lovely tube of corn deliciousness]. That can make you crazy. Smooth side better. Just feel the husks as you size/sort them.
In Brazil, the equivalent of tamales is pamonhas! Look 'em up, they're delicious and can be filled with savory or sweet ingredients
The part about getting your friends and family is spot on.
How about making the Beef Bowl from Ryuji/Yusuke Showtime Attack in Persona 5 Royal video game?
No
I POUR...MY SOUL...INTO THIS BOWL!
at this point of time im not even trying mimic the cooking, im just addicted to the smooth man speak cooking words to me at night
As a south central Texan, I have an interest in this.
I question the addition of food coloring to the dessert tamales. I have NEVER had any "off colored" dessert tamales as they look the same as regular tamales. You can they are not the regular kind because the raisins show. You're using too much masa if you can't see the filling.
Growing up in Mexico, it was normal to see pink tamales "dulces". I say it's more of a regional thing.
I'm from New Mexico. Never had desert tamales. I know they are thing just never had them.
I see them every color in the Hispanic stores like el rancho grande or el super. Red, pink and green but I've never seen homemade ones that way. They have flavors too like coconut, strawberry, pineapple....growing up it was pineapple WITH coconut WITH nuts AND raisins all in one. Sometimes I make them at home with just pineapple, leave out all the rest.
I’ve never heard of dessert tamales. Only red meat, green Chile and cheese, etc.
Growing with half of my family being Mexican and eating a lot of tamales, it was interesting watching you make them.
"these guys are very easy to make but are very labor intensive and time consuming"
Well
As in, low skill high effort
I recommend putting your peppers with your onions in with your meat so that way when they're soft you remove them and blend them with some of the broth/stock you created and use some of that to your masa for a brighter taste
Not Mexican but I think they're more likely to use annato seed instead of food coloring.
This is the first tamale video that leaves me thinking I could make tamales. Thanks!
Please make The Fried Orb from The Owl House
No
I was sad to be away from my family and our tamales this year. Your video popped up and it motivated me to attempt to make them myself. Giving it go today! Feliz Navidad! 🎄
Please make Homer's donut with "sprinkles" from The Simpsons episode, "Lisa's Date with Destiny"
No
"A Mounds bar is not a sprinkle! A Twizzler is not a sprinkle! A Jolly Rancher is not a sprinkle, sir! Perhaps in Shangri-La they are, but not here!"
A ton of respect for going in with the cilantro even if it's not to your pallet
Wow, those are Yankee tamales if I ever saw them! Way too thin, no pork, exposed filling, no heat.
But they still look great and I would be happy to eat them!
ngl, it's really interesting to see just how many different ways you can make salsa verde
I SAID DO YOU WANT MORE TAMALES?!
Just made our tamales today we made loads, it’s always a family thing to just set up a conveyor belt style to make it go faster but love these!!!
Why is it white
Probably his family came from Western Europe
Really appreciate this video. Tamales are always one of the main parts of my families holiday celebration
magicalsparklestoday
As a Honduran who has never had Mexican tamales this made me feel nostalgic but in a weird, weird way. You should try making them the way we do it, if youre up for the challenge
Or, you could grind some mature corn seeds (not the dry ones) and add salt/sugar depending on what you want.