Tamales

The chef at my workplace has a tamale making party every year just before the Christmas season. Everyone in her (very large extended) family gets together and they turn out dozens and dozens of them. Everyone takes their share to freeze and use for Christmas Eve. I have been the lucky recipient of some and they rock!

I don't eat tamales, only tamal The fillings I like are varied: chile and cheese, chicken mole, carnitas, black beans all can be good. The most important things to me are the freshness of the tamal, the ratio of masa to filling and the seasoning of the filling.

Mark Lipton
(Tamale pie, anyone? Who can forget that staple of the casserole era?)

Mark, if you eat just one, you are eating a tamal. More than one and you are eating tamales. Right: you never eat one tamale...except here in the States, of course

Have any of you eaten hayacas? These are amped up tamales with meat, veggies, raisins and much more encased in a masa dough and then steamed in banana leaves instead of corn husks. Very traditional Venezuelan Christmas dish. I tasted them for the first time last December, but had never heard of them before...

b

[Jenise]

Mark, if you eat just one, you are eating a tamal. More than one and you are eating tamales. Right: you never eat one tamale...except here in the States, of course

Have any of you eaten hayacas? These are amped up tamales with meat, veggies, raisins and much more encased in a masa dough and then steamed in banana leaves instead of corn husks. Very traditional Venezuelan Christmas dish. I tasted them for the first time last December, but had never heard of them before...

b

I have! Had a friend who was Panamanian and also made them, plus I've run into versions called Costa Rican. The idea of it--with regional variations, of course--seems to be common to several South American countries.

So I hear--that they exist in several countries--and, like red sauce, each family has its own favorite...But I wonder why we haven't seen them more often...Even here in S. Florida, I'd have expected to have stumblied upon them...OTOH, I love a new culinary surprise.

b

[Jenise]

(Tamale pie, anyone? Who can forget that staple of the casserole era?)

I believe it was Karen who said her mother made an almost identical version of this to what my mother made: ground beef, onions, canned tomatoes, green bell pepper and black olives in a sauce thickened to stew consistency with corn meal. Not one of Mom's foods that I remember with fondness.

Tamales are easier than you think. Recommend you look at a book "tamales" by Mark Miller, Stephan Pyles and John Sedlar.... Great book, easy prep which will make you tamale making easier and much more enjoyable.

Enjoy. Mike

(Tamale pie, anyone? Who can forget that staple of the casserole era?)

I believe it was Karen who said her mother made an almost identical version of this to what my mother made: ground beef, onions, canned tomatoes, green bell pepper and black olives in a sauce thickened to stew consistency with corn meal. Not one of Mom's foods that I remember with fondness.

That sounds like the high tech version, Jenise! My recollection of the preparation is to open 1-2 cans of tamales [sic], layer them in a casserole dish, cover with tomato sauce, ground beef and cheese and bake for some period of time. *shudder* Here's such a recipe for your enjoyment [sic]:

http://www.recipezaar.com/7186

Happy eating!
Mark Lipton

Tamales are easier than you think. Recommend you look at a book "tamales" by Mark Miller, Stephan Pyles and John Sedlar.... Great book, easy prep which will make you tamale making easier and much more enjoyable.

I agree that they're not tough to make, Mike, but you do need good quality masa for good ones. If you live in a community without a good Mexican grocery, I'd shy away from making my own.

Mark Lipton

It goes without saying that a mercado latino in your area is one of the great sources. However, if you can find Masa Harina (dry mix) and good pork lard and perhaps some chicken stock you can mix your own masa (as I do) and make some very interesting tamales.

A trick I learned from Mrs. Hernandez from San Ysidro California (in the 50's). Put a dime in the bottom of the steaming pot before you add the colander filled with tamales. Cover your staming pot and bring it to boil. After your pot starts to steam you can hear the coin bumping on the bottom. If it stops, add more boiling water. Simple but it works and from a lady that could make tamales blind folded.

[Robin Garr]

mix your own masa (as I do) and make some very interesting tamales.

Mike, thanks for the good idea, and a warm welcome to the forum. It looks like you've jumped right in to our discussions ... we love it when that happens!

Thanks Robin. I am here so I may as well join in on the fun. Family, food, wine and forums..... Good stuff. Mike

By coincidence, I watched two programs by Rick Bayless on Monday night. Both featured making tamales, the homemade type and one featured at his fancy restaurant (I can't remember the name). Here's a link to his recipes, including tamales (look under main menu): http://www.rickbayless.com/recipe/

and one featured at his fancy restaurant (I can't remember the name).

Topolobampo a.k.a. the most overrated restaurant in Chicago?

Couldn't tell you. I've never eaten there.