What ya got? TIA!

I love tamales but they seem like a ton of work so Tommy Tamale for the win.

Texker said:

---

I love tamales but they seem like a ton of work so Tommy Tamale for the win.

---

Yeah, I live in East Tennessee, so no such luck. This is what we've got here:

Ouch. I'm sure Fido and others have some real recs for you.

I'm sure there's a Mexican grandma somewhere in East Tennessee.

https://deliastamales.com/order-tamales-online/

These are pretty good, and they ship.

I've often considered making tamales, but it just seems like so much work and very likely to result in a much worse product than an old mexican lady will make and sell me for probably the same as it would cost me.

The Milkman said:

---

I've often considered making tamales, but it just seems like so much work and very likely to result in a much worse product than an old mexican lady will make and sell me for probably the same as it would cost me.

---

Well, yeah, when you are in East Tennessee, and there are no old mexican ladies... you make your own.

I actually think you can make better tamales at home than most store bought. I'm not trying make a profit selling tamales so I have the advantage of using a higher filling to masa ratio that most store bought tamales. I also like a more flavored masa than most store bought by adding butter and chile puree. That's up to you. I'm lucky that there is no shortage of fresh masa in San Antonio, but dried masa can certainly work well.

Traditional tamales are pretty straight forward. Makes about 2-3 dozen

Filling
3 lbs boneless pork ribs or boneless beef short ribs cut into 4" chunks
8 guajillo chiles
8 cloves garlic, smashed
1 medium onion rough chopped
1/4c salt
1 Tbls mexican oregano

Put everything in a stock pot and bring to a simmer. Cover and simmer until pull-apart tender. Should take about 2 hours. Using a spider spatula, remove solid ingredients and separate meat from vegetables. Put the vegetables into a blender and cover with the cooking liquid. Puree until perfectly smooth. Strain if you want to go the extra mile. Shred meat in a bowl and pour in puree a bit at a time until just moistened. Half way through the cooking process, you can pull out a few of the chiles and vegetables to make the puree for the masa

3c Maseca
1 1/4c lard
1/3c butter
1 - 15.5oz can white hominy, drained and rinsed then pureed in a blender. You'll need to add a little fresh water. Just enough to get smooth
1/2c red chile puree (from braising liquid preferably)
1/2-1c water
1 tbls kosher salt

Combine everything (start with 1/2c water) in a Kitchenaid Mixer with the paddle blade and begin mixing at a slow speed until combined. Once everything is combined, begin mixing at a higher speed and beat until fluffy. Add more water if necessary. Masa should be relatively thick so be careful. It should also thicken some as the dry masa hydrates so maybe wait 5 minutes before adding more water. Drop a tbls in a glass of water. If it floats you are good to go. If it sinks, add in about 2 tbls lard and repeat until you get a floater.

To make the tamales, I sort out the larger husks from the small ones and soak per package directions. I highly recommend a Tamale Spreader Watch the video and prepare husks as she does. Fill and wrap placing in a large steamer when finished. Cover pot and steam for about an hour making sure you dont run out of water.

Tree Hugger has a nice thread from way back when that will add some step by step help.

I'll try and circle back to this thread and put up some of my non-traditional tamales when I have more time.

Elsjuan said:

---

https://deliastamales.com/order-tamales-online/

These are pretty good, and they ship.

---

I'm from Corpus. My Dad is from RGV. Delia's has very good tamales. If you can order them and forego the headache of making your own tamales I highly suggest doing so.

Yeah, I'm from the RGV and I'll swing by to get some about once a month.

Living in the Midwest if I want Mexican food or Tex-Mex of decent quality I normally have to make it. My some miracle my wife found some people that make good tamales here that we buy and keep frozen. Having seen my mom make tamales it's just something I don't want to get into. Otherwise I'd probably order some and have them shipped.

Yeah, I want to make them as I enjoy cooking and the process. It is relaxing for me, which is why I cook a lot and play a lot of video games, as both are relaxing.

Oaxacan Tamales with Mole

https://lossaboresdemexico.com/oaxacan-tamales-an-unmissable-recipe/?lang=en

Quote:

---

If it floats you are good to go. If it sinks, add in about 2 tbls lard and repeat until you get a floater.

---

I can't be the only old fart that laughed when I read this part!

Made these and they were great, but didn't make a whole lot. The masa was so good, and you can fill them with whatever you want.

https://tastesbetterfromscratch.com/mexican-tamales/

whatever recipe you use, I recommend getting a masa spreader - it will save some time when making the tamales. I have used tree huggers recipe before and it is legit.

Elsjuan said:

---

https://deliastamales.com/order-tamales-online/

These are pretty good, and they ship.

---

this is what i was going to recommend -- i use them as i am in NE Florida

FIDO*98* said:

---

I actually think you can make better tamales at home than most store bought. I'm not trying make a profit selling tamales so I have the advantage of using a higher filling to masa ratio that most store bought tamales. I also like a more flavored masa than most store bought by adding butter and chile puree. That's up to you. I'm lucky that there is no shortage of fresh masa in San Antonio, but dried masa can certainly work well.

Traditional tamales are pretty straight forward. Makes about 2-3 dozen

Filling
3 lbs boneless pork ribs or boneless beef short ribs cut into 4" chunks
8 guajillo chiles
8 cloves garlic, smashed
1 medium onion rough chopped
1/4c salt
1 Tbls mexican oregano

Put everything in a stock pot and bring to a simmer. Cover and simmer until pull-apart tender. Should take about 2 hours. Using a spider spatula, remove solid ingredients and separate meat from vegetables. Put the vegetables into a blender and cover with the cooking liquid. Puree until perfectly smooth. Strain if you want to go the extra mile. Shred meat in a bowl and pour in puree a bit at a time until just moistened. Half way through the cooking process, you can pull out a few of the chiles and vegetables to make the puree for the masa

3c Maseca
1 1/4c lard
1/3c butter
1 - 15.5oz can white hominy, drained and rinsed then pureed in a blender. You'll need to add a little fresh water. Just enough to get smooth
1/2c red chile puree (from braising liquid preferably)
1/2-1c water
1 tbls kosher salt

Combine everything (start with 1/2c water) in a Kitchenaid Mixer with the paddle blade and begin mixing at a slow speed until combined. Once everything is combined, begin mixing at a higher speed and beat until fluffy. Add more water if necessary. Masa should be relatively thick so be careful. It should also thicken some as the dry masa hydrates so maybe wait 5 minutes before adding more water. Drop a tbls in a glass of water. If it floats you are good to go. If it sinks, add in about 2 tbls lard and repeat until you get a floater.

To make the tamales, I sort out the larger husks from the small ones and soak per package directions. I highly recommend a Tamale Spreader Watch the video and prepare husks as she does. Fill and wrap placing in a large steamer when finished. Cover pot and steam for about an hour making sure you dont run out of water.

Tree Hugger has a nice thread from way back when that will add some step by step help.

I'll try and circle back to this thread and put up some of my non-traditional tamales when I have more time.

---

what can i do if I dont have a Kitchen Aid mixer?

Beat the hell out of it by hand, or use a hand mixer. It will just take longer, and hopefully you won't burn up the motor in your mixer.