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Topic: My weekend project, Tomales!
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Terminius_Est
Title: Moon River
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Subject:
My weekend project, Tomales!
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http://www.sonofthesouth.net/tamales/Cook_Tamale_Meat.htm
I think I'll break down and get a tortilla press too.
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Lynea
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Subject:
My weekend project, Tomales!
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Have fun and I hope they turn out great!
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BenitoSantiago
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Subject:
My weekend project, Tomales!
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It looks like a solid recipe. Don't boil the meat like the recipe says though. Once your pot starts boiling turn it down to a simmer and give it 2 - 2.5 hours. Alternatively you could brine the meats overnight using the tamale seasonings, roast them in the oven, then deglaze the pans with a flavorful liquid for the masa.
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Terminius_Est
Title: Moon River
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Subject:
My weekend project, Tomales!
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BenitoSantiago posted:
It looks like a solid recipe. Don't boil the meat like the recipe says though. Once your pot starts boiling turn it down to a simmer and give it 2 - 2.5 hours. Alternatively you could brine the meats overnight using the tamale seasonings, roast them in the oven, then deglaze the pans with a flavorful liquid for the masa.
I like that idea. Would you suggest stock to deglaze?
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BenitoSantiago
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Subject:
My weekend project, Tomales!
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You could use stock but remember to take in to account that most stocks are salty so you have to make adjustments elsewhere. I would use red wine vinegar or maybe even a decent Mexican wine, red or white. Start with just enough to deglaze the pan though and go from there. Lime and lemon juice go well with Mexican flavors also. Have some hot water standing by so you can dilute it to your likely yet still have enough for the Masa. The meat should be the star of the dish though so the Masa should compliment the meat and not compete with it.
My favorite thing about cooking is experimenting. Write down your ingredients and measurements. If you don't like the taste of it or think you should add this or that try it out next time and make the change on your recipe. After a couple times making you now have your very own recipe just the way you like it.
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vn_parsonjackrussell
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Subject:
My weekend project, Tomales!
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wheres the cheek meat?
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Darwynnia
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My weekend project, Tomales!
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I can never find decent corn husks here in Denmark. I ask after them and they look at me like I'm nuts.
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shaggynuts24
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Subject:
My weekend project, Tomales!
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Dear Terminus,
First, i love you
second, crock pot the meat
third, go all pork or a pork/beef mixture (forget the chicken)
let me know how they turn out
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-Foxy-
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Ãœber Brat
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Subject:
My weekend project, Tomales!
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4th: send some to all of us ;P
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Darwynnia
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Subject:
My weekend project, Tomales!
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shaggynuts24 posted:
Dear Terminus,
First, i love you
second, crock pot the meat
third, go all pork or a pork/beef mixture (forget the chicken)
let me know how they turn out
That's another thing I need; a crockpot.
I have to use my cast iron in place of one, since I can't get one out to Denmark that doesn't blow up when I hook it up to the power transformer.
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Lokkie_the_Fierce
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Subject:
My weekend project, Tomales!
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/e loves his crockpot
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Terminius_Est
Title: Moon River
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Subject:
My weekend project, Tomales!
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Well, the tomales are in the steamer and I'll let y'all know how it turns out 2 hours from now. First impressions are the meat part of this recipe is a winner! It would make excellent taco and/or enchilada filling as well.
I left out the chicken and just used pork.
Tamale Meat Ingredients:
1 pork roast (2lbs)
2T Garlic powder
4T Chili Powder (I used ancho chili powder. (You can get about 10 different kinds of chili powder in some of the crocery stores in Houston)
2T Powderd Cumin
1/2 C Corn Oil (really didn't measure this, that's close)
1 1/2 T Salt.
Cut the roast into fist size chunks. Put the chunks into a Pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really tender, take it out of the broth to cool (Save the Broth, you can use it in lots of things). Pull the meat apart with your fingers the fat will fall off and it's easy to separate the fat from the meat. I made the meat/broth last night and put it in the fridge. It's easy to skim the fat off the broth that way. Then I warmed up the meat in the micro wave before I started.
Put the oil and seasonings in a pan and warm it up. Just make it warm, not hot, I could stick my finger in it without burning.
Pour over meat and mix thoroughly. Cover and let stand on the counter for an hour.
That's it.
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There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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Terminius_Est
Title: Moon River
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40,732
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Feb 27, '02
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Subject:
My weekend project, Tomales!
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This is good. A lot of work.
They were a little gelatinous when I first took them out of the steamer but they firmed up good after they cooled.
Used my spaghetti cooker to steam the tomales.
Print out the instructions on filling the tomales and have the pictures when you build them.
-----signature-----
There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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