January 20, 2013

Hot Tamales


Yesterday I decided that I needed to do some therapeutic cooking this weekend, that meant a batch of tamales were in order. I just love good, fresh, hot and spicy homemade tamales! 

I made the pork filling yesterday just like I do for pulled pork - minus the barbque sauce at the end and also added one sliced onion and 10 gloves of garlic while it cooked. Once it was done and shredded, I put the following ingredients in the blender: 2 cans of Goya Chipotle peppers in Adobo sauce, garlic and onions that were cooked with the roast, and a cup of broth. Blended well, poured over the shredded pork, and refrigerated overnight.

Today I finished the process. I made the masa mixture using this recipe at Joe Pastry.

This time I used banana leaves instead of corn husks to wrap my tamales. It gives the tamales a whole different flavor. I actually prefer the corn husk but couldn't find any! To work with the banana leaves they first need to be boiled until soft and pliable. Next, the stringy tops and bottoms of each banana leaf need to be cut off, and then carefully cut into about 10 inch squares. Spread about a 1/4 cup of the masa in the center of each square, then spread 2 heaping tablespoons of the pork down the center of the masa. Fold sides and roll up similar to rolling a burrito, but tucking edges to the back. Steam for about an hour and a half and serve.

Linking up this week to Clever Chicks

26 comments:

  1. Those look good, Martha. I've had tamales, but never had made them before. These look doable to do! Hope you are enjoying your day of football!

    betty

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    1. They are so good, but I will warn you that even though doable it's a very time consuming process. Like I mentioned at the beginning of the post, it's a therapeutic cooking session, not a quick or easy meal - even though I do take some shortcuts with the way I make them compared to authentic. Hope you are enjoying the games too :)

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  2. I get in those modes where I need kitchen therapy-actually, quite often (smile).
    Totally impressed with these tamales. Hmm. banana leaves, very nice twist on traditional tamale. I did not realize you could eat the banana leaf-very cool.

    Velva

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    1. I haven't been doing a whole lot of cooking over this last year or so, it was definitely time for some therapy!! With the tamales you have to peel them out of the banana leaves before eating just like those made with the corn husks - but the flavor definitely seeps in during the cooking process.

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  3. That takes some skill to make these homemade! Oh my...I can just taste them right now! Hugs!

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    1. Not so much skill as patience. I had a friend who tried to make them once and ended up literally in tears! Definitely not a quick throw together kind of meal - but they can be made in big batches and frozen for a quick heat and eat :)

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  4. Never tried those before, hmm not sure they' make it onto my plate.

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    1. You need to get out more Pat, lol ;)

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  5. Those look great! We have friends from Mexico who are kind enough to bring over homemade Mexican food once in awhile and tamales are at the top of my favorite list. SO much better than the store bought ones.

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    1. I wish I could even get store bought - or even restaurants that make them here. It's something I would probably eat often if they were readily available. I learned to make them out of desperation!

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  6. Those look delicious! Could you make me a batch of pineapple raisin too. I use to get dessert tamales at this little hole in the wall years ago and even the mention of the word tamale makes me crave them.

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    1. I've never made dessert tamales but I do know that they can be filled with just about anything! I'm surprised you weren't exposed to lots of different kinds when you were in Texas. I thought they were pretty common there.

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  7. I was ready to ask what are you using for shucks, but then you answered my question. I know they are a lot of work to make and sooo good. We usually buy ours at a factory in Poteet, Texas. Not as good of course but can satisfy the craving. lol

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    1. From what I know about them it's the Guatemalans that make them with banana leaves. Mexicans generally make them with the corn husks. Don't really know if that's completely true but that's been my experience. The Guatemalan tamales are usually a softer texture too (using more lard). I like the traditional Mexican tamales best.

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    2. Divine! Simply divine.

      btw, I live in the panhandle of Florida. About 4 hours northwest of Tampa.

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    3. I've been in the Panhandle Velva, it's beautiful up there! I'm about an hour south of Tampa. We should meet halfway one of these days!

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  8. Oh those look good. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!



    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

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  9. Those look and sound delicious. Thanks for sharing the recipe. Another one to add to my "must make" file! :)

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    1. They really are SO yummy :)

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  10. I've never had one but yours sound soooo delicious!!

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    1. Never had a tamale? You have to try them! Find a good authentic Mexican place if you aren't into the ordeal of making them. They are so incredibly good!

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  11. I have been craving these! There is a TOTAL DIVE near my work that makes "the full house" which is a Styrofoam bowl of chili with a whole tamale in it. I might smoke a pork butt and make up a batch this weekend...using corn husks, unlike you Florida freaks using banana leaves (ha ha).

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    1. That dive really sounds good - and what a concept! I hope you get around to making them Chris, and can't wait to see your photos if you do!

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  12. Ahh, therapeutic cooking. I love it! I also find kitchen time very relaxing and productive. YUM! ~Angela

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  13. Wow...I was drawn to your post like bugs to light! I never thought I would see these guys Tmales in Banana Leaves outside my country! lol I'm from Panama and that is the way me make tamales there, not white corn but yellow corn and stuffed with rather big pieces of pork or chicken or both! So happy to see this post! and Yes...the Banana or Plantain Leaves give them an entire different flavor to the ones from our Mexican brothers and sisters!
    Have an awesome weeK. Hopped by from the tailgate party at Turnips 2 Tangerines! Lizy at http://justdipitinchocolate.blogspot.com/

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