I learned to make tamales with my former MIL in Santa Fe, and was going to post the whole process with pics and recipes next time I made a batch, but this just popped up in my local paper. Chef Ivy Manning does a much better job of that than I ever could, here:
http://www.oregonlive.com/foodday/index....amale.html
Her recipes use basic, authentic ingredients and her process is exactly what I learned from my MIL.
Make your fillings a day ahead, invite some friends over, and have fun making a BIG mess in your kitchen! It's worth the trouble
(05-26-2010 11:24 AM)Entre Nous Wrote: [ -> ]I learned to make tamales with my former MIL in Santa Fe, and was going to post the whole process with pics and recipes next time I made a batch, but this just popped up in my local paper. Chef Ivy Manning does a much better job of that than I ever could, here:
http://www.oregonlive.com/foodday/index....amale.html
Her recipes use basic, authentic ingredients and her process is exactly what I learned from my MIL.
Make your fillings a day ahead, invite some friends over, and have fun making a BIG mess in your kitchen! It's worth the trouble
Oh man I looove tamales. My student's parents make them for parties sometimes. Yum! I'll have to look at the link.
(05-26-2010 04:48 PM)nettiesaur Wrote: [ -> ]Oh man I looove tamales. My student's parents make them for parties sometimes. Yum! I'll have to look at the link.
I do, too, and learning how to make them was fun. I usually make two or three different fillings so I don't have a freezer full of the same thing. I suppose one could make smaller batches, but the masa comes in fairly large amounts, and you might as well only trash your kitchen once
When I do this with friends, we all make a different filling and trade them by the dozens, then have some for dinner.
I hope you enjoy the link and give them a try, Nettiesaur!
This might be a summer cooking project, if I get the time.