Good video and pretty much how I make mine, however, you are better off storing them in ziploc bags because for one you cant put foil in the microwave and why take all that extra time for an un-needed step? Also the chile sauce looks really good but its a chile sauce.. different from Mole...totally different dish! Also, I think they taste better as leftovers!! :)
I have only *thought* about making my masa. When my mother-in-law taught me her recipe, she said she used to make her own masa - but buying it prepared was just easier. Yes, the label on the bag the masa comes in says it contains lard, but apparently not much. I used to add more - the tamales fluff up better during steaming when there's more lard - and I agree, they taste better!
You fucking stupid ass! My mom made tamales and it only took her about 4 hours to make this! The difference is it turned out to look delicious and tasted good unlike your pile of masa mixed shit!
hey hi could you write and add the Recipe or the instructions for preparing a particular dish a by the way that chile mix is not MOLE is Just another chile souce,
MOLE is another dish usually we fill the tamales with this dish
I miss the Mexican Tamales! I wish I could find them around where I'm at. Making it on my own was an option until I realized... although I do other consuming dishes... this seem... pretty longer than the others. ----I guess, I'll just enjoy this video and drool over it and plan a holiday in the future in Mexico when I can. :)
This one is longer because I make so many. Reduce the recipe to reduce the time. YOU CAN DO IT! Or get to the right places in California or Texas or Arizona... or get authentic frozen versions shipped overnight... But the "Mexican holiday" is also a good option.
can you use prepared mole in a jar that they sell in the mexican food aisle at the grocery store? the taste might not be the same but that should save a lot of time!
Are you drunk yet? lol. Thank you for this video. I have looked at many vids on how to make these, and they were very confusing. You go from start to finish and and you were very through. Wish I could be at your party.
Normally, during the year, we don't drink champagne. On New Year's Eve when making tamales all day long? A few... I think it takes me from around noon until after midnight to get through a bottle.
"Masa" is a cornmeal based "dough". The cornmeal can be purchased dry (masa de harina), in a bag, and mixed according to the instructions on the bag - usually with water. For tamales, in addition to the water, some like to add lard, too (it makes the tamales lighter when they are steamed). I don't add lard. I do get prepared masa at a local Mexican food store - it is in 5 or 10 pound plastic bags in the refrigerator section or in the butcher's refrigerator.
Wow...if your tamales are as good as the video, you're in good shape! I am getting ready to try making tamales for the very first time and I am watching videos in preparation. Wish me luck!
@silverCTSguy It was a great success! I will make more this week because we are having Mexican guests for dinner. Thanks again for the video. Very well done.
@betincb of course your mom makes the best tamales... she's YOUR mom. anyway... the glass of champagne phrase was a little "meh" after the 2nd or 3rd time he said it. It was only funny the first time around. good video though... I'll probably refer to it when I make tamales.
@carnypimp With the way I pack them, they *should* stay good for many (6+?) months. I've eaten them after 8 months and they are fine. Typically, most are distributed to friends and family within the first week or so of New Year's and the remaining tamales are gone by March - I think there are 7 left from this year's batch.
Thank you. I've bitten off more than I can chew this weekend (tamale prep), and your video has helped. Aside from the obvious helpful info, the *glass of champagne* tip came in handy.
It's too bad that the most important part - filling and rolling the tamales - was so out of the view of the camera as to be worthless for those of us who've never made tamales. :(
Yeah - I know. I've already been beaten about the head and shoulders about that from "1celticChef" about a month ago. Short version: Spread masa from a long edge of the husk ~1/8" (3.5mm) thick & about 1/2 the width & length of the husk from the wide end of the toward the narrow end. Spoon a couple of tablespoons of filling & evenly distribute it the length of the spread masa area. Roll it up so masa surrounds the filling. Fold the bottom of the husk toward the open end.
@silverCTSguy Awww I'm sorry. I wouldn't have said anything if I'd noticed the previous comment. Must've missed it when I was reading comments. Thanks for the explanation though. I went and bought all the stuff today and am having a 'tamale wrapping party next weekend.
Check the ZarelaMartinez tamale vid ("Tamales 1, 2, 3") at around 02:38. I can't post the link - sorry. She spreads the masa wider on the husk than I do, but hopefully that is detail enough for you.
@silverCTSguy eres un pendejo quien se va tragar tu pinche mole culero asi no se prepara cuando quieras te damos unas clases porque ni la masa sabes preparar quien seva tragar tamales frios envuetos con aluminio nique fueran mixiotes culero pinche gringo pendejo
Thank you! I made nearly 200 this most recent New Year's Eve. Mostly chicken, made a few cheese when the chicken mix ran out. I've been making deliveries to friends/neighbors the past week - Still have a bunch. YUMMY!
No worries here - and thanks for the vote. I am glad you found the video useful. No, I am not in "education". I have taught people how to use computers, operating systems and applications and other various technology items...
I cook myself and this year im making banana leaves tamales which are more commonly known as veracuz style..my moms hometown.. banana leaves are quite large and make very efficcient wrappers for the larger style tamales..u have to slice the leaf along the central rib, and remove the rib. the leaves must b heated and wilted over an aopen fire or falme to make them flexible..once cooled put masa on the smooth side of the leave add meat of choice..then tamales are steamed for approx..45min
Don't "boil". Bring the water to a boil, put the baked, cleaned, seeded, chiles in the boiling water, turn the burner off, gently stir the chiles until the chiles are soft. Any seeds? Remove them. The mixture ("mole" or "adobo" - you choose) will be hot when you put the chiles and some "chile water" in the blender when you make the mole.
"MegaMeromaro" suggested (a couple months ago) using broth rather than water. Whichever you choose, the chile juice can stain - heads-up.
very informative -- one thing though.. you use so much aluminum foil, it seems like a massive waste of a very non energy efficient metal. couldn't you just skip the aluminum and just put them in tupperwares?
I call it what my Mexican mother-in-law called it when she trained me... Seems to be according to wikipedia - Though I am sure using a blender for production is not exactly "authentic"...
@silverCTSguy nah, my boy, mole is on a completely different level. It is more a complete dish than a sauce by itself, but a sauce none the less. What you got there is closer to what is called "adobo", which is a sauce made from various chiles, and a few spices.
Mole on the other hand, it is a mixture of those same chiles, plus other things like, garlic, cloves, cinnamon, peanut, dry bread, sometimes even ripe banana, and specially, what makes it different from adobo: chocolate! D=
Apologies... spread the masa like peanut butter - I use about a 1/4" thickness - over the top middle 1/3 of the husk. Then spoon some of the meat mixture in, roll the husk and flip the bottom up...
Really fun to watch, and I learned a lot even though I have made them before. I like the way you demonstrated roasting the chilis and making the sauce- really great.
While I thinks it's great the fact that you explained every step in detail, and being mexican myself, i honestly cannot belive that you spend a WHOLE day when making tamales (7am to 2am the following day?). I know it is a lot of work, but if you make tamales with love (or anything you cook for that matter), and specially on an empty stomach, it doesn't take you more than 3 ofr 4 hours TOPS, should you have all your ingredients at hand. Just keep in mind that yes, you can do many things at once
Thanks for watching - glad you enjoyed it. I end up with close to 200 tamales so there's no way I have the equipment (big steamer, I guess) for me to make that many in 3-4 hours... I start making a batch and they are put in the steamer (about 25, I think) and I go back to making the tamales. I usually end up with the completed tamales in the refrigerator awaiting the ones in the steamer to finish. Then there's time with family, football games to watch, etc...
well... It started with the chiles and I did not want to stain my hands. Then I discovered it was actually less work when mixing the masa (for clean up). And since I did not want to spend more video time making sure I was showing cleaning up, the gloves just made sense to me. And as thin as they are, they do have some "insulation" from the hot and cold... so they work just fine for my once-per-year tamale project...
blend chiles with stock ...but then again its american style . u have to fry cook the chiles when it comes out of the blender and use lard 4 the masa .never mind jest have a glass or 18 pack of modelos
@silverCTSguy sorry i cant explain... go to( tamales mexicanos )and look at some videos, that will give u some ideas... ur not off by much and modelo good mexican beer . Try MEXICOTVE VIDEO its in spanish but jest looking will give u a good idea.
when ur mole is blended in afrying pan add cooking oil when its hot throw in the mole let cook 5min then add meat mix well let cook 5 more min then let cool down so u wont burn ur hands u should do all this the same day .use the meat stock to blend mole
@raul1991ish it seems to me that the only low life in this page is you. No questions about it. How else would you call someone who is offensive for no reason? Get a life!!! It is you who needs a wife, or better yet a man to show you how to become one. No one forced you to watch this video, yet you are here criticizing instead of posting a video...that is if you find yourself more helpful. SilverCTSguy I loved your video. It is very thorough and precise. Thanks for sharing.
Haha, the only part I wanted to see clearly was the folding of the corn husk...you did it just out of camera range, or at a distant angle, or sheilded by your arm...Maybe you drank too much champagne! *sigh* :-s
Actually, the chiles don't get "boiled". Bring the water in the pot to a boil, put the baked, cleaned, seeded, chiles in the boiling water, turn the burner off... and gently stir the chiles. If you see any seeds, remove them. This will be hot when you put the chiles and some "chile water) in the blender when you make the mole.
Hi.Good video.I love tamales.I'm getting ready to make my third batch ever.They've turned out great every time so far.I have a question though.Im also a home gardener.I'm going to be harvesting my first corn today.Can I use the FRESH corn husks out of my garden tomorrow,or do I HAVE to go buy the dried ones?Will it effect the taste or texture of the tamales?Like I say,Im planning on cooking tomorrow,so anyone who could offer me a suggestion quickly would be appreciated.Thanks!
I have never used fresh husks for tamales... I have no idea. I suppose, technically, it should be OK to use fresh ones - maybe someone else knows and can provide you some guidance.
@silverCTSguy Thanks.Im going to go ahead and use the dried ones.Im also going to do a dozen or so with the fresh husks just to see I guess.Ive seen em use banana leaves on TV,so like you said,it'll probably work.
@silverCTSguy Update:Dont bother yall..it doesnt work.The fresh husks are too delicate.They tear.The other ones turned out great as usual though.BTW I use New Mexico chilis and just toast them in my C I skillet with my cumin seed..never tried the oven.Maybe next time.And the "left over meat mixture"...great in beans.
You have to eat tamales when they are fresh, not from the freezer. Easier to buy them from a Mexican market. heh Well worth the effort, though. Good stuff.
The Pasilla and Ancho and California chilis I use in the recipe are not "hot" spicy at all - if you take all the seeds out.
My Mexican mother-in-law (who taught me) said it is the seeds that have the heat - that is one of the reasons I spend the time to de-seed them out of the oven and fish out whatever seeds escaped from that when pouring the water (or broth) just before sticking them in the blender...
My suggestion is to be sure you steam them long enough - I think I was short on the time in the video. Start testing after steaming for more like 90 minutes...
And frankly, I would suggest practicing before the trip with small batches.
making at home is so much better and more tasteful than buying. I made chicken marsala and had 10 people over for dinner. It was better than anything they had at restaurants. Homemade food has what we Latinos call carino. Love in the food. More flavor and richness. be sure to use real Lard, adds to the masa richness. I make tamales 4-5 times a year. my firt try was hardest. Now on 7th run
ps- consistency in masa (when made from powder) is like peanut butter or dried grits for u southern folks. It should spread rough- smoothly with a big spoon. NOT fall apart or off. I'm Dominican but love to cook and this works best for me.
also best to use the big corn leaves for newbies. these can be found at Mex stores. NOT the ones sold in the Mex section at shoprite (paper over pastic). Use the ones that come in plastic bags. U don't need to cook pork again if u season the pork well.I cook in a cover pot in the oven at 300 to slow cook and add water every so often to soften pork. I use a pork shoulder, like 5 lbs with bone to add to a whole bag of masa. Makes like 30-40. U do not need spread masa all over corn husk. It expands
I seasoned my pork first (dominican style- sofrito) then used juices to season the masa and put chili and ground dehydrated chipotles (or chipotle peppers-McCormick gourmet). Also I have pureed peppers (ancho & chipotle dried) which I add to water with buillon cubes to make the masa water. I didn;t have a steamer or spaghetti pot so used a small mesh plate on the bottom of my pot to elevate the tamales and steam them along with a wet towel on top of the tamales.
great video. extremely helpful and they came out great o my first try. I was so skeptical at first. I make tamales, like my Dominican patelitos, out of anything. Meat with mole, chicken & cabbage, veggies. awesome. lil queso fresco o top when heated. They're the ultimate snack food. three for a good lunch with tomatoes. Again, superb walk thru hermano. Gracias!
I did not get around to getting one this year - but I did have 2 people helping me. For what I do at New Year's, speed is not an issue. I do think they look useful to provide a uniform masa thickness... Maybe next year.
The oregano should be Mexican Oregano. It is milder than regular oregano. Also the cumin should be whole seed. Grind it or break it up with your fingers. I use left over stock in place of the water used to soak the chiles.
Good question... if it is too dry, then the masa is crumbly - too wet and it just does not look or feel "right" and does not spread thick enough. I know that seems vague, but it is the best I can give you.
microwave in the wax paper or freezer paper on a microwave-safe plate for 2 minutes. This is enough to thaw the frozen tamales and allow easy removal of the wax paper or freezer paper.
I put the husked tamale back in the microwave for about 3-4 minutes.
I am sure there are lots of other ways - this is what I figured out through some trial and error.
oye im mexican and i like the way you say masa it funny wow dude you say a lot of thing funny i'm not trying to laugh at you im just say why cant they make more chief like you
nice intructions.
how much masa are you suppoed to use on the corn husk
Well, I was born and raised in Hawaii and have no Hispanic heritage - of which I am aware. I learned Spanish at middle school in Hawaii and high school in Southern California. So there you go. I'm a gringo. ; )
Good video and pretty much how I make mine, however, you are better off storing them in ziploc bags because for one you cant put foil in the microwave and why take all that extra time for an un-needed step? Also the chile sauce looks really good but its a chile sauce.. different from Mole...totally different dish! Also, I think they taste better as leftovers!! :)
jdelao79 3 weeks ago
By the time you finish, you'll be piss poor drunk and stumbling around the kitchen. Happy New Years!
Hecharius 4 weeks ago
i think im gonna have a glass of champagne
Tslikkhands96 1 month ago
celebrate thanksgiving by making tamales! ...fuck all that redneck tradition bullshit
PairyHenis1 2 months ago
@PairyHenis1
or... make turkey tamales!
silverCTSguy 2 months ago
why not make your own masa?? do the folks making it for ya use lard?? really tastes the best
crosspecans 2 months ago
@crosspecans
I have only *thought* about making my masa. When my mother-in-law taught me her recipe, she said she used to make her own masa - but buying it prepared was just easier. Yes, the label on the bag the masa comes in says it contains lard, but apparently not much. I used to add more - the tamales fluff up better during steaming when there's more lard - and I agree, they taste better!
silverCTSguy 2 months ago
Omg! You are a lifesaver! I am making some for my mothers bday and this has helped a lot!
triforce4351 2 months ago
@triforce4351
Happy to know I helped! HAVE FUN!!!
silverCTSguy 2 months ago
Great video! Thanks!
MissDoDoBird 2 months ago
@MissDoDoBird
You're welcome! Thank you!
silverCTSguy 2 months ago
You fucking stupid ass! My mom made tamales and it only took her about 4 hours to make this! The difference is it turned out to look delicious and tasted good unlike your pile of masa mixed shit!
King0Fkush15 2 months ago
@King0Fkush15
Thank you for your comments.
silverCTSguy 2 months ago 2
hey hi could you write and add the Recipe or the instructions for preparing a particular dish a by the way that chile mix is not MOLE is Just another chile souce,
MOLE is another dish usually we fill the tamales with this dish
ArmandoAbisai 3 months ago
I miss the Mexican Tamales! I wish I could find them around where I'm at. Making it on my own was an option until I realized... although I do other consuming dishes... this seem... pretty longer than the others. ----I guess, I'll just enjoy this video and drool over it and plan a holiday in the future in Mexico when I can. :)
avocadoplus 3 months ago
@avocadoplus...
This one is longer because I make so many. Reduce the recipe to reduce the time. YOU CAN DO IT! Or get to the right places in California or Texas or Arizona... or get authentic frozen versions shipped overnight... But the "Mexican holiday" is also a good option.
silverCTSguy 3 months ago
Excuse me, what time should I go to the bathroom?
luvfinger 6 months ago 5
@luvfinger
Any time you need to. Wash your hands when you are done!
silverCTSguy 6 months ago
@luvfinger Too much champagne? XD
RaulTheSunshineMan 1 month ago
cool video bro!
eddymorales23 6 months ago
@eddymorales23...
Thank you!
silverCTSguy 3 months ago
@GlitzJackson
Thank you!
silverCTSguy 6 months ago
can you use prepared mole in a jar that they sell in the mexican food aisle at the grocery store? the taste might not be the same but that should save a lot of time!
strawberryrhubarbpie 6 months ago in playlist Mexican Food Recipes
@strawberryrhubarbpie
Can you? Sure - why not... and let us know how it turns out.
Can I? No. My mother-in-law will not allow it.
; )
silverCTSguy 6 months ago
pinche gringo
ilovekars 6 months ago
@ilovekars
OK... if you say so...
silverCTSguy 6 months ago
hot tamale hot hot tamale
Dodoki1 7 months ago
Your welcome I just made about 5 dozen with plenty of sauce for my toppings:) mmmgood
fdlkfoo 7 months ago
You can use any extra mole meat sauce for a topping sauce as I do it complements your tamale.
fdlkfoo 7 months ago
@fdlkfoo
Excellent idea! Thank you!
silverCTSguy 7 months ago
Are you drunk yet? lol. Thank you for this video. I have looked at many vids on how to make these, and they were very confusing. You go from start to finish and and you were very through. Wish I could be at your party.
violetta40 8 months ago
HOT HOT TAMALES!! HOT HOT!
DO YOU LIKE WARM TAMALES?!
NO!! I LIKE HOT TAMALES!!
dethklok745 8 months ago
How many glasses of champagne do you drink a day?! =_=
maddymewmew 9 months ago
@maddymewmew
Normally, during the year, we don't drink champagne. On New Year's Eve when making tamales all day long? A few... I think it takes me from around noon until after midnight to get through a bottle.
silverCTSguy 9 months ago
Whats Massa?
SuzanneBa 10 months ago
@SuzanneBa
"Masa" is a cornmeal based "dough". The cornmeal can be purchased dry (masa de harina), in a bag, and mixed according to the instructions on the bag - usually with water. For tamales, in addition to the water, some like to add lard, too (it makes the tamales lighter when they are steamed). I don't add lard. I do get prepared masa at a local Mexican food store - it is in 5 or 10 pound plastic bags in the refrigerator section or in the butcher's refrigerator.
silverCTSguy 10 months ago
the tamales are from San Salovador
LolaLove823 10 months ago
@LolaLove823
Which tamales are from San Salvador?
silverCTSguy 10 months ago
Have a glass of champagne
Turist25 10 months ago
Nice videoo god Job i love tamales.
scarecrowghost20 11 months ago
@scarecrowghost20 Thank you! Me too!
silverCTSguy 11 months ago
Wow...if your tamales are as good as the video, you're in good shape! I am getting ready to try making tamales for the very first time and I am watching videos in preparation. Wish me luck!
MomHeatherUSA 11 months ago
@MomHeatherUSA
Welcome! The water's fine. Let us know how your do! GOOD LUCK!
silverCTSguy 11 months ago
@silverCTSguy It was a great success! I will make more this week because we are having Mexican guests for dinner. Thanks again for the video. Very well done.
MomHeatherUSA 11 months ago
@MomHeatherUSA YAY! Thanks for letting us know. Happy to have helped!
silverCTSguy 11 months ago
I'm mexican and the best tamales of the whole world are the ones who prepare my mom. Anyway, are you the guy of "everybody loves Raymond"?
betincb 11 months ago 7
@betincb
Ray Romano? Um... no. I've been accused of lots of stuff, this is definitely a first.
silverCTSguy 11 months ago
@betincb of course your mom makes the best tamales... she's YOUR mom. anyway... the glass of champagne phrase was a little "meh" after the 2nd or 3rd time he said it. It was only funny the first time around. good video though... I'll probably refer to it when I make tamales.
richterscale09 8 months ago
Hello, I'm mexican and I make tamales for a living, your methode is almost the same as mine!! You are great.
20kini 11 months ago
@20kini YAY! Thank you! It is awesome to get this sort of "validation".
silverCTSguy 11 months ago
how long do they stay good in the freezer? I have a deep freezer.
carnypimp 1 year ago
@carnypimp With the way I pack them, they *should* stay good for many (6+?) months. I've eaten them after 8 months and they are fine. Typically, most are distributed to friends and family within the first week or so of New Year's and the remaining tamales are gone by March - I think there are 7 left from this year's batch.
silverCTSguy 1 year ago
@silverCTSguy Thanks for the info. I can't wait to make some.
carnypimp 1 year ago
Thank you. I've bitten off more than I can chew this weekend (tamale prep), and your video has helped. Aside from the obvious helpful info, the *glass of champagne* tip came in handy.
caancate 1 year ago
@caancate
I found the first and second times (by myself)... um... exciting. Then it gets fun.
silverCTSguy 1 year ago
Cautionary tips were implemented and appreciated. Thank you for sharing.
redeemed2bfree 1 year ago
@redeemed2bfree - Great! So... how'd they turn out???
silverCTSguy 1 year ago
@silverCTSguy Yummy, and my hands and pots weren't stained. Thank you.
redeemed2bfree 1 year ago
@redeemed2bfree WOOHOO! Thank YOU!
silverCTSguy 1 year ago
It's too bad that the most important part - filling and rolling the tamales - was so out of the view of the camera as to be worthless for those of us who've never made tamales. :(
FrustratedElf 1 year ago
@FrustratedElf
Yeah - I know. I've already been beaten about the head and shoulders about that from "1celticChef" about a month ago. Short version: Spread masa from a long edge of the husk ~1/8" (3.5mm) thick & about 1/2 the width & length of the husk from the wide end of the toward the narrow end. Spoon a couple of tablespoons of filling & evenly distribute it the length of the spread masa area. Roll it up so masa surrounds the filling. Fold the bottom of the husk toward the open end.
silverCTSguy 1 year ago
@silverCTSguy Awww I'm sorry. I wouldn't have said anything if I'd noticed the previous comment. Must've missed it when I was reading comments. Thanks for the explanation though. I went and bought all the stuff today and am having a 'tamale wrapping party next weekend.
FrustratedElf 1 year ago
@FrustratedElf
No worries... HAVE FUN!
Check the ZarelaMartinez tamale vid ("Tamales 1, 2, 3") at around 02:38. I can't post the link - sorry. She spreads the masa wider on the husk than I do, but hopefully that is detail enough for you.
silverCTSguy 1 year ago
@silverCTSguy eres un pendejo quien se va tragar tu pinche mole culero asi no se prepara cuando quieras te damos unas clases porque ni la masa sabes preparar quien seva tragar tamales frios envuetos con aluminio nique fueran mixiotes culero pinche gringo pendejo
mappussa 1 year ago
wow. harsh. My Mexican mother-in-law taught me. She learned from her grandmother.
silverCTSguy 1 year ago
Great video demonstration of the techniques and attention to the little details. I'm trying my first batch this weekend. Thanks for posting!
jimmoncrieff 1 year ago
@jimmoncrieff
Thank you! I made nearly 200 this most recent New Year's Eve. Mostly chicken, made a few cheese when the chicken mix ran out. I've been making deliveries to friends/neighbors the past week - Still have a bunch. YUMMY!
Have fun and Happy 2011!
silverCTSguy 1 year ago
Tex-mex piece of shit!!! shitty ass tamales too!!
xiceman08x 1 year ago
@xiceman08x
Harsh. I like them. If you don't, don't make them (by the way, I am in California).
silverCTSguy 1 year ago
@silverCTSguy Pay no attention to that fool, he's just angry because he only has 1 friend... surprise!
Your video has been most helpful, you explain things very well. Are you in the education field?
rustyshadow7 1 year ago
@rustyshadow7
No worries here - and thanks for the vote. I am glad you found the video useful. No, I am not in "education". I have taught people how to use computers, operating systems and applications and other various technology items...
silverCTSguy 1 year ago
I am going to try this. Thanks for sharing.
marqik 1 year ago
can I have a beer instead of a glass of champagne?
caltrof 1 year ago
@caltrof
You can have whatever you want.
silverCTSguy 1 year ago
ok sounds good
MrManny7426 1 year ago
I cook myself and this year im making banana leaves tamales which are more commonly known as veracuz style..my moms hometown.. banana leaves are quite large and make very efficcient wrappers for the larger style tamales..u have to slice the leaf along the central rib, and remove the rib. the leaves must b heated and wilted over an aopen fire or falme to make them flexible..once cooled put masa on the smooth side of the leave add meat of choice..then tamales are steamed for approx..45min
MrManny7426 1 year ago
mole? mole is a variation of 13 ingredients sometimes with chocolate...other then that u right on making tamales..looks delicious!!
MrManny7426 1 year ago
@MrManny7426
I just share what my tamale-making "instructor" (Mexican mother-in-law) taught me.
And thank you! They ARE delicious!
I've already started collecting ingredients for this year - I think I'll stick with chicken...
silverCTSguy 1 year ago
HAVE A GLASS OF CHAMPAGNE!
shizzlemynizzle4 1 year ago
@shizzlemynizzle4 champagne? a cold ice beer sounds delighting
MrManny7426 1 year ago
wait how long did you boil the chiles?
medranofamilytx 1 year ago
@medranofamilytx
Don't "boil". Bring the water to a boil, put the baked, cleaned, seeded, chiles in the boiling water, turn the burner off, gently stir the chiles until the chiles are soft. Any seeds? Remove them. The mixture ("mole" or "adobo" - you choose) will be hot when you put the chiles and some "chile water" in the blender when you make the mole.
"MegaMeromaro" suggested (a couple months ago) using broth rather than water. Whichever you choose, the chile juice can stain - heads-up.
silverCTSguy 1 year ago
@silverCTSguy thank you!
medranofamilytx 1 year ago
funny!!!!!!!!!!!!!!!
19DiJonMusTard97 1 year ago
very informative -- one thing though.. you use so much aluminum foil, it seems like a massive waste of a very non energy efficient metal. couldn't you just skip the aluminum and just put them in tupperwares?
734P4R7Y 1 year ago
@734P4R7Y
Probably. The aluminum does go in the recycle bin when the tamales are consumed... but you make a good point.
silverCTSguy 1 year ago
Oh, and that is definitely *not* mole. Look for a mole bag in a specialty store, im sure you'll find it. I've seen it many times in the states.
rockum88 1 year ago
@rockum88
I call it what my Mexican mother-in-law called it when she trained me... Seems to be according to wikipedia - Though I am sure using a blender for production is not exactly "authentic"...
silverCTSguy 1 year ago
@silverCTSguy nah, my boy, mole is on a completely different level. It is more a complete dish than a sauce by itself, but a sauce none the less. What you got there is closer to what is called "adobo", which is a sauce made from various chiles, and a few spices.
Mole on the other hand, it is a mixture of those same chiles, plus other things like, garlic, cloves, cinnamon, peanut, dry bread, sometimes even ripe banana, and specially, what makes it different from adobo: chocolate! D=
rockum88 1 year ago
@rockum88
Okie dokie. If you say so.
silverCTSguy 1 year ago
How Stupid is this?! When it gets to the part of the actual making of them, the camera cuts it off!! Pure freakin genius buddy! What a waste.
1celticChef 1 year ago
@1celticChef
Apologies... spread the masa like peanut butter - I use about a 1/4" thickness - over the top middle 1/3 of the husk. Then spoon some of the meat mixture in, roll the husk and flip the bottom up...
silverCTSguy 1 year ago
Great vid, Fun and interesting to watch. Thanks!!!
sepupr21 1 year ago
@sepupr21
Thank you!
silverCTSguy 1 year ago
Really fun to watch, and I learned a lot even though I have made them before. I like the way you demonstrated roasting the chilis and making the sauce- really great.
vickyisat 1 year ago
@vickyisat
Thank you! Glad you enjoyed it.
silverCTSguy 1 year ago
You can make tostadas with the left over meat and with the masa you can make sopitos
Deeeefrog 1 year ago
@Deeeefrog
Thank you! These are great suggestions for the "leftover" ingredients.
silverCTSguy 1 year ago
You can make tostadas with the left over meat
Deeeefrog 1 year ago
While I thinks it's great the fact that you explained every step in detail, and being mexican myself, i honestly cannot belive that you spend a WHOLE day when making tamales (7am to 2am the following day?). I know it is a lot of work, but if you make tamales with love (or anything you cook for that matter), and specially on an empty stomach, it doesn't take you more than 3 ofr 4 hours TOPS, should you have all your ingredients at hand. Just keep in mind that yes, you can do many things at once
rockum88 1 year ago
@rockum88
Thanks for watching - glad you enjoyed it. I end up with close to 200 tamales so there's no way I have the equipment (big steamer, I guess) for me to make that many in 3-4 hours... I start making a batch and they are put in the steamer (about 25, I think) and I go back to making the tamales. I usually end up with the completed tamales in the refrigerator awaiting the ones in the steamer to finish. Then there's time with family, football games to watch, etc...
silverCTSguy 1 year ago
@rockum88 the Champagne keeps slowing him down
iluvjawsus 1 year ago
@iluvjawsus
HAH!
You caught me!
silverCTSguy 1 year ago
I like hot tomales :)
guyofred 1 year ago
@guyofred
Me too.
silverCTSguy 1 year ago
why the latex gloves?!?
ugh!!!
puzzlesguide 1 year ago
@puzzlesguide
well... It started with the chiles and I did not want to stain my hands. Then I discovered it was actually less work when mixing the masa (for clean up). And since I did not want to spend more video time making sure I was showing cleaning up, the gloves just made sense to me. And as thin as they are, they do have some "insulation" from the hot and cold... so they work just fine for my once-per-year tamale project...
silverCTSguy 1 year ago
blend chiles with stock ...but then again its american style . u have to fry cook the chiles when it comes out of the blender and use lard 4 the masa .never mind jest have a glass or 18 pack of modelos
MegaMeromaro 1 year ago
@MegaMeromaro
"fry cook the chiles when it comes out of the blender"? Please explain - I do not understand and want to learn.
I agree the masa is better with lard - but in my household we are trying to cut back on all fats...
And a choice between another glass of champagne or Modelos. Hmmm... need to think about that.
THANK YOU for the post!
silverCTSguy 1 year ago
@silverCTSguy sorry i cant explain... go to( tamales mexicanos )and look at some videos, that will give u some ideas... ur not off by much and modelo good mexican beer . Try MEXICOTVE VIDEO its in spanish but jest looking will give u a good idea.
when ur mole is blended in afrying pan add cooking oil when its hot throw in the mole let cook 5min then add meat mix well let cook 5 more min then let cool down so u wont burn ur hands u should do all this the same day .use the meat stock to blend mole
MegaMeromaro 1 year ago
run out of meat.....make cheese tamales !! why use foil? we just bag our in a huge one gallon zip lock...
HydenGoSneak 1 year ago
HOMIE WE DO 60 DOZEN IN 1 HOUR U SHOULD BUY THEM INSTEAD OR GAT A WIFE TO HELP U LOL!!!!! LOW LIFE
raul1991ish 1 year ago
@raul1991ish
Cool! But I don't need 60 dozen, I have fun doing it, and what should I do with the wife I already have???
silverCTSguy 1 year ago
@raul1991ish it seems to me that the only low life in this page is you. No questions about it. How else would you call someone who is offensive for no reason? Get a life!!! It is you who needs a wife, or better yet a man to show you how to become one. No one forced you to watch this video, yet you are here criticizing instead of posting a video...that is if you find yourself more helpful. SilverCTSguy I loved your video. It is very thorough and precise. Thanks for sharing.
nekcam 1 year ago
@nekcam
Thanks - and don't stress about raul1991ish. Karma has a way of dealing with that.
silverCTSguy 1 year ago
Haha, the only part I wanted to see clearly was the folding of the corn husk...you did it just out of camera range, or at a distant angle, or sheilded by your arm...Maybe you drank too much champagne! *sigh* :-s
Herebebears 1 year ago
@Herebebears ... oops. sorry. : (
silverCTSguy 1 year ago
@silverCTSguy
It's still really good, just frustrating on that one point...For me.
Herebebears 1 year ago
Wonderful, recipe!
cammicty 1 year ago
@cammicty Thank you!
silverCTSguy 1 year ago
the best tamale recipe yet!
NEWATRAW 1 year ago
@NEWATRAW
Thank you!
silverCTSguy 1 year ago
Wow Very good cooking video check out my cooking & fishing video
loverstevens 1 year ago
How long to boil the Chilis? Nice work! Cant wait to create
ScottzSportzCardz 1 year ago
@ScottzSportzCardz
Actually, the chiles don't get "boiled". Bring the water in the pot to a boil, put the baked, cleaned, seeded, chiles in the boiling water, turn the burner off... and gently stir the chiles. If you see any seeds, remove them. This will be hot when you put the chiles and some "chile water) in the blender when you make the mole.
Be careful. And the chile juice can stain...
And thanks - glad you enjoyed it! Have fun!
silverCTSguy 1 year ago
very thourough, thankyou, im looking to make about fifty or so chicken tomale this weekend
dascooker 1 year ago
@dascooker - Thank you and my pleasure... and have fun!
silverCTSguy 1 year ago
Hi.Good video.I love tamales.I'm getting ready to make my third batch ever.They've turned out great every time so far.I have a question though.Im also a home gardener.I'm going to be harvesting my first corn today.Can I use the FRESH corn husks out of my garden tomorrow,or do I HAVE to go buy the dried ones?Will it effect the taste or texture of the tamales?Like I say,Im planning on cooking tomorrow,so anyone who could offer me a suggestion quickly would be appreciated.Thanks!
FoulOwl 1 year ago
@FoulOwl
I have never used fresh husks for tamales... I have no idea. I suppose, technically, it should be OK to use fresh ones - maybe someone else knows and can provide you some guidance.
silverCTSguy 1 year ago
@silverCTSguy Thanks.Im going to go ahead and use the dried ones.Im also going to do a dozen or so with the fresh husks just to see I guess.Ive seen em use banana leaves on TV,so like you said,it'll probably work.
FoulOwl 1 year ago
@FoulOwl
Cool! Please let us know how they fresh-husk ones turn out!
silverCTSguy 1 year ago
@silverCTSguy Update:Dont bother yall..it doesnt work.The fresh husks are too delicate.They tear.The other ones turned out great as usual though.BTW I use New Mexico chilis and just toast them in my C I skillet with my cumin seed..never tried the oven.Maybe next time.And the "left over meat mixture"...great in beans.
FoulOwl 1 year ago
You have to eat tamales when they are fresh, not from the freezer. Easier to buy them from a Mexican market. heh Well worth the effort, though. Good stuff.
InZeeValley 1 year ago
Best tamale video on you tube! Thanks...!!!!
dabart 1 year ago
@dabart
Thank you!
silverCTSguy 1 year ago
Have a glass of champange
rob92376 1 year ago
Are the peppers you use for the mole spicy? I need to use a pepper that has mild spicyness (not hot at all), do you have ant suggestions?
ArdentHope 1 year ago
The Pasilla and Ancho and California chilis I use in the recipe are not "hot" spicy at all - if you take all the seeds out.
My Mexican mother-in-law (who taught me) said it is the seeds that have the heat - that is one of the reasons I spend the time to de-seed them out of the oven and fish out whatever seeds escaped from that when pouring the water (or broth) just before sticking them in the blender...
silverCTSguy 1 year ago
Great, thank you sooooo much. I'll be making tamles for Easter (going camping for the weekend and need prepped food). I hope they turn out!!
ArdentHope 1 year ago
@ArdentHope
Good luck!
My suggestion is to be sure you steam them long enough - I think I was short on the time in the video. Start testing after steaming for more like 90 minutes...
And frankly, I would suggest practicing before the trip with small batches.
silverCTSguy 1 year ago
Have a glass of champagne! lol
MarisolLopezA 1 year ago
a mi mamá le salen muy buenos :D
es extraño ver gente de otro lugar haciendo tamales
pero bien :)
AuriLuly 1 year ago
@AuriLuly
Thank you!
silverCTSguy 1 year ago
Many, many thanks for this. Awesome video and instructions. I'll be serving 15 friends here in New Zealand next weekend. I can hardly wait...
brent97555 1 year ago
@brent97555
You are VERY welcome.
Serving?
I hope you can put them to work, too!
Have fun!
silverCTSguy 1 year ago
making at home is so much better and more tasteful than buying. I made chicken marsala and had 10 people over for dinner. It was better than anything they had at restaurants. Homemade food has what we Latinos call carino. Love in the food. More flavor and richness. be sure to use real Lard, adds to the masa richness. I make tamales 4-5 times a year. my firt try was hardest. Now on 7th run
Ricardo11372 1 year ago
ps- consistency in masa (when made from powder) is like peanut butter or dried grits for u southern folks. It should spread rough- smoothly with a big spoon. NOT fall apart or off. I'm Dominican but love to cook and this works best for me.
Ricardo11372 1 year ago
also best to use the big corn leaves for newbies. these can be found at Mex stores. NOT the ones sold in the Mex section at shoprite (paper over pastic). Use the ones that come in plastic bags. U don't need to cook pork again if u season the pork well.I cook in a cover pot in the oven at 300 to slow cook and add water every so often to soften pork. I use a pork shoulder, like 5 lbs with bone to add to a whole bag of masa. Makes like 30-40. U do not need spread masa all over corn husk. It expands
Ricardo11372 1 year ago
I seasoned my pork first (dominican style- sofrito) then used juices to season the masa and put chili and ground dehydrated chipotles (or chipotle peppers-McCormick gourmet). Also I have pureed peppers (ancho & chipotle dried) which I add to water with buillon cubes to make the masa water. I didn;t have a steamer or spaghetti pot so used a small mesh plate on the bottom of my pot to elevate the tamales and steam them along with a wet towel on top of the tamales.
hope this advice helps newbies.
Ricardo11372 1 year ago
great video. extremely helpful and they came out great o my first try. I was so skeptical at first. I make tamales, like my Dominican patelitos, out of anything. Meat with mole, chicken & cabbage, veggies. awesome. lil queso fresco o top when heated. They're the ultimate snack food. three for a good lunch with tomatoes. Again, superb walk thru hermano. Gracias!
Ricardo11372 1 year ago
@Ricardo11372
YAY!!!!
Congratulations!
silverCTSguy 1 year ago
ahahaha i love how you say "have a glass of champangne" like 5 times.just get drunk while making tamales.
itzderric95 1 year ago
Wonderful Video, a must see!
mjeangriffin 1 year ago
@mjeangriffin
Thank you!
silverCTSguy 1 year ago
wow wonderful job! its seems that it is easy to make but everything takes its own time to prepare!
dacrazyone88 2 years ago
Mole is a chocolate chile sauce.
zwithgol 2 years ago
my mum uses one of those tortilla maker things to spread the masa on the husk. it seems faster.
jasuschrist 2 years ago
@jasuschrist
I did not get around to getting one this year - but I did have 2 people helping me. For what I do at New Year's, speed is not an issue. I do think they look useful to provide a uniform masa thickness... Maybe next year.
silverCTSguy 2 years ago
Great vid! Thanks for the detail!
candyberried 2 years ago
@candyberried
You are very welcome - Glad you liked it.
silverCTSguy 2 years ago
The oregano should be Mexican Oregano. It is milder than regular oregano. Also the cumin should be whole seed. Grind it or break it up with your fingers. I use left over stock in place of the water used to soak the chiles.
pamb3 2 years ago
howw do you know when the masa is ready or spreadable?
soonfully 2 years ago
@soonfully
Good question... if it is too dry, then the masa is crumbly - too wet and it just does not look or feel "right" and does not spread thick enough. I know that seems vague, but it is the best I can give you.
silverCTSguy 2 years ago
The masa will float....or you can see the the texture is fluffy.
1Tamalera 2 years ago
Float? I am definitely checking that out this year. Thank you!
silverCTSguy 2 years ago
ok.. Im gonna try this!!!!! I got my champagne ready :)
SHADOWATOIF 2 years ago
Come on in! The water's fine!
WOOHOO!
silverCTSguy 2 years ago
After cooking the tamales and storing them in the freezer, how do I re-cook them to eat?
rdelarea 2 years ago
I take what I need out of the freezer,
remove the aluminum foil,
microwave in the wax paper or freezer paper on a microwave-safe plate for 2 minutes. This is enough to thaw the frozen tamales and allow easy removal of the wax paper or freezer paper.
I put the husked tamale back in the microwave for about 3-4 minutes.
I am sure there are lots of other ways - this is what I figured out through some trial and error.
silverCTSguy 2 years ago
you have to have alot of changpan for this
"have a glass of changpain
mrfluffy24 2 years ago
A bottle or two from about 11am until after midnight - it really is not that much. A glass every few hours.
silverCTSguy 2 years ago
i tried it with 5 people it goes faster when ore people do it
mrfluffy24 2 years ago
I used to help my (Mexican) mother in law. She taught me.
silverCTSguy 2 years ago
whats the yield
mrfluffy24 2 years ago
Almost 200.
silverCTSguy 2 years ago
oye im mexican and i like the way you say masa it funny wow dude you say a lot of thing funny i'm not trying to laugh at you im just say why cant they make more chief like you
nice intructions.
how much masa are you suppoed to use on the corn husk
mrfluffy24 2 years ago
Well, I was born and raised in Hawaii and have no Hispanic heritage - of which I am aware. I learned Spanish at middle school in Hawaii and high school in Southern California. So there you go. I'm a gringo. ; )
silverCTSguy 2 years ago
will try this one day ,thnaks . ps love how you say "garlic cloves" at 0:48
djwilko7 2 years ago
Thanks! Glad you like it. Just trying to pronounce everything correctly - I think that was my 6th or 7th take and I was getting impatient...
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