Mamas Tamales Recipe Part 1

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Uploaded by on Dec 15, 2010

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Howto & Style

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Standard YouTube License

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  • @Anguilla100 Hi, I used Pasilla, New Mexico, and California. Also I used an Ancho, or Chile de Arbol-very spicy-hot! I always try and use broth, but if I run out, some water would be fine, as long as you add some extra seasoning; salt or boulliion. (If you dont have pork, a little chicken will do, but it will change the flavor). I hope this is helpful. This recipe has been revised from my mother, who is Mexican-American, and my grandma. Thank you so much for the lovely compliment.

    Mary(:

  • ah! you remind me so much of my grandma ! only thing different is that shes mexican. she just loves to cook aye you make me want to go see her! i will try your recipe for my husband i hope he loves it !

  • What a fantastic tamale lesson! Thanks so much and I can't wait to make them! Can I ask what kinds of ground peppers you add to the pork mixture?

    Also there is a little brief bit on the video between adding the broths and the shortening where it looks like you are pouring a clear liquid into the masa mixture from a glass. Is that water? If so, why? (perhaps ran out of broths and needed more liquid?)

  • @kristinelazalde1 Thats so kind of you...I would love to make more....(:

  • @suezbee You are so welcome....Im glad they worked out for you.

  • These are the BEST! Thanks so much. Even a white girl can make 'em! Gracias!!!!

    They really r good! Best I ever had and I live in San Diego so we get the "real thing" around here.

  • thanks for sharing this video!!..they look delicious!..i'm looking forward to making some soon. :)

  • Thank You SOOOO much this was so Amazing!! My children loved em..i grew up on em but my mother passed early and i didnt learn how to make em thank you ..u should make more videos you have an awesome personality love it

  • @PeruviannPrincess86 Thank you for that....God bless.

  • Yes, the person who did my filming is very intellectual.....thanks for noticing(:

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