Discussion in 'News Zone' started by Sarge, Aug 14, 2009.
I need your soak the chillis tamale recipe Q
Who is Pops if I may ask?
Take Chile Pods (dried red chile) de-stem them and soak them over night. Take the chile, put them into a blender, add water, fresh cloves of garlic, cumin, salt, pepper (add honey if you want to make them a little sweeter) and blend them well on puree.
Take a pork roast, slow cook it well until it is tender (overnight works). Take a fork and shred the roast once it's done. Then take your chile and mix in well.
I recommend you buy the Massa or order it if you can't get it in your neck of the woods. It's a lot harder to make Massa then if you just order it. Here is a link to something called Maseca. This generally works pretty well but it's not as good as Massa that is already made.
You will need to get corn husks as well. Once you have the Chile and Pork made, take your Massa and spread it over the corn husks. You will need to put the Corn Husks in water. Cover the husks on one side completely. Once you have done this, fill the husk with meat, role it up, folding the bottom part of the husk over and tie it if you have to. You can roll it in such a way as to tuck the bottom in but I can't really explain it to you. Would probably have to show you, which is tough.
Continue this process until you have rolled as many as you want. Once you are done making you Tamales, put them in a steaming pan. Be sure not to cover the bottoms of them with water. Just enough water to steam with. cover them and cook them until they are done. 45 minutes is usually sufficient but you will know when they are done. The massa will have turned to something like cornmeal and it will bind together to make the tamale once you have unrolled the tamale.
Good luck Amigo!
Pops is a former MOD/Member who passed away in 2009. His real name was Weldon. He went by Cbz40 on this board but many who new him called him Pops. He was older but he was older in that kind of way that makes you wiser, if you know what I mean. He was a school teacher by trade. Taught Band among other things. If you knew him, he was the sort that never had a negative way of doing things. Even when he might be correcting you, it was never in a way that made you feel as if you were being punished. He spoke to you in a way that would make it easy for you to understand what it was that was wrong and most times, you would be happy to correct the problem of your own accord. He just had a way of making you feel human about the whole thing and he made you want to be better.
That's kind of hard to visualize on a message board, I know, but that's exactly the kind of person he was.
This is why this thread is still alive. It's not only the memory of him, it's also what he brought out of a person that this thread is about. You don't ever see people treating one another poorly or without respect in this thread. You don't see the back and forth on issues and the arguing that goes on in almost any other thread. This thread is more about living up to the example Pops showed us.
Anybody is welcome to post in this thread, regardless of if you knew Pops or not, so long as you want to be a part of his example.
He was a good friend and a good person and he is missed.
Exactly --well said ABQ...and thanks --
-going to snow tomorrow and I just might make my first tamale attempt...If not I make a killer carne guisada. Got the massa --we make our on corn tortillas and I grind my own wheat for whole wheat flour tortillas. ABout how many chilles do you soak
Depends on how many Tamales you want to make. How big a roast you plan on cooking.
You already have the Corn Silks?
Probably about 7 pounds ---normal boston butt...Got everything but the dry chillies -- ran out of them
OK, well, depends a bit on how much bone and fat might be on the roast but lets say it's nominal. You can probably make a good 4 or 5 dozen Tamales out of that.
On the Chile, I'd say a 5 lbs back of dried rosted chile. If that's a little too much, it doesn't really matter. You can freeze the chile once you've made it and use it with something else.
On a side note, once you have blended the chile, taste it to make sure it's seasoned how you like it. Sometimes, it can be bitter if it's not cooked long enough so you might want to just add some seasonings. This is where a lot of people use honey or the like. I don't but a lot of people do. Just season it to your taste, however it stats good to you.
O ok very nice. Ive been on this board since forever yet really never clicked on this thread.
Morning Pops ---morning all----50 degrees yesterday , woke up to 5 inches of snow and still snowing
Morning, Cbz. Morning everyone. We have rain this morning, which we really need. Have a great day Y'all.
Morning Pops. Morning to all of the regulars. Keep the fires burning ya'll, sounds like you'll need the heat. Morning to anybody who stops in and checks this thing out.
Good day to get some work done for me.
Everybody, have a great day!
Morning Cbz and Zoners. 37 degrees right now but is supposed to get to 63. I've got a tee time at 10:10 this morning so I hope it's warmed up considerably before then. Y'all have a great day.
Morning Pops --Morning Leon...Morning All ...Tamales were pretty good --need to tweak a little Abq.
Morning Pops. Morning Fellas and good morning to any who might stop in to visit on a whim.
Bob, good to hear. That's the great thing about Tamales. Once you figure out the basics, you can make a lot of variations. Mince meat or sweet meat with heat, pork, beef, chichen, you name it. I once new a lady who made and sold Tofu Tamales. Not my thing but I guess she had a market for them so yeah.
Anyway, everybody, have a great day!
I will not now or anytime in the future eat Fish tacos or tofu tamales or anything else. It is written!
Morning Cbz and Zoners. Have a good day everyone.
Morning Pops. Morning to all the fellas and good morning to any who may stop in.
Time to go make the donutes!
Have a great day everybody.
Morning Pops ---Morning folks --hold it down I 'm trying to take a nap
Morning Cbz and everyone. TGIF! Have a great day.