I've seen tamales steamed in parchment paper and I hear you can do it with aluminum foil.
Making tamales without corn husks/wrappers?
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OH MY, has anyone got a recipe?...I used to LOVE tamales,
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I have not had one in years, I have never seen any without meat..
Thanx in advance...
Thanx in advance...
I have made them with foil and with corn-husks both. There are tons of recipes all over the internet, just use vegetable oil instead of lard obviously (coconut oil works wonderfully, just use less than the amount of lard called for).
I'm no pro (but I did learn from Froggy
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) but I prefer the ones in corn husks a lot. They are much less greasy. I think the husks absorb the grease and excess liquids. (yeah, kinda gross...sorry).
On that note, I've heard you can use cheesecloth squares too, but I've never tried it...
I'm no pro (but I did learn from Froggy
On that note, I've heard you can use cheesecloth squares too, but I've never tried it...
Quote:
There are few websites that go into great detail on the process. http://www.fabulousfoods.com/feature...s/tamales.html once you figure out the masa harina and cooking part its just a question of what kind of filling you use. I put vegetarian taco filling in or even just make veg chili and use that as a filling. It really is up to you. But Kippy's book as some great ideas.
I have Kippy Nigh's book on Mexican Vegetarian cooking which explains it all with graphics and filling suggestions. You can get it on amazon.Originally Posted by hoodedclawjen
mr falafel- i have googled and learned a little about this mysterious tamale thing, and now that i think i sort of get what they are, i am really tempted to try and make one (or more likely, multiple tamales).
do you have a recipe recommendation? ... preferably one that explains the process and ingredients at an introductory level?
There are few websites that go into great detail on the process. http://www.fabulousfoods.com/feature...s/tamales.html once you figure out the masa harina and cooking part its just a question of what kind of filling you use. I put vegetarian taco filling in or even just make veg chili and use that as a filling. It really is up to you. But Kippy's book as some great ideas.
Yeah, anytime I have ever made it is has been pretty pasty, but in between liquidy and pasty...
When you steam them, steam for about an hour. That is the general guideline.
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I am working on a strawberry tamale recipe. Also looking for a good chicken/pork sub for the traditional ones with red chile filling, but I haven't found a good one yet. Not big on seitan as a tamale filling. It doesn't shred like I want it to. I might try the the MS Farms meal starters.. perhaps. *shrug*
Refried beans are also good in it. It's really only limited by your imagination! A personal fave is the famous green corn tamale, with green chiles and shredded soy cheddar or monterey jack..
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TNS- the pineapple with jalapeno and cilantro sounds AMAZING! I must try it!
Also, Tex-Mex tamales are very different. They're traditionally filled with a spiced ground beef mixture, and yellow corn, as opposed to white. I STILL haven't made those because they're MUCH smaller and more labor intensive than the Southwest version. Maybe someday.. I plan to make tamales in a couple months anyway.
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When you steam them, steam for about an hour. That is the general guideline.
I am working on a strawberry tamale recipe. Also looking for a good chicken/pork sub for the traditional ones with red chile filling, but I haven't found a good one yet. Not big on seitan as a tamale filling. It doesn't shred like I want it to. I might try the the MS Farms meal starters.. perhaps. *shrug*
Refried beans are also good in it. It's really only limited by your imagination! A personal fave is the famous green corn tamale, with green chiles and shredded soy cheddar or monterey jack..
TNS- the pineapple with jalapeno and cilantro sounds AMAZING! I must try it!
Also, Tex-Mex tamales are very different. They're traditionally filled with a spiced ground beef mixture, and yellow corn, as opposed to white. I STILL haven't made those because they're MUCH smaller and more labor intensive than the Southwest version. Maybe someday.. I plan to make tamales in a couple months anyway.
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OH!
And I have found that a rice paddle makes the spreading MUCH EASIER than any spoon would!
I was experimenting
And I have found that a rice paddle makes the spreading MUCH EASIER than any spoon would!
I was experimenting
I agree more with froggy...if it's not mushy enough it ends up being too hard...at least that was the experience that I had. The softer the better worked for me. Of course, there is such a thing as too thin...I guess one would need to try it a few times until they get it just right!
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