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Tamales

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  • samspadeS Offline
    samspadeS Offline
    samspade
    Team Orange Masterbuilt Sous Vide Team Blue Power User
    wrote on last edited by
    #10

    That smoked brisket sounds really good. And I’m not a tamales fan. I think it’s the texture of a bad one I had once ruined my taste for them.

    B 1 Reply Last reply
    0
    • samspadeS samspade

      That smoked brisket sounds really good. And I’m not a tamales fan. I think it’s the texture of a bad one I had once ruined my taste for them.

      B Offline
      B Offline
      bocephus
      Team Orange Power User Canning Masterbuilt Veteran
      wrote on last edited by
      #11

      samspade That’s too bad because well made tamales are fantastic.

      1 Reply Last reply
      0
      • samspadeS Offline
        samspadeS Offline
        samspade
        Team Orange Masterbuilt Sous Vide Team Blue Power User
        wrote on last edited by
        #12

        I know I hear this again and again but every time I go to try one…

        1 Reply Last reply
        0
        • twilliamsT twilliams

          marzig20 tamales are so good!! I hear the big money maker is the smoked brisket Chef listed as one he was making. I might be making smoked pork and beef brisket for a coworker of mine. His family get together and make a bunch for new years but never with smoked meats.

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #13

          twilliams The smoked brisket tamales are the thing in Austin and San Antonio. While I have never had them yet, My son who is spoiled with good cooking is paying $25.00 a dozen and has to be put on a waiting list for them.

          if smoked brisket tamales are good, I can only imagine that pulled pork would be fantastic… I plan on trying that as well.

          Ridley AcresR B 2 Replies Last reply
          1
          • ChefC Chef

            twilliams The smoked brisket tamales are the thing in Austin and San Antonio. While I have never had them yet, My son who is spoiled with good cooking is paying $25.00 a dozen and has to be put on a waiting list for them.

            if smoked brisket tamales are good, I can only imagine that pulled pork would be fantastic… I plan on trying that as well.

            Ridley AcresR Offline
            Ridley AcresR Offline
            Ridley Acres
            Regular Contributors
            wrote on last edited by
            #14

            Chef Sounds good to me

            1 Reply Last reply
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            • ChefC Chef

              twilliams The smoked brisket tamales are the thing in Austin and San Antonio. While I have never had them yet, My son who is spoiled with good cooking is paying $25.00 a dozen and has to be put on a waiting list for them.

              if smoked brisket tamales are good, I can only imagine that pulled pork would be fantastic… I plan on trying that as well.

              B Offline
              B Offline
              bocephus
              Team Orange Power User Canning Masterbuilt Veteran
              wrote on last edited by
              #15

              Chef Pulled pork tamales are very good, especially with a good red chile sauce. I have made pulled pork enchiladas before and they are very good also.

              1 Reply Last reply
              2
              • ChefC Chef

                Who’s making Tamales for Christmas.

                What types of Tamales are you making ?

                In Southeast Texas, tamales are the go to item for a Christmas Meal. It is one of my biggest selling items for Christmas.

                I’ll be making:
                Pork
                Chicken
                Beef
                Black Bean
                Smoked Brisket.

                Would love to hear from other areas of the country.

                GWG8541G Offline
                GWG8541G Offline
                GWG8541
                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                wrote on last edited by
                #16

                Chef much like Bob Stehlik said, I have never made them, but I can definitely eat them. I know they are labor intensive, but do you have a recipe you could post that could be made by us at home?

                “You never really die until you end up on the wall at a Cracker Barrel”

                1 Reply Last reply
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                • YooperDogY Offline
                  YooperDogY Offline
                  YooperDog
                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                  wrote on last edited by
                  #17

                  I have never made them but have friends that make them occasionally because they are time consuming. I know of a couple of Hispanic grocery stores in a couple of the big cities I end up occasionally that make some pretty decent tamales. I have seen all kinds of varieties except the brisket. I think I will leave tamale making to the experts.

                  1 Reply Last reply
                  0
                  • ChefC Chef

                    Who’s making Tamales for Christmas.

                    What types of Tamales are you making ?

                    In Southeast Texas, tamales are the go to item for a Christmas Meal. It is one of my biggest selling items for Christmas.

                    I’ll be making:
                    Pork
                    Chicken
                    Beef
                    Black Bean
                    Smoked Brisket.

                    Would love to hear from other areas of the country.

                    C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #18

                    Chef we love tamales & always eat them with chili for New Years Eve. However, getting good ones since moving to Alabama about 20years ago is a challenge. I used to get them from some church cockers in Houston that were fantastic. Then after they stopped, I had to make a run to the valley when I could to Tia Rosas to get some pretty good ones. Margaret used to make them occasionally back in the early 80’s with some local Mamas & Grandmamas, who would get together for it & yes, it is a lot of work, but we’ll worth it when we could get them homemade form the local Mamas & Grandmamas. They would make brisket form brisket meat we smoked, pork, & goat. The price was always right!
                    They say surprisingly enough that tamales are the state food of Mississippi, which I was shocked to learn as I always considered them a Mexico, Texas, California, Arizona, New Mexico sort of thing. We have tried a few there & were never really impressed, but I sure they are better when homemade down in the Delta. Do you make them & ship them? If so & you can ship them far enough away for a reasonable price & they are very good, I will buy a few dozen from you. I worry about how they will ship though. Let me know. It is hard to find truly good tamales, but when you do, you will know it.

                    1 Reply Last reply
                    1
                    • ChefC Chef

                      Who’s making Tamales for Christmas.

                      What types of Tamales are you making ?

                      In Southeast Texas, tamales are the go to item for a Christmas Meal. It is one of my biggest selling items for Christmas.

                      I’ll be making:
                      Pork
                      Chicken
                      Beef
                      Black Bean
                      Smoked Brisket.

                      Would love to hear from other areas of the country.

                      processheadP Offline
                      processheadP Offline
                      processhead
                      Regular Contributors Power User
                      wrote on last edited by
                      #19

                      Chef
                      30 years ago when we lived in southwest Mississippi, tamales were pretty popular.
                      I was surprised how popular tamales were there among a largely non-Hispanic population. Lots being sold on roadside stands.
                      Around here, you would have to look pretty hard for them.

                      Paul

                      1 Reply Last reply
                      0
                      • Garry TarpleyG Offline
                        Garry TarpleyG Offline
                        Garry Tarpley
                        wrote on last edited by
                        #20

                        Here locally people get together and have a tamale making party as it helps a lot to have multiple hands involved. last year we did one and made all pork some with spice some not. It is lots of work, but yummy

                        1 Reply Last reply
                        0
                        • marzig20M Offline
                          marzig20M Offline
                          marzig20
                          Veteran Sous Vide Canning
                          wrote on last edited by
                          #21

                          I remembered the name of the company that makes the frozen tamales I buy. Texas Tamales, they have a website at texastamale.com

                          ChefC 1 Reply Last reply
                          0
                          • johnsbrewhouseJ Offline
                            johnsbrewhouseJ Offline
                            johnsbrewhouse
                            Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                            wrote on last edited by
                            #22

                            We have a great place east of the mountains that we go to we we are over there. It beats having to make the tamales myself, it’s a two day job to do them right. They are award winners too. http://www.loshernandeztamales.com/

                            1 Reply Last reply
                            1
                            • ChefC Chef

                              Who’s making Tamales for Christmas.

                              What types of Tamales are you making ?

                              In Southeast Texas, tamales are the go to item for a Christmas Meal. It is one of my biggest selling items for Christmas.

                              I’ll be making:
                              Pork
                              Chicken
                              Beef
                              Black Bean
                              Smoked Brisket.

                              Would love to hear from other areas of the country.

                              zbigjeffZ Offline
                              zbigjeffZ Offline
                              zbigjeff
                              Sous Vide Team Blue Power User Regular Contributors Cast Iron
                              wrote on last edited by
                              #23

                              Chef Well, it sounds like you built one heck of a following. Tamales are popular in those “southern” states and can’t figure out why it’s not that way all over the USA. When I traveled (been to every state), there’s only about 6 where I could locate them. Have fun with it and make that profit.

                              HerbcoFoodH 1 Reply Last reply
                              0
                              • zbigjeffZ zbigjeff

                                Chef Well, it sounds like you built one heck of a following. Tamales are popular in those “southern” states and can’t figure out why it’s not that way all over the USA. When I traveled (been to every state), there’s only about 6 where I could locate them. Have fun with it and make that profit.

                                HerbcoFoodH Offline
                                HerbcoFoodH Offline
                                HerbcoFood
                                Regular Contributors Team Orange Sous Vide
                                wrote on last edited by
                                #24

                                zbigjeff Funny you say something like that, my buddy recently moved from Houston to Austin, which is about 140 miles apart. We just so happened to talk about Tex-Mex. He was telling me in Austin there is more of a central Mexico style there. You really have to search for traditional Tex-Mex. Also Austin is only 90 miles from San Antonio and just about every where you turn is Tex-Mex.

                                zbigjeffZ ChefC 2 Replies Last reply
                                1
                                • HerbcoFoodH HerbcoFood

                                  zbigjeff Funny you say something like that, my buddy recently moved from Houston to Austin, which is about 140 miles apart. We just so happened to talk about Tex-Mex. He was telling me in Austin there is more of a central Mexico style there. You really have to search for traditional Tex-Mex. Also Austin is only 90 miles from San Antonio and just about every where you turn is Tex-Mex.

                                  zbigjeffZ Offline
                                  zbigjeffZ Offline
                                  zbigjeff
                                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                  wrote on last edited by
                                  #25

                                  HerbcoFood My buddies groan when I travel to the Houston area and want to get some TexMex. I get it at least one day out of the week I’m down there because they are always looking for food outside of the TexMex arena. Sometimes, they even let me get my way 2 days out of the week. I just smile.

                                  HerbcoFoodH 1 Reply Last reply
                                  0
                                  • zbigjeffZ zbigjeff

                                    HerbcoFood My buddies groan when I travel to the Houston area and want to get some TexMex. I get it at least one day out of the week I’m down there because they are always looking for food outside of the TexMex arena. Sometimes, they even let me get my way 2 days out of the week. I just smile.

                                    HerbcoFoodH Offline
                                    HerbcoFoodH Offline
                                    HerbcoFood
                                    Regular Contributors Team Orange Sous Vide
                                    wrote on last edited by
                                    #26

                                    zbigjeff Houston is a melting pot of cultures from all over the world. But someone who groans about getting Tex-Mex is uncalled for! Next time you’re down let me know and Ill throw some places you can try, also depending on the area of town you’re in.

                                    zbigjeffZ 1 Reply Last reply
                                    0
                                    • HerbcoFoodH HerbcoFood

                                      zbigjeff Funny you say something like that, my buddy recently moved from Houston to Austin, which is about 140 miles apart. We just so happened to talk about Tex-Mex. He was telling me in Austin there is more of a central Mexico style there. You really have to search for traditional Tex-Mex. Also Austin is only 90 miles from San Antonio and just about every where you turn is Tex-Mex.

                                      ChefC Offline
                                      ChefC Offline
                                      Chef
                                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                      wrote on last edited by
                                      #27

                                      HerbcoFood While this may disappoint some in the community, Austin is nothing more than an disappointment to Texas. The do not represent Texas, and is a suburb of California.

                                      mrobisrM HerbcoFoodH 3 Replies Last reply
                                      3
                                      • marzig20M marzig20

                                        I remembered the name of the company that makes the frozen tamales I buy. Texas Tamales, they have a website at texastamale.com

                                        ChefC Offline
                                        ChefC Offline
                                        Chef
                                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                        wrote on last edited by
                                        #28

                                        marzig20 Thanks

                                        marzig20M 1 Reply Last reply
                                        1
                                        • ChefC Chef

                                          marzig20 Thanks

                                          marzig20M Offline
                                          marzig20M Offline
                                          marzig20
                                          Veteran Sous Vide Canning
                                          wrote on last edited by
                                          #29

                                          Chef In Illinois we have Chicago. I’d like to see the state capital moved from Springfield to Chicago because that is where the state is actually run from. Then everything south of I-80 annexed to Iowa, Missouri, Indiana and Kentucky.

                                          1 Reply Last reply
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