HomeMade Hot Tamales By MamaLadonna
Ranked #20,314 in Food & Cooking, #367,625 overall
Making something good at home!
I wanted to make this lens about my experience in making homemade hot tamales because it is a fun past time and rewarding as well. To be able to experience making something at home and the joy it brings others that share in what you have done is an awesome experience. The first time I ever tried to make tamales at home was a unique experience because, One...had never done it before and had never seen it done. Two...it took a lot of patience and a whole lot of time to create. But in the end, the reward of having something that I had made and it to turn out pretty good was a totally awesome feeling. Friends that I have spoke to that have made them before had different takes on the whole scene. Some said that they didn't turn out when they made them and others have totally different ways of making them than the way I made them. The way that I used seemed to work for me, so I am sticking with it. It worked and has worked every time since, so, why change the receipe when it works?!
3 things you should know about Homemade Hot Tamales
With a little extra to it too..
1: I tried both ways of rolling up the tamales and found that leaving one end open makes rolling them much easier and faster. Have tried both ways of leaving one end open and one closed and they both turn out about the same, just alot faster to leave one end open.
2: The spice you add to your tamales is key to having an enjoyable tamale in the end.
3: Having fun making them adds a little spice of its own, you may not think so, but it does show in the final outcome of your tamales.
Something extra...have found that by leaving one end of the tamale open and not wrapping them into bunches of two's the tamales cook a little better and a little bit faster.
2: The spice you add to your tamales is key to having an enjoyable tamale in the end.
3: Having fun making them adds a little spice of its own, you may not think so, but it does show in the final outcome of your tamales.
Something extra...have found that by leaving one end of the tamale open and not wrapping them into bunches of two's the tamales cook a little better and a little bit faster.
If you need a laugh...I got just the ticket...
Better Check ur score...someone might have taken your identity
Try finding your family...
They may have made some awesome discoveries u didn't know about
A little bit about me
Just an old southern girl who has tried several "do it yourself" things at home from sewing to crochet and many others. And has had fun trying them all out. Just the mere satisfaction seeing something that you have created come to life right before you is a remarkable thing. Brings to light the saying that anything worth doing is worth doing well.....one thing bout it,,,if you can picture it and really want it to happen...it can. Just need to have the "want to" to do it!
Grocery shop from home....gotta love it!!!
My favorite kitchengear
I have this same steamer at home and love it, it works well. I also use a stainless steel steamer that works well too.
Reader Feedback
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MamaLadonna
Dec 23, 2011 @ 4:15 pm | delete
- Looking into some new receipes for homemade hot tamales..just to spice it up a bit..;-)
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My Own Homemade Hot Tamale Reciepe
Tasty if I do say so myself....lol
MY HOT TAMALE RECEIPE
2.5 lb. pork butt roast
2 large yellow onions
One can of CHIPOTLE PEPPERS (in adobo sauce)
1 large dried Red Chile Pepper
1 small can of chopped green chilles
2 tbl. Spoons of ground garlic
Couple of dashes of MEX-HOT chili seasoning
Cook roast in slow cooker overnight and let the seasonings soak in. Let it cool the next morning and cut by hand to small pieces. This is when you add in the small can of green chilles.
To make the breading for the tamales I use :
2 cups of Maseca
2/3 or 10 tbl spoon of butter flavored Crisco
2 cups of luke warm water
1 tablespoon of baking powder
½ teaspoon of salt
Cook in steamer for about 1 to 1 ½ hours in steamer until when tamales are rolled out, you have no raw maseca.
AND ONLY USE REAL CORN SHUCKS FOR ADDED FLAVOR TO YOUR TAMALES!!!
This makes about 16 tamales.
2.5 lb. pork butt roast
2 large yellow onions
One can of CHIPOTLE PEPPERS (in adobo sauce)
1 large dried Red Chile Pepper
1 small can of chopped green chilles
2 tbl. Spoons of ground garlic
Couple of dashes of MEX-HOT chili seasoning
Cook roast in slow cooker overnight and let the seasonings soak in. Let it cool the next morning and cut by hand to small pieces. This is when you add in the small can of green chilles.
To make the breading for the tamales I use :
2 cups of Maseca
2/3 or 10 tbl spoon of butter flavored Crisco
2 cups of luke warm water
1 tablespoon of baking powder
½ teaspoon of salt
Cook in steamer for about 1 to 1 ½ hours in steamer until when tamales are rolled out, you have no raw maseca.
AND ONLY USE REAL CORN SHUCKS FOR ADDED FLAVOR TO YOUR TAMALES!!!
This makes about 16 tamales.
Some resturant receipes for ya...
Here are some awesome reciepes for you to try from home yourself..
Great place for adding supplements to your diet..
Makes life a little easier
Level the playing fields...
Do it your way!!!
by MamaLadonna
I am a 42yr.old mother of three wonderful children and married to the most wonderful man in the world.
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