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Tamales (smoked brisket and pulled pork) |
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got14u 
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Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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 Topic: Tamales (smoked brisket and pulled pork)Posted: 17 April 2011 at 20:25 |
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The wife and I made tamales today…I smoked a small pork butt and a brisket yesterday. I made pulled pork and pulled brisket out of both of them. Besides the burnt ends of course. We really don’t have a recipe for these but if you have questions I can try to answer them for ya. My wife just makes the sauces from her head and from what we have available. The masa I do from a recipe so I can post that if needed. One twist I did do was try a BBQ tamale…I chopped up burnt ends and put some BBQ sauce on them, next I put a pickled jalap in with some meat and rolled them up like any other tamale…Those where great!!!! Well here are the pics and thanks for lookin. I will have to get back to you on a plated pic…We are done for the evening and I didn’t get one. Fixins for the green sauce before the blender
fry up a little bit of onions in the oil before adding the blended sauce.
After the blender and a little bit of time in the saucepan, now comes the meat. Here is where we screwed up but not bad. We meant to put the pork in the green sauce but instead put the pulled brisket in…still came out great
masa and husks ready for the green tamales
On to the red sauce, same thing with the onion and oil then reconstitute some red chilies in water. Then blend
meat goes in
the work begins
Here is what ya get…we made a little over 9 dozen or so.
Here are some pics of the BBQ tamale….this thing was great. Next I want to find a corn tamale recipe those are the best. If we can’t find that we will make some cherry tamales…thanks for lookin
OOoops into the pot pics…this thing held 100 tamales
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Jerod
Life's hard, it's even harder when your stupid. |
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got14u
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Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 17 April 2011 at 20:51 |
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Masa recipe
4 cups maSeca masa mix 1 tbsp kosher salt ½ tsp garlic powder (no salt) 1 cup Crisco shortening 2 ½ cups chicken broth If you want to make the masa red you can use some juice from the meat mix with the broth. Should have a consistency of cookie dough…but have a silky feel. Some times I add a little water to get that consistency |
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Jerod
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got14u
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Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 17 April 2011 at 21:35 |
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Ok I got some thing written down now so here they are...If they don;t make sense please let me know
Red Sauce Chile
juaguillos (chile rojo new mexico) Chile
de arbo (7 or less if you want) 3
garlic cloves ¼ of
a large onion salt
to taste comino
to taste dash
of spanish paprika dash
of granulated garlic small
dash pepper dash
of dried mustard dash
of chile powder good
dash of chipotle powder or diced up chipotles in adobo sauce Bring
a couple cups of water to a boil then add chile juaguillos and de arbos turn
off and cover for 10-15 minutes. Take
out chiles and put in blender with some new water about 3-4 cups, onion, and
garlic blend then put in sauce pan and add all other stuff. Let simmer for 5-10
minutes masa recipe
4 cups maSeca masa mix 1 tbsp kosher salt ½ tsp garlic powder (no salt) 1 cup Crisco shortening 2 ½ cups chicken broth If you want to make the masa red you can use some juice from
the meat mix with the broth. Should have a consistency of cookie dough…but have a silky
feel. Some times I add a little water to get that consistency Green sauce tomatillos (1lb or so) |
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Jerod
Life's hard, it's even harder when your stupid. |
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 18 April 2011 at 07:18 |
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oh. my. gawsh - those look wonderful - tamales are right up there at the top along with enchiladas for me - beautiful, jerod!
i am going to have to try these sometime this year, not sure exactly when, but i will!
thanks to you and your wife for this family favourite!
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Boilermaker
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Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Posted: 18 April 2011 at 08:36 |
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Jerod,
Thanks, these look great, I love tamales and would like to learn to make them. I know this is probably a dumb question but how do you make the tamales up? Do you just patty out some masa and wrap it around the filling and them put the shuck over it? Also, how are you steaming them in that pan that holds 100? How long do you steam them? |
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MomInAnApron
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Joined: 09 March 2011 Location: Montana, USA Status: Offline Points: 99 |
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Posted: 18 April 2011 at 09:21 |
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Beautiful post! I never thought about spreading out on the dining room table and sitting down to make these labor intensive little guys, GREAT idea! AND, always nice to make tamales WITH someone!
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got14u
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Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 18 April 2011 at 12:28 |
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first off thanks ron and "mom" they are fun but a lot of work...
As for how you make them, here is the steps for rolling them...1. find "soft" side of husk that is the side you spread the masa on.....2. spread masa (out on husk), thin if possible; you will find a amount you like personally. 3. Roll them bad boys up and fold the bottom over on its self...steam for 90 minutes or so. the pot is special for tamales but all it is , is a pot with a separator on the bttm so you can put a couple inches of water at the bttm. Also when steaming them you cover with a towel then cover tightly with aluminum foil then comes the lid and put something heavy on it to weigh it down. Hopefully this isn't to confusing let me know if I screwed you up worse then when I started. (on this step you can use a tortilla press some times my wife does that)
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Jerod
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Posted: 18 April 2011 at 14:47 |
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An absolutely fantastic tamale posting, Jerod! Thank you for the time and effort all you all took in making the tamales and the post. Beautiful.
Loved the sauces recipes...reminded me of the enchilada sauces I am more familiar with from when I was a kid. Good stuff there, and even though you mixed up the beef and the pork with the sauces, no worries you all did great! Always loved the green tamales myself more than the red ones.
Thanks for that last bit of info on the steamer-pot.....I was wondering about that. Where do you get a tamale steamer? I saw that dome thing on the bottom and that got me wondering....
Anyway, reference you wanting a corn tamale recipe.....is that anything special? The only corn tamales I ever ate had a salsa verde, whole yellow corn (really soft and sweet- I think they were sauteed in butter first) and maybe a teaspoon of creamed corn mixed with "queso fresco" really diced up fine. Is this what you are thinking of?
Anyway, outstanding post and many thanks to the entire Casa Jerod for an excellent tutorial!
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got14u
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Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 18 April 2011 at 20:01 |
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I always loved the green ones better also John. As for the steamer pic, that is just a stainless steel bowl upside down to stack tamales around. Below I put a pic of the bttm of the pot to clear some things up. You will be able to see the tray that goes across the pot with holes in it. then the water goes below it.
I think you are on the same track as the "corn" tamales I am talking about. I use to get them in Phoenix and they are to die for almost like a dessert. I have not been able to find anything on them at all only cherry and stuff like that. Thanks for all the compliments also...Glad you all enjoyed the post. 
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Jerod
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Posted: 19 April 2011 at 12:10 |
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Okay, I see the set up now...thanks. We have several of those "discs" that we use for canning to keep the jars up off the bottom of the pot.
I've never had a dessert tamale before, but they sound intriguing, especially the cherry one. Is that one super-sweet or made with sour cherries and a sweet-sauce to balance it all out.
Back to the corn tamale thing, if it's a dessrt tamale, or just even a sweet normal tamale, I don't see why you can't take sweet corn, sautee it in sweet (unsalted butter) for a while until the outer husk gets softened, maybe even add a bit of sugar or honey to the mix, then make them up like any other tamale. Heck, I think a touch of queso fresco with the sweetened corn would go beautifully. Kinda like an Italian cannoli, which is made with riccottta cheese.
As far as the corn goes, I'd recommend canned "sweet corn" since the canning process has already softened the husk a lot. Next choice would be frozen corn, like the stuff they label "Pictsweet" ~I don't know what brand that is~ but it is young, super-sweet hybrid corn that's delicious. When we buy frozen corn , I like to get that kind.
Anyway, if you get a chance, do you think you could share your salsa verde recipe too? That looked delicious. Thanks.
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 19 April 2011 at 12:20 |
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jerod - i am inspired and aim to try this in the near future - might take a couple of weeks, since we need to get through easter etc., but it will happen. i've got a couple of chuck or arm roasts or something in the freezer from some very good, local beef that should work perfectly for some shredded beef. i would be doing the red sauce and it looks amazing.
since my wife is a chile wimp, i'd need to keep the sauce mild. i know we can get the new mexico chiles (dried), and they are fairly mild, earthy and good. should we use the same amount of them as the arbols?
as for the arbols, do you have any suggestions for a substitue for them? i don't think we can get those around here, but will check.
as for everything else, i believe we have it all - the only thing is i don't think we have masa mix, but i can get masa de harina ~
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