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@@TheBigYuca You can do this Bill! You’ll never need to eat another crappy tamale! 🫔 Thanks for stopping by!

@@marvinkhudadian9756 I’m so happy you enjoyed them! I’m even happier that you didn’t just eat them, but you analyzed them and tasted them thoroughly. Your description is exactly what I attempt to achieve when making my tamales. Thank you so much, Marv!

@@janetsontilt we love pickled jalapeños and the juice too.

@@janetsontilt Thank you 🙏🏽 These are absolutely scrumptious! 😊

@@janetsontilt So great to hear your enthusiasm, Janet. I hope you enjoy our family recipe. All the best to you. Steve

They were absolutely delicious! 😋 😘 🤗

Thank you, brother Joey! 🙏🏽✌🏽😎

@@Cookingwithsteveg 😀

😘🙏🏽🙏🏽❤️

🙏🏽🙏🏽❤️😘

🙏🏽🙏🏽❤️

Hi Anny! Thank you for stopping by and subscribing. I truly appreciate your unwavering support and friendship. ✌🏽🫶🏽 🇵🇪 🇦🇷

I’ll keep em’ coming! Thank you 👩🏻‍🍳 Anny! 😊

@@condeerogers5858 Enjoy! I think you’re going to love them. Thank you for watching and sharing your kind words.

Hi there, Joe. I’ve tried so many chorizo brand and chorizo from other countries and I always come back to this particular package from Cacique. The soy chorizo does have great flavor as you said. I’ve used it in the past but really missed the meatiness of real piggy lol. Mom was born in McAllen and Grandparents from El Paso. Thanks you for watching and for the kind words. I appreciate you, brother, Joe!

@@tesscharlie You’re going to love them!

✌🏽👍🏽👍🏽

@@ceasarrodriguez304 Showing that cardboard who’s boss! 😂

@@OWK000 Great recommendation! Thank you for sharing that with my viewers. ✌🏽👍🏽👍🏽

Taco Bell ain’t got nothin’ on me! 😂

@@Cookingwithsteveg Yes sir!

Thank you 😋 my man!

Thanks for the tip, Will. My local Mexican market sells rendered pork lard in their deli. Would that suffices? I’m willing to try it out. But my family used the “off the shelf” lard for a very long time and they all lived into their late 80s early 90s and none of them died from heard disease. We eat these once or twice a year if you get my drift. Thank you for sharing and caring, Will. Your recommendation is heartfelt pun intended 😉🫶🏽✌🏽 Steve

I’ve never frozen cherry tomatoes so I can’t advise you as to whether or not vacuum sealing them is a good idea. Sorry.

@@Cookingwithsteveg I went ahead and did it and it worked fine. I want to just use them later in sauces so they should be fine. Thanks for sharing the vid. It helped a lot. I have a bunch of peppers too. :)

Thank you Gil! Great to hear from you. Blessings back at you, Brother.

Thank you, Bill. I appreciate the kind words.

No you can show them up! 😂 I’m happy you enjoyed the video, Monie! Let me know how the kiddies and Gus like them. 😁🫶🏽

❤️

Thank you so much! That’s one of the nicest comments I’ve ever received. In many ways, RUclips has not created a level playing field for all content creators. I’m being patient and hoping that one day the channel grows. Thank you again. Steve

Hi Dan. Once in a while it’s OK to eat, naughty, lol. Enjoy the recipe. And remember, you can tweak it here and there to your preference. You can incorporate more chorizo as I mentioned in the description and seasoned with salt to your taste preference. Let me know how it turns out. Take care. Steve

Roll that beautiful bean footage!!! The proof is in the pedo! 😂 Thanks Bud!

Thank you, Jayson! That’s very nice of you to say. I love bacon! It goes so well with beans. I’m 56 year old and I can still vividly remember my grandmother teaching me how to make frijoles de la olla. She would chop a pound of bacon and sauté it in the pan. When the bacon was cooked she’d remove it from the pan. She’d then fried chopped onion and freshly chopped jalapeños in the bacon grease and then pour it all (bacon grease included) into the pot of beans. I’m from the Los Angeles area, still here. There’s a lot of Latino food influence out here. Thank you for watching and taking the time to comment. ✌🏽 Steve

@@Cookingwithsteveg When I lived in LA, my favorite Mexican market was Carniceria Los Compadres on MLK, Blvd. I'm still looking for something similar in the greater Phoenix area. I do have a more upscale market called ponderosa, and while their meat counter is legit, the rest of the offerings is scant to say the least! My wife and I miss our favorite Mexican food restaurant, and to your point their chips, salsa, and beans are killer!

Thank you, Brother Joey! Much appreciated!

@@Topcopper1444 Thank you, Sir.

@@johnq4196 hi John. If the question you meant to ask was if the meat was not frozen, could it cut it as thin? The answer is the meat definitely needs to be semi frozen in order to cut the meat as thin as you see in the video. Otherwise, the meat gets dragged into the blade and just shreds. It’s next to impossible to cut meat this thin without it being frozen. I hope this helps. Thanks for watching and commenting.

@@sumbi8858 This is such a great thing to hear. The reason I enjoy sharing what I have learned about cooking is so others can benefit and learn as well. Cooking is learning. Learning from others and then putting my own influence into the recipes is how I’ve evolved into the cook I am today. I’m glad to hear you find my cooking worthy to learn from. Thank you for subscribing. I look forward to sharing more with you. Blessings. Steve

Fresh homemade bread is the best. I bet your bread is amazing! I don’t bake often but when I do we thoroughly enjoy it.

@@kevincraig6794 Hi Kevin! Thank you for the kind words. Viva NM! NM style thin beef jerky is the best! Enjoy!

@@SteviesVinylCupboard Hi Stevie! I agree with you 100%. The resurrection of Sourdough bread baking is riddled with “holier” than thou self righteousness. Holes are for underwear, socks and T’s 🤣 Great to hear from you, Buddy! Cheers

@@MonieMuse I leave my starter out on the counter after a feeding only when I’m going to prep my dough for baking the following morning. If I’m not going to make bread anytime soon and I’m feeding my starter (I named him Chuy) I put him back in the refrigerator once I’ve fed him. Hope this helps. Always feel free to contact me, Monie, if you have any questions.

You’re welcome, Brett. Keeping it refrigerated allows you to feed it less, like once every two weeks or even once a month. When you want to bake bread remove your starter from the refrigerator a couple days before baking, feed and let it rise on the day you plan to make the bread. I usually do an overnight fermentation. Thanks for checking it out.

Thank you, Brother Joey! We love bread too 😃

Approximately 125 to 150 tamales.

Thank you for the suggestion. It makes sense. I’ll give it a try next time. Thanks for watching and taking the time to help. ✌🏽

Thank you so much, Denise!

In the video I watched on the Firstbuild website they put the meat in and preheated the smoker. I’m going to try your way next time. One of my friends has the same smoker and he said he waits until the meat forms bark crust to insert the probe. He said he gets more accurate temp readings that way. Thank you for the kind words and great suggestions. ✌🏽 Steve

A labor of love. It is very time consuming 2 entire days worth. Worth every minute. Thanks for watching.