As a Texas native myself I grew up with a lot of different kinds of tamales, my grandma made ones like these on the holidays, my aunts the more traditional versions with masa that wasn’t red, and of course Salvadoran tamales wrapped in banana leaves as well. There were always fights as which were the “correct” ones, but honestly they are all great and represent important parts of Latino food culture. Glad to see some representation for my region, the seasoned masa is just too good! All tamales deserve love, these included!
Awesome Job!! When I was a kid in 70s living on east coast of NC, my buddy I ran around with mom would make tamales. I would ask my mom if my friend could spend the night, my mom would say no, then I say Mrs. Gomez made big sack of tamales! My mom would say Hell yeah he can stay over! My mom was raised in south texas! She knew they were authentic!
I went to a cookout with one of my buddy's that has to always look cool. He started eating the wrap, and I pointed it out. And he came up with some story how hey do it in Cuba. No they don't.
Never tried tamales before as being very far removed from Mexio geographically, but.... will frantically search for a Mexican restaurant in my area after completing this video, or perhaps give it a try making myself 🤠😋 The cook seems like a really cool guy to hang out, awesome !
Never tried tamales that have salsa in the masa, but it looks bomb. My family used to make some tamales that had lumber ash in the masa, they called them "cenizas" and the filling was refried beans. Instead of being wrapped in the dry husk, it was wrapped in the fresh corn husk. I love how Mexico has a huge variety of tamales, using all kinds of fillings and different type of leaves to wrap them all up.
that's really cool i'd love to try them that way. yes, i have found that adding the red sauce in with the masa, and also some cumin, paprika, salt, garlic powder, onion powder is key to the BEST flavor. Also using the dark lard, not the white stuff. If you can't get brown incoorperate lots of bacon grease instead.
Your not alone, this past weekend I made tamales for the very very first time and whipping the masa with the hand blender Made quite a mess, but it was worth it. They came out pretty tasty n fluffy👍 Thanks for sharing😋
Tamales are comfort food, party food, everyday food. When you find a person that knows how to make good tamales, you never let them go! They are both savory and sweet! The sweet ones are traditionally: lemon, pineapple w/ raisins and coconut. Nowadays you see some people making them with Nutella which for me are way too sweet. The ones in banana leaves are also made with pork, but the banana leaf gives the tamales a very distinct scent that adds to the flavor. Where I live (near Chicago) the women who make them are from the state of Veracruz and they put the plain masa batter on the leaf, then rib meat with bones and all which is raw, then add the red spicy sauce on top. They cook longer and are much much spicier, the tamales can ends up being just a little gooey but oh so freaking delicious! I have a lady for banana leaf tamales and a lady for corn husk tamales--zero regrets. I hope you get to try them someday bc they are quintessentially part of our Mexican heritage and cuisine!
Always been so intrigued, saw so many unfamiliar foods on TV growing up as a kid from US TV. Tamales, corn dogs and sloppy joes in particular just was so curious. In the UK now, we do have Mexican chain restaurants which are inauthentic and in some cities lucky enough to get the ready deal. But no tamales! Burritos/Enchiladas/fajitas/quesadillas are more the accessible options in supermarkets and restaurants. Cannot WAIT till next year, partner and I are visiting San Francisco, I am gonna eat SO MUCH. But I may try this recipe to ride me over first. :D
Thank you so much for the tutorial. My son and I made the tamales and had to substitute some ingredients but they were really good. We will be getting the ingredients we didn't have soon and will re-try. Thanks again. We live in rural Tx and to be able to make from scratch at home whenever we want is a game changer!!
Almost the same recipe I make but I also use anchos. When the whole family helps make them we use a whole pig head instead of a butt or shoulder. I’ve also experimented w using a really gelatinous pork bone broth instead of lard to keep the masa moist and it works really well.
I gotta stop by the local shop to get a dozen to freeze. I love a tamale with two scrambled eggs in the morning. I get a good re-heating in the microwave with a "steam blanket". You first take off the husk then you take a full size paper towel and completely wet it. Wring out the excess water, fold it in half and cover the tamale like a baby blanket. One minute for cold tamale, two minutes for a froze tamale. It steams the tamale instead of drying it out.
I love that he is not compromising when he stood his grounds on avocado leaf. Oftentimes, you hear youtube chefs say things like, "if you can't find this, it's okay, use this instead." No man, tell us like it is. He was straight up that this was the magic ingredient. As uncle roger would say, "don't use the white amount, use the right amount."
This was an awesome step-by-step process and am excited to try this out. This is the 1st year we are doing the pork meat filling from scratch we are still using the masa preparada from HEB :)
My ex husbands family was from Matamores and he loves tamales with the red sauce in the masa but what I found over the years is that I guess is the people from more southern parts of mexico look at you weird if the masa is not plain. I have had people ask, why is the masa red? I guess just like everywhere else depending on what part of the country you come everyone makes the same food differently.
When using a hand mixer u can make holes in a paper plate. Put the beaters through the holes. Plate face down towards bowl. This keeps liquids from blowing out. Hope this helps !
I remember I made a massive mistake once several years ago where somebody offered me a tamale and ate it with the husk. The tamale also made me very dizzy, almost nauseous for whatever reason and I haven't eaten one since. I'm willing to try one again after watching this video.
@@ROGAROEBI The ones I’ve had in particular are the Tolima ones. As mentioned in the video, they cone wrapped in a banana leaf, the masa is rice and peas with carrots, onions, chicken pork and beef with a cooked whole egg. And tis the season too since they’re usually a December holiday treat!
I had the honor of getting a fine Mexican woman a good job as a chef in a friends restaurant. Her husband was killed in a farm accident and the owners evicted her and the 4 kids at 5 pm that day. She made tamales and sold them from her station wagon and trailer in a K-Mart parking lot corner. Anyone that makes really fine food that way did even better in the kitchen she then got to use.
Looks and sounds delicious 😋 ! But I remember when the pothos in the background was so full of life and now It's been neglected and needs some love and care!!!!
I watched this video specifically to find out how to cook the pork loin. I have a two 5 lb pork loins and I need to know how long to braise them after searing them? How long do I cook 10 lbs of pork loin?
My Lord I love tamales but I've tried so many te to make them. Thank u sir you showed a beautiful way to make them I'm going to try it again please please can you email me the recipe thank you ceta kuntzsch
See the store ones I just got they didn't infuse the salsa into the maza and the maza almost wasn't even maza like idk what I just ate .... It should be against the law for stores to sell tamales or mass-produce them without a gourmet or a family recipe of like a hundred years I thought I was doing something special because the tamale man that I see in the parking lot didn't give me no salsa for the tamales or my change back ...but I need to just make my own... I'm not sexist but tamale ladies never did that to me 😭😭😭😍 I didn't wanna start yelling or anything I just let it go but I always remember because it made me sad because I was planning to give my change to this homeless lady that I walk past but I had to break a 20? And tamales went up lol
Todo el procedimiento me parece muy inspirador. Solo hay un punto que de plano estoy en desacuerdo; El uso de “aceite vegetal” por qué no freír la carne de CERDO con manteca de CERDO? Y omitir el aceite vegetal, que verdaderamente nos hace gran daño. No quiero decir que haya que ponerle demasiado. Al final de cuentas los excesos son malos.
Every tamale video I see, they start with nice, big husks, then tear them down to a smaller size. Is there a reason you don't just leave them big and make larger tamales???
Bigger husks are a bit more stiff, but I always questioned why people rip it in half. Maybe it takes longer to cook, or it could come out squishier. I prefer using the bigger husk, it's just easier to wrap it up.
@@ketzalzin6321 Yes! I've seen two shows recently where they said what nice big husks and then proceded to tear them down to small husks. /;) I'll have to try this with big ones and see what happens.
„Close your eyes, open your heart and listen to me!“ I love it!!!
As a Texan my favorite time of the year is December because that’s when all the Hispanic grandmas sell the most delicious homemade tamales.
AUTHENTIC MEXICAN FOOD IS INCREDIBLE. One of the best cuisines in the world
Okay, he’s the best. Love his personality.
As a Texas native myself I grew up with a lot of different kinds of tamales, my grandma made ones like these on the holidays, my aunts the more traditional versions with masa that wasn’t red, and of course Salvadoran tamales wrapped in banana leaves as well. There were always fights as which were the “correct” ones, but honestly they are all great and represent important parts of Latino food culture. Glad to see some representation for my region, the seasoned masa is just too good! All tamales deserve love, these included!
I've had both kinds in banana leaves and corn husks. As an American I put ketchup on my tamales. This might sound gross, but it's really not that bad.
The correct ones are of the original creators aka mexican
Tamales are so good! One of my faves 😍
I love beef noodle soup
Awesome Job!!
When I was a kid in 70s living on east coast of NC, my buddy I ran around with mom would make tamales.
I would ask my mom if my friend could spend the night, my mom would say no, then I say Mrs. Gomez made big sack of tamales! My mom would say Hell yeah he can stay over! My mom was raised in south texas! She knew they were authentic!
I went to a cookout with one of my buddy's that has to always look cool. He started eating the wrap, and I pointed it out. And he came up with some story how hey do it in Cuba. No they don't.
🤣🤣🤣
😂lol😂
Haha I ate the shell of edamame the first time I had it at a Japanese hibachi... Worst part is I'm a chef
Never tried tamales before as being very far removed from Mexio geographically, but.... will frantically search for a Mexican restaurant in my area after completing this video, or perhaps give it a try making myself 🤠😋 The cook seems like a really cool guy to hang out, awesome !
Never tried tamales that have salsa in the masa, but it looks bomb. My family used to make some tamales that had lumber ash in the masa, they called them "cenizas" and the filling was refried beans. Instead of being wrapped in the dry husk, it was wrapped in the fresh corn husk. I love how Mexico has a huge variety of tamales, using all kinds of fillings and different type of leaves to wrap them all up.
Yehhh I wanna go to Mexico & eat!😅
that's really cool i'd love to try them that way. yes, i have found that adding the red sauce in with the masa, and also some cumin, paprika, salt, garlic powder, onion powder is key to the BEST flavor. Also using the dark lard, not the white stuff. If you can't get brown incoorperate lots of bacon grease instead.
@@rootsAlkebu you will come back 10 pounds heavier 😂
Your not alone, this past weekend I made tamales for the very very first time and whipping the masa with the hand blender
Made quite a mess, but it was worth it. They came out pretty tasty n fluffy👍 Thanks for sharing😋
As someone from New Zealand, detached from real South American culture, I can’t even imagine what tamales are like to est
❤️ plan a trip to Mexico. We love and welcome all people
This isn't south American food, it's Mexican. Plus mexico is in north America. Cheers ✌️
Tamales are comfort food, party food, everyday food. When you find a person that knows how to make good tamales, you never let them go! They are both savory and sweet! The sweet ones are traditionally: lemon, pineapple w/ raisins and coconut. Nowadays you see some people making them with Nutella which for me are way too sweet. The ones in banana leaves are also made with pork, but the banana leaf gives the tamales a very distinct scent that adds to the flavor. Where I live (near Chicago) the women who make them are from the state of Veracruz and they put the plain masa batter on the leaf, then rib meat with bones and all which is raw, then add the red spicy sauce on top. They cook longer and are much much spicier, the tamales can ends up being just a little gooey but oh so freaking delicious! I have a lady for banana leaf tamales and a lady for corn husk tamales--zero regrets. I hope you get to try them someday bc they are quintessentially part of our Mexican heritage and cuisine!
Just made this. White dude in Chicago. Takes all day to make, but a great experience and tastes awesome. Idk how people sell these.
I am glad this popped up. I have been wanting to make authentic tamales but haven't been able to find it.
I like how you left that little space open for the husk🌶️ 🌾🌿🌽
Well now we need a video for the tamales with the banana leaves!!!
Always been so intrigued, saw so many unfamiliar foods on TV growing up as a kid from US TV. Tamales, corn dogs and sloppy joes in particular just was so curious.
In the UK now, we do have Mexican chain restaurants which are inauthentic and in some cities lucky enough to get the ready deal. But no tamales! Burritos/Enchiladas/fajitas/quesadillas are more the accessible options in supermarkets and restaurants.
Cannot WAIT till next year, partner and I are visiting San Francisco, I am gonna eat SO MUCH. But I may try this recipe to ride me over first. :D
foodwishes on youtube has a pretty easy sloppy joe recipe if youre curious :)
Hope you enjoy! I’m in Los Angeles and never take for granted the culinary options from street food to dine in restaurant! Good luck enjoy San Fran
Glad to see how tamales being made. Now I know why it is flavorful.
We've made tamales for decades through family traditions. Everyone has there own methods of prep. Secrets stay secrets.
Who here remembers that strong Mexican woman who made and sells her Tamales from her cart in New York.
I can tell Farideh's laugh anywhere!!!
Native Texican.
Tamal officianado.
I can guarantee you that those tamales are 🔥🔥🔥. When the masa looks like that 😳 whoa.
It’s like rolling a joint...you know from the old days!
It really does feel like rolling the fattest j of your life xD
Thank you so much for the tutorial. My son and I made the tamales and had to substitute some ingredients but they were really good. We will be getting the ingredients we didn't have soon and will re-try. Thanks again. We live in rural Tx and to be able to make from scratch at home whenever we want is a game changer!!
Almost the same recipe I make but I also use anchos. When the whole family helps make them we use a whole pig head instead of a butt or shoulder. I’ve also experimented w using a really gelatinous pork bone broth instead of lard to keep the masa moist and it works really well.
Omg this is the guy who taught brad how to make tortillas!!
Yea, generational food cooking techniques are the foundation of today's cooking skills.
He’s hilarious 😂
Suerte! ATX represent. Also, the little lady with an ice chest in the H‑E‑B parking lot is just as good.
I gotta stop by the local shop to get a dozen to freeze. I love a tamale with two scrambled eggs in the morning. I get a good re-heating in the microwave with a "steam blanket". You first take off the husk then you take a full size paper towel and completely wet it. Wring out the excess water, fold it in half and cover the tamale like a baby blanket. One minute for cold tamale, two minutes for a froze tamale. It steams the tamale instead of drying it out.
Interesting, my family has never incorporated the avocado leaf! We'll have to try that next weekend when we're making our tamales for the season!
Is that Farideh's laugh I hear in the back ground? 7:21
You rock gurl!
If you didn't make a mess you didn't make tamales LMAO. The mixer debacle was too much
You made it seem so easy I'm so excited to make..Thank you
Love tamales. Someone water the poor plant on the shelf in the back please. lol.
😁
I love that he is not compromising when he stood his grounds on avocado leaf. Oftentimes, you hear youtube chefs say things like, "if you can't find this, it's okay, use this instead." No man, tell us like it is. He was straight up that this was the magic ingredient. As uncle roger would say, "don't use the white amount, use the right amount."
Pork is thee best! So flavorful!👍🏾
But bad for your health
100% love tamales !!
Que delicia, tamales con mucho sabor y muy al estilo mexicano muy rico.
This was an awesome step-by-step process and am excited to try this out. This is the 1st year we are doing the pork meat filling from scratch we are still using the masa preparada from HEB :)
My ex husbands family was from Matamores and he loves tamales with the red sauce in the masa but what I found over the years is that I guess is the people from more southern parts of mexico look at you weird if the masa is not plain. I have had people ask, why is the masa red? I guess just like everywhere else depending on what part of the country you come everyone makes the same food differently.
Ooo I’ve always wanted to know how to make tamales!
When using a hand mixer u can make holes in a paper plate. Put the beaters through the holes. Plate face down towards bowl. This keeps liquids from blowing out. Hope this helps !
I remember I made a massive mistake once several years ago where somebody offered me a tamale and ate it with the husk. The tamale also made me very dizzy, almost nauseous for whatever reason and I haven't eaten one since. I'm willing to try one again after watching this video.
HOW did you eat the corn husk? How did you even chew and swallow it? It's so tough.
It sure looks good ,am go to make some.
Completamente la receta Regia
Real question is...WHERE DID YOU GET THAT HAT.
[mouth watering for those tamales as well]
If you ever go to Austin, TX you gotta go to suerte. The place us beautiful and the food is amazing
I swear that was Farideh's laugh at 7:21 ;'D love you all and the content you provide
I have to stop watching these when im hungry.
That wouldn’t happen with a kitchen aid! Anyhow, I still have no idea how my grandmother got the manteca creamy by hand! Hard work!
Que delicia, coming from a Colombian that loves tamales
Mexican, colombian and puerto rican are my top 3
sup primo...ive never had colombian tamales i bet they are bomb !
@@ROGAROEBI The ones I’ve had in particular are the Tolima ones. As mentioned in the video, they cone wrapped in a banana leaf, the masa is rice and peas with carrots, onions, chicken pork and beef with a cooked whole egg. And tis the season too since they’re usually a December holiday treat!
I can't believe J Mascis dyed his hair and started a cooking show
Thank you for showing this tamales
this guy is the homie
Thank you!
I had the honor of getting a fine Mexican woman a good job as a chef in a friends restaurant. Her husband was killed in a farm accident and the owners evicted her and the 4 kids at 5 pm that day. She made tamales and sold them from her station wagon and trailer in a K-Mart parking lot corner. Anyone that makes really fine food that way did even better in the kitchen she then got to use.
I can’t wait to fluff my lard! 👩🍳😆
Best hat on the planet.
Mmm I'm getting some tomorrow
farideh’s laugh
Looks and sounds delicious 😋 ! But I remember when the pothos in the background was so full of life and now It's been neglected and needs some love and care!!!!
My mom would have a heart attack and die if I showed her this video! 😬😂
Zomg this boy is so cute! He looks a bit unsortable with an audience, but I will make this and have to visit next time I'm in Austin!
Would love to eat this but we don´t have mexican chilis or those corn things in Ireland sadly.
The corn husks are the leaves from a fresh corn just dried. And for the chiles try online.
Thank you,
I watched this video specifically to find out how to cook the pork loin. I have a two 5 lb pork loins and I need to know how long to braise them after searing them? How long do I cook 10 lbs of pork loin?
7:16 Mandatory Munchies F-bomb
I got an avocado tree. Can I dry and use?
I would guess you can use it fresh, like a bay leaf. Jealous of your tree!
My Lord I love tamales but I've tried so many te to make them. Thank u sir you showed a beautiful way to make them I'm going to try it again please please can you email me the recipe thank you ceta kuntzsch
At 0:54ish...can you explain the process? Get seeds from chiles but do you use the pods? Sorry, recently divorced and trying new things.
I live in Ireland, I can't get any of these ingredients, except the pork and onions
The corn husks are the leaves from a fresh corn, but are dried and the chiles or tamal maza is sold online pretty much anywhere. Hope this helps.
I like his cap. Where can I get one?
I made tamales today with my mother and everyone make it different
Breh that pork ain’t fully cooked lol 😂 FR
ah yes you must have a pisto when assembling a tamal
pro tip fry your left over tamales
puro torreon!
Tamales are the best ong
Nice
One doesn’t experience self-transcendence, the illusion of self only dissipates - 🎈
I’m sorry but tamales remind me of a dirty diaper lol
What is the name of that leaves you put on the sauce? I hope they're someone who will reply.. Thanks in advance🙏
Avocado leaves
My mom usually puts the salsa over the meat instead of in the masa.
Great👍
🍽🔥👏
NEVER touch your eyes when working with chili's.
Me gusta
Like in the movies
El elefante en la habitación es el tiempo de cocción.
What part of the pork do you use
🤙 Road Dogs 🤙
I need that hat
See the store ones I just got they didn't infuse the salsa into the maza and the maza almost wasn't even maza like idk what I just ate .... It should be against the law for stores to sell tamales or mass-produce them without a gourmet or a family recipe of like a hundred years
I thought I was doing something special because the tamale man that I see in the parking lot didn't give me no salsa for the tamales or my change back ...but I need to just make my own... I'm not sexist but tamale ladies never did that to me 😭😭😭😍 I didn't wanna start yelling or anything I just let it go but I always remember because it made me sad because I was planning to give my change to this homeless lady that I walk past but I had to break a 20? And tamales went up lol
Is the F bomb going to make it into Webster's dictionary? I hear it everywhere..... ?????
You had to throw the f-bomb in there
You didn't say what kind of pan you are using looks like two and how much water to put!! Need to know this
Where can I get a hat like that.
Todo el procedimiento me parece muy inspirador. Solo hay un punto que de plano estoy en desacuerdo;
El uso de “aceite vegetal” por qué no freír la carne de CERDO con manteca de CERDO? Y omitir el aceite vegetal, que verdaderamente nos hace gran daño. No quiero decir que haya que ponerle demasiado. Al final de cuentas los excesos son malos.
This was to much 🤣.
Every tamale video I see, they start with nice, big husks, then tear them down to a smaller size. Is there a reason you don't just leave them big and make larger tamales???
Bigger husks are a bit more stiff, but I always questioned why people rip it in half. Maybe it takes longer to cook, or it could come out squishier. I prefer using the bigger husk, it's just easier to wrap it up.
@@ketzalzin6321 Yes! I've seen two shows recently where they said what nice big husks and then proceded to tear them down to small husks. /;) I'll have to try this with big ones and see what happens.