Vegan Frijoles Borrachos: ruclips.net/video/BTxdWVQIALQ/видео.html Recipe notes and tips: - My initial thought with halving the masa filling was that the recipe states 2 to 4 cups of broth (depending on humidity). I thought, if worse case applied, I’d have a huge amount of filling. - My baking powder is old, so I don’t think they were as “puffy” and light as they would be with really fresh stuff so it’s best to buy a fresh pot if you’re not sure how old it is - I could have probably folded my tamales more so they wouldn’t have been so tall in the Instant Pot. Hard to know for sure though, because of my point above about the baking powder… - It may be worth trying to reuse the corn husks. They’re not cheap (relatively speaking) so maybe worth a go. Make sure you clean them REALLY well, possibly even boil them? I would then either dry them in the oven or freeze them - The harissa recipe I did could possibly be used for chile sauce (ruclips.net/video/UpHFqZzmkJk/видео.html) - I’ve been reheating mine by wrapping each (still in the husk) in a piece of wet paper towel and putting them on a plate with a silicone cover over the top and microwaving. I did 5 tamales on high power for 4 minutes (850w). I’ll be freezing some by wrapping each in baking parchment so they don’t stick together. I then either defrost and reheat as above, or perhaps try low/medium power for a minute or 2 longer - Polenta vs grits vs hominy: thecongareemillingcompany.com/blogs/news/polenta-grits-and-hominy-setting-the-record-straight-once-and-for-all?srsltid=AfmBOoryg6fSxb_A7XqSgxp0JphI_aFvd-E_Ovu4hoaZuo-XHFWmlfPI
I am from the southwest US. The texture looks correct. They are pretty dense. Usually the masa dough is wrapped completely around the filling. It is also common to have sweet tamales for desserts. You are brave for cooking something that complicated and time consuming without having ever had them before. Tamales are a seasonal/familial tradition around the Christmas for many. Whole families get together working in stations to make it go faster. I like that you used the pressure cooker. You have inspired me to try making them!
That's great to hear, thank you! I'm glad the texture looks as it should. I did go further into the history of tamales and how they're common thing to have at celebrations and days of importance, but I had to get brutal in the edit and cut a lot if stuff out. Although they are a fair bit of work (relatively speaking), I found each step pretty straightforward once my brain finally picked up on the mistakes I was making. One of those recipes that's a labour of love, but also very satisfying and kind of meditative
Had to watch this twice to understand your math process. You may have just discovered a way to double your view count every week. Speaking of view counts and other RUclips minutiae, if you're enjoying a creator's content especially an up and coming type of creator, please help the channel grow. Hit like and subscribe and share the video with your like-minded contacts on social media. Shooting for 5,000 subs. If you can donate directly to the channel or just try not to skip over the ads as the channel is monetized and stay for the ads at the end of the video. And leave some positive feedback in the comments section. ❤❤❤❤🎉🎉🎉🎉
Thank you! You definitely could use jackfruit. The original request from Jimmy was asking about using the lion's mane mushrooms (like I'd used in the meatball" video the comment was on). I'd fully intended to use the mushrooms but forgot. I then remembered as I was shredding the soy pieces down, and then that was the point that I realised I'd done too much filling
I'd never heard of him so I looked him up. "You can't get full on fancy" cracked me up, and is a great motto! His recipes for beer bread pudding, and beignets immediately caught my eye, so I'll definitely be doing some more digging. Thank you!
Vegan Frijoles Borrachos: ruclips.net/video/BTxdWVQIALQ/видео.html
Recipe notes and tips:
- My initial thought with halving the masa filling was that the recipe states 2 to 4 cups of broth (depending on humidity). I thought, if worse case applied, I’d have a huge amount of filling.
- My baking powder is old, so I don’t think they were as “puffy” and light as they would be with really fresh stuff so it’s best to buy a fresh pot if you’re not sure how old it is
- I could have probably folded my tamales more so they wouldn’t have been so tall in the Instant Pot. Hard to know for sure though, because of my point above about the baking powder…
- It may be worth trying to reuse the corn husks. They’re not cheap (relatively speaking) so maybe worth a go. Make sure you clean them REALLY well, possibly even boil them? I would then either dry them in the oven or freeze them
- The harissa recipe I did could possibly be used for chile sauce (ruclips.net/video/UpHFqZzmkJk/видео.html)
- I’ve been reheating mine by wrapping each (still in the husk) in a piece of wet paper towel and putting them on a plate with a silicone cover over the top and microwaving. I did 5 tamales on high power for 4 minutes (850w). I’ll be freezing some by wrapping each in baking parchment so they don’t stick together. I then either defrost and reheat as above, or perhaps try low/medium power for a minute or 2 longer
- Polenta vs grits vs hominy: thecongareemillingcompany.com/blogs/news/polenta-grits-and-hominy-setting-the-record-straight-once-and-for-all?srsltid=AfmBOoryg6fSxb_A7XqSgxp0JphI_aFvd-E_Ovu4hoaZuo-XHFWmlfPI
I am from the southwest US. The texture looks correct. They are pretty dense. Usually the masa dough is wrapped completely around the filling. It is also common to have sweet tamales for desserts. You are brave for cooking something that complicated and time consuming without having ever had them before. Tamales are a seasonal/familial tradition around the Christmas for many. Whole families get together working in stations to make it go faster. I like that you used the pressure cooker. You have inspired me to try making them!
That's great to hear, thank you! I'm glad the texture looks as it should. I did go further into the history of tamales and how they're common thing to have at celebrations and days of importance, but I had to get brutal in the edit and cut a lot if stuff out. Although they are a fair bit of work (relatively speaking), I found each step pretty straightforward once my brain finally picked up on the mistakes I was making. One of those recipes that's a labour of love, but also very satisfying and kind of meditative
Had to watch this twice to understand your math process. You may have just discovered a way to double your view count every week.
Speaking of view counts and other RUclips minutiae, if you're enjoying a creator's content especially an up and coming type of creator, please help the channel grow. Hit like and subscribe and share the video with your like-minded contacts on social media. Shooting for 5,000 subs. If you can donate directly to the channel or just try not to skip over the ads as the channel is monetized and stay for the ads at the end of the video. And leave some positive feedback in the comments section. ❤❤❤❤🎉🎉🎉🎉
The Central American and South American versions have lots of vegan recipes.
I am so glad I found your channel ❤
Welcome!!
I love you!
She's soo pretty
This was a great attempt at tamales. Wondering if you'd use jackfruit for the filling next time.
Thank you! You definitely could use jackfruit. The original request from Jimmy was asking about using the lion's mane mushrooms (like I'd used in the meatball" video the comment was on). I'd fully intended to use the mushrooms but forgot. I then remembered as I was shredding the soy pieces down, and then that was the point that I realised I'd done too much filling
@@AuntieRachelsChaoticKitchen You're welcome!
Thank you so much 😊❤
No no, THANK YOU!!!!
Now those looked really good! I must sample them, for scientific purposes of course 😂
Multiple rounds of research are needed!
@@AuntieRachelsChaoticKitchen now that sounds like the best course of action if you ask me 😊
If you could veganize any of the Cowboy Kent Rollins recipes, I think that would be amazing.
I'd never heard of him so I looked him up. "You can't get full on fancy" cracked me up, and is a great motto! His recipes for beer bread pudding, and beignets immediately caught my eye, so I'll definitely be doing some more digging. Thank you!