Talk about Tamales here.

Originally Posted By Elderp

I can totally figure out how to get em into DL but how would you heat them up?

 

Originally Posted By Big Thunder

<<". I'm trying to figure out how to smuggle more out of my freezer to bring to DL.">>

cool, we live 25 minutes away from the park, where do I meetyou at?

yes Dave I will give you one

 

Originally Posted By Big Thunder

BTW I am JK, I will be in Indianapolis next week

 

Originally Posted By Big Thunder

ElderP wrote:

<<"I have never had sauce on top of a tamale before we always but the sauce inside the tamale. ">>

I normally wouldn't have either, however a certain in-law that I wont name [that gave birth to my wife] makes.... ummm OK tamales, however they are sorta dry and on the bland side. So one Christmas, I went in the fridge looking for something to spruce up my dry tamale, I saw a bowl of left over red "mole" that still had bits and pieces of pork meat, and now had pork drippings etc in it. I popped it in the microwave and then poured some on my tamales, and that helped, from then on, I have a habit of saving some "mole" for me after we make a batch and I put them on the outside of my tamales YUM

similar story, a friend of ours married a Cuban, he made a wonderful home cooked Cuban meal one time, I like black beans, but his had a different taste, I asked what he cooked them in, he mentioned a few things and one of them was red wine vinegar, I said "oh really?" so I grabbed the bottle of vinegar and put a few more drops on my beans and liked it. To this day if have black beans and rice, I like to sprinkle some red wine vinegar on them

 

Originally Posted By Elderp

You sound like a very experimental person.

 

Originally Posted By pacomama

About the cheese in the tamales, my grandma does some variations with green chiles, cheese and corn that are to die for.

I like my tamales with not too much masa and a lot of meat and it's not right until the color from the chile sauce in the meat soaks into the masa. If you do it correctly, you don't need sauce or "mole."

OMG, this thread is making me so hungry for my grandma's cooking that I can't think straight.

 

Originally Posted By Big Thunder

<<"I like my tamales with not too much masa and a lot of meat and it's not right until the color from the chile sauce in the meat soaks into the masa. If you do it correctly, you don't need sauce or "mole." >>

YES ! that's how I like mine to come out!!!

oh and I've had a chili/cheese/corn tamale, not too bad

 

Originally Posted By Lisann22

pacomama - I think we must make them the same. I don't add extra mole into my tamales. We mix the pork and mole together and put onto the masa. It soaks into the masa. Meaning chili sauce = mole is the samething. LOL!

We also don't make really thick masa tamales, ours are thin.

 

Originally Posted By pacomama

Gotta spread the masa on the hoo-haws just right!

I'm going to have to tear the freezer apart when I get home. There's a chance that I missed something and there's still a package somewhere in there.

 

Originally Posted By Labuda

"Gotta spread the masa on the hoo-haws just right! "

Oh, my!

 

Originally Posted By pacomama

LOL, Labuda. I was thinking to myself, "self, how long do you think it will be before someone misconstrues your meaning?" Answer: About 7 minutes.

 

Originally Posted By Dave

Hey fodd!!

Maybe we could meet in Frontierland and have a chimichanga since there wont be any tamales for us

 

Originally Posted By Big Thunder

poor Dave

 

Originally Posted By Big Thunder

<<"Gotta spread the masa on the hoo-haws just right! ">>

wow! this topic is getting interesting :-o

 

Originally Posted By amazedncal2

>>club22<< good one Blacksheep Uncle

Thank you for the red sauce "recipe" Big Thunder, I'll keep it in mind if I ever decide to buy ***looks carefully around to see who might be reading this***
storebought tamales.

I could swear that DD bought a tamale from one of the carts at DL last December. She thought it tasted pretty good, maybe it was a chimichanga?

 

Originally Posted By Big Thunder

<<"Thank you for the red sauce "recipe" Big Thunder">>

It's "mole" apparently Amazedncal2... "mole" didn't ya hear??

;-)
JK

BTW yur welcome, there is no shame in buying store bought tamales, I do sometimes, but highly prefer my own homemade. There is a group of ladies at my church that sells tamales for their ministry, they're fair. My wife;s cousin owns a few panadarias, they sell tamales on weekends, I tried a few last Sunday, they were OK,like I mentioned very early on in this tread, there was a GREAT Tamale source in Denver that I LUVED.

I have never seen tamales at DL, so it musta been a chimi [which I by sometimes too]

 

Originally Posted By Lisann22

DL used to sell tamales along with the Corn Dogs they currently sell in the wagon near the Photo Shop. They were pretty good.

Rancho Z. had a pretty good tamale special plate - it'll do when you got a hankering and can't find a better fix. LOL

 

Originally Posted By wendebird

Wednesday night is our date night. And with all this talking about tamales, I suggested a Mexican restaurant. It was ok, but it was drenched in sauce. I could barely taste the masa. Oh well, maybe I'll try a good one, one day.

 

Originally Posted By Dave

>>>Oh well, maybe I'll try a good one, one day.<<<

Become one of the elite

 

Originally Posted By Dave

<<<You'll have to score some off the Silly Hat Girls or Ursula. I can only pack so many!<<<<

The above is from post 46 in the Plitter thread in play pen.

The above statement from The Queen of Mole, The Diva of Tamales is incorrect. If memory serves me correctly I think Chica doesn't even like Mexican food, so maybe fodd and I should bring some napkins and prepare for a meal