/ck/ - Food & Cooking

[Anonymous No.18204938]

First tamales I've ever made, or tried for that matter. How did I do anons, anything in particular to improve?

[Anonymous No.18204941]

>>18204938

[Anonymous No.18204953]

>>18204938
They look perfect.
did you cook them after you rolled them up? Steam them?

[Anonymous No.18204965]

>>18204953
Yes, for 50 minutes or so, following the recipe. Felt like a bit long but turned out just fine.

[Anonymous No.18204968]

>>18204938
Are those chicken tendy tamales? Can I order two dozen?

[Anonymous No.18204978]

>>18204938
Looks good anon. Well done.

[Anonymous No.18204982]

>>18204938
they look great, i prefer them with justa little bit less dough, but some people prefer them like that.

[Anonymous No.18204984]

>>18204968
With pinto beans, de frijol nortenos or something.

[Anonymous No.18205045]

>>18204938
>or tried for that matter.
Oh, they turned out nicely. The long steam is to firm up the masa. Looks like a
In Miami, my favorite tamales are cuban style, because the masa is blended with the flavored pork mixture. It only needs hot sauce. Goya sells them in the frozen section, but they don't have the original packets which should be plantain.

[Anonymous No.18206314]

>>18204938
What the FUCK is the white shit?

And where is the fucking sauce? Hot tamales are shit when dry.

[Anonymous No.18206676]

>>18204938
Are you supposed to unwrap the wrapper before you eat it? Is the inside something you can grab with your hand or is it soft and gooey?

[Anonymous No.18206718]

>>18206314
It's the fucking masa from white corn flour. I heard some people add a bit of salsa to the dough but I haven't done that, maybe next time.

Some fucking salsa verde is on the second photo, there was more available.

>>18206676
Yes, you unwrap and discard the corn husk. Mine were a bit too delicate for eating with your hands.

[Anonymous No.18206814]

>>18204938
Why does your masa look so thick and puffy? Why does it look whiter than other tamales?

[Anonymous No.18206865]

>>18206814
My first time so I'm not an expert but from what I gathered some recipes use yellow corn flour, some add a little bit of salsa to the masa, some use beef or chicken stock. I used white corn flour with no salsa added and with veggie stock. I think I should have added more stock too which would make it easier to spread it into thinner layers.

[Anonymous No.18208133]

They look wonderful!

[Anonymouse No.18208165]

>>18204938
Obviously I can't taste them , but visually they look great. I would be happy to be saved those.

[Anonymous No.18208476]

>>18204938
Looks good OP. I would've closed the end up just a hair, but that's just preference

[Anonymous No.18208997]

>>18204938
tamales look, smell, and taste like shit.

[Anonymous No.18209146]

>>18206314
Agree on the white shite. Corn masa is yellow. Never seen or made an albino one.
Disagree on smothering in sauce. That is a fast food restaurant abomination practice. A little hot shit on the side or habanero/tomato based schlop is fuckin based.

[Anonymous No.18209277]

>>18208997
You definitely have to be retarded then. They're fucking delicious.

[Anonymous No.18209285]

>>18204938
if a tamale doesn't come out of a cooler being dragged around my neighborhood by two little abuelitas then I'm not eating

[Anonymous No.18209302]

>>18208997
Are you certain that they were tamales and not literal dog turds?

[Anonymous No.18209306]

>>18209302
me be mexican me play joke me put dog poo in your tamale

[Anonymous No.18209317]

I hate Mexican food so much it's unrealyvx4

[Anonymous No.18209339]

>>18204965
what recipe did you follow? are you eating all of these at once?

[Anonymous No.18210112]

>>18209339
Very loosely the Northern Beans Tamales recipe from The Essential Cuisines of Mexico book.