Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

First time ever making these little beauties. I have made similar Latino preparations - Puerto Rican Pasteles wrapped in banana leaves, but this was a first for me. Obscene amounts of pork lard went into the recipe - but the result was a smashing success at the Cinco de Mayo party that I brought these to.

(Download)

Cwilson341 Loc: Central Florida

Beautifully photographed and I'm sure gratefully eaten!

Quixdraw Loc: x

Good photo! Something I've often considered, but never tried. Attractive!

John Lawrence

Beautiful presentation, Gene. I’ll bet they were delicious. My mother always started her pasta sauce by browning a piece of salt pork in olive oil. Emeril was right, pork fat rules.

JustJill Loc: Iowa

Beautiful photograph and presentation of your creation. I made them once. They are a lot of work.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks! It's time consuming, but easy - braising a pork shoulder, shredding it, making the masa, the chile sauce, stuffing and wrapping, then steaming the little packages, and using a little "ribbon" of corn husk to tie for presentation. Easier to buy at the local tamaleria, or get a mass produced tamale at Walmart or Sam's Club - which aren't half bad.

I used this Abuela's (Grandma's) recipe and process. She is the real deal, no shortcuts, and has very clear instructions - with the all important subtitles. I ended up making 70 tamales with 8 lbs of masa and a 9 lb bone in pork roast.

https://www.youtube.com/watch?v=qG6Q-WBG-4s

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

boblacour

Awesome photo & it looks like you did a great job. It doesn't look like first time to me. Most do not take the time to tie, much less with corn husk strips.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

Trust me, I hadn't even tasted a tamale before making these.

So the backstory on this. I am a member of a group called Cooking Foodies of Lower Delaware. We do theme-based parties around holidays, many of which are international. I made these for Cinco de Mayo.

Lower Delaware is often referred to as Lower Slower Delaware - and is a culinary desert. Where I live is a summer vacation destination - not far from Ocean City MD and in general the food is pretty bland and uninspired. Every place sells blue crabs, crab cakes, Chesapeake oysters, soft shell crabs, and very little else - so boring - and given the clientele, pretty expensive. There is one notable exception - some slammin' Mexican restaurants and grocery stores (Mercados). If I chose to make stuff, the grocery stores have everything I need to make anything from south of the border. If I am being lazy, we can get dinner for 2 at any number of Mexican/Guatemalan places for $20.

Tito14 Loc: Central Florida

They looked very tasty. That is a lot of work. Good job!

My Mom always have in the freezer for me.

Buen Apetito