CLASS - Tamale Making 101

¡Buenos días! Welcome to the Tamale Class


Please post a reply and let us know who will be joining us today.

The first step is to make sure you have all the ingredients on hand in order to make the recipe you have chosen.

Today, we will be using the following recipes, but please feel free to pick whatever recipe you like, as there are many posted here on Recipezaar.

Traditional Tamales (Pork)

Red Chili Sauce (To Be Used With Traditional Tamales)

I am here. I will have to leave at around 10:45 but will be back. I tried the chat room but it said no one was there.

Please join us both here and in the chat room.

http://www.recipezaar.com/livehelp

Good morning Susie!

Just ignore that message....we are there so go on in

Once you have your ingredients. You will need to start the filling first. In our case, we are using pork. Cut your pork into pieces and place them in a large pot with water to cover the meat. Add onions, garlic and salt. Cutting the meat into pieces will help in reducing your cooking time.



Bring to a boil, reduce heat and cover. Allow to simmer for about 2 1/2 hours.

Hi,
I am back. I tried the chat room and it is still try to download Jeti. It is taking a long time. I will be here and try to figure out the chat stuff later. Sorry to ba a pain.
I have my pork simmering...

You aren't a pain! Besides, the chat will later be copy and pasted here in this thread for reference, if you care to read through it later. However, everything you will need to know will be posted here today, as we go along.

Since we have some time to kill while our meat is cooking, I'm going to go ahead and post the steps to making the Red Chili Sauce (To Be Used With Traditional Tamales). This can be done now, while your meat is cooking.

Step 1 - Remove stems and seeds from dried chili peppers.
Be sure to use GLOVES!

Step -2 - Place peppers in a single layer on a baking sheet.



Step 3 - Roast in 350 degree oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.

Be sure to stay in the kitchen while these are in the oven, and let your nose be your timer!

Step 4 - Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.

I am using pasilla peppers and they are definitely not as pretty red as yours.
The pork smells wonderful!

Yours will be a little spicier too. I love pasilla chilies for this sauce.

Step 5 - Put peppers and 2 1/2 cups of the soaking water into a blender.

Step 6 - (save the remaining soaking water) Add garlic, cumin and salt.

Step 7 - Cover and blend until smooth.

Step 8 - In a 2 qt sauce pan, stir flour into oil or melted shortening over med heat until browned.

Step 9 - Carefully stir in blended chili mixture.


Step 10 - Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness)

Sorry, no pictures for the above steps but please let us know if you have a question!