your tamale problems

[Guest guest]

Okay i know this going to make some you blue in the face.but when i

was a chef of a mexican restaurant in New York we used to make tamales

in Aluminum Foil yes thats what i said.We used to make aleast 100's a

week and the price and the amount of using corn husks would be way to

much and it works better.so if you cant find corn husks try it they

stay moister and clean up is a breeze...so dont get mad at me but if

you knew what went on at your favorite restaurant you'd never eat

there again..happy holiday to all are Vet's and friends..peace Lou

[Guest guest]

I make mine in foil. It's easier; I make a couple dozen & freeze.

Peace,

Diane

 

, " Lou Reginato "

<nyboy1960 wrote:

>

> Okay i know this going to make some you blue in the face.but when i

> was a chef of a mexican restaurant in New York we used to make

tamales

> in Aluminum Foil yes thats what i said.We used to make aleast 100's a

> week and the price and the amount of using corn husks would be way to

> much and it works better.so if you cant find corn husks try it they

> stay moister and clean up is a breeze...so dont get mad at me but if

> you knew what went on at your favorite restaurant you'd never eat

> there again..happy holiday to all are Vet's and friends..peace Lou

>

[Guest guest]

-Lou,

My Mexican cook book shows pics of tamales made not only with corn

husks but aluminum foil and parchment paper. Now I might go for the

parchment paper idea if it is not too expensive. I think I can get

organic corn husks free from my local health food market. I bought a

huge bag at Walmart for less than $3, but they were imported from

Mexico. Betcha they are not even close to being organic..LOL

Deanna

 

-- In , " Lou Reginato " <nyboy1960

wrote:

>

> Okay i know this going to make some you blue in the face.but when i

> was a chef of a mexican restaurant in New York we used to make tamales

> in Aluminum Foil yes thats what i said.We used to make aleast 100's a

> week and the price and the amount of using corn husks would be way to

> much and it works better.so if you cant find corn husks try it they

> stay moister and clean up is a breeze...so dont get mad at me but if

> you knew what went on at your favorite restaurant you'd never eat

> there again..happy holiday to all are Vet's and friends..peace Lou

>

[Guest guest]

I am going to give this a go. Having found a shop here in Edinburgh

that sells TexMex and Spanish ingredients, I have been waiting weeks

for corn husks to arrive. Apparently there is often a problem with

American ingredients which may not meet EU food regulations and are

not allowed into the country.

 

So I have my masa harina and my roll of aluminium foil - what next?

What do you put in your tamales? The recipe I have shows rectangles of

cheese wrapped in a dough made from masa harina, butter, baking

powder, chipotole chile and stock or water. That would be ok but I

don't usually eat that much cheese in one sitting. What else could you

use? The recipe says they should be served with salsa (which is fine)

and refried beans but doesn't give a recipe for the beans. I have seen

cans of Old El Paso refied beans at the supermarket but they don't

look very appetising (kind of old in fact, LOL!) and I'd like to make

my own rather than eat out of cans. How do you make refried beans?

TIA

Christie

 

, " Lou Reginato "

<nyboy1960 wrote:

>

> Okay i know this going to make some you blue in the face.but when i

> was a chef of a mexican restaurant in New York we used to make

tamales

> in Aluminum Foil yes thats what i said.We used to make aleast 100's a

> week and the price and the amount of using corn husks would be way to

> much and it works better.so if you cant find corn husks try it they

> stay moister and clean up is a breeze...so dont get mad at me but if

> you knew what went on at your favorite restaurant you'd never eat

> there again..happy holiday to all are Vet's and friends..peace Lou

>