I halved the recipe. It made 24 tamales 🤷♀️ Never had made tamales before. I cooked the meat and day ahead so I wouldn't find it too overwhelming. Delicioso! My family gave it a perfect 10! I had to guess how much water to put at the bottom of the pan. 1 cup.
Ana. About 25 views have been from me lol but these tamales came out FIREEEEEEE!!!! I’ve never made these before and they came out amazing!!! My wife didn’t trust in the floating masa trick but she was thankful after. Thanks for this video. I’ll def be trying more of your recipes 🙌🏽🙌🏽🙌🏽
Great job on the video and it looks delicious., You are very talented. I have a question. I dated a lady from Matamoros and her pork tamales were the best I've ever had but the "Lard" or (fat) she added into the masa dough was in a plastic tub, and had a color to it. I'm assuming it had flavor in it, unlike the purified white lard such as crisco. Would you happened to know what I'm referring to? I'd like to know what it was so I can get it. I just thought I'd ask bc you know your way around a kitchen and food. Gracias
I was watching your video and you said 10 cups of maseca and then in the recipe listed it says 8 cups of maseca. Which one do you use? Thank you! Trying this right now.
1 cup of maseca per 1 lbs of meat. Everything she does with her recipe is all dependent on the amount of meat. She uses about 8-10 lbs of beef hence the 8-10 cups of maseca. Adjust your recipe accordingly. It's OK if you make too much masa, not enough and you'll have to make more. Also how thick you apply the masa is a factor in how quickly you'll use up your batch. It's wise to save all of the beef broth in a container until you're completely done filling every tamale just in case.
Amazing skills! I watched this video like 10 times before I made them. Just making sure I had a good grasp since it is very involved. You made us seem so easy and it really was with your tutorial. Thank you so much for sharing your talent with the world! I can’t wait to finish them with my best friend tomorrow!
I know this is an older video, but I just found it, and am certainly impressed with your description and explanation along way for how to make the tamales. thanks for putting so much detail with cooking times and steps along the way!
For extra flavor add salt and beef seasoning it really makes a difference! A So don’t forget to mix some of the sauce and beef broth into the masa for even more flavor.
Hello I want to tell you how much I appreciate you taking the time to share your art of cooking. I hope this encourages you to keep sharing your wonderful recipes. My family thanks you too. Happy cooking 🧑🍳😊
Well... It was more work then I imagined...very overwhelming at first so needed to open up a bottle of Modelo in order to start the masa process! ... hated cleaning the husks. Actually I cleaned way to much and had lots left over! So cleaning them took to long and should have did them sooner. Long story short they tasted amazing BUT....they looked like rubber! They didn't look real at all! For hours I went step by step in my head of what I did wrong...so I made them again a week later and this time I made your green Chile and chicken tamles and I nailed it! So thank you and just to let you know I have made so many of your recipes since then like your buttery tortillas, traditional tortillas, all your your salsas, caldo de Pollo, burria tacos, slow cooker beans which I've made already like 5 times. My next project is your menudo! I love you and your husband and hope to have a kitchen like you one day! You are my inspiration!
the masa is falling apart ... not a good sign ... the masa was too thin ... it needed to be a bit more thicker so when it is spread on the husk - you can see the how the tamales will turn out ... but I do like her meat cooking process ....
The masa was just right for me. The masa is to your liking, I like less masa and more meat but I also like them with lots of masa and a little meat because they toast better in the morning to enjoy with your morning cafecito :)
GREAT VIDEO Love tamales! Never made them, but plan to with your recipe! I've often longed to take a Mexican food cooking class - the cookbooks are too confusing & intimidating; I have several and never use them. It's time to learn!
These look so good!!! My mother-in-law makes hers with crisco instead of lard. I've been trying to figure out her recipe for years! Now all I want is some tamales!
@@sunshineeyesoftexas we can’t eat lard due to religious purposes… we use Crisco or a combination of crisco and oil. You can also usethe cook beef fat once the meat has cooked to add flavor! 😋
I want to learn to make beef tamales, every week I buy them from her so I can eat them daily. Each week I worry she won't make them for the next week. So I keep watching your videos
You are so smart! I have been on a mission to find recipes on how to make MASA for tamales. And I have watched so many videos. Your video is the only one that is so efficient. Like, adding the red chilies to the meat water so everything gets flavor. That is so awesome. And you are the only person that has told me exact ingredients for lard per MASA flour. Everyone says just kinda do what feels right. Or about this much for about this much. I love exact ingredients.
Your family is so blessed to get to enjoy your cooking. I am learning so much from you about tamales! I have only made them a handful of times but I feel that the next batch will be the best ever. When you had all the ingredients lined up for assembly I got excited, lol. Thank you for sharing!
I've made tamales using this video 5 times now. I've made beef, pork, and turkey tamales with this video. It's the best tamale video on RU-vid. One change I highly recommend is substituting some of the lard with softened sticks of butter. Otherwise if you use too much lard then the masa does have a lard after-taste even with all the spices in the blender. The butter makes the masa taste much better!!! It does change the consistency of the masa so don't go overboard with the butter. Thank you for such a wonderful video. Your soothing personality and easy to follow instructions have brought joy to the tummies of my family, friends, and neighbors. Merry Christmas.
I enjoyed your video. I make tamales to survive. Sell many. But one thing I learned is NEVER use hair as a word. I've had many say "a hair is in their tamale". It is not a hair, it is corn silk. Enjoyed your video. Salud.
Wash the husks real good remove all the silk of husks (hair) because people will think it’s a hair but is not it’s silk either way it’s gross 🤮 to find silk in Tamales 🫔
You can use any meat that falls apart after being slow cooked. Exactly which cuts of deer will do that I don't know, you probably do. :) So far I've made beef, pork, and turkey tamales using this video and to be honest they all taste about the same. I've once used Chicken Bullion for the masa which I do not recommend because the masa has a chicken taste with beef it just tastes weird, conflicting tastes. Use Beef bullion for all meats unless you're specifically making chicken tamales.
First time attempting tamales, I was stressed about making them and them not turning out correctly but definitely worth it and the whole family loved them!! It’s definitely a long process. I watched the video multiple times as I was making them to be sure I did everything just like stated, got a little stressed but the end result was exactly what I was seeking authentic and delicious tamales!!
Girl, there is something about you, your voice is pleasing to hear and so appreciate your tips, I haven’t made tamales since my children were babies and they were so plain, I lived in Maryland and had to go into DC just to get the corn husks. But now in Texas everything is assessable. Watching your video 👍🏼 makes me wanna give it a go! Merry Christmas!
@@SaltyCocina I know how to render lard, but it's great that you can do it as well, I used to get my lard from this Mexican meat market, and I could bring my know glass jar, however they were told that they had to add some kind of additive that turned it red in color so I no longer was able to purchase just pure lard 😞
