Homemade Tamales and SO Much MORE!

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21 май 2024

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Комментарии : 667

@kathyl4692 27 дней назад

Becky, I’m so glad you finally tried to make tamales. My family has been making them for many many years at Christmas time. I actually buy my Masa already premade from a local Mexican store. Make my New Mexico red chili in the blender and cook my pork meat in the instant pot. The last few years I have been cooking them in the instant pot SO much easier than trying to steam them in a pot. Place 12 tamales standing up on top of the rack in the instant pot add one cup of water., Cook on high for 18 minutes let naturally release for 10 minutes then manually release the remaining pressure. Let them cool down a bit and set before eating. But after doing this way, I will never steam them on a regular pot again. I should add I make about 13 dozen at a time. So the instant pot makes it quick

@cindia6697 28 дней назад

Hi Becky in Mexico it's tradition to make tamales in February and Christmas. Usually it's a family event. All the woman gather to make them. There's also a sweet version

@Sanity_Faire 28 дней назад

A sweet version?! Like what?

@maryflores9121 28 дней назад

yes sweet method with raisins, I have also seen people make with masa and cake mix.

@suewoodke1009 28 дней назад

My neighbor used to make them filled with either strawberries or pineapple. They were delicious!

@nunyabitness1213 28 дней назад

@sanity_faire I make my sweet tamales with masa, pineapple juice, and mix in raisins then spread it across the most corn husks tie them up and steam they are always a hit

@nancyalberghini7581 28 дней назад

Becky before it bolts you can cut up and freeze for recipes in the winter months.

@kathyg3884 28 дней назад

The one thing is there is a smooth side and a rough side of the husk. The smooth side is where you spread your massa so it comes off nicely. I learned from my grandma (nana) and I have shown my kids and I hope they pass it on to their kids since it is our Hispanic tradition. You did a great job.

@maryorem6481 27 дней назад

We call it the "shiny" side. :)

@stephanierobuck8136 28 дней назад

Whenever I use evaporated milk, I use the pointy side of a bottle opener and bend it over the side in two spots and pour from them to save myself from fishing the lid out.

@nixi-bixi 26 дней назад

My mother (now in her 70's) used to use evaporated milk in her coffee and she did this with the can and stored it as is in the fridge. Lasted longer than regular milk and apparently tasted creamier. (I'm lactose intolerant and my sister is not a fan of plain milk so we didn't have much regular milk at home). Nowadays she uses those teeny tiny little uht milk caps you get for commercial use. She found them available on Amazon when she was a treasurer for a crafty ladies group that met up once a week (so fresh milk wouldn't last week to week).

@jacquespoulemer 28 дней назад

Hello Becky, Josh, Sprout, all the family and all the viewers. Pastel de 3 Leches can be ANY flavor you want. the milk and cream combine with any fruits, spices, chocolate, etc. Just let your imagination run wild. If you can make a smoothie out of it, you can soak a cake in it. Rhubarb is kind of lemony. you can use lemon instead of rhubarb with the strawberries. You can make tamales with any flavor profile...chinese with soy and chinese spices and filling... Hindu with curry and different meats and veggies...Greek with cinnamon clove and tomato and onion and garlic...again it's a matter of being creative. Yankee tamales with bar-b-que meat and american cheeses. In mexico we also make sweet tamales with fruit and cinnamon and sugar. Tamales always take longer than the recipes claim. If you can't find the corn husks or don't want to do all the work, you can put the masa in large pan, half on the bottom...the filling on top and then the other half of the masa over the filling and make a large tamale pie. Becky, your tamale construction was just beautiful. (they freeze perfectly) Hugs to all Jim Mexico retired

@Zorro-5515 25 дней назад

Sorry to be ignorant, but how does one eat tamales? Is the corn husk edible? TIA

@PennyHatch-ss4cn 22 дня назад

I’ve never had tamale and was wondering the same thing

@christineanderson3719 18 дней назад

@@Zorro-5515No worries - no you don’t eat the corn husk. Just the cooked maza and your filling. You open the corn husk and eat the insides.

@jacquespoulemer 6 дней назад

@@Zorro-5515 Hello friend, I'm glad you asked we all have our first tamale. The Husk is there to hold the filling. It's very fibrous and not really edible. you pell the corn hust off just like you would if you roasted a corn cob with the green husk on. All the Best Jim Mexico retired

@krisirolfe4332 28 дней назад

Next time place the corn husks in the sink with warm water let sit 10 minutes, make sure they are under the water. Set a plate on the husks to keep them under water. I usually take one husk and tear it into long strips to use as ties.

@nataliehinojosa1547 28 дней назад

Hi Becky! Long time viewer, first time commenter! Some tips I’ve learned for tamales: 1. For a tamalada (tamale party) fill an ice chest with boiling water and soak your husk there. You can take out what you need as you go 2. The red sauce from peppers is super easy to make if you decide to do it, you can use it 2 ways. As a paste to rub and roast your pork in the oven and a bit in the masa to make it the traditional reddish color. 4. Pork butt or shoulder is preferable because you need all the marbling to get a tender filling. Yours looked great and fatty for a loin but a regular loin would definitely dry out. 4. Jalapeño/cream cheese tamales.Jalapeños julienned with cream cheese inside the Tamale……it’s amazing. 5. Sweet tamales are delicious and easy. The masa is sweet usually made with butter and sugar instead of lard and you can fill it with anything! Rhubarb tamales maybe?!? 6.Rick Martinez (formally) Bon Appetite has a great recipe for tamales and some really solid techniques.

@pamela6564 28 дней назад

I grew up making tamales, learned from my grandma who is from Mexico. It’s such a big part of my heritage and a family event that is treasured. Now I pass it to my daughter to keep alive. When we got together it was an all day event and we sang hymns in English and Spanish, great memories.

@NellBelle 28 дней назад

When making tamales, usually 35 dozen, during Christmas season it takes at least two days. One day is for making the red chili sauce and cooking the meat. The meat and suace along with seasoning are put in the refrigerator so flavors make nice. The next day, corn leaves are soaked for at least two hours in very hot water, and the masa is made. Then comes the filling, the corn leaves have a smooth and ridged side, The masa and meat go on the smooth side. We make tamales only once a year, the work is done mostly my hand and everyone and there uncle is needed to get them done.

@soniaquintanilla3280 26 дней назад

I find myself feeling sentimental watching your video today, this brings back memories of my relatives in Mexico. Our tamalada party was a two day event. The first day my Dad and uncles would dig a hole in the backyard and place my grandmother's huge cast iron dutch oven filled with pork. The next day the ladies were inside preparing the essentials for the tamales. Everyone had an assignment meanwhile we're yaking away and laughing and reminiscing about times gone by. The kiddos are running around in the background, music was playing, there were some occasional dancing it was a magical event. Now those days are gone My Grandmother, my Father and all my uncles have passed. It's now the newer generation taking over but it's not the same. Thanks for sharing. Blessings ❤️❤️❤️

@Deneishia_LeArtiste 28 дней назад

Christmas is tamale season in my world. We definitely do our party and everyone makes tamales. We have added our Chinese friends and we make dumplings and tamales together for the holidays. SO FUN!

@maureenhargrave3568 28 дней назад

Becky, you have such gorgeous pablano chilies and learned how to steam and how to skin them. You might want to consider stuffed chili rellenos. Your family will love them. Something else you might want to consider is collecting some of Diane Kennedy‘s cookbooks. She was British, moved to Mexico, where she lived for decades going Village to Village and small enclaves to find and photograph every secret she could about Mexican cooking. She won James Beard awards. She was also honored by the president of Mexico with what is the equivalent of knighthood for her work and searching and figuring out the ancient recipes of Mexico. She was the pioneer before everyone else jumped into the act. She died at the age of 99 in 2002.

@k.j.krimson2590 28 дней назад

You had me at Strawberry 🍓 Rhubarb ❤️ 😍

@marthawallen 28 дней назад

You can also chop up the rhubarb and freeze it for the winter. It works great for many recipes.❤

@TempusSolum 28 дней назад

You can also freeze dry, and even make a powder.

@sandranelson8445 28 дней назад

Good to know

@lisawallace3124 27 дней назад

my mother loves rhubarb custard pie (personally, I can't stand the stuff-too sour no matter how much sugar I put in) and would often freeze rhubarb in season into the amounts needed for the pie (2 cups per bag iirc). Her 75th birthday is this year....I'm thinking I need to make that pie!

@musicmomma39 28 дней назад

My mother and I get so excited when your videos pop up. You are so inspiring. God bless you all

@AcreHomestead 28 дней назад

Awesome! Thank you!

@shaunballard3614 28 дней назад

Traditionally, I have roasted poblanos over the flame on the gas stove but I learned a new trick. Put them under the broiler. It's so much faster! You're meal looks amazing. Thanks again for another great video.

@patriceg1100 28 дней назад

I use the broiler, so fast & maintains the texture of the peppers too!

@dakokc 28 дней назад

I do them on the grill but I like the broiler tip for winter. Thanks.

@greenrockgarden2851 28 дней назад

Nice tip! That’s what I do to roast my green chilies in batches. Also, large batch salsa.

@yvettetellez5064 28 дней назад

I do mine on my propane grill too! I make a few pounds of chiles and it makes quick work! Winters in California are usually mild!😊

@beckycordell7038 28 дней назад

I've started using my kitchen torch. It's great for the peppers that have deeper groves.

@suzannebaxter2888 28 дней назад

I'm from England and had no idea what a tamale was and no idea how to get corn husks. Thank you because I now know where to get them. I will definitely do the pork part but I think I will do it for taco shells with guacamole and salsa topping. I also want to try doing that cake. You bring so much joy Becky to us your devoted fans. My family are my favourite people. I like that people love their in laws as well as their own. Great episode

@clarehartland150 28 дней назад

The Hairy Bikers did a Mexican trip a few years ago, that’s how I knew what tamale was! It’s definitely not something you usually see in the UK.

@beadwright 28 дней назад

When you are harvesting and shucking your corn, save the largest and best husks. Clean them with water, cut them unirmly and let them dry out. (Here in Texas it doesnt take long in our blazing sun, but you could use a very low temp oven or dehydrator probably. Save them up for tamales later.

@laurachard8961 27 дней назад

One of the reasons I really enjoy watching you, Becky you are 100% real. Just like anybody else you get a little messy and make a mistake or two and then find a way to fix it. And that’s what makes you an amazing cooking gardener.. I don’t feel like I’m watching Martha Stewart or somecooking show that that’s glazed over and super perfect. Who really cooks like that. Keep it up. You’re amazing.

@tennagrover6140 28 дней назад

My mother grew up in Del Rio Texas. Her best friend’s mom thought her how to make tamales. Even though we do not have any Latino roots, we now make them every Christmas. My mom cooks the meat, I do the masa, my daughter now does the husk. I’m looking forward to making them with my own grandchild. We make pork, chicken, and beef. We give a dozen out as a time as gifts to love ones. We don’t fold them like you do. We put the masa in the middle, added the filling. Then used the husk to roll the masa over the filling. That way when you unwrap them it was like a masa burrito with the filling inside.

@keelaeldridge8487 27 дней назад

The way you described folding the tamales is how I fold them! And my masa is little thicker

@justplaintara9028 28 дней назад

When I first started baking, my father gathered a bunch of tools for the hardware store and made a baker's toolbox for me. I got quite a lot of use out of the spackle tool for cake decorating, and a really great little saw for slicing breads.

@geriann8 28 дней назад

We usually soak the husks in the sink. Lot more room to clean and soak.

@nanaaw5395 28 дней назад

I have to congratulate you on the tamales. You can use your green tomatillo salsa to serve over the green chile tamales, and your homemade red chile sauce(your enchilada sauce) to serve with the pork or beef tamales. I also thoroughly wash and clean the corn husks of any dust, bugs or corn silk before soaking them. You did a great job!

@dellal5930 27 дней назад

You have a steamer pot for extracting juice! You can use bottom 2 pots and lid or top and bottom sections with lid.

@cherylvantil6918 12 часов назад

Wow. What struck me immediately was the quality of the pork you used. It was beautiful. I loved watching you pop into your garden to get some ingredients. I have a friend who gardens (flowers) so I know the tremendous amount of work a garden is. I love your videos. You have a wonderful presence; I feel like I'm sitting in your kitchen watching you cook and chatting. Blessings from Michigan.

@laurathomforde3141 28 дней назад

The idea you mentioned of making a party of assembling the tamales is similar to what we do in our family. We make homemade egg rolls and do an egg roll making party. Everyone helps with the chopping and prepping, then rolling and frying. Everyone gets to take some home with them for future eating. We haven't tried tamales yet, but those look really good!!!

@PennyHatch-ss4cn 22 дня назад

Oh my gosh, how do you make homemade egg rolls? Sounds awesome.😮

@angiewarren6045 28 дней назад

Hi Becky! Next time you want to blister your poblanos try sticking them on a sheet pan and broiling them in the oven. It’s so much faster and really gets them charred. It also really cuts down on washing dishes if you use parchment. Also, it’s way easier to do your corn husks in a deep pot on the stove.

@cindyburst 28 дней назад

Hi Becky. When I was in Texas I was chitchatting with a Mexican-American young lady who told me that at Christmas she and all her sisters and her mom and all of her sisters and her grandma and the sisters that were left would all get together and make hundreds of tamales for the whole family and extended family. It was a tradition and they loved it! I thought it was so cool!

@beadwright 28 дней назад

The party is called a tamalada. The men grill fajitas outside and keep the kids from getting underfoot. Lots of cool beverages, tv sports, family traditions, and fun being passed on.

@elena7259 28 дней назад

Love and enjoy all of your videos! I wanted to share a tip with u. If you have more time cut a pork roast in big chunks ( season and add water) cook overnight in roaster oven . Do not trim the fat. Use the broth from that for the masa. The broth will be flavored and u should not need additional lard.

@rosacsantillana 28 дней назад

When I saw the marbling on the meet, I actually thought she was going to use the broth for her masa. As you said, that would have been ease and delicious but overall she did a great job.

@melissaargo8696 28 дней назад

Love my work Days so much better when I've got a new Becky video to watch

@emmylivingston4380 28 дней назад

Same! 😊

@margaritarivera4396 27 дней назад

I’m super proud of you friend for tackling making tamales. It really is a labor of love ❤️ great job 👏

@smileysouthtexas 26 дней назад

I am so proud of you! Making tamales isn’t for the faint hearted. I am Hispanic and I avoid making them every holiday season. Our favorite is poblano, Oaxaca cheese, and chicken. Just fyi what ever protein you cook just keep the broth it cook in strain it and use it in masa. Hubby’s and daughters favorite is refried beans and cheese.

@prestinehendricks6593 28 дней назад

I love watching you! you have inspired me to do much more home cooked meals. Tres leches is my favorite cake and you forgot to add regular whole milk to your mixture. That is the 3 milks. sweetened condensed, evaporated and whole milk. If you had added the whole milk, it would have soaked into the cake better.

@cynthiafisher9907 28 дней назад

Hi Becky! So nice to see you today! Tamales sound wonderful, I’ve never made them.

@ldbonbon1983 24 дня назад

Becky, everything looks delicious 😋. I love that your not afraid to try anything . Love your table setting and all. You are full of energy and so cute. I'm 57 and have made tamales 1 time and said Never again to much work. But you made it look like a piece of cake. Your amazing, thank you!!

@anitanavarro4121 27 дней назад

All I have to say is that your loving homemaking warms my heart.

@terrymcgreevy939 28 дней назад

Today we reached 90 degrees so I made your BLT chicken for dinner tonight. Had a sneak taste and WOW so tasty!!!

@catherinemansfield 28 дней назад

I love seeing your furry helpers!! 🐶🐶

@essendossev362 27 дней назад

Congrats on trying so many new recipes this year! I know they seem easy now, but I think part of it is that you've built up so much experience that you're ready to tackle more challenging recipes. You've really levelled up!

@MissCookie8260 28 дней назад

It's kinda funny that you make spicy meals for them when they come over. We older folks can't handle spices, but eat it with a handful of tums anyway lol. I miss spicy food! 🌶 Your dinner looks fantastic!

@greenrockgarden2851 28 дней назад

Very true! 😅I almost killed my mother-n-law by making a spicy low country boil. I asked her why she didn’t tell me that she is not fond of seafood or spicy foods.

@user-qp2ec2od3y 26 дней назад

Yes, it gets much harder eating spicy food as you get older. A stomach can no longer handle it!

@susanacorrea4715 28 дней назад

for the peppers, ill just put them all on the oven in the broil option and rotate them along when its more than 2, although the grill is the best way. And after all the sides are black, we just put them inside a bag, close it, run it under cold water while rubbing the sides. the friction makes all the skin come out, and all you have to do is a quick rinse afterwards.

@analopez-zi4gb 28 дней назад

Just wait until your tomatillos and peppers come in the garden and you can make verde chicken tamale 😋 i make them twice a year and we freeze what we dont eat so we can eat on them for awhile. I usually make a double batch and split it up in two days. One day is filling, masa, soak corn husks overnight and then assemble and cook them all the next day 😊

@witchypoo820 28 дней назад

I made an all Mexican food Xmas. Try green chicken chili tamales. Sooooo good! Also, I used a tortilla press for the masa, then just laid it in the husk and filled it. That saved a whole lot of time. 😁

@lulywolf 26 дней назад

Every Christmas eve my family makes tamales together. We hav mixed the masa in the same clay bowl for over 50 yrs. A great way to add flavor to your masa is to mix in some of the red sauce that you mix with your pork. It gives the masa a darker color and tastes amazing.

@thatlarawoman 28 дней назад

yay, a new Becky video :-) you've inspired me to start growing some of my own veg this year xx

@vickiecrouch6041 28 дней назад

I live in from Pueblo, a chile capital in Colorado. i rub the chiles with lard and roast them in the oven. Peel, chop them up, and add garlic powder. Use as a side to everything! Sooo good! Commercial growers roast them in rotating baskets over flames. The sight and smell are amazing.We also make dessert tamales. This meal looks fantastic!

@margaret-annwood5727 28 дней назад

I use v8 spicy tomato juice when making Mexican rice. I live in South Texas and have all sorts of ideas that my housekeeper gives me. She’s a wonderful cook and loves to help me with Mexican food.

@user-xr3hb3zg6m 28 дней назад

as a generational meat farmer in short: the extra fat is not a sign of grass fed, its the opposite, the more fat on the sides- the more constrained and grain fed the pig was/ if the pig was free range till the end it would be a very lean underskin and interior fat layer/ They r lying to you darling/ and this concerns all meat- stop letting them lie to you. there is no such thing as all grass fed(more importantly finished(last 2-3 moths)) beef or pig (even more so) / the cattle that is only grass fed(wild)has hardly any fat in it , looks skinny and texture is like hunt meat. it is a very tough but flavorful meat. when i say tough= in your slowcooker atleast 3-4 hours before you can chew ,not soft and pull apart, forthat another 2-4 hours )))being finished on grain is not a bad thing especially for cattle/ they live on grass but they cant gain fat on it sufficiently for tender meat so grains are aways there.and if we r talking steak meat(the tenderest of the sort) its the one that has white fat veins in it, understand that that is due to grain ,and a very scheduled ruitine of feed/btw all cattle is grass fed in combo with little grain and grain fed(with little grass_) at the end. Grass is much cheaper than grain, remeber that/ This whole hype of grass fed and grass finished(which has a higher price than other meat) is a marketing lie.

@kirstenrogers91 27 дней назад

Thank y

@user-xr3hb3zg6m 24 дня назад

@user-xr3hb3zg6m 2 минуты назад (изменено) I actually want to add a little more about pork since I side tracked a little to beef. for pork please understand that pigs are mainly fed(in organic excelent farms(bio)- grass, grain, prefactured combifeed and left overs. Smaller farmers usually try to use in addition "table" leftovers or fermented milk products(for more protein) but the pigs are hardly ever fully free range cuz thoses areas are relatively small ,so that they waste less calories.Which isnt evil, they have ground to walk around and dig and enjoy life, since pigs are extremely smart and almost dog like in their behavior, most small farmers do treat them most humanely(keep in mind i am talking about your local farmer not the giants)It always depends on your local farmer and where they buy their feed but bio(organic) is also a very loose term. If you want a safer(more natural) meat, I will always suggest buying local small,because the giants, those are the ones that keep all these animals in small cages and basically force feed em with a lot of "medical intervention"to save money(no matter what they write on the label)

@lindahester2312 23 дня назад

Well said....grew up on a farm....wondered when someone would finally say what's true.

@breezlebeezle 20 дней назад

My husband is a meat cutter by trade and he gets really upset at the marketing lies on the prepackaged “grass fed” meats that double or triple the price when they stamp that on there.

@daisyochoa1557 22 дня назад

Loved todays video so much! Thanks Beckey for blessing us all with your God given talents.❤ Blessing to your family!

@sunnygal57 12 дней назад

You are amazing, Becky! What a lovely meal…your family is so fortunate to have you! ❤

@carolmain9462 28 дней назад

Thank you Becky for sharing your vlog much appreciated by us all xxxx ❤️

@ElleDursten 27 дней назад

That looks soooo good! I never ate tamales. Didnt know what they were until now. They look a lot like Pamonha, from Brazil. Its also a corn base that you can fill with whatever you want, wrap in the corn husk and steam, its most popular version is sweet, with cane sugar and shredded coconut but it can be savory too. The difference is that its made with fresh corn, that is grinded until its a paste, instead of masa harina. Now I want to try tamales but dont know if I can find easily here in Brazil. Thank you Becky, I love how adventurous you are in the kitchen, its really inspiring.

@judithtitterington9862 28 дней назад

Just little tip, from an old lady, drop an ice cube into the gravy in your fat separator.

@_pugito1659 28 дней назад

I'm so excited for this!!! My parents are mexican and haven't made tamales yet on my own! Thank you for sharing! Very authentic!

@lindouglass4115 28 дней назад

Becky, I notice that when you use the reusable freezer bags, you don't let out the extra air. Does it not matter if you do or dont? I would assume that taking out the extra air would be better than not, no? I'm just wondering if you get any freezer burn when not letting out the air.

@melaniecoleman909 27 дней назад

Becky, I just love watching your videos, you are so relatable, down-to-earth, and show an array of wonderful detailed topic!

@leilanionmaui 20 дней назад

I've made tamales many times at Christmas, of course all the ladies in the family. It's a tradition. I've also made them by myself. They are a lot of work and I'm impressed you took this on yourself and also had time to make salsa, rice and cake. Wowza! You're amazing. All I could think about was how lucky your family is to be on the receiving end of your labor of love! Great job. You've inspired me to give it a try again as well; might even tackle it alone since I no longer live by family. Thanks for sharing!!

@AnaCarregha 6 дней назад

Becky, hermana, ya eres mexicana. I've watched your channel for years now and I love how you educate yourself whenever approaching cuisines from other cultures, tamales look delicious. Here I was screaming at the screen that your canning pot already looks like a tamalera.

@aoconnor5219 28 дней назад

Use the rack for the instapot and steam. Super fast.

@singmealovsong 11 дней назад

I was looking for this comment! We use the Instant Pot to reheat leftover tamales, it’s fast but it also makes sure they aren’t all dried out. A dry tamale is the worst!

@Mandachu85 28 дней назад

Becky time!!! thank you Becky for making more Videos

@FayeGreatjobespecially 22 дня назад

You have more energy and enthusiasm than any 10 people! You are an absolute joy to cook with 😍 Thanks so much for sharing!

@margiecarnell5549 27 дней назад

Becky my dear you are amazing. I really enjoyed watching you cook your wonderful dinner. All I can say is "YOU GO GIRL".

@sheilaimhof7915 27 дней назад

This all looks so amazing Becky! Thanks again for the inspiration!❤

@MJ-fb2zq 27 дней назад

I love it when you always says 'WE will do this. WE will do that' it's like we are your sous-chefs. 😊❤

@marcelaa.4116 27 дней назад

Soy de Argentina, nunca hice tamales, aunque en el norte de mi país se preparan de forma tradicional. Me ha resultado muy interesante este video. Todo se ve delicioso. Y la mesa, hermosa. Te felicito Becky, y agradezco tu trabajo. 👏🏻👏🏻👏🏻👏🏻

@marybrockman2043 28 дней назад

You make it look easy Becky! Thank you for the ideas!😊😊😊😊😊😊

@patriceg1100 28 дней назад

The cake looks beautiful with the strawberries!!!

@triciakokoszka581 28 дней назад

Oh for crying out loud. I'm always learning little nuggets that seem like things I should've already known. I didn't realize my InstaPot lid would rest in the handle!🤯

@gloyd3017 28 дней назад

I use my bench scraper to spread the masa...I love you and your channel❤

@lorrainjakes7584 28 дней назад

Hi Becky, from Devon, UK. ❤

@yT579 27 дней назад

Just curious - why do you use such small prepping bowls and containers? It makes it look more complicated.

@donnamcknight3175 27 дней назад

Wow Becky! It all looks so delicious!!!! What a Great job!

@elenar2609 28 дней назад

I enjoy watching you try food from different cultures. It helps me cook a variety of foods for my family that I otherwise wouldn’t try, it’s intimidating! Mexican here, tamales are something we look forward to !

@deniseclayton2548 28 дней назад

So, next time you need to make an impromptu ‘steamer’, just make loose balls of aluminum foil and make a layer of those on the bottom of your pot, then put the water in to about 2 inches, then stand your tamales on top of your aluminum foil balls and proceed as you did with the leftover husks and towels and steam away.

@belieftransformation 27 дней назад

Great accomplishments in this meal & mostly homemade! Such a feast! Thanks for sharing! Blessings to all 🤗🇨🇦

@adriennesmiley2920 27 дней назад

Everything looks amazing, Becky! I've been wanting to make tamales so thank you for sharing your experience with us. The tres leches cake looks delicious! I've made one a few times and now use a plastic straw to poke holes before pouring the milk mixture over top. It seems to absorb more quickly and evenly into the cake. I think it's so fun that you host these themed dinners for your family! Thanks for bringing us along!

@dawnwatkins6554 28 дней назад

I'm surprised you didn't make baked oatmeal with the rhubarb and strawberry pulp. 😂 I put tamales together once at the church I was going to for a fundraiser. Maybe it's time to really learn how to make them. ❤

@joanhepp922 28 дней назад

21:23 21:26 Your rhubarb is beautiful! It freezes really well. I dice it up and put 4 cups in freezer bags ....enough for most recipes.😊 I wonder how the rhubarb strawberry pulp would taste if you freeze dried it.

@marysheehy4733 28 дней назад

I have wonderful Mexican neighbors who have a farm near mine. She can make the best Tres Leche cake and flan and tamales!! Haven’t had any in a couple years. Loved this video! Remembered how wonderful these foods are. Thank you!!

@michellemathena4685 27 дней назад

I love watching your videos! My cousin with her friends prepare all the tamales, puts the rack in their insta pots and steams them that way. Quick and easy.

@juliadeVeras63 27 дней назад

Hi Becky! You could have used you metal colander to steam the Tomales!! Great video. ❤

@user-oz2ku6rg1z 11 дней назад

Hello Becky, as a new viewer and a Mexican mom, I just want to say you did a great job with your tamales they look delicious and the rice as well. There was a couple of things that were not traditional but no need to mention it all looked really good

@danesaredarlings4679 28 дней назад

Love your Videos, Becky.

@andreadepriest3989 27 дней назад

Yes!!! I was hoping you would think of your canner! I steam mine in my water bath canner. I take the wire rack that holds the jars and turn it upside down put down some extra corn husks and load it up, cover the top with corn husks on top. Then cover with a dame towel. You can also double stack them in the water bath canner just place extra corn husks between the layers.

@brookestaplins7638 28 дней назад

Watching you while washing dishes ❤❤

@RunAway99963 28 дней назад

I love the collection of white serving dishes you have.

@amandanicole7955 27 дней назад

We call this a poke cake and we use the other side of a wooden spoon and have all kinds of different types of toppings like a chocolate strawberry blackberry etc

@sheilalovesgreg3489 27 дней назад

Wow, Becky, that was a lot of work, but everything looks beautiful! Those strawberries you cut for the top of the cake were amazing looking! I hope you all had a great time and enjoy your wonderful fruits of labor.

@9141129 14 дней назад

That looks like such a delicious dinner and I'm sure your family really appreciated it!

@lisagrace2559 28 дней назад

When I was in my teens my friends' great-grandmother would make a huge batch of about 300 of them once a year for her loved ones. We would all go over to her house (or several of us) and help her all day to make them. They were a labor of love but so, so delicious. She would always make a batch or two of the traditional sweet tamales, as well. So good! She did it around Cinco de Mayo and it was such a nice all-day labor of love to gather. On occasion, we would do pupusas, too. Delish! I love watching your videos... they really inspire to try new things and have fun.

@joancurtis8259 27 дней назад

Great job, Becky!!! Looks delicious.

@erikadavila6574 28 дней назад

As a Mexican and someone who is very familiar with tamales, rice and salsa…this looks very good Becky. You did an amazing job! 👏🏼 😊 I want a plate!!!

@cherylnaujock3440 25 дней назад

You are such a good cook. I always learn something from you and appreciate that you enjoy trying new things!

@ejack4961 28 дней назад

Everything looks so yummy! 😊

@camicri4263 28 дней назад

Yummy! Great job Becky! Blessings!

@jujubee7351 28 дней назад

This Mexican American says , you did a fantastic job for your first time! Beautiful spread

@DeAnn_Davies_1227 28 дней назад

When I moved from Oregon to Phoenix, AZ, I was at my hair appointment and mentioned to my stylist that I had always wanted to make tamales. She talked to her mom and her mom offered to teach my mom and I how to make them. I have made them at most Christmas’ since! You did a great job! I was told to add a little of the red sauce to the masa just after mixing it. It adds a little extra flavor and color. I love how you say enchilada. It reminds me of a restaurant in Phoenix called Aunt Chilada’s. 😂 I will be in Oregon on June 17th. I’m hoping there are strawberries still available! Oregon berries are the best ever!

@user-rh1es7ou9i 28 дней назад

I love this! I made some years ago before the insta pot was a thing, and it took all day. Needless to say they were an experience for my first time. I would be interested in seeing more "theme" cooking days. I am actually making homemade enchiladas tonight for dinner, and I am making Char Siu tomorrow for dinner for a chinese theme dinner.

@ccecil8923 27 дней назад

Hey, Becky I love your channel.❤ I use cooling racks and place the racks on top of stove burners then place the peppers on the racks. It works amazingly. Put them in a paper bag and let them sweat for a few minutes. Works great!❤

@tabithagroves5211 23 дня назад

Hi Becky if you have a boiling water canner works great. Just layer them in a circular motion and build it up. Makebsure to put extra corn husk on top while steaming.