Thread: I've been 'Mexican' hungry for a few days.

ImStillMags wrote:
> I seem to go in stages of craving certain ethnic foods. Right now
> I'm in a Mexican phase!
> I'm a fairly democratic eater of Mexican foods. I like pretty much
> all styles and don't consider one any 'better' than the others, they
> are all yummy in their own way. This week I've been eating a lot of
> chicken, rice and beans done in different ways. The one that hit the
> palate just right was a smothered chicken burrito.
>
> I used the avocado salsa taught to me by a woman who worked for me in
> the restaurant for
> a few years. I think it's one of the best things I've ever been
> privileged to learn how to make. Salsa literally is "sauce" and this
> avocado salsa is not what most Americans think of when you say salsa.
>
> If you are in a Mexican mood....try this salsa and make something
> yummy with it.
> If you do try it, please let me know how you liked it and how you used
> it.
>
> A bit of Mona's story is included with the recipe.
>
> http://www.hizzoners.com/index.php?o...eads&Itemid=63
>
> We served smothered chicken burritos fairly often as lunch specials
> because they were always in such demand.
>


Becca made enchiladas the other night using some left-over pork we had
from earlier in the week. We like them smothered in sauce, too. Lots
of good Mexican restaurants around here, but again, the stuff Becca
makes is better. We even tried our hand at making tamales from scratch
at Christmas and they came out great.

George L

On Feb 27, 10:39*am, George Leppla <geo...@cruisemaster.com> wrote:
> ImStillMags wrote:
> > I seem to go in stages of craving certain ethnic foods. * Right now
> > I'm in a Mexican phase!
> > I'm a fairly democratic eater of Mexican foods. *I like pretty much
> > all styles and don't consider one any 'better' than the others, they
> > are all yummy in their own way. *This week I've been eating a lot of
> > chicken, rice and beans done in different ways. * The one that hit the
> > palate just right was a smothered chicken burrito.
>
> > I used the avocado salsa taught to me by a woman who worked for me in
> > the restaurant for
> > a few years. * I think it's one of the best things I've ever been
> > privileged to learn how to make. * Salsa literally is "sauce" and this
> > avocado salsa is not what most Americans think of when you say salsa.
>
> > If you are in a Mexican mood....try this salsa and make something
> > yummy with it.
> > If you do try it, please let me know how you liked it and how you used
> > it.
>
> > A bit of Mona's story is included with the recipe.
>
> >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> > We served smothered chicken burritos fairly often as lunch specials
> > because they were always in such demand.
>
> Becca made enchiladas the other night using some left-over *pork we had
> from earlier in the week. *We like them smothered in sauce, too. *Lots
> of good Mexican restaurants around here, but again, the stuff Becca
> makes is better. *We even tried our hand at making tamales from scratch
> at Christmas and they came out great.
>
> George L

Tamales are the one thing I've never tried making. I can understand
why they are a holiday event for
Mexican families...you need an army and an assembly line to get the
job done!!! I love tamales, now you've
made me hungry for some!!

ImStillMags wrote:
> On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:
>> ImStillMags wrote:
>>> I seem to go in stages of craving certain ethnic foods. Right now
>>> I'm in a Mexican phase!
>>> I'm a fairly democratic eater of Mexican foods. I like pretty much
>>> all styles and don't consider one any 'better' than the others, they
>>> are all yummy in their own way. This week I've been eating a lot of
>>> chicken, rice and beans done in different ways. The one that hit the
>>> palate just right was a smothered chicken burrito.
>>> I used the avocado salsa taught to me by a woman who worked for me in
>>> the restaurant for
>>> a few years. I think it's one of the best things I've ever been
>>> privileged to learn how to make. Salsa literally is "sauce" and this
>>> avocado salsa is not what most Americans think of when you say salsa.
>>> If you are in a Mexican mood....try this salsa and make something
>>> yummy with it.
>>> If you do try it, please let me know how you liked it and how you used
>>> it.
>>> A bit of Mona's story is included with the recipe.
>>> http://www.hizzoners.com/index.php?o...iew=article&id...
>>> We served smothered chicken burritos fairly often as lunch specials
>>> because they were always in such demand.
>> Becca made enchiladas the other night using some left-over pork we had
>> from earlier in the week. We like them smothered in sauce, too. Lots
>> of good Mexican restaurants around here, but again, the stuff Becca
>> makes is better. We even tried our hand at making tamales from scratch
>> at Christmas and they came out great.
>>
>> George L
>
> Tamales are the one thing I've never tried making. I can understand
> why they are a holiday event for
> Mexican families...you need an army and an assembly line to get the
> job done!!! I love tamales, now you've
> made me hungry for some!!
>

Making Tamales was a lot of fun. We made the meat filling a day ahead
of time so it wasn't that hard. Once we got the Masa to the right
consistency, Becca and I and one of her sons sat at the dining room
table for a couple of hours making them. It is a nice family project.

I liked the taste of them so much that I did a search for a machine that
makes them and found this website:

http://www.tamaleking.com/page4.html

Yikes... that is a lot of money for a machine like this. It would be
cool to have one though and use it a couple of times a year as a fund
raiser for church, etc.

George L

On Feb 27, 11:43*am, George Leppla <geo...@cruisemaster.com> wrote:
> ImStillMags wrote:
> > On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:
> >> ImStillMags wrote:
> >>> I seem to go in stages of craving certain ethnic foods. * Right now
> >>> I'm in a Mexican phase!
> >>> I'm a fairly democratic eater of Mexican foods. *I like pretty much
> >>> all styles and don't consider one any 'better' than the others, they
> >>> are all yummy in their own way. *This week I've been eating a lot of
> >>> chicken, rice and beans done in different ways. * The one that hit the
> >>> palate just right was a smothered chicken burrito.
> >>> I used the avocado salsa taught to me by a woman who worked for me in
> >>> the restaurant for
> >>> a few years. * I think it's one of the best things I've ever been
> >>> privileged to learn how to make. * Salsa literally is "sauce" and this
> >>> avocado salsa is not what most Americans think of when you say salsa.
> >>> If you are in a Mexican mood....try this salsa and make something
> >>> yummy with it.
> >>> If you do try it, please let me know how you liked it and how you used
> >>> it.
> >>> A bit of Mona's story is included with the recipe.
> >>>http://www.hizzoners.com/index.php?o...iew=article&id...
> >>> We served smothered chicken burritos fairly often as lunch specials
> >>> because they were always in such demand.
> >> Becca made enchiladas the other night using some left-over *pork we had
> >> from earlier in the week. *We like them smothered in sauce, too. *Lots
> >> of good Mexican restaurants around here, but again, the stuff Becca
> >> makes is better. *We even tried our hand at making tamales from scratch
> >> at Christmas and they came out great.
>
> >> George L
>
> > Tamales are the one thing I've never tried making. * I can understand
> > why they are a holiday event for
> > Mexican families...you need an army and an assembly line to get the
> > job done!!! * *I love tamales, now you've
> > made me hungry for some!!
>
> Making Tamales was a lot of fun. *We made the meat filling a day ahead
> of time so it wasn't that hard. *Once we got the Masa to the right
> consistency, Becca and I and one of her sons sat at the dining room
> table for a couple of hours making them. *It is a nice family project.
>
> I liked the taste of them so much that I did a search for a machine that
> makes them and found this website:
>
> http://www.tamaleking.com/page4.html
>
> Yikes... that is a lot of money for a machine like this. *It would be
> cool to have one though and use it a couple of times a year as a fund
> raiser for church, etc.
>
> George L

After getting hungry for tamales.....gee thanks a lot George......I
started researching around and found this
site. What a sweet story and the recipe is making my mouth
water..... dammit.....

http://www.deliciousdays.com/archive...azars-tamales/

"ImStillMags" <[email protected]> wrote in message
news:[email protected]...
>I seem to go in stages of craving certain ethnic foods. Right now
> I'm in a Mexican phase!
> I'm a fairly democratic eater of Mexican foods. I like pretty much
> all styles and don't consider one any 'better' than the others, they
> are all yummy in their own way. This week I've been eating a lot of
> chicken, rice and beans done in different ways. The one that hit the
> palate just right was a smothered chicken burrito.
>
> I used the avocado salsa taught to me by a woman who worked for me in
> the restaurant for
> a few years. I think it's one of the best things I've ever been
> privileged to learn how to make. Salsa literally is "sauce" and this
> avocado salsa is not what most Americans think of when you say salsa.
>
> If you are in a Mexican mood....try this salsa and make something
> yummy with it.
> If you do try it, please let me know how you liked it and how you used
> it.
>
> A bit of Mona's story is included with the recipe.
>
> http://www.hizzoners.com/index.php?o...eads&Itemid=63
>
> We served smothered chicken burritos fairly often as lunch specials
> because they were always in such demand.

What I like to do is have a Mexican buffet/pot luck. I put out taco meat,
chorizo, tortillas, taco shells, tostada shells, various shredded cheeses,
frijoles, shredded lettuce and a bunch of other veggies, jalapenos, salsas,
chips, taco salad bowls, just lots of STUFF. We invite people to bring one
of their favorite things, but only enough for six or eight people. That's
so there's enough for everyone to get a taste, and so that when it gets left
here, if it is glop, we aren't stuck with a boat load of it.

Then everyone makes their own. Everyone loves it.

Then there's DIY shish kabob nights, but that's another thread.

Steve

On Feb 27, 12:07*pm, "Steve B" <deserttra...@fishmail.net> wrote:
> "ImStillMags" <sitara8...@gmail.com> wrote in message
>
> news:[email protected]...
>
>
>
> >I seem to go in stages of craving certain ethnic foods. * Right now
> > I'm in a Mexican phase!
> > I'm a fairly democratic eater of Mexican foods. *I like pretty much
> > all styles and don't consider one any 'better' than the others, they
> > are all yummy in their own way. *This week I've been eating a lot of
> > chicken, rice and beans done in different ways. * The one that hit the
> > palate just right was a smothered chicken burrito.
>
> > I used the avocado salsa taught to me by a woman who worked for me in
> > the restaurant for
> > a few years. * I think it's one of the best things I've ever been
> > privileged to learn how to make. * Salsa literally is "sauce" and this
> > avocado salsa is not what most Americans think of when you say salsa.
>
> > If you are in a Mexican mood....try this salsa and make something
> > yummy with it.
> > If you do try it, please let me know how you liked it and how you used
> > it.
>
> > A bit of Mona's story is included with the recipe.
>
> >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> > We served smothered chicken burritos fairly often as lunch specials
> > because they were always in such demand.
>
> What I like to do is have a Mexican buffet/pot luck. *I put out taco meat,
> chorizo, tortillas, taco shells, tostada shells, various shredded cheeses,
> frijoles, shredded lettuce and a bunch of other veggies, jalapenos, salsas,
> chips, taco salad bowls, just lots of STUFF. *We invite people to bringone
> of their favorite things, but only enough for six or eight people. *That's
> so there's enough for everyone to get a taste, and so that when it gets left
> here, if it is glop, we aren't stuck with a boat load of it.
>
> Then everyone makes their own. *Everyone loves it.
>
> Then there's DIY shish kabob nights, but that's another thread.
>
> Steve

Great group dinner idea..... sounds like a total pig out to me!! ;-)

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> Tamales are the one thing I've never tried making. I can understand
> why they are a holiday event for
> Mexican families...you need an army and an assembly line to get the
> job done!!! I love tamales, now you've
> made me hungry for some!!

I've used recipes for a large tamal, made in a pan lined with banana
leaf that is quite good and simpler to assemble.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

George Leppla wrote:
>
> I liked the taste of them so much that I did a search for a machine that
> makes them and found this website:
>
> http://www.tamaleking.com/page4.html
>
> Yikes... that is a lot of money for a machine like this. It would be
> cool to have one though and use it a couple of times a year as a fund
> raiser for church, etc.

Yes, it is an interesting machine. If I really
liked tamales, I'd be tempted to buy one.

There's an amusing page on that web site describing
how the machine was invented:

http://www.tamaleking.com/page5.html

On Feb 27, 12:31*pm, ImStillMags <sitara8...@gmail.com> wrote:
> I seem to go in stages of craving certain ethnic foods. * Right now
> I'm in a Mexican phase!
> I'm a fairly democratic eater of Mexican foods. *I like pretty much
> all styles and don't consider one any 'better' than the others, they
> are all yummy in their own way. *This week I've been eating a lot of
> chicken, rice and beans done in different ways. * The one that hit the
> palate just right was a smothered chicken burrito.
>
> I used the avocado salsa taught to me by a woman who worked for me in
> the restaurant for
> a few years. * I think it's one of the best things I've ever been
> privileged to learn how to make. * Salsa literally is "sauce" and this
> avocado salsa is not what most Americans think of when you say salsa.
>
> If you are in a Mexican mood....try this salsa and make something
> yummy with it.
> If you do try it, please let me know how you liked it and how you used
> it.
>
> A bit of Mona's story is included with the recipe.
>
> http://www.hizzoners.com/index.php?o...iew=article&id....
>
> We served smothered chicken burritos fairly often as lunch specials
> because they were always in such demand.

Folks should take note that only the tomatillos and the jalapenos are
cooked. You can also make it without the soap (I mean cilantro), and
maybe add a little crema agria or creme fraiche. I wonder what it'd
look like with ripe jalapenos.

--Bryan

On Feb 27, 1:32*pm, Food Snob® <bryangsimm...@gmail.com> wrote:
> On Feb 27, 12:31*pm, ImStillMags <sitara8...@gmail.com> wrote:
>
>
>
> > I seem to go in stages of craving certain ethnic foods. * Right now
> > I'm in a Mexican phase!
> > I'm a fairly democratic eater of Mexican foods. *I like pretty much
> > all styles and don't consider one any 'better' than the others, they
> > are all yummy in their own way. *This week I've been eating a lot of
> > chicken, rice and beans done in different ways. * The one that hit the
> > palate just right was a smothered chicken burrito.
>
> > I used the avocado salsa taught to me by a woman who worked for me in
> > the restaurant for
> > a few years. * I think it's one of the best things I've ever been
> > privileged to learn how to make. * Salsa literally is "sauce" and this
> > avocado salsa is not what most Americans think of when you say salsa.
>
> > If you are in a Mexican mood....try this salsa and make something
> > yummy with it.
> > If you do try it, please let me know how you liked it and how you used
> > it.
>
> > A bit of Mona's story is included with the recipe.
>
> >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> > We served smothered chicken burritos fairly often as lunch specials
> > because they were always in such demand.
>
> Folks should take note that only the tomatillos and the jalapenos are
> cooked. *You can also make it without the soap (I mean cilantro), and
> maybe add a little crema agria or creme fraiche. *I wonder what it'd
> look like with ripe jalapenos.
>
> --Bryan

I'm sure everyone who can read will note that only the tamatillos and
jalapenos are cooked.
Of course you can tweak it any way you like.
Sorry you don't like cilantro, no need to make fun of those who do.

On Feb 27, 3:42*pm, ImStillMags <sitara8...@gmail.com> wrote:
> On Feb 27, 1:32*pm, Food Snob® <bryangsimm...@gmail.com> wrote:
>
>
>
> > On Feb 27, 12:31*pm, ImStillMags <sitara8...@gmail.com> wrote:
>
> > > I seem to go in stages of craving certain ethnic foods. * Right now
> > > I'm in a Mexican phase!
> > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
> > > all styles and don't consider one any 'better' than the others, they
> > > are all yummy in their own way. *This week I've been eating a lot of
> > > chicken, rice and beans done in different ways. * The one that hit the
> > > palate just right was a smothered chicken burrito.
>
> > > I used the avocado salsa taught to me by a woman who worked for me in
> > > the restaurant for
> > > a few years. * I think it's one of the best things I've ever been
> > > privileged to learn how to make. * Salsa literally is "sauce" and this
> > > avocado salsa is not what most Americans think of when you say salsa.
>
> > > If you are in a Mexican mood....try this salsa and make something
> > > yummy with it.
> > > If you do try it, please let me know how you liked it and how you used
> > > it.
>
> > > A bit of Mona's story is included with the recipe.
>
> > >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> > > We served smothered chicken burritos fairly often as lunch specials
> > > because they were always in such demand.
>
> > Folks should take note that only the tomatillos and the jalapenos are
> > cooked. *You can also make it without the soap (I mean cilantro), and
> > maybe add a little crema agria or creme fraiche. *I wonder what it'd
> > look like with ripe jalapenos.
>
> > --Bryan
>
> I'm sure everyone who can read will note that only the tamatillos and
> jalapenos are cooked.

Everyone who can read can see that you're pimping your website too.
I'll show you my salsa if you slip a $3 bill into my garter.

> Of course you can tweak it any way you like.
> Sorry you don't like cilantro,

Many an otherwise good salsa has been spoiled by it.

> no need to make fun of those who do.

I found these haikus:

Cilantro my bane
Vile herb in my salsa go
Rot sickening weed

Malodorous weed!
A vagrant's armpit would be
More appetizing.

Nasty vile weed
Cilantro wrecked my dinner
Thought it was parsley

source-- http://askakorean.blogspot.com/2010/...ople-hate.html

--Bryan

On Feb 27, 2:01 pm, ImStillMags <sitara8...@gmail.com> wrote:
> On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:
>
>
>
> > ImStillMags wrote:
> > > I seem to go in stages of craving certain ethnic foods. Right now
> > > I'm in a Mexican phase!
> > > I'm a fairly democratic eater of Mexican foods. I like pretty much
> > > all styles and don't consider one any 'better' than the others, they
> > > are all yummy in their own way. This week I've been eating a lot of
> > > chicken, rice and beans done in different ways. The one that hit the
> > > palate just right was a smothered chicken burrito.
>
> > > I used the avocado salsa taught to me by a woman who worked for me in
> > > the restaurant for
> > > a few years. I think it's one of the best things I've ever been
> > > privileged to learn how to make. Salsa literally is "sauce" and this
> > > avocado salsa is not what most Americans think of when you say salsa.
>
> > > If you are in a Mexican mood....try this salsa and make something
> > > yummy with it.
> > > If you do try it, please let me know how you liked it and how you used
> > > it.
>
> > > A bit of Mona's story is included with the recipe.
>
> > >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> > > We served smothered chicken burritos fairly often as lunch specials
> > > because they were always in such demand.
>
> > Becca made enchiladas the other night using some left-over pork we had
> > from earlier in the week. We like them smothered in sauce, too. Lots
> > of good Mexican restaurants around here, but again, the stuff Becca
> > makes is better. We even tried our hand at making tamales from scratch
> > at Christmas and they came out great.
>
> > George L
>
> Tamales are the one thing I've never tried making. I can understand
> why they are a holiday event for
> Mexican families...you need an army and an assembly line to get the
> job done!!! I love tamales, now you've
> made me hungry for some!!

I've never understood why tamales are a Christmas thing. Where do the
corn husks come from at that season? Made them the first time last
summer when I kept composting all the husks from farmers market corn.
If you can get the husks and masa, it aint no big deal. Husk, lard,
masa, filling of choice, a steamer. As much work as making a pie.

b

On Feb 27, 2:24*pm, bulka <working.artists.work...@gmail.com> wrote:
> On Feb 27, 2:01 pm, ImStillMags <sitara8...@gmail.com> wrote:
>
>
>
> > On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:
>
> > > ImStillMags wrote:
> > > > I seem to go in stages of craving certain ethnic foods. * Right now
> > > > I'm in a Mexican phase!
> > > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
> > > > all styles and don't consider one any 'better' than the others, they
> > > > are all yummy in their own way. *This week I've been eating a lotof
> > > > chicken, rice and beans done in different ways. * The one that hit the
> > > > palate just right was a smothered chicken burrito.
>
> > > > I used the avocado salsa taught to me by a woman who worked for me in
> > > > the restaurant for
> > > > a few years. * I think it's one of the best things I've ever been
> > > > privileged to learn how to make. * Salsa literally is "sauce" andthis
> > > > avocado salsa is not what most Americans think of when you say salsa.
>
> > > > If you are in a Mexican mood....try this salsa and make something
> > > > yummy with it.
> > > > If you do try it, please let me know how you liked it and how you used
> > > > it.
>
> > > > A bit of Mona's story is included with the recipe.
>
> > > >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> > > > We served smothered chicken burritos fairly often as lunch specials
> > > > because they were always in such demand.
>
> > > Becca made enchiladas the other night using some left-over *pork wehad
> > > from earlier in the week. *We like them smothered in sauce, too. *Lots
> > > of good Mexican restaurants around here, but again, the stuff Becca
> > > makes is better. *We even tried our hand at making tamales from scratch
> > > at Christmas and they came out great.
>
> > > George L
>
> > Tamales are the one thing I've never tried making. * I can understand
> > why they are a holiday event for
> > Mexican families...you need an army and an assembly line to get the
> > job done!!! * *I love tamales, now you've
> > made me hungry for some!!
>
> I've never understood why tamales are a Christmas thing. *Where do the
> corn husks come from at that season? * Made them the first time last
> summer when I kept composting all the husks from farmers market corn.
> If you can get the husks and masa, it aint no big deal. *Husk, lard,
> masa, filling of choice, a steamer. *As much work as making a pie.
>
> b

From what I understand it is tradition because families are all
together at Christmas and everyone would sit
around the big table and make tamales as a family thing. The corn
husks used are dried and need soaking
so I guess they save them from the harvest time and dry them to use
for tamales.

bulka wrote:

> I've never understood why tamales are a Christmas thing. Where do the
> corn husks come from at that season? Made them the first time last
> summer when I kept composting all the husks from farmers market corn.
> If you can get the husks and masa, it aint no big deal. Husk, lard,
> masa, filling of choice, a steamer. As much work as making a pie.
>
> b

It is more a social thing. If you make the fillings ahead of time like
we did, and just make the masa the same day you assemble them, it is easy.

What takes time is assembly, because people tend to make dozens and
dozens of tamales and freeze them. It isn't a "one meal" kind of
preparation. From what I have been told, Mexican families in TX often
make hundreds and hundreds of tamales at a time... make it an all-day,
all family affair.

I think the three of us made about 10 dozen that afternoon. They take
about an hour and 15 minutes to steam even in our largest pot, we could
only fit about 3 + dozen. We packed the finished tamales in packages of
20 for freezing.

We'll probably make another batch pretty soon.

George L

On Feb 27, 2:24*pm, bulka <working.artists.work...@gmail.com> wrote:
> On Feb 27, 2:01 pm, ImStillMags <sitara8...@gmail.com> wrote:
>
>
>
> > On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:
>
> > > ImStillMags wrote:
> > > > I seem to go in stages of craving certain ethnic foods. * Right now
> > > > I'm in a Mexican phase!
> > > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
> > > > all styles and don't consider one any 'better' than the others, they
> > > > are all yummy in their own way. *This week I've been eating a lotof
> > > > chicken, rice and beans done in different ways. * The one that hit the
> > > > palate just right was a smothered chicken burrito.
>
> > > > I used the avocado salsa taught to me by a woman who worked for me in
> > > > the restaurant for
> > > > a few years. * I think it's one of the best things I've ever been
> > > > privileged to learn how to make. * Salsa literally is "sauce" andthis
> > > > avocado salsa is not what most Americans think of when you say salsa.
>
> > > > If you are in a Mexican mood....try this salsa and make something
> > > > yummy with it.
> > > > If you do try it, please let me know how you liked it and how you used
> > > > it.
>
> > > > A bit of Mona's story is included with the recipe.
>
> > > >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> > > > We served smothered chicken burritos fairly often as lunch specials
> > > > because they were always in such demand.
>
> > > Becca made enchiladas the other night using some left-over *pork wehad
> > > from earlier in the week. *We like them smothered in sauce, too. *Lots
> > > of good Mexican restaurants around here, but again, the stuff Becca
> > > makes is better. *We even tried our hand at making tamales from scratch
> > > at Christmas and they came out great.
>
> > > George L
>
> > Tamales are the one thing I've never tried making. * I can understand
> > why they are a holiday event for
> > Mexican families...you need an army and an assembly line to get the
> > job done!!! * *I love tamales, now you've
> > made me hungry for some!!
>
> I've never understood why tamales are a Christmas thing. *Where do the
> corn husks come from at that season? * Made them the first time last
> summer when I kept composting all the husks from farmers market corn.
> If you can get the husks and masa, it aint no big deal. *Husk, lard,
> masa, filling of choice, a steamer. *As much work as making a pie.
>
> b

I found this explanation:

Christmas Eve tamales. The corn masa-and-meat bundles — individually
wrapped in corn husks and then steamed — are part of the traditional
Mexican celebration of las posadas, which commemorates Mary and
Joseph's search for shelter before the birth of Jesus.

Rhett Rushing, folklorist at San Antonio's Institute of Texan
Cultures, said tamales have been traditional Christmas Eve fare for
centuries because they're portable, easy to store and inexpensive to
make for large gatherings.

Through the years, the preparation of the labor-intensive food became
a social event, called a tamalada, as womenfolk from ranches across
Mexico and what's now the American Southwest gathered to prepare the
Christmas Eve feast.

"By the time the day was over and the tamales were made, the family
would be caught up, the arguments resolved, differences aired,"
Rushing said. "It wasn't just about the masa and the meat. It was the
love and the tears."

-----------

a lovely family gathering tradition...

On Feb 27, 2:33*pm, George Leppla <geo...@cruisemaster.com> wrote:
> bulka wrote:
> > I've never understood why tamales are a Christmas thing. *Where do the
> > corn husks come from at that season? * Made them the first time last
> > summer when I kept composting all the husks from farmers market corn.
> > If you can get the husks and masa, it aint no big deal. *Husk, lard,
> > masa, filling of choice, a steamer. *As much work as making a pie.
>
> > b
>
> It is more a social thing. If you make the fillings ahead of time like
> we did, and just make the masa the same day you assemble them, it is easy..
>
> What takes time is assembly, because people tend to make dozens and
> dozens of tamales and freeze them. It isn't a "one meal" kind of
> preparation. *From what I have been told, Mexican families in TX often
> make hundreds and hundreds of tamales at a time... make it an all-day,
> all family affair.
>
> I think the three of us made about 10 dozen that afternoon. *They take
> about an hour and 15 minutes to steam even in our largest pot, we could
> only fit about 3 + dozen. *We packed the finished tamales in packages of
> 20 for freezing.
>
> We'll probably make another batch pretty soon.
>
> George L

So, are the tamales always steamed first and then frozen? Well, now
that I think about it the raw masa
mix probably wouldn't freeze and thaw very well.

On Feb 27, 1:31 pm, ImStillMags <sitara8...@gmail.com> wrote:
> I seem to go in stages of craving certain ethnic foods. Right now
> I'm in a Mexican phase!
> I'm a fairly democratic eater of Mexican foods. I like pretty much
> all styles and don't consider one any 'better' than the others, they
> are all yummy in their own way. This week I've been eating a lot of
> chicken, rice and beans done in different ways. The one that hit the
> palate just right was a smothered chicken burrito.
>
> I used the avocado salsa taught to me by a woman who worked for me in
> the restaurant for
> a few years. I think it's one of the best things I've ever been
> privileged to learn how to make. Salsa literally is "sauce" and this
> avocado salsa is not what most Americans think of when you say salsa.
>
> If you are in a Mexican mood....try this salsa and make something
> yummy with it.
> If you do try it, please let me know how you liked it and how you used
> it.
>
> A bit of Mona's story is included with the recipe.
>
> http://www.hizzoners.com/index.php?o...iew=article&id...
>
> We served smothered chicken burritos fairly often as lunch specials
> because they were always in such demand


Cool. Thanks. I've got a pretty boring pork roast working, but, on a
whim, did grab the one almost ripe aguacate at the grocery today.
Detroit in Feb, I seem to be out of tomatillos, but I think I might
have some dried cilantro around here somewhere. I am resourceful and
will improvise, but this will be nothing like Mona's. Still, dinner
will be much more interesting than it was going to be a few hours
ago. Thanks.

Food Snob® wrote:
> Folks should take note that only the tomatillos and the jalapenos are
> cooked. You can also make it without the soap (I mean cilantro), and
> maybe add a little crema agria or creme fraiche. I wonder what it'd
> look like with ripe jalapenos.
>
> --Bryan
>

Sorry cilantro tastes like soap to you, but it does not taste soapy to me.


Becca

ImStillMags wrote:
> So, are the tamales always steamed first and then frozen? Well, now
> that I think about it the raw masa
> mix probably wouldn't freeze and thaw very well.
>

Yes, the tamales are steamed, cooled then frozen. There are so many
recipes for masa, if you find one you like let me know. I talked to my
sister last week, and we do not use the same masa recipe. I know hers
are good, though.


Becca