I followed the recipe on the husk package I have at home & will post it later, I used Crisco shortening. I forgot to pour chili on the tamalies but they were great without it,
They sell Cholula hot sauce here too Mike, Its good stuff. Ever try Tiger sauce?
Good looking grub JB. That little one is a cutie. My youngest grand daughter is seven, time for her momma to start on another one for me to spoil.
JB, how did you mix up the masa? Did you use lard? We used to eat a lot of them out in Calif., but not anymore[:(] I can buy some decent ones at Costco but they are chicken and I prefer pork. Plus they don’t use lard and the masa is dry.
JB, boy are you paying attention! You done good with them New Mexico fixins I sent you…….. Pretty good work on the tamales for a Cajun! The Hatch green chile sauce looks outstanding!
Send me a "shopping list" anytime.
Man those greasy tacos look tasty!
Youse teachin that yungin awful early bout Mardi Gras.
That last picture reminds me of my last trip to MG, I had the same look on my face after 13 hurricanes.
In your video, you said it was your first time making this stuff, so let me give you a plating tip that will help with your presentation:
put the enchilada in the middle of the plate. Do not top it with sour cream, since the sour cream will melt from the heat and look ugly before you can take your picture. Be careful with the enchilaga when going from cooking dish to plate. I usually use a wide fish spatula so that the enchilada will stay entact. So, now that your entact enchilada is in the middle of the plate, at this point you may pour a little sauce over top, and you may sprinkle some paprika for some color. A pinch of cheese is ok, but don’t overdo it. Flank the enchilada with your sides – i.e. rice on one side, beans on the other. Right before you take the picture, you may add a dollop opf sour cream in the center of the enchilada and a quick sprinkle of paprika. But make sure your camera is set so you can take the photo quickly, otherwise, the sour cream will begin to break down, and then it looks like goop. And you might want to reconsider throwing shreded cheese over everything before taking the pic – although it adds color, it also covers up the food and homogonizes everything.
I’m not trying to tell you what to do, but as you know, home cooking pics are often jabbed at on this site when the food looks "messy." I have some pics I sent to my mom of my own enchiladas. Unfortunately, it was pre-digital, so they are not on my computer, but here’s sort of what I’m talking about:
another trick I learned, if you want the enchiladas on one side and the beans and rice on the other (like you’ve done) is to put the rice down first, then the beans. The beans usually take up what ever space you give them, so if the beans go down first, then the rice invariably goes on top of some of the beans. But, if the rice goes down first, the beans will stop at the rice and not run under it. somthing like:
PS- in this photo, the rice was the first thing put on the plate, and then was flanked by the enchiladas and beans. you can tell, because the green sauce ends at the rice. Had the enchiladas been put down fist, the rice would be on top of some green enchilada sauce.
anyways, I’m sure it all tasted great. Hope this helps for your next run.
What happened to the good old days when they would come with coolers and sell tamales door to door? You could get a dozen for 5 bucks.
Good thing about living here in Texas. You get all the TexMex you want!
OMG you’re killing me! My kingdom for some good tamales!
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