Going a different way on the Killer B Butt. Cut up and into my moms Tamale mix.
Mix in the stock pot.
Cut up pork....I threw the bone in also ;D
96 Oz water
7 Chicken bullion cubes
1/3 cup chili powder
2 T + 2 t garlic powder or granulated
2 T cumin
1 t salt
1 oz mexican Ibarra chocolate or unsweetened.
Combine all above in a rolling boil. Add pork reduce heat to simmer, partially cover for 2 hours or until pork is tenter.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7294.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7295.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7296.jpg)
Forgot to add the following needed.
6 T flour, heaping
3/4 cup cold water
When the pork is done and tender, combine the 3/4 cup cold water and flour with a whisk until well blended into a runny paste.
Turn the heat up to high bring to a boil, slowly add the flour mixture to the pork. Stir the pork continuously to avoid lumps. Slowly boil for 5 mins, remove from heat.
Stay tuned for more.
I'm liking this sound of this already.
Got the pork slightly pulled. Wish i had scratch N sniff pics ;D :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7298.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7299.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7300.jpg)
Flour mix ready
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7301.jpg)
Added the pork back to the cooking liquid. Added 1 can of green chili Verde (my deviation from my moms recipe)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7302.jpg)
Mixed in the flour thickener. This is what your looking for. Boil for 5 mins here keep stirring so it dont stick and burn.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7303.jpg)
Remove from heat and let cool completely before you fridge this. Excess moisture will make it runny.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7304.jpg)
Tomorrow is Tamale making day.
Could I have a bowl of that "as is" now? I'm thinking spooning that over some rice and I'm good! Looks delicious NePaS.
Quote from: KyNola on September 09, 2010, 12:53:23 PM
Could I have a bowl of that "as is" now? I'm thinking spooning that over some rice and I'm good! Looks delicious NePaS.
Oh yeah that sounds good. Over some dirty rice ;D
I'm good with the over rice thing. What time are we eating? ;D
With all the filling i'm prob looking at dinner on sat :D ;D for the tamales
Quote from: NePaSmoKer on September 09, 2010, 12:32:51 PM
Got the pork slightly pulled. Wish i had scratch N sniff pics ;D :D
No need - I think you already have that covered. Looks good and smells good from here.
Making a few today.
Steamer ready
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7315.jpg)
Corn husks been soaking
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7314.jpg)
Masa made
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7317.jpg)
Carnitas filling ready
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7318.jpg)
Lets make em ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7320.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7323.jpg)
A few ready to steam for 1.5 hrs to see how they turn out.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7324.jpg)
Very nive, cant wait to see the $$$ shot....
That looks good...
FL smokeout worthy? I think so!
I might have a pot and a steamer insert, and turkey fryer burner (somewhere)
Quote from: FLBentRider on September 10, 2010, 11:58:08 AM
That looks good...
FL smokeout worthy? I think so!
I might have a pot and a steamer insert, and turkey fryer burner (somewhere)
Hey maybe like make ahead, freeze, vac seal and bring em up perhaps ;D Will talk to Mrs and see what she thinks.
Anyways here is a few of the ones i did for a test run (not as good as me mum) :D
Had a few expand to much but no worries. Next batch not as much masa on the husk.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7326.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7327.jpg)
Red sauce on em.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7328.jpg)
With homemade pintos-N-gb
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7329.jpg)
Try smoking some of them tamalies ... yummmm!
Called my mom in Calif, Told her what they did. She said spread less masa in the husk and make them smaller, put a cup in the steamer and the tamales around the cup and dont do too many at a time.
These look better.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7330.jpg)
Pracitce practice ;D
Also cover your tamalies with a towel or more corn hush to keep the moisture from dripping back in them.
I too have a bit of advice for you. The one's that are not up to your standards.....feel free to send them to me for quality control. ;)
The 2nd batch turned out much better ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7331.jpg)
I'm hungry!
Man those look nice!
One Word...
A W E S O M E !!!
Those need to make the trip to Florida with you....
Those look great NEPAS! I love Tamales, I ate at a tamale place in Kentucky when I was younger, it was called Hot Mamma's or something like that, it was awesome! Have you heard of that place?
Quote from: Batman of BBQ on October 04, 2010, 08:19:49 AM
Those look great NEPAS! I love Tamales, I ate at a tamale place in Kentucky when I was younger, it was called Hot Mamma's or something like that, it was awesome! Have you heard of that place?
Thanks
I never heard of that place, i grew up eating my moms tamales.
Snelly
The new batch i made are going to make the SO......I hope ;D
Nepas,
That is very nice. You better be careful though. Keep posting recipes like that and you may get a knock on the door from ICE asking for your papers.
It is rumored that KyNola is already on the verge of being deported to New Orleans due to some of his Big Easy posts.
Pachanga
Put me on the first bus South and I'm fairly sure that NePaS would take the next ticket! :D
Interesting that it has chocolate in it. Sounds like it gives it a bit of mole-type flavor. never thought that in my tamales (but then it wasn't in abuelita's recipe either).