Doing some GB and smashed potato tamales today. The potato tamales will be separate from the GB ones.
The seasoned GB was smoked prior to cooking.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7559.jpg)
Soaking the husks for 2 hours in warm water. Keep the plates on em so they dont dry out.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7560.jpg)
I have never had a tamale, I'll have to try them someday, they look good. :)
One day NePaS Tamale pics are going to be showing one of these ...
http://www.tamaleking.com/page8.html
Quote from: BuyLowSellHigh on October 03, 2010, 08:01:43 AM
One day NePaS Tamale pics are going to be showing one of these ...
http://www.tamaleking.com/page8.html
:D ;D
This machine is to rich for my blood......I poor ;D
Making tamales
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7561.jpg)
Some ready to steam
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7562.jpg)
Some are done. Going to freeze and head to FLASO ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7568.jpg)
Making smashed tater tamales now.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7565.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7566.jpg)
Smashed tater tamales done. Now fridge, freeze and vac seal. All going South in a couple weeks ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7570.jpg)
Oh NEPAS... you shouldn't have... ;D
Getting that time of the year to make some tamalies.
Mighty Nice nepas.
nepas, don't know if you remember seeing this but I added some
xtra smoke to some finished tamales. I keep the towel moist with
a spritz. Would think some sorta cold smoke would work great.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke916/100_1769.jpg)