Blue corn red chili rabbit tamale with smoked squash sweet pepper sauce
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*(the last option is supposed to say, “I haven’t heard of this food”. My bad!)
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Ni estos tres tamales que desayuné se me quitan las ganas de comerte, mi amor.
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Well, my technique needs some work, but they taste delicious.
Today was my first try at making tamales; I’d been intending to try with parchment paper instead of corn husks because I was having trouble sourcing husks, but I managed to snag a bag of them when I was in Texas, go figure.
I made the dough from a King Arthur recipe, but I stuffed them with my own mixes: most were pulled chicken in enchilada sauce, but I also used the last chopped up bits of my Italian Beef roast from the other day, and I made a few “pizza” tamales by stirring pizza sauce into a mixture of shredded cheese and leftover sauteed mushrooms.
With a steamer basket and a non-sealed “slow cooker” lid, you can steam tamales in the Instant Pot using the sautee function, but with the pressure lid you can also pressure-steam them. The recipes I’d looked at said to steam on high pressure for 25-28 minutes, but I may have overcrowded the pot, and when I opened it at 25 minutes the dough was still a bit soft. Another ten minutes on high did the trick, and now I have delicious tamales for like...ever. It made so many tamales and I am one mortal man.
But I will rise to this challenge. It is my purpose in life, at least for January, to eat a lot of tamales.
[ID: six images; the top two images are an “action shot” of my kitchenaid mixer, aerating the masa dough, and a pizza tamale getting ready to be folded shut and placed in the steamer. The middle image is the tamales post-steaming; there have been a few accidents, and pizza filling and masa are scattered around, but for the most part everything looks fine. Bottom three images are the various types of tamale: on the left is a pizza tamale, center is a chicken-enchilada tamale, right is a steak tamale. All of them are somewhat poorly made with the filling leaking out of the uneven masa dough, but they do look like they’d eat well.]
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Strawberry Tamales with Salted Honey Coconut Cream
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Once upon a time in a Galaxy far far away, I made tamales from scratch. I haven't done this in ages, so come watch me make these live right now and blunder through the process at twitch.tv/ivydoomkitty Wearing my @gamersupps shirt! Get 10% Off w/code IVYDOOMKITTY #latina #ivydoomkitty #tamales #Mexican #Mexicana #Mexicangirl #tamalesdepuerco # #catsofinstagram #fyp #fypシ #sundayvibes #edm #chillvibes #weekend #latinacreators #twitchstreamer #Christmas #Christmasideas #cocinamexicana #mexicanfood https://www.instagram.com/p/Cmp37SHL9oG/?igshid=NGJjMDIxMWI=
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It's a Texas thing. As a transplant, I was initially unaware of the Tamale holiday tradition. And it took me many years to figure out where to get the best Tamales.
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Thinking a lot about my childhood with the holidays coming up. This piece was just a way to show my joy and culture. A snapshot of a moment.
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