Wednesday, February 2, 2011

never had i ever made tamales

8:00 pm - arrive at garth + lindsey's for tamale tuesday

8:15 pm - start the process
soaked the cornhusks for a few minutes
for our chicken filling, sauteed garlic, serrano peppers and tomatillos
mashed it down once the tomatillos were tender enough
cooked for about 30 minutes until it thickened
then added the shredded chicken
mushroom filling mixture

9:15 pm - time to make masa
9:30 pm - assemble
palm full of masa goes on each corn husk
add your filling
tie one end of the tamale closed with strips of corn husk
busy worker bees
steam in a double boiler-like setup with a colander top
when the husk peels away from the inside without sticking, it's done! about 20+ minutes
hot tamale! i advise not using bare hands. to each his own. 
we also made sweet tamales! coconut, raisins and pineapple. uh-mazing. 
11:15 pm - eat!
1:00 am - pass out from over consumption
7:00 am - wake up, finding yourself neked and covered in corn husks


  1. Dude, girl! You are the bomb! I want to make these, now! Ahhhhh, they look delicious and it's not even lunch time!

  2. I am so impressed! That is no small recipe to tackle! I want some now.

  3. Where the f was the virgin chef?

  4. Yeah! Masa is the best. You should make arepas next (or now if you have any corn meal left over). I'll send you a bangin' recipe.