I’m almost done! In this installment we proceed to gathering the items you will stuff into a tamal. For now, we begin with the classic tamal de rajas con queso. Soon I will add the soon-to-be-classic tofu con papas tamal that will sweep the world!
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The photos for this edition were really beautiful.
My anti-spam word was culero. Now I feel all self conscious and homophobic for using the word “beautiful.”
what’s up with all the veggie stuff? can’t you just eat organic meat, that’s what we do
Excellent cooking instructions, photos and tips – inspiring me to make my own and not just mooching some from you or waiting of your next tamalada. Will there be an entry on how to cook them – loading the pot, how long, etc.?
@jk
Thanks! BTW, culero just means asshole, I don’t know of it having a homophobic meaning.
@Lorena
The veggie stuff is because I’m vegetarian. Organic meat would still be unbecoming. 😉
@Edith
Yes, I plan to finish it off in my next post, with all the pertinent info to follow. But I’m always willing to make some extras for you, just say the word!
Thanks For all the tamale info never thought of adding the sauce I always used stock.
I really enjoy your site this tamale thread takes me back to my moms kitchen, giant bowls of masa and the scent of goodness.
Culero, depends who and how your saying it, intent and inflection
so yes it could be used like “Fag” trust me soy culero y tamalero.
Damn all this tamale talk has me jonesing.
The first time i made tamales on my own, I followed your steps except that I used corn flour instead of making it from scratch. I’m curious to know if you even posted the tofu con papas recipe? We have a lactose intolerant vegetarian in my family so she can’t have the queso con rajas. Last year we made black bean with sweet potato! Honestly, they were my favorite ones! Point me in the right direction if you can. Thanks!