Food Smokers and Smoking Tips/Tricks/Techniques

Taco Tuesday?... Tequila & Tamale Tuesday! although I made these yesterday, shhh...








These were made with the Brisket and Pork Butt I just recently cooked. I made them with this in mind. This was my first time ever attempting tamales. They are for sure a little bit of work, but justified in the end. The goal was to make a tamale where the filling carried the flavor profile of the meats. I wanted these to taste like BBQ still. I made up another batch of Vinegar sauce that I serve as a side to pulled pork and used that with the meat for the filling. Both the wife and I agreed, they tasted exactly like what you'd think a BBQ Pulled Pork Tamale would taste like! a basic but good masa (with lard!), and some smokey lightly sauced meat inside. These do not replace traditional tamales but are a nice change of pace and a great way to use up some leftover BBQ!

now that the test run is done, I can go back and make a BIG batch for portioning and freezing.

 

nice! What was off on the tamales? They look great!

I mix chicken bullion per cup hot water used and some drippings from the meat cook in addition to lard.

 

Nothing really "off". they just aren't what I consider a traditional flavor profile of a pork tamale: Like a Mexican red chili sauce of sorts. But that's not what I was going for.

Adding the meat renderings is a great idea! I'll collect some from the next cook for this! Thanks!

 

Yeah ive found you have to get about 3 different chili's to get that flavor. Drippings help a lot though for extra flavor. You could use beef bullion in the water you use to mix the tamale masa. Also i make the meat filling the night before and let it soak up all the spices overnight then assemble tamales the next day.

 

That will be my change going forward. Prep a lot the day before to allow more "melding". Good call on the bullion! Anything to replace just water sounds like an upgrade I need to make.

 

Yep, corn masa is plain by itself... but just adding the little bullion and drippings will kick it up a notch.

 

I've added to my notes! Thanks again for the help!

 

Nice!

 

Well if I said it...

 

Damn fine photo and damn fine idea!!

 

I made tamales once and they were decent, but a lot of work. Later saw a recipe for Cuban style tamales where the filling is mix with the masa then in the corn husk. So everything is intermingled instead of layered. Looks a lot easier so I plan to try that next.

 

Oh also had leftover meat and masa, i put meat in bottom of baking pan and layered masa on top, covered in foil, baked for 1hr @350. Turned out good too

 

HMMM forgot it was taco tuesday. I might put together some level of tacos. Not sure I have tortillas so it might just be a mash. I think I have spanish rice ready to go though. And of course leftover shredded pork...I have plenty of that....

 

Thanks. Was fun!

That sounds smart! And easier!

Also sound great!

 

What about multiple layers ? Like a lasagna?

 

Interesting, so long as its not dry. May try a few next time i make some

 

I missed the Tamale Talk....