Any Home Bakers Here?

[HumbleAmerican]

Ooh, ooh! Tamale meat recipe, please! I can do the masa and construct and cook them, but how to season the meat, PLEASE post the recipe! Thank you, thank you!

I dont have a recipe. I use chili powder, garlic, onion, cilantro, cumin, dehydrated sweet peppers, dehydrated jalapeños and sorano peppers, black pepper, paprika and sage..... just cook to taste. I throw celery and onion in at the last so they still have firmness and texture after steaming. I use stock that I canned to make it juicy then thicken with corn starch to make a thick gravy. This helps keep the tamales moist and delicious. We're not talking drowning the meat.... just enough to make it sag when spooned onto the masa

 

[HumbleAmerican]

BTW most of my creations don't have recipes. The only thing I stick to a strict recipe on is sourdough bread. Even then..... I changed it until it was to my liking. (Add a tsp of sugar to your sponge.... helps it raise)

My meatloaf is typically awesome. No recipe there either. No bread, lots of veggies. ... eggs for binder.

 

[BigBlueHen53]

I dont have a recipe. I use chili powder, garlic, onion, cilantro, cumin, dehydrated sweet peppers, dehydrated jalapeños and sorano peppers, black pepper, paprika and sage..... just cook to taste. I throw celery and onion in at the last so they still have firmness and texture after steaming. I use stock that I canned to make it juicy then thicken with corn starch to make a thick gravy. This helps keep the tamales moist and delicious. We're not talking drowning the meat.... just enough to make it sag when spooned onto the masa

Okay do you boil it in a saucepan, simmer it or what? For how long?

 

[HumbleAmerican]

I make it in my canning pot. I simmer until it's tender. Starting with raw meat I'll simmer all day the day before then make the gravy and add the onions and celery. I let cool and put in my garage refrigerator. The next day is stuffing tamales.

Last year we made 50 pounds of them.

 

[HumbleAmerican]

Season your masa with cumin and chili powder too. About a tblspn of each per large kitchen aide mixer bowl

 

[BigBlueHen53]

So do you add your seasonings to the raw meat and let all that simmer together with the meat? Sorry for all the questions. Or do the seasonings go into the gravy on Day 2?

 

[BigBlueHen53]

So you put the celery and onion in and cook till tender, then add the stock and corn starch to make the gravy. Oh yum, sounds so good!

 

[HumbleAmerican]

I simmer meat until tender with seasonings and everything. The last minutes on the heat I add celery onion and make the gravy. I use stone cold stuffing assembling my tamales the next day. My preference is to try to keep the onion and celery as firm and crunchy as possible. After steaming they aren't crunchy per say..... but they are firm.

Hot stuffing would work too. I simply make way too many to have that be a feasible option.

 

[Aria]

There are multiple Wyomings but only one of them is a state.

Speaking W state....Have not seen any communication from Debby?????? Is she not a member? OR...have I just missed here posts? Aria

 

[Aria]

Back to baking... I need to make two loaves of GF bread for stuffing. The local grocery has a special every year, turkey is 39 cents a pound if you spend $50. There weren't a lot of turkeys left, and I ended up with a 20 lb (!) turkey. There are going to be a LOT of leftovers!

I'll be looking for some recipes, that's for sure. Turkey instead of chicken in a white chili, turkey hash... anyone have some family favorites that they make out of leftover turkey?

I am getting a Turkey Dinner from my neighbor.
I will take some of your leftovers. I enjoy Turkey
a lot. Aria