Chicken in rice corn added
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My DW and Daughters made tamales one year. They started late and continued to about 2:30am to get them cooked!we made tamales last weekend. It was a big group effort with my sister and I pitching in and getting help from her in-laws and a neighbor. Helpers took a dozen or two tamales home and we still netted out with over 20 dozen tamales to split between our two households. Tamales were dinner already once this week.
Other meals included pizza, roasted chicken thighs, roasted turkey thighs and pan fried chicken thighs. What can I say, chicken and turkey are inexpensive and beef is too expensive. I need to buy some pork and want to start incorporating fish into meals a bit more but have to watch DS and my shellfish allergies as he is quite sensitive to it and cross contamination is a real risk. I might start a vegetarian day once a week to break up the monotony of poultry meals too. Perhaps a regular pasta night also.
Yep. We started around 11:00am and finished around 3:00am that night. We filled and rolled the tamales rather quickly, but it was cooking that took a long time. We had two large stock pots going. We also got off to a slow start though as I underestimated the amount of sauce (chilis especially) needed for all the meat we had. We also had to make a run to the store midway through making them because we ran out of lard, baking powder and masa harina. We had A LOT of meat apparently with 3 pork shoulders ( I'd estimate 15-18 pounds of pork).My DW and Daughters made tamales one year. They started late and continued to about 2:30am to get them cooked!
It was a bit ambitious....
That is quite a production!Yep. We started around 11:00am and finished around 3:00am that night. We filled and rolled the tamales rather quickly, but it was cooking that took a long time. We had two large stock pots going. We also got off to a slow start though as I underestimated the amount of sauce (chilis especially) needed for all the meat we had. We also had to make a run to the store midway through making them because we ran out of lard, baking powder and masa harina. We had A LOT of meat apparently with 3 pork shoulders ( I'd estimate 15-18 pounds of pork).