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Cooking Forum
Rosca De Tamal (Tamale Pie)
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<blockquote data-quote="BamaProud" data-source="post: 5541783" data-attributes="member: 9871"><p>It turned out somewhere between really good an fantastic. </p><p></p><p>First, she (Claudia the gal in the video)may be hot but she is a liar! </p><p></p><p>I followed the recipe almost exactly for my first attempt. This recipe was advertised as 1/2 the time as it takes to make traditional Tamales(so I was </p><p>thinking about 4-5hours). It took me 9 hours. However, I don't have an insta-pot and decided to use my crock pot. Next time I'll use a Dutch oven on the stovetop. That would likely shave off an hour or more. Also after going through the process once, I 'm pretty sure I could prepare the masa while pulling the meat and maybe some additional multi-tasking. That would save another 30-45 min's, maybe more. </p><p></p><p>As far as taste, I think the masa needs more salt and maybe a couple teaspoons of cayenne pepper. I'd probably cut back 1/2 cup of H20 in the Masa. I'd probably add another Chile Ancho and a couple more diabolo chile's.</p><p>Its a solid baseline recipe though. </p><p></p><p>The only thing I did different is after the steaming, I popped it in the oven for 15 min's on 450 to brown Pie just bit. here's a picture before I put it in the oven.</p><p><img src="http://i.imgur.com/nNNOevt.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="BamaProud, post: 5541783, member: 9871"] It turned out somewhere between really good an fantastic. First, she (Claudia the gal in the video)may be hot but she is a liar! I followed the recipe almost exactly for my first attempt. This recipe was advertised as 1/2 the time as it takes to make traditional Tamales(so I was thinking about 4-5hours). It took me 9 hours. However, I don't have an insta-pot and decided to use my crock pot. Next time I'll use a Dutch oven on the stovetop. That would likely shave off an hour or more. Also after going through the process once, I 'm pretty sure I could prepare the masa while pulling the meat and maybe some additional multi-tasking. That would save another 30-45 min's, maybe more. As far as taste, I think the masa needs more salt and maybe a couple teaspoons of cayenne pepper. I'd probably cut back 1/2 cup of H20 in the Masa. I'd probably add another Chile Ancho and a couple more diabolo chile's. Its a solid baseline recipe though. The only thing I did different is after the steaming, I popped it in the oven for 15 min's on 450 to brown Pie just bit. here's a picture before I put it in the oven. [img]http://i.imgur.com/nNNOevt.jpg[/img] [/QUOTE]
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Rosca De Tamal (Tamale Pie)
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