BigPete357
Well-Known Member
Got another one yesterday, so I needed to make room in the freezer. Have one neck roast and some scraps left from late last season.
I'm thinking TAMALES!
I'm thinking TAMALES!
Tamales
- Thread starter BigPete357
- Start date
Post up your recipe. Havent tried deer tamales.
BigPete357
Well-Known Member
The seasoned meat is in the slow cooker now.
No recipe - just going by taste.
After I shred the meat up I will come up with something. Have the basic recipe in my head, but will tweak it a bit. Made them several times before, but it has been a couple of years.
I Will post what I did when they are done.
No recipe - just going by taste.
After I shred the meat up I will come up with something. Have the basic recipe in my head, but will tweak it a bit. Made them several times before, but it has been a couple of years.
I Will post what I did when they are done.
booche
Well-Known Member
I love good tamales
I made them once,(7 dozen) here's the link:
http://www.tndeer.com/tndeertalk/ubbthr ... ost3088745
Lots of work. They were delicious, but not worth the effort when I can buy them relatively cheap.
http://www.tndeer.com/tndeertalk/ubbthr ... ost3088745
Lots of work. They were delicious, but not worth the effort when I can buy them relatively cheap.
BigPete357
Well-Known Member
The meat was in the slow cooker all night. Shredded it this morning. I decided to just use half for tamales. It was so tender and tasted so good, I wanted to eat some right away - so we havin' tacos.
here is a recipe from a link on BamaProuds thread. It is pretty close to what I am doing. I will put up my recipe when I finish, as it is a work in progress.
http://www.southernfoodways.org/intervi ... le-recipe/
When I process a deer, I like to package roasts and other cuts that are ready to use and don't need any more cutting or trimming., I end up with lots of end cuts for the grinder. These scraps, along with meat from a neck roast were used . I did not spend any time on trimming these scraps. After 12 hrs in the cooker, any tough connective tissue was easy to remove during the shredding.
I ended up with about 6-7 lbs of cooked shredded meat. Here is half of it.
here is a recipe from a link on BamaProuds thread. It is pretty close to what I am doing. I will put up my recipe when I finish, as it is a work in progress.
http://www.southernfoodways.org/intervi ... le-recipe/
When I process a deer, I like to package roasts and other cuts that are ready to use and don't need any more cutting or trimming., I end up with lots of end cuts for the grinder. These scraps, along with meat from a neck roast were used . I did not spend any time on trimming these scraps. After 12 hrs in the cooker, any tough connective tissue was easy to remove during the shredding.
I ended up with about 6-7 lbs of cooked shredded meat. Here is half of it.
BigPete357
Well-Known Member
BamaProud said:
It is a lot of work. That's another reason I decided to just do a couple dozen. It is better to have a few people helping like when making sausage. The work is more fun with a few friends and some cool beverages.
BigPete357
Well-Known Member
Ended up with 40 using a little over 4 lbs of meat.
They are in the steamer now and will be ready in about an hour.
I steamed one in the microwave and it was fantastic.
The trick to doing them by yourself is to lay out all the husks, spread the dough on all of them, put the filling on all of them and then roll them all at once. Took about 30-40 minuted from the time I laid out the first husk to when they were on the stove.
They are in the steamer now and will be ready in about an hour.
I steamed one in the microwave and it was fantastic.
The trick to doing them by yourself is to lay out all the husks, spread the dough on all of them, put the filling on all of them and then roll them all at once. Took about 30-40 minuted from the time I laid out the first husk to when they were on the stove.
BigPete357
Well-Known Member
Tasty !!!
Nimrod777
Well-Known Member
Man, that's one thing I'd love to learn to make! Looks great!
Looks good
Looks very good!
BigPete357
Well-Known Member
Recipe for 6 lbs meat - adjust to your taste or quantity
In a bowl :
1/3 cup Olive oil
3 Tbs Tapatio sauce
1 Tbs Chili Powder
1 tsp Paprika
1 tsp Cumin
1 tsp Oregano
1 tsp salt
1 tsp black pepper
Rinse meat and add it to bowl . Roll it around to coat all the pieces. At this point you can either brown the meat in a pot first or just put it straight into the slow cooker. To save cleanup, I just put it into the cooker.
Cover with water and turn it on high and cook it for couple of hrs. Turn to medium and cook it for 8-10 more hours. You can probably get by with less cooking, but it will be easier to shred and more tender the longer you cook it.
After cooking, remove meat from pot. Save your liquid. Shred your meat. I use a kitchen aid mixer with the paddle. works great for pulling meat. If you use mixer, keep an eye on it because you can over shred it. Save the liquid and add a little to the mead to keep it nice and moist.
Once meat is shredded add the following:
2 Tbs chili powder
1 Tbs Cumin
2 tsp Onion powder
2 tsp Garlic Powder
2 tsp Oregano
1 can Herdez Ranchera Salsa
1 cup liquid from cooking meat
1/2 cup Olive oil
Mix it up thoroughly. Add stock if it seems dry to you.
Masa Dough
3 cups masa mix
1 teaspoons baking powder
1/2 teaspoons salt
1/2 cups corn oil
broth from cooking the meat
�
Stir the corn meal, baking powder, salt and oil together in a large bowl until well blended. Gradually stir in enough warm broth to make the dough. You want it to be the consistency of cookie dough
this is from recipe I linked to above:
ASSEMBLING THE TAMALES
Remove a corn husk from the water and pat it dry. Lay the husk on a work surface. Spread about 1/4 cup of the dough in an even layer across the wide end of the husk to within 1 inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so that the dough surrounds the filling and forms a cylinder or package. Fold the bottom under to close the bottom and complete the package. Place the completed tamales in a single layer on a baking sheet. Repeat until all dough and filling is used.
COOKING THE TAMALES
To simmer: Stand the tamales upright, closed side down, in a large pot. Place enough tamales in the pot so that they do not fall over or come unrolled. Carefully fill the pot with enough water to come just to the top of the tamales, trying not to pour water directly into the tamales. Bring the water to a boil over high heat. Cover the pot, reduce the heat to medium-low and simmer until the dough is firm and pulls away from the husk easily and cleanly, about 1 hour.
To steam: Stand the tamales upright, closed side down, in a large steamer basket. Cover the tamales with a damp towel or additional husks. Steam the tamales over simmering water until the dough is firm and pulls away from the husk easily and cleanly, about 1 to 1 1/4 hours.
Serve tamales warm, in their husks. Remove husks to eat.
__________________________________________________
I found it easier to lay out all my husks and put the dough on all of them at once. Then put the filling in all of them. Then you can roll them up and put them in the steamer.
If you have help, then an assembly line method will be faster.
In a bowl :
1/3 cup Olive oil
3 Tbs Tapatio sauce
1 Tbs Chili Powder
1 tsp Paprika
1 tsp Cumin
1 tsp Oregano
1 tsp salt
1 tsp black pepper
Rinse meat and add it to bowl . Roll it around to coat all the pieces. At this point you can either brown the meat in a pot first or just put it straight into the slow cooker. To save cleanup, I just put it into the cooker.
Cover with water and turn it on high and cook it for couple of hrs. Turn to medium and cook it for 8-10 more hours. You can probably get by with less cooking, but it will be easier to shred and more tender the longer you cook it.
After cooking, remove meat from pot. Save your liquid. Shred your meat. I use a kitchen aid mixer with the paddle. works great for pulling meat. If you use mixer, keep an eye on it because you can over shred it. Save the liquid and add a little to the mead to keep it nice and moist.
Once meat is shredded add the following:
2 Tbs chili powder
1 Tbs Cumin
2 tsp Onion powder
2 tsp Garlic Powder
2 tsp Oregano
1 can Herdez Ranchera Salsa
1 cup liquid from cooking meat
1/2 cup Olive oil
Mix it up thoroughly. Add stock if it seems dry to you.
Masa Dough
3 cups masa mix
1 teaspoons baking powder
1/2 teaspoons salt
1/2 cups corn oil
broth from cooking the meat
�
Stir the corn meal, baking powder, salt and oil together in a large bowl until well blended. Gradually stir in enough warm broth to make the dough. You want it to be the consistency of cookie dough
this is from recipe I linked to above:
ASSEMBLING THE TAMALES
Remove a corn husk from the water and pat it dry. Lay the husk on a work surface. Spread about 1/4 cup of the dough in an even layer across the wide end of the husk to within 1 inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so that the dough surrounds the filling and forms a cylinder or package. Fold the bottom under to close the bottom and complete the package. Place the completed tamales in a single layer on a baking sheet. Repeat until all dough and filling is used.
COOKING THE TAMALES
To simmer: Stand the tamales upright, closed side down, in a large pot. Place enough tamales in the pot so that they do not fall over or come unrolled. Carefully fill the pot with enough water to come just to the top of the tamales, trying not to pour water directly into the tamales. Bring the water to a boil over high heat. Cover the pot, reduce the heat to medium-low and simmer until the dough is firm and pulls away from the husk easily and cleanly, about 1 hour.
To steam: Stand the tamales upright, closed side down, in a large steamer basket. Cover the tamales with a damp towel or additional husks. Steam the tamales over simmering water until the dough is firm and pulls away from the husk easily and cleanly, about 1 to 1 1/4 hours.
Serve tamales warm, in their husks. Remove husks to eat.
__________________________________________________
I found it easier to lay out all my husks and put the dough on all of them at once. Then put the filling in all of them. Then you can roll them up and put them in the steamer.
If you have help, then an assembly line method will be faster.
Thanks very much! I cant wait to try them myself!
