Thread: tamales
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Old 12-04-2019, 11:22 AM
  #14  
tropit
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Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
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Originally Posted by Iceblossom
I've been needing a new stock pot and bought one from Amazon that just got delivered yesterday! We went to Costco just before Thanksgiving but no pots on the day I was actually willing to buy one. The one I got is by Cuisinart and has the pasta basket and steamer trays and I'll be able to try it for tamales.

I picked up all the ingredients but usually my Mom cooks an additional turkey for us to take home for leftovers so I was expecting to have a ton of cooked turkey to work with. She wasn't feeling up to shopping so my brother got the turkeys and instead of her usual 20+ pound birds, got two 12ish pound birds and both were needed to feed guests to handle the extra people who didn't RSVP. But that's ok, hubby's work gave him a turkey which I cut down raw, deboned and froze the breast halves and I can use that for tamales attempt one.

Going to call them "todd-males" after the hubby, who complained about the masa/filling ratio even before he went keto. Think I'm going to make a squarer patty and it will look more like the little bundles of sticky rice we have here for dim sum than a tamale. But there are good cooking reasons for the shape and size of a traditional tamale so maybe that won't work.

If this works for me, it will be easy to substitute vegetable stock for the chicken/turkey broth and make a vegan filling (spicy mushroom mix most likely, but maybe something with fresh spinach in there too).

Will post an update after I make a few batches in the next few days.

I love the spicy mushroom filling idea! We always do a roasted vegetable filling as one of our fillings. Roasted onions would be good too. I've substituted for veggy stock many times and it works great. You can also use vegan shortening, s/a Earth Balance Sticks, instead of the traditional lard. Just remember to adjust for the added salt.

~ C
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