Tamale tips.
I try to use every scrap of food and not waste a thing. Well, I’ve been stupid all these years. I was making pork tamales yesterday but didn’t have any lard and didn’t want to make the trip to the grocery store for some. Duh, right in front of me was the congealed meat broth with a layer of fat. Hellooo, pork fat v. lard. Oh my, that pork fat made the most tender masa ever. I’m now going to freeze meat fat.
The basic recipe is the one on the Fooknetwork but bump up the seasoning - https://www.foodnetwork.com/recipes/food-network-kitchen/pork-tamales-recipe-2042129
Purchased tamales cost too much and usually end up being given to the dog but he’s smart enough to turn up his nose just like us. Making your own tamales is an all day process (mainly the cooking time) but well worth it. A while back, I bought some pork butts on sale for $1/lb. (can’t go wrong with that price) so pulled one out of the freezer. One butt roast will make a few dozen tamales.
Corn husks seem expensive but one bag will last through several batches. Don’t skimp but fill that husk up as full as it can be - one equals a meal size. That will save your hands on time, saves on husks and saves a bit on the carbohydrates and calories from the masa. Start spreading the masa on one of the long sides but end it just short of the other long end and top and an inch bare at the bottom. Roll snuggly from the covered side and fold up the small end about an inch. There is no need to fold the top over or to tie it up. Frankly, the only reason not to fill the small end is because the tamale will break/spill and not turn out uniform so it has nothing to do with the cooking process.
If you don’t have a tall pot to steam them upright, not to worry. Just lay them on their sides (seam side down) with a little steamer thing in the bottom of a large pot. When standing upright, the steam drips into the tamales which you don’t want. Laying down, they don’t collect the drips.
This is a very detailed recipe for Mexican grilled chicken w/ a wonderful recipe for achiote paste.
ING 5 lb whole chicken, cut into 8 pieces 1/2 cup olive oil 6 garlic cloves minced 2 tsp ea ground cumin
kosher salt, black pepper, Mexican oregano 4 oz achiote paste packet 1/2 c ea fresh orange juice, lime juice
METHOD --- Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and half of the achiote paste and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside. Put cooled achiote garlic mixture, orange juice, and lime juice in a large Ziploc freezer bag. Add chicken pieces, seal bag, and massage chicken and marinate 2-4 hours or overnight. Any longer will toughen the chicken. We want TENDER.
FINAL Preheat grill to 350°F to 400°F. Liftout chicken from marinade. Grill covered to 165°F on therm inserted into thickest portion....
20-30 min. Dont turn, no need for grill marks. Baste often w/ puréed marinade. Discard when done.
Serve with lime wedges, side of rice.
Chef Notes
1. break up and smash the achiote paste in the marinade, making sure it's blended in (or blender after it cools).
Here is an achiote spice blend substitute. Double this recipe for 5 lb chicken. Use as is for half a chicken.
Achiote Paste Alternative
combine 1 1/2 tbsp paprika tb white vinegar tsp dried Mexican oregano 2 garlic cloves, minced 1/4 tsp ground cumin
Then use to marinate chicken along with other seasonings and citrus juices.
2. Acid bases include vinegar, wine, citrus juice, and tomatoes. Acidic marinades might actually toughen chicken. When using a highly acidic marinade for chicken, add a little olive oil and/or minimize marinating time. With the garlic, spice and achiote mixture included, overnight (8 hours) is OK.