Bacon Tamales - a discussion of cooking at home

[Sunbeam56]

[Edited by moderator to add]
Please note that any pre-cooking of food for public food service (or preparing for 125+ people in a camp kitchen) MUST be done in a commercial kitchen, and you've got to bring the paperwork (your receipts, plus copy of their valid health department permit).

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I developed this recipe, which I gift you. Its made to a gringo palate - tastey but not too spicey. If you need/prefer spicey - you can add something to the ingredients while cooking - or add salsa after its done and while you are serving.

I was going to make 2,000 tamales for TTITD. But then I discovered that the 7.1 cu ft freezer only holds 724 tamales. So this is hopefully for those who think its a good idea, and want to do their own - so that no place on the Playa is without a bunch.

I'm going to take photos over the weekend (ok, its only Thursday) and post a step-by-step. Those who don't know the difference between a pinch, a three finger pinch, a dash and a smidgen, might have trouble following this. So photos should help.

Lets start with ingredients.

6 pounds of bacon. Plus a smidgen. I usually add a half pound after the meat paste is completed so that there are recognizable bits. Its a visual thing.

3 pounds of pepper jack cheese.

Three softball size onions. I use Texas Sweet 1015, which were developed by selection at Texas A&M, not mutant genes.

2 large cans of RoTel Original (tomatoe and green chili)

One large sack of tamale, corn tortilla flour. The better brands have labels where Spanish is the first language.

Three large boxes of chicken broth.

Pepper, salt, garlic salt, cominos (ground cumin). Large quantities.

Corn husks (not in photo)

Water - duh! (also not in photo)

If I was going to make it spicey, I would add three small cans of Red Chipotle... not saying that I would... just if I had a taste tester that really liked HOT food.
Pretty simple list, huh? The most expensive ingredient is the bacon.
From this we make a meat paste, a masa dough, and then we roll 'em.
The primary heating element will be steam.

NEVER TRUST A SKINNY COOK!!! Taste before, during and after a cookery.

[Sunbeam56]

Woops, forgot. This ingredient list is for 5 dozen tamales. Not practical to make fewer. It usually takes 2 half days to cook. There are long waiting periods between tasks.

A tamalada is a traditional Mexican family thing. In those long periods of waiting, the family gather to gossip, eat, drink, fight, stomp out, make up again, and go on to the next task.

I usually make 10 dozen a weekend. Cuz a weekend has two days. Get started on Friday - no problem.

CARB INFO - each tamale will have appx 25 carbs.

[GreyCoyote]

I would be amiss if I didnt mention there is a significant shrinkage problem with this recipe. Especially when still warm, about one dozen out of every six seems to magically disappear.

This dedicated, on-going quality testing is my gift to my fellow Burners.

[tamarakay]

This sounds spectacular. So does a tamalada. I had to retype tamalada four times cause the apple thing keeps turning it into tamaraday. Day?

[Sunbeam56]

The conviviality of Mexican families is chaotic.



Stage two - gathering necessary equipment. There is the necessary and the advisory.
Necessary list:
Many bowls. I prefer stainless. Easy to clean.

Many towels. I prefer real towels to paper. Easy to launder. Don't have to kill any trees.

Many wooden spoons. I distrust metallic spoons - not sure why. Maybe they add some subtle flavor killer. Dunno. Just prefer wood.
Bamboo is okay. Still prefer wood.

A slotted spoon. Mine is enameled. No metal touches the meat, after the cutting. The meat paste will be greasy. Its useful to use a slotted spoon to drain the meat paste - and you can save the bacon grease for future use in other ways.
I have been challenged to make fry bread... oh yeah!

A really good knife. Every good cook has a really *good* knife. One that fits your hand, and your personality. A knife that says "use me", and you know it loves being used. I prefer a knife with a wicked curve, and a long handle. More like a skinner than a fillet knife. One that is easy to sharpen and holds an edge. A knife that will do it all - bone, meat and gristle... Ahhhhh.

A silicone spatula. Nothing sticks for long to silicone. There is a whole lotta stirring and spreading to be done. And scraping and bending. This material is perfect for what needs to be done.

A big pot suitable for simmering the meat paste for HOURS. The one in the picture was designed for spaghetti sauce... works fine.

A steamer. Don't second guess the cheap steamers. The thin metal is perfect for this. Don't chip the enamel and it will be good for years. Comes with a close fitting lid and a steamer that lifts the tamales about an inch and a half off the floor of the steamer - perfect for steaming for long times. At least an hour is required.

A long snout funnel - I got mine at an auto parts store. Washed it in the dishwasher before first use. Its been great!
Don't get the short snouted funnels that have a tube you can attach. We use the funnel to put water beneath the tamales when they are assembled. The tube isn't rigid enough to go down next to the tamales - you need a funnel that is made of the same material as the snout.
Please notice I avoided all possible sexual innuendos in that description...

OPTIONAL;
I was gifted a dough mixer many years ago by a house guest. You can stir the masa by hand - but I end up with aching biceps (wimp!). The dough mixer makes a 30 minute stir into a two minute whir.

Tongs. After the tamales have been assembled and steamed, you have to pack them into dozens or bigger packages. They are greasy. If you are fussy about your nails - you may want to use tongs.

Aluminum foil pans. Traditionally tamales are wrapped in aluminum foil. I don't like it. The foil is too thin, and sometimes the metallic zzzzzzz comes off in flakes. Yuck! I have been using aluminum foil pans sold for use in chafing dishes. The aluminum foil is thicker, and I haven't had the flaking problem.
And I like the easy to fold tops too.

[Sunbeam56]

The immediate above post is unclear. Tamales are wrapped in husks. A dozen tamales are wrapped in foil. Just to clarify.

Tonight is Friday - so the Tamalada begins with starting the meat sauce/paste.
Assemble the ingredients, photo op for bacon.
Start by putting two 28 oz Rotel Originals, plus 2 cans (28 oz each) of water in the pan.
Chop onions coarsely, add. Usually 3 softball sized, tonight I'm using four because the last two are small.
Add spices.
Using a large spoon - somewhat bigger than a tablespoon - add salt, pepper, cominos, and garlic salt.

Cut up the bacon. The colder the bacon is, the easier to slice - less than freezing... then you need a chain saw.
This is where the relatives, if they are coming over are a great help. Unless they are the kind of relatives that get stabby when they are irate. If they are stabby relatives, keep them away from the knives.

Its useful to have a cleanup crew - bacon is greasy so you don't want it to hit the floor.

If you are like me, and start with a too small pan, worry not. Let it cook down for awhile and then add the rest.
Bring to a boil, and put on a simmer for awhile - maybe three or four hours, until the movie is over.

Start the masa. The masa needs to rest at least 3 hours. So the easy way to do it is to make it the night before the tamalada.
Assemble ingredients. Its really basic in this recipe. Flour and chicken broth.
This comes out bland at this stage, but that's okay - the flavor of the meat sauce and the cheese will suffuse the masa, and it ends up being wonderful.

Like all doughs, masa can be a bit tricky, not.... A 4.4 pound sack of flour is just about 14 cups. My mixer is too small for all that. So I make three batches of loosely 4 1/2 cups. Add one 3 pound box of chicken broth... stir.
After making the three batches, I re-mix them, so they are all the same consistency.
You want a dough that is fluid, a little stiffer than pancake dough, and will retain peaks.
Set it aside in a bowl and let it wait for morning.
Something magical happens overnight. Someone who understands organic chemistry might explain it. By observation, the texture and flavor of the dough improves by resting.

Tomoro - get ready for it... Rolling the tamales.

[Sunbeam56]

More instructional photos

[Sunbeam56]

Masa mixing photos

[trilobyte]

Not only is there a freezer capacity limitation, but the very real HEALTH DEPARTMENT REQUIREMENTS

Any pre-cooking for public food service (or preparing for 125+ people in a camp kitchen) MUST be done in a commercial kitchen, and you've got to bring the paperwork (your receipts, plus copy of their valid health department permit).

That said, sounds like a great recipe. Might be worth scaling down and trying on a smaller scale for personal use and consumption, both at home and on the playa

[Sunbeam56]

No worries, Trilo... This is home scale. OBVIOUSLY you aren't Mexican.
I got a local restaurant to make this for me.
AND I have a health permit.

All the bases are understood and covered.

[trilobyte]

I don't doubt that you do, but as it's a bulk recipe, it's there for the others who might be considering making a bunch to share or gift out to the masses.

[Sunbeam56]

Interesting discussion with Trilo - part here, and part through PMs.
5 dozen, this recipe, is only 60 tamales. So - you would be below the permitting requirement. However, I have a permit. I wanted to bring 2,000 tamales to TTITD. But my freezer only handles 724. That's why this thread is being flogged.

As a good Burner, I would expect anyone serving 10 dozen - which I usually would make in a weekend - to get a permit. 120 versus 125 is too close for comfort.
And, Ms. Kunz is Great!!! THREE CHEERS for the Nevada Health Permitters!!! Huzzah! Huzzah! Huzzah!

Gotta tell you tho - huge cultural gap This is not a commercial recipe.
At the end of the day, 5 dozen tamales is a small amount. A family will freeze them, and go through that quantity in short order. Like over a single holiday. Depends on the family.... but even a small family will eat more than this on Thanksgiving.
Christmas - better make a WHOLE lot more - some to give, some to eat, some to deliver to charities.
Most people can eat about 3 without burping.
Add salsa, depends on the salsa, most people can eat about 3 without burping.
So a dozen is just 4 people... and that is just one meal.

They are health food. REALLY! Why would you think I'm kidding? protein, fat, carbs... the glorious necessary nutrients.
And on the playa - they are bacon and salt... I would expect BURNERS to act like zombies exposed to raw brains... Ehhh, ehhh, ehhh... (you know what I mean).

I'm really surprised no one has previously pushed this concept. But, I'm happy to spring into the gap.
I'm only half Mexican - can't claim full chops. But I understand cooking.
This is going to be a GOOD thing.

[FIGJAM]

You must have different tamales where you live.

1 is usually enough to fill me up, but sometimes they're soooo delicious that I eat 2.

Then it's like a boat anchor and I have lay down the rest of the day.

[Sunbeam56]

Wimp!

[FIGJAM]

Maybe, but a good tamale here is about 1/4 pound!!!

[tamarakay]

My family wipes out six dozen in a day on holidays. Always bust my chops for not getting more. I'd double this recipe if making at home.

[GreyCoyote]

My family wipes out six dozen in a day on holidays. Always bust my chops for not getting more. I'd double this recipe if making at home.

I love it. "wipes out". You must have teenagers too.

I brought a dozen home the other night, still warm, and put them on the counter long enough to get the mail. When I got back there were six left.

This is ONE teenager. When he has guests over, three dozen could disappear without a trace in an average 24 hour gaming session.

[Sunbeam56]

So... the meat has been bubbling for all morning. I have washed dishes, twice. Cleaned the counters. Done laundry. Re-made the beds...
So its getting time to cook again.

When the meat sauce starts looking like bacon jam - then I add a little more bacon. You KNOW that there is always one person in a group that is going to dissect the meal... hoping for that ... Oh Gross... moment. Its handy to have something that looks like bacon when its all exposed.

So now we assemble the parts.
Meat Sauce.
Corn husks
Pepper Jack cheese, earlier shredded
And masa.

I use a two pot assembly for the meat sauce. Because, I keep adding things to the meat sauce. Someone who has helped taste test all the way keeps taking bowl sized "tastes". So I have to keep adding things. I use the previously mentioned slotted spoon to move some meat sauce into a handy bowl, and keep the rest bubbling.

Lets talk about husks for a minute. They come in a sack by the weight. The cheaper ones are no different than the more expensive ones except for color.
The cheaper ones will have the odd black stain. All corn husks are initially dried by air. So they grow things. The mold ,and whatever ,is killed in the processing. The only difference between cheap corn husks and more expensive corn husks is a step where the corn husks are bleached.
Personally - I don't like bleach.
Although, after being warehoused, marketed, purchased, and finally used ... the bleach is probably dissipated. Still it's a prejudice I can't shake.

When you take the husks out of the bag, SEPARATE them. They are not created equal. Some will be too short. Some will be too thin. Some will be split or have holes.
COUNT the number you want. Add 15% - so if you want 60, count 70... Some will be torn by accident, and various other failures happen. So have a few extra.
As you separate the husks you will find corn hairs, and stuff. ITs easy to shake out while its dry. So separate the husks before you wet them.

Take a monster pot of hot water, and submerge them, using a weight to keep them down - they float. Submerge in hot water for at least 30 minutes.

[Sunbeam56]

This make take several posts - sorry the machine won't permit more than 3 photos.
With a little practice this is easy.
Put a dollop or so on the husk, spread thin. About 4 inches by 4 inches.
Add a coffee spoon (larger than a teaspoon) of meat sauce.
Add a three finger pinch of pepper jack cheese.
Roll the tamale like you were making a sushi roll. The masa will enclose the meat and chees.
Pinch the tail of the tamale from the bottom, like a tube of toothpaste.
Why pinch the tail? To get the masa out of the tail, which you will fold.
What's wrong with masa in the tail? Nothing... but masa in the tail isn't in contact with the meat or cheese.... so its like: Yes, dear. You look lovely in curlers, dear. I love your tamales, dear.... get it? Blah!
The masa and cheese carry the weight of the taste. You don't want to isolate unflavored masa away from the nummies.
Turn the tail under, and place them in the steamer.

[Sunbeam56]

more photos.

The final photo - stack in the steamer, shows how we are going to use the asexual, but long and enhanced funnel. The funnel fits down between the tamales and allows you to put water on the bottom.
Cuz you cant stack tamales on their side with water in the pan... duh!
Add 5 heaping cups, or 7 measured cups of water for the steaming.

[Sunbeam56]

Once the tamales are assembled, you steam them at the hottest you can stand for AT LEAST one hour.
At the end of the hour, actually at about 50 minutes, you smell this wonderful roast corn flavor! ITs mahvelous.
If you don't smell that, and are not smell-blind, keep steaming until you smell it.

Don't open the pan and don't cheat!

When the hour is up, and you get the smell of roasting corn - don't open the pan, just move it off to the side to cool.
Its okay to leave it overnight. The steam, condensate and grease create a seal. Its actually a little hard to open the lid the next morning. All is well.
Then package them as you prefer.
The traditional package is by the dozen, in foil. But as I said before, I don't like it. I am using aluminum chaffing dishes.
Photos of the final product tomorrow.

(Just heard an "AHOWWWAHHHH" from the kitchen). I think he who tastes has approved....

[chuckularone]

OH DEAR GOD!!! Must have!

[Sunbeam56]

Come on down Chuck.... you wouldn't be the first HAM we have adopted.

[FIGJAM]

Now I understand,

I'm not WIMPY, your tamales are WIMPY!!!!!!!!

It would take at least 3 of those to make 1 of tamales I get.

Ours probably take three times as long to steam, so yours are easier to make.

Down in Rocky Point, Mexico, there is a little old lady that walks the beach selling tamales for 25 cents a piece.

She looks like she could have sold tamales to god.

Hers were almost the size of a brick, and if you ate one, you were full for the day.

[Sunbeam56]

Someone asked how do you roll 'em like sushi... photo attached.
You don't use a bamboo shaper, but the corn husk holds together like a sheet of seaweed would.

My wimpy tamales are about the size and thickness of a Churchill cigar.

[Sunbeam56]

Finished product. With and without salsa.
NUMMIES!!!

The ones not immediately eaten are frozen. To reheat them you can either steam them again, or microwave. I think the flavor improves after being frozen - the flavor keeps seeping into the masa.

[FIGJAM]

"Minimales"

[Sunbeam56]

5 and G-- ish

[The Rod]

Amazing Sunbeam. We're gonna be in the same neighborhood (Plunderground is at 4:30&A), I'm gonna be on the lookout for that sign...

We brought 600 tamales last year with Camp Red or Green, we were planning on having at least two tamale gifting sessions but they were so popular we couldn't re-steam them fast enough and we gave em all away on the first shot.

This year were going for easy and will be gifting tater tots. Mostly at our Tuesday fiesta but at other random times throughout the week. Please stop by and enjoy some tots...

[LowePro]

Wow, this is a great thread and looks delicious. I knew tamales were a special recipe, but I didn't fully understand the labor of love involved. Thanks for the lesson! It's clear you've put a lot of care and pride into this, hope there's some left for me on the Playa!