Tamales: Help Me Find The Place.........

[JR Texas]

The other day I got off the Skytrain (not sure where), walked down the stairs, and saw a supermarket. I went inside and walked to the left and found tamales and chips and salsa.

They were just OK, but better than anything else available given that nobody who owns a Mexican restaurant is making them

My question is this: Where was I? ha ha ha. Yes, I don't know for sure. I don't know if it was a TOPS, or BIG-C......but it was like that.

Surely somebody knows the place........what Skytrain station? Thanks.

[DP25]

Sounds like it might have been the Tops supermarket in Central Silom Department Store. You get off the skytrain, go downstairs under the department store past an A&W, and turn left once in the supermarket and there is a Mexican stand with chips and salsa on it. I've only been there late at night and the Mexican stand is always shut, so am exactly sure what they serve during the day, but it sounds like it may be the place.

[JR Texas]

Sounds like it might have been the Tops supermarket in Central Silom Department Store. You get off the skytrain, go downstairs under the department store past an A&W, and turn left once in the supermarket and there is a Mexican stand with chips and salsa on it. I've only been there late at night and the Mexican stand is always shut, so am exactly sure what they serve during the day, but it sounds like it may be the place.

That is the place..........I know because I took the tamales and ate at a nearby A&W. Are they great? No.......but they are like tamales and they give you sauce. I recommend trying the tamales. Too bad they don't know how to cook the meat properly......have to cook it a long time or it will not be as tender as most of us like.

There are other items.....can't hardly remember......think chimachanga, burrito.....but they did not look great. Chips and salsa were not bad.

Thanks for the information.

[onethailand]

Just for clarification - the location is Silom Complex, off BTS Saladaeng Station, where there is a Central Department Store.

Central Silom is much further down Silom beyond the BTS area. But kudos to DP25 for figuring out the location - I know that Mexican stand and the A&W yet I would never have guessed that was the location based on JR's clues

[sabaijai]

Didn't someone on the forum mention they found canned tamales at a supermarket in Bangkok?

I'll have to try the Silom place. Used to love trying the incredible variety of tamales in Mexico. One of my faves was olive-stuffed tamales, also corn tamales, pineapple, turkey, rajas con queso (chile strips with cheese), pig's ear (not a favourite) and many others. Cheap as chips from Indian vendors along the streets of Mex City. And the best were at Tamales Emporio in Roma.

I dipped into the 'Mississippi hot tamale trail' a few years ago, a southern American variation on the tamal, great with hot sauce on the side.

[jaideeguy]

I'm so hungry for a tamale that I would eat hormel's canned tamales, but can't find them in CM. A BKK company used to make a decent frozen tamale, but now can't find either. Would make my own, but no masa flour.

Chiang mai needs a tamale!!!

[JR Texas]

I'm so hungry for a tamale that I would eat hormel's canned tamales, but can't find them in CM. A BKK company used to make a decent frozen tamale, but now can't find either. Would make my own, but no masa flour.

Chiang mai needs a tamale!!!

I am almost certain that one person said some place........Miguel's........I think, is now serving tamales in Chiang Mai. If you go there, let me know how they are. Unfortunately, I don't live anywhere near CM.

As an aside, I started another thread here on cornbread.........why is it so difficult to get corn meal in Thailand? I am surrounded by corn where I live.

I have seen a few recipes for tamales using cornmeal mix.........think they would taste a bit odd, but better than nothing. And, of course, if you can get dried corn, you can make your own masa (but lots of work, I am told).

I also think the owner of Sunrise Tacos.......Greg?.........posted something about how he makes fresh chips daily or something like that. Well, if he can do that, he surely can make simple tamales.

Hey Greg.........maybe Thais would actually love tamales........hint, hint, hint. The expat community would love them.

[Ulysses G.]

Miguel's in Chiang Mai has them when he can get the proper corn flour, but I'm not sure how good they are. I've only had canned ones in the US and do not know how they are really supposed to taste.

They seem OK to me. but the meat is too dry.

[DP25]

Didn't someone on the forum mention they found canned tamales at a supermarket in Bangkok?

I've bought Hormel canned tamales at Villa on soi 11 in the past, but I've been there several times in the past few months or so and they haven't had them.

[JR Texas]

Miguel's in Chiang Mai has them when he can get the proper corn flour, but I'm not sure how good they are. I've only had canned ones in the US and do not know how they are really supposed to taste.

They seem OK to me. but the meat is too dry.

When I lived in northern California I often went to a place that made beer can sized tamales, smothered in beef sauce, cheese, some onions.........oh..........I am hungry.

Here are a couple of pics of tamales from back home.........hope you can see them.

The picture with the two tamales in the center of the plate is from El Fenix in Dallas, Texas. The other one is just a pic of a simple tamale with sauce.

[Ulysses G.]

I am drooling!

[sabaijai]

Miguel's tamales are, unfortunately, very dry. I'm guessing it's because he doesn't steam them in cornhusks. banana leaves, or parchment but straight in a steamer. When you remove tamales from the steamer they'll dry out quickly if not wrapped or if they're wrapped afterward instead of during steaming.

Making tamales by hand takes ages. Someone should get hold of a Tamale King tamal-maker, a couple of tamaleras (tamal steamers), set up shop and distribute tamales all over Thailand

I got so hungry reading this thread myself that right after my last post, I ordered delivery from Tacos & Salsa. No tamales there though, but soggy chilaquiles almost fit the bill.

In case anyone's interested in the Mississippi-style tamal that Robert Johnson and Buckwheat Zydeco sang about, check this out:

http://tamaletrail.blogspot.com/

and Gourmet mag's article:

http://www.gourmet.com/travel/2008/12/miss...pi-tamale-trail

I enjoyed the tamales at Abe's, Hick's and Ground Zero in Clarksdale a couple of times , and at Crystal Grill in Greenwood once.

MOLLY MAN

by Moses Mason, recorded in 1928

Two for a nickel, four for a dime

Thirty cents a dozen, and you’ll sure eat fine

I can judge by the way you walk

You gonna carry half a dozen off

Good times is comin’, don’t you see the sign?

White folks standin’ round here, spendin’ many dimes

‘Males so hot, just burns my hand

So that I can hardly get ‘em out of my can

[JR Texas]

Miguel's tamales are, unfortunately, very dry. I'm guessing it's because he doesn't steam them in cornhusks. banana leaves, or parchment but straight in a steamer. When you remove tamales from the steamer they'll dry out quickly if not wrapped or if they're wrapped afterward instead of during steaming.

Making tamales by hand takes ages. Someone should get hold of a Tamale King tamal-maker, a couple of tamaleras (tamal steamers), set up shop and distribute tamales all over Thailand

I got so hungry reading this thread myself that right after my last post, I ordered delivery from Tacos & Salsa. No tamales there though, but soggy chilaquiles almost fit the bill.

In case anyone's interested in the Mississippi-style tamal that Robert Johnson and Buckwheat Zydeco sang about, check this out:

http://tamaletrail.blogspot.com/

and Gourmet mag's article:

http://www.gourmet.com/travel/2008/12/miss...pi-tamale-trail

I enjoyed the tamales at Abe's, Hick's and Ground Zero in Clarksdale a couple of times , and at Crystal Grill in Greenwood once.

MOLLY MAN

by Moses Mason, recorded in 1928

Two for a nickel, four for a dime

Thirty cents a dozen, and you’ll sure eat fine

I can judge by the way you walk

You gonna carry half a dozen off

Good times is comin’, don’t you see the sign?

White folks standin’ round here, spendin’ many dimes

‘Males so hot, just burns my hand

So that I can hardly get ‘em out of my can

Good stuff above. About the tamale-maker........easy to find on the net. Lots of corn in Thailand.......surely somebody will make dried corn and masa. I think the business concept is a great one..........but Thais will have to eat it too.

I would experiment with lots of different types and sauces.........easy to make them for farangs but might not be so easy for Thais. I am sure it can be done and would be a big hit.........very nice looking stands........warm tamales of different types.......chips and sauce too.

A major problem with Mexican food in Thailand is that Thais don't like it. The proprietors keep saying they are adjusting the food for locals.........BS. I almost never see Thais eating at "those places."

I did see with my own eyes a Thai trying to tear a burrito open to nibble on what was inside.........then made a face like that taste like shit, then left the entire thing on the plate.......will not tell you the place.

I really think Thais just might like tamales if given the chance to try them.

[zaphodbeeblebrox]

A major problem with Mexican food in Thailand is that Thais don't like it. The proprietors keep saying they are adjusting the food for locals.........BS. I almost never see Thais eating at "those places."

I did see with my own eyes a Thai trying to tear a burrito open to nibble on what was inside.........then made a face like that taste like shit, then left the entire thing on the plate.......will not tell you the place.

I really think Thais just might like tamales if given the chance to try them.

The Thais are not interested in trying other foods, because they have been indoctrinated into believing (in school since childhood) that their culture and food is superior to that of other countries. My Thai girlfriend likes some Mexican food. She doesn't like refried beans or tortillas.

If I make chili colorado

or Steak/Chicken Rancheros

she scarfs it up over rice.

I think these types of dishes share a lot in common with certain types of Thai food. It's a matter of getting the Thais to try it, and cooking the Mexican dishes which are similar to Thai food.

[sabaijai]

Good stuff above. About the tamale-maker........easy to find on the net. Lots of corn in Thailand.......surely somebody will make dried corn and masa. I think the business concept is a great one..........but Thais will have to eat it too.

I would experiment with lots of different types and sauces.........easy to make them for farangs but might not be so easy for Thais. I am sure it can be done and would be a big hit.........very nice looking stands........warm tamales of different types.......chips and sauce too.

A major problem with Mexican food in Thailand is that Thais don't like it. The proprietors keep saying they are adjusting the food for locals.........BS. I almost never see Thais eating at "those places."

I did see with my own eyes a Thai trying to tear a burrito open to nibble on what was inside.........then made a face like that taste like shit, then left the entire thing on the plate.......will not tell you the place.

I really think Thais just might like tamales if given the chance to try them.

I agree, a real business opportunity for a dedicated tamal-maker, making as many varieties as possible. I don't think the Thais much like the flavour of cornmeal though, so the farang market would be central. Then again I can still remember Thailand when most Thais wouldn't touch pizza or burgers, now they seem to be mad about both, at least in Bangkok. Possibilities for the Thai market: tom yam tamales, moo ping tamales, neua nam tok tamales.

[jaideeguy]

So, it seems the big problem is getting real "masa" flour here.

I see basically two types of corn here in the market...the large yellow sweet corn on the cob type and another smaller starchier white and sometimes purple color. the 2nd one [white and purple] seems it would be a 'flint type' that may be suitable for making masa. Maybe someone could correct me.....

The next time I'm in the market and see a bag of the flint type, I'll buy it and dry it...then see what I get.

There is another thread on cornbread going with the process for processing masa FYI.

And I totally agree with above comments that Thais are generally prejiduced about any foreign foods.....unless they come from a fast food outlet and another generality about Thais and food is that they mostly don't like corn, except on the cob. I do find it strange that they don't like Mexican, because Thai/Mex share a lot of same flavors....cilantro, chillis, salsa, etc...

[sabaijai]

So, it seems the big problem is getting real "masa" flour here.

I see basically two types of corn here in the market...the large yellow sweet corn on the cob type and another smaller starchier white and sometimes purple color. the 2nd one [white and purple] seems it would be a 'flint type' that may be suitable for making masa. Maybe someone could correct me.....

The next time I'm in the market and see a bag of the flint type, I'll buy it and dry it...then see what I get.

There is another thread on cornbread going with the process for processing masa FYI.

And I totally agree with above comments that Thais are generally prejiduced about any foreign foods.....unless they come from a fast food outlet and another generality about Thais and food is that they mostly don't like corn, except on the cob. I do find it strange that they don't like Mexican, because Thai/Mex share a lot of same flavors....cilantro, chillis, salsa, etc...

I think it's the smell of beans that puts them off most.

[zaphodbeeblebrox]

As far as tamales go, I think the Thais might like Christmas tamales. For those who don't know, in addition to the tamales stuffed with pork/beef/chicken and chilies, the Mexicans prepare fruit filled tamales at Christmas, like pineapple, kiwi, berry, and banana. They also prepare chocolate and pumpkin (cinnamon) tamales.

[sabaijai]

It wouldn't be as authentically Mexican, but one can also make tamales using regular corn meal, Mississippi 'hot tamale-style', as opposed to masa. The tamales in this photo were made with cornmeal, which has a rougher texture than masa but is not that different in flavour, IMO.

http://www.tamaletrail.com/OH_hicks.shtml

Well what do you think the magic is of a tamale that makes them so popular?

Corn shucks and cornmeal. A lot of people use masa. I don't like it. Can't stand it. I tried it. But I use just plain white self-rising cornmeal, you know. And the corn shuck and that--that's the key.

http://www.tamaletrail.com/OH_marias.shtml

But the way I make hot tamales is I don't use masa. I use regular cornmeal, and I take the broth off--off the meat when I cook it, and I put it in the cornmeal and mix it up, and then I take and run it through a machine [an extruder].

http://www.tamaletrail.com/OH_sollys.shtml

http://www.tamaletrail.com/OH_does.shtml

I reckon most American canned tamales use cornmeal and probably most Tex-Mex restaurant tamales as well.

Making real masa:

http://www.gourmetsleuth.com/masa.htm

ThaiVisa members discuss where to find and/or make masa in Thailand:

http://www.thaivisa.com/forum/Find-Masa-Th...nd-t238028.html

[JR Texas]

It wouldn't be as authentically Mexican, but one can also make tamales using regular corn meal, Mississippi 'hot tamale-style', as opposed to masa. The tamales in this photo were made with cornmeal, which has a rougher texture than masa but is not that different in flavour, IMO.

http://www.tamaletrail.com/OH_hicks.shtml

Well what do you think the magic is of a tamale that makes them so popular?

Corn shucks and cornmeal. A lot of people use masa. I don't like it. Can't stand it. I tried it. But I use just plain white self-rising cornmeal, you know. And the corn shuck and that--that's the key.

http://www.tamaletrail.com/OH_marias.shtml

But the way I make hot tamales is I don't use masa. I use regular cornmeal, and I take the broth off--off the meat when I cook it, and I put it in the cornmeal and mix it up, and then I take and run it through a machine [an extruder].

http://www.tamaletrail.com/OH_sollys.shtml

http://www.tamaletrail.com/OH_does.shtml

I reckon most American canned tamales use cornmeal and probably most Tex-Mex restaurant tamales as well.

Making real masa:

http://www.gourmetsleuth.com/masa.htm

ThaiVisa members discuss where to find and/or make masa in Thailand:

http://www.thaivisa.com/forum/Find-Masa-Th...nd-t238028.html

Hey Zaphodbeeblebrox.........the steak ranchero looks fantastic..........did you make that? How? The beans and rice also look very good. That is the stuff I like.........not dry w/ a good sauce.

Good idea about all the different types of unusual tamales........unusual to most of us like the X-mas tamales with fruit. I am confident that Thais would eat at least one type of tamale.

Hey Sabaijai, how about posting a recipe for tamales using cornmeal (or did you?). It looks great to me.

[Ulysses G.]

Miguel's tamales are, unfortunately, very dry. I'm guessing it's because he doesn't steam them in cornhusks. banana leaves, or parchment but straight in a steamer. When you remove tamales from the steamer they'll dry out quickly if not wrapped or if they're wrapped afterward instead of during steaming.

I agree. They are wrapped in banana leaves at some point, but maybe not soon enough.

[sabaijai]

My pleasure. Learn how to do it yourself, then teach some Thai kids to do if for you, as it looks like a half-day engagement at least.

MISSISSIPPI DELTA TAMALES

Makes 7 to 8 dozen

MEAT FILLING

6 to 8 pounds boneless meat (pork shoulder, chuck roast, or chicken)

3/4 cup vegetable oil

1/4 cup chili powder

2 Tablespoons paprika

2 Tablespoons salt

2 teaspoons black pepper

1 teaspoon ground cayenne pepper

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 teaspoon ground cumin

---

Cut the meat into large chunks and place in a large, heavy pot. Cover with cold water. Bring to a boil over high heat. Cover the pot, reduce the heat to medium-low and simmer until the meat is very tender, about 2 to 2 1/2 hours. Remove the meat and reserve the cooking liquid. When the meat is cool enough to handle, remove and discard any skin and large chunks of fat. Shred or dice the meat into small pieces. There should be about 14 to 16 cups of meat. Heat the vegetable oil in a large, heavy pot over medium heat. Stir in the chili powder, paprika, salt, pepper, cayenne, onion powder, garlic powder and cumin. Add in the meat and stir to coat with the oil and spices. Cook, stirring often, until the meat is warmed through, about 7 to 10 minutes. Set aside.

--------------------------------------------------------------------------------

CORN HUSKS

While the meat is cooking, soak the husks in a large bowl or sink of very warm water, until they are softened and pliable, about 2 hours. Gently separate the husks into single leaves, trying not to tear them. Wash off any dust and discard any corn silks. Keep any shucks that split to the side, since two small pieces can be overlapped and used as one.

corn MEAL dough

8 cups yellow corn meal or masa mix (available in most grocery stores)

4 teaspoons baking powder

2 teaspoons salt

1 2/3 cups lard or vegetable shortening

6 to 8 cups warm meat broth (from cooking the meat)

---

Stir the corn meal, baking powder, salt and lard together in a large bowl until well blended. Gradually stir in enough warm liquid to make soft, spongy dough that is the consistency of thick mashed potatoes. The dough should be quite moist, but not wet. Cover the bowl with a damp cloth.

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.

original source, with photos:

http://www.tamaletrail.com/recipe_howto.shtml

[sabaijai]

DELTA TAMALES IN CHICAGO: THE MOTHER-IN-LAW SANDWICH

In transit from the Delta to Chicago, the Blues went electric. The tamale made much the same move, carried by Delta natives of African descent who traveled north during the Great Migration, in search of better jobs and a more hospitable social climate. But a funny thing happened on the way to Chicago. At some Southside joints, the Mother in Law Sandwich became a specialty. Think of a Chicago-style hotdog, smothered in peppers and onions. Then substitute a tamale for the dog, and you begin to get the idea. Until we get a chance to journey north and check out the scene, read the excerpt below from our interview with Robert Stewart of Cleveland, Mississippi. Robert lived in Chicago for twelve years, where he made and sold his own hot tamales and remembers the mother-in-law sandwich.

SUBJECT: Robert Stewart, owner & tamale-maker, Stewart’s Quick Mart

DATE: June 23, 2005

LOCATION: Stewart’s Quick Mart-Cleveland, MS

INTERVIEWER: Amy Evans, SFA Oral Historian

---

Amy Evans: You sold tamales up in Chicago?

Robert Stewart: We were in Chicago about twelve years…And then we came back in [nineteen] seventy-four. I sold [tamales] all over Chicago. When I was making them, I was making them. I couldn’t keep them.

Yeah?

A whole lot of people think it’s just very simple. Everybody can’t make a hot tamale. I don’t care what you do. It’s all about taste. See, with the spice in the dough and the meat, then when it comes together it’s better. Because when you first bite it, you’re going to bite the dough anyway, so why not make the dough spicy. I used—I used to make my dough red, when I was selling a whole lot of them, because it just tastes better…I quit selling so many because I quit making so many. I don’t make enough, but I still keep, you know, good flavor, you know. Keep them red…It’s a—a good product to make. A lot of people just sell in the wintertime. They sell all the time!…But I used to sell a whole lot of hot tamales in Chicago. I mean, a whole lot.

Have you heard about a sandwich up there called the Mother-in-law sandwich that has a tamale in a bun?

It’s a lady up there that makes one--one hot tamale. I mean, she sells one hot tamale in a bun, yeah. Um-hmm.

Yeah?

One hot tamale in a bun.

Do you know her name? Or the place where she sells them out of?

No. I know it’s out in the suburbs. Man, I tell you what. I don’t know. But she’s from down South. My brother-in-law introduced me to her, and she made one big hot tamale. About like that [makes hands into round shape about two, two-and-a-half inches in diameter] Sold for two dollars….And then put it in a bun.

So she made it special for the bun—

Um-hmm.

--and made it extra big.

Yes, she do. For the bun…And she’d used like ground beef. You know, like you put ground beef in cabbage? You ever seen that?...Take the cabbage and put in on there. Well, she did that. She’d take the hot tamales—she made them special for it and put them in a bun. And they stayed together—mostly meat, then a little dough—and two dollars each. [Laughs]

What’d she put on it, anything [else]?

No, but she usually put cheese on it.

Okay.

See, I had a few with cheese. Taste pretty good. I didn’t like it, but a whole lot of people like cheese. Like, you know, make cheese—eat a cheese hot tamale. I—I didn’t like it. I—I’d make some of them. It wasn’t hard to do. It just didn’t taste like—I didn’t like the taste of them. It’s not a good idea. Because they put cheese on the hot tamale. Some people like hot tamales, they put cheese over it, you know. Some going to drown them pretty much in hot sauce before they eat it. So I just—I just cook up a regular hot tamale. And, like I say, I’ll put mine up against anybody’s.

I’m going to make a little more next week. Got the Fourth of July coming up. And we’re having a family reunion, so my sisters and brothers, they come from Chicago and everywhere else. So I know what that means. One year they whipped the devil out of me with these hot tamales. They wanted five-dozen to carry back. They want you give them to them at that. So you know how that is.

The 'mother-in-law sandwich':

You might need a strong stomach for one of these (the 'mighty dog', hotdog inside a split tamal):

I think UG could handle it ...

source

[JR Texas]

DELTA TAMALES IN CHICAGO: THE MOTHER-IN-LAW SANDWICH

In transit from the Delta to Chicago, the Blues went electric. The tamale made much the same move, carried by Delta natives of African descent who traveled north during the Great Migration, in search of better jobs and a more hospitable social climate. But a funny thing happened on the way to Chicago. At some Southside joints, the Mother in Law Sandwich became a specialty. Think of a Chicago-style hotdog, smothered in peppers and onions. Then substitute a tamale for the dog, and you begin to get the idea. Until we get a chance to journey north and check out the scene, read the excerpt below from our interview with Robert Stewart of Cleveland, Mississippi. Robert lived in Chicago for twelve years, where he made and sold his own hot tamales and remembers the mother-in-law sandwich.

SUBJECT: Robert Stewart, owner & tamale-maker, Stewart’s Quick Mart

DATE: June 23, 2005

LOCATION: Stewart’s Quick Mart-Cleveland, MS

INTERVIEWER: Amy Evans, SFA Oral Historian

---

Amy Evans: You sold tamales up in Chicago?

Robert Stewart: We were in Chicago about twelve years…And then we came back in [nineteen] seventy-four. I sold [tamales] all over Chicago. When I was making them, I was making them. I couldn’t keep them.

Yeah?

A whole lot of people think it’s just very simple. Everybody can’t make a hot tamale. I don’t care what you do. It’s all about taste. See, with the spice in the dough and the meat, then when it comes together it’s better. Because when you first bite it, you’re going to bite the dough anyway, so why not make the dough spicy. I used—I used to make my dough red, when I was selling a whole lot of them, because it just tastes better…I quit selling so many because I quit making so many. I don’t make enough, but I still keep, you know, good flavor, you know. Keep them red…It’s a—a good product to make. A lot of people just sell in the wintertime. They sell all the time!…But I used to sell a whole lot of hot tamales in Chicago. I mean, a whole lot.

Have you heard about a sandwich up there called the Mother-in-law sandwich that has a tamale in a bun?

It’s a lady up there that makes one--one hot tamale. I mean, she sells one hot tamale in a bun, yeah. Um-hmm.

Yeah?

One hot tamale in a bun.

Do you know her name? Or the place where she sells them out of?

No. I know it’s out in the suburbs. Man, I tell you what. I don’t know. But she’s from down South. My brother-in-law introduced me to her, and she made one big hot tamale. About like that [makes hands into round shape about two, two-and-a-half inches in diameter] Sold for two dollars….And then put it in a bun.

So she made it special for the bun—

Um-hmm.

--and made it extra big.

Yes, she do. For the bun…And she’d used like ground beef. You know, like you put ground beef in cabbage? You ever seen that?...Take the cabbage and put in on there. Well, she did that. She’d take the hot tamales—she made them special for it and put them in a bun. And they stayed together—mostly meat, then a little dough—and two dollars each. [Laughs]

What’d she put on it, anything [else]?

No, but she usually put cheese on it.

Okay.

See, I had a few with cheese. Taste pretty good. I didn’t like it, but a whole lot of people like cheese. Like, you know, make cheese—eat a cheese hot tamale. I—I didn’t like it. I—I’d make some of them. It wasn’t hard to do. It just didn’t taste like—I didn’t like the taste of them. It’s not a good idea. Because they put cheese on the hot tamale. Some people like hot tamales, they put cheese over it, you know. Some going to drown them pretty much in hot sauce before they eat it. So I just—I just cook up a regular hot tamale. And, like I say, I’ll put mine up against anybody’s.

I’m going to make a little more next week. Got the Fourth of July coming up. And we’re having a family reunion, so my sisters and brothers, they come from Chicago and everywhere else. So I know what that means. One year they whipped the devil out of me with these hot tamales. They wanted five-dozen to carry back. They want you give them to them at that. So you know how that is.

The 'mother-in-law sandwich':

You might need a strong stomach for one of these (the 'mighty dog', hotdog inside a split tamal):

I think UG could handle it ...

source

No words.........no words............I lied........two words: I'M HUNGRY

[Ulysses G.]

I hate to admit it, but me too.

[sabaijai]

I confess, I'd try one, too. Maybe not the Mighty Dog, but the Mo'-in-Law ...

[sabaijai]

a MILE (Mothers I'd Like to Eat), fully dressed

[JR Texas]

a MILE (Mothers I'd Like to Eat), fully dressed

Are we trying to torture each other? These pics are great........hope some of the people that own "Mexican restaurants" are looking and perhaps getting some ideas.

Sabaijaii: Still thinking about that pic of steak ranchero. Can you make it with pork? The beef in Thailand makes me sick just to look at it. The pork is fine.

No need to post recipe here unless you want to......just send me a private post. Thanks.

[zaphodbeeblebrox]

Hey Zaphodbeeblebrox.........the steak ranchero looks fantastic..........did you make that? How? The beans and rice also look very good. That is the stuff I like.........not dry w/ a good sauce.

Still thinking about that pic of steak ranchero. Can you make it with pork? The beef in Thailand makes me sick just to look at it. The pork is fine. No need to post recipe here unless you want to......just send me a private post. Thanks.

Hey JR - don't mind posting a recipe, but I had to think about how I make it, because often I use what I have available at the time. (I've worked for many years in the restaurant business, so I don't tend to stick to specific recipes). This recipe is adapted from somewthing my dad would cook for dinner for the kids when my mom was working late.

I've made this with chicken and beef (my TG is Muslim, so pork is out), but pork would work, particularly shoulder, tenderloin, or sliced pork chop meat.

Partially freeze your meat, so that you can slice it thin. Slice about 1 pound of meat and fry in 2 tbsp oil with minced garlic. Season with salt and black pepper. Add one sliced onion, sliced peppers (green, red and/or yellow) and 2 diced chilies (I use serranos or jalapenos), seeded and deveined, which are easily available in Thailand (you could substitute those yellow-green chilies often used in Thai cooking). Add 1 tbsp ground cumin, 1 tsp ground corriander and 1 tbsp chili powder. Cook for about one minute. Add one sliced tomato. Cook for about 1 minute.

At this point you need to add liquid. I use beef or chicken stock here. As you're from Texas, you may want to add a beer. Then add in about a 1/2 cup of bottled salsa (you can use Pace). I use a lot of liquid, and reduce for 1-2 hours by a slow simmer, with a partially covered pan, which makes the beef extremely tender. Serve over rice, or with beans, Mexican rice and tortillas. Often, I make fully loaded burritos or tostados, with a bar of sliced lettuce, diced tomatoes, grated cheeses and sour cream.

[JR Texas]

Hey Zaphodbeeblebrox.........the steak ranchero looks fantastic..........did you make that? How? The beans and rice also look very good. That is the stuff I like.........not dry w/ a good sauce.

Still thinking about that pic of steak ranchero. Can you make it with pork? The beef in Thailand makes me sick just to look at it. The pork is fine. No need to post recipe here unless you want to......just send me a private post. Thanks.

Hey JR - don't mind posting a recipe, but I had to think about how I make it, because often I use what I have available at the time. (I've worked for many years in the restaurant business, so I don't tend to stick to specific recipes). This recipe is adapted from somewthing my dad would cook for dinner for the kids when my mom was working late.

I've made this with chicken and beef (my TG is Muslim, so pork is out), but pork would work, particularly shoulder, tenderloin, or sliced pork chop meat.

Partially freeze your meat, so that you can slice it thin. Slice about 1 pound of meat and fry in 2 tbsp oil with minced garlic. Season with salt and black pepper. Add one sliced onion, sliced peppers (green, red and/or yellow) and 2 diced chilies (I use serranos or jalapenos), seeded and deveined, which are easily available in Thailand (you could substitute those yellow-green chilies often used in Thai cooking). Add 1 tbsp ground cumin, 1 tsp ground corriander and 1 tbsp chili powder. Cook for about one minute. Add one sliced tomato. Cook for about 1 minute.

At this point you need to add liquid. I use beef or chicken stock here. As you're from Texas, you may want to add a beer. Then add in about a 1/2 cup of bottled salsa (you can use Pace). I use a lot of liquid, and reduce for 1-2 hours by a slow simmer, with a partially covered pan, which makes the beef extremely tender. Serve over rice, or with beans, Mexican rice and tortillas. Often, I make fully loaded burritos or tostados, with a bar of sliced lettuce, diced tomatoes, grated cheeses and sour cream.

Very generous of you to post that recipe.......thanks. I am going to try it using jalapenos from my garden (but I don't have beans and rice to go with it).

"As you're from Texas, you may want to add a beer."