This is BY FAR the BEST instructional tamale video and recipe we’ve ever found !!! Thank you for your patience and lifetime of experience that you have shared with us. We are so excited to start making tamales. 🫔🫔🫔God bless you Viva Hatch and Viva New Mexico🌶️

@Cookingwithsteveg

4 ай бұрын

Thank you, Cindy! I’m deeply touched by your enthusiasm and gratitude. All the best to you and your family on your tamale making adventures. I’m happy to share and help. Please don’t hesitate to reach out to me if you have and questions. Viva Hatch Green Chilies and Viva New Mexico 💪🏽 Many blessings to you and your family. Steve

I like how you explain everything as you go. Reasons why you do things the way you do

@Cookingwithsteveg

Ай бұрын

Thank you for the kind words. I’ve always believed in thorough instruction. I’m thankful you appreciate it. 🫶🏽 Take care. Steve

Thank you for sharing your family recipe. Your passion for food and appreciation for your heirloom recipe really comes through. How fortunate your family is to have the benefit of your experience..

@Cookingwithsteveg

5 ай бұрын

Thank you for your kind words, Mick. I really appreciate you noticing. It’s very true that food and family have a very special place in my heart. I enjoy sharing that special place with others so they too can experience the same joy my family has brought me. Take care Mick. Kind regards, Steve

Most helpful video I have ever watched on making tamales. This is The Best!! Thank you for including so much step by step helpful info on the process.

@Cookingwithsteveg

Жыл бұрын

You’re welcome Castillo! Thank you for watching and sharing in our family’s great joy and tradition. Thank you for subscribing to my channel and commenting. Be well. Steven

I cook my tamales in my instant pot for twenty minutes. Works great!

@Cookingwithsteveg

Жыл бұрын

I love to hear that. I’m going to try that one day!

@priscillawagner4939

7 ай бұрын

Oh how is that done

@lsautomotive9150

6 ай бұрын

Yup me to i put a dozen for 30min

@Speakupok

6 ай бұрын

But if you want to cook alot you need that steamer and normally thats what its needed .

@bignicksmeatsntreats

5 ай бұрын

Did mine like that last week. I just did multiple batches for alot of them.

To know if the masa is actually ready you should take a small drop of masa and drop it into a glass of room temperature water if it floats its completely ready

You can stuff them with literally 'anything', from squash and green chile and cheese to broccoli or spinach or a combination of all. A little kernal corn with it is good too.

This is one of the most informative and detailed tamale making video out there. Thank you SO much! Would you please consider adding your recipe to the video description? At least the list of ingredients would be very helpful. Thank you!

@Cookingwithsteveg

7 ай бұрын

Thank you for the kind words. Here is a list of the ingredients: Green Chile Tamales 3 lbs masa for tortillas 3/4 tablespoon of Salt in the masa lb manteca Lard 1 cup chicken broth 4 tbsp Hatch Chile powder 3 heads of roasted garlic 20 to 25 Roasted Hatch Green Chilies Fud Oaxaca Cheese 2 1/2 - 32oz 2 cooking hours on medium flame Hojas - 2 1lb bags

I really liked the way you stacked yours. I will deliberately make a couple shorter to start my stack. Great idea ty

@Cookingwithsteveg

20 күн бұрын

Awesome! Thank you!

Putting your steamer on a chair is my answer to better stacking. Why didn’t I think of that. 😊

@Cookingwithsteveg

21 күн бұрын

Thanks Dizzie! My old age and aching back taught me that trick! 🤣😜 I’m glad you discovered early in life. 😊

I have made tamales for many years but I loved your video as it was very informative and has given me some ideas for my green chili tamales

@Cookingwithsteveg

Жыл бұрын

Hi Patricia! It brings me such joy to have a seasoned tamalera enjoy watching our family recipe for delicious tamales. Have a wonderful holiday season and enjoy experimenting with your tamales! Take care. Steven

@gracielacobos872

Жыл бұрын

Nice way to make tamales

@Cookingwithsteveg

7 ай бұрын

@@gracielacobos872 Thank you, Gracie! I’m just barely seeing this now. Happy Holidays!

I have been eyeballing this recipe for a couple weeks. I finally got all the ingredients and made this today. OMG! VERY GOOD. Thank you for sharing.

@Cookingwithsteveg

6 ай бұрын

So happy to hear this! Great job! Happy Holidays! Thank you for watching and sharing your experience. 🫶🏽

So delicious with a side of Mexican rice and beans. Yummy! Great idea with turkey. I remember running out of meat but I still had a little bit of masa left so I put in refried beans and they were absolutely heavenly too!

@Cookingwithsteveg

8 ай бұрын

Thank you for watching and I love your comments. 🫶🏽✌🏽Cheers!

I can tell by when you unwrapped and touched the steamed tamale that you had a smooth masa and the hatch green powder in the masa sounds like exactly the extra something that would win hearts and awards for best in taste. Thank you and your great grandmother for sharing the love. Ive made green corn before by cutting off the corn and mashing but then the masa is grainy. Thanks again. ❤🎉😊

@Cookingwithsteveg

7 ай бұрын

Thank you so much. I really appreciate your comments and passion for the process that make these tamales so special. 🫶🏽

You are the most patient person I’ve ever seen 🙏

@Cookingwithsteveg

6 ай бұрын

Thank you, Sherrie! I love what I’m doing. I love sharing! Patience comes with love. Happy Holidays! Thank you for watching and for the kind words.

I always use my kit aid. I just made 100 plus. 50+ pork and 50+ chkn, with red sauce using pods. I’ve never done green with cheese but I’m anxious to do these. I’m going to do your recipe this month.

@Cookingwithsteveg

Ай бұрын

Sounds great! I’m excited for you to taste how yummy they are. Good look. It sounds like you know what you’re doing. If you stick to the recipe I’m sure you love them. Let me know how they turn out. Take care, Dizziechef. ✌🏽

Steve... Thank You! So Very Much for this recipe. I've often wondered how to make the green chili and cheese tamales and now I know. I too have the same mixer and I love it. This is not just an athentic recipe' but what a wonderful thing to share from generations down which makes these tamales even moreso delicious and ❤️"Heavenly"😇 I'm sure of it. Again Many Thanks to you and your Tiá's and Grandma⚘️RIP🕊 and for a fine job' well done in making them. Coming In from Colorado Springs Colorado the Pikes Peak-Front Range Region. Bluejean Baby~✌️Out

@Cookingwithsteveg

Жыл бұрын

Hi Deana! It makes me so happy to read this! Thank you for sharing your enthusiasm and gratitude with me. Food is love and family! Welcome to the family! Be well!

Great video. Thanks for sharing your family tamales recipe.

That looks awesome!!

My FAV!!!!!

@Cookingwithsteveg

5 ай бұрын

You’re my witness! 😄

wow! going to try!

@Cookingwithsteveg

6 ай бұрын

Hope you like it! Happy Holidays!

Ohmygosh! I see what we did wrong following another recipe. Thank you for being so clear and concise on teaching this technique. Going to try this!❤

@Cookingwithsteveg

6 ай бұрын

You’re welcome, Cathy. Thank you for watching and sharing your thoughts. Enjoy! 🫶🏽

You are a MASTER!!! Excellent tips and techniques. I was born in New Mexico and lived in Santa Fe until I was 8-years-old, I'm in my 60's now. Nowadays I live in California which is a completely different style of Mexican cuisine verses New Mexico. You should have seen my face the first time I got a gigantic 3 lbs. burrito here the size of a football. I was expecting simply chili verde and a flout tortilla...nope!. But back to your tamales, believe it or not I forgot about these! They have similar here but not the same without the Hatch. My wife and I are making some chili verde tamales from leftovers (California type with tomatillos) but I'm going to steer it towards NM since I have hatch in the freezer and just got some Hatch green chili powder from The Fruit Basket. Can't wait until tomorrow. And yes, I do have a Kitchen Aid. Cheers!

@Cookingwithsteveg

Жыл бұрын

You’re too kind! Thank you for the kind words. Food is a connector. It connects us to others, loved ones, memories and feelings. Thank you for reaching out and connecting with me. Enjoy your tamale making. The KitchenAid mixer makes it so easy. I appreciate you watching and commenting. Take care, Steven

FANTASTIC RECIPE! FANTASTIC VIDEO TUTORIAL! THANK YOU, CHEF STEVE!

@Cookingwithsteveg

Жыл бұрын

Thank you so much Julie! Happy Holidays!

I've never seen a more well explained tamales recipe like yours. Now I'm encouraged to make some. Thank you. Blessings to you. Happy holidays.

@Cookingwithsteveg

6 ай бұрын

Thank you, Lourdes! I appreciate you acknowledging my effort to make the tamale making process easy to follow and understand as well as delicious 😋 I hope you give it a try. It’s very rewarding! Your family and friends will greatly appreciate it. Merry Christmas and Happy New Year!

I will follow your recipe. I will use monterey Jack Cheese. Can't wait. Gracias abuelita! You are "flame." Yes ma'am.....

@Cookingwithsteveg

6 ай бұрын

Awww 🥰 Thank you for sharing you kind words! All the best to you and your family this Christmas and New Years! Enjoy your tamales ❤️

I can almost taste them yum I’m going to try and make ,Esther dahlager

@Cookingwithsteveg

Жыл бұрын

Thank you, Esther. Enjoy!

I’m dying here. Yummmmm

Thanks for sharing this recipe. I’m going to try it!

@Cookingwithsteveg

8 ай бұрын

You’re welcome, Marilyn. Let me know if you have any questions along the way. Enjoy. Steve

Thank you for doing it how it's done and making some great tamales! and also your masa is right on , nice and spreadable so many tamale makers make the oh so dry masa I just can't understand lol (but to each his own) thanks again!

@Cookingwithsteveg

Жыл бұрын

Thank you so much, Dolores, for noticing and acknowledging the essentials of tamale making that are overlooked by most. So many just slap these delicious treats together with no care and no love at all. The absence of care and love can always be tasted or not in the finished product. I put every ounce of my heart and soul into everything I make. Very sweet of you to notice! Thank you for watching and commenting! ❤️ Steven

Best video ever!!! Thank you!🤤

@Cookingwithsteveg

7 ай бұрын

Thank you so much for watching and sharing your comments! 😊

I really liked your video. You explained it so good step-by-step never done the cheese, but I will try it. They look delicious. Thank you.

@Cookingwithsteveg

Жыл бұрын

Thank you, Beatrice! Enjoy! They really are delicious! ❤️

Can't wait to try and make these thanks for the video

@Cookingwithsteveg

6 ай бұрын

You’re welcome Carolyn. Enjoy and Happy Holidays!

Thank you for all the tips and great recipe! I’m making these for Christmas 🎄this year thank you thank you!

@Cookingwithsteveg

7 ай бұрын

Hello Mary! I’m so happy to hear you’re going to make these for your family this Christmas! Warms my heart and tummy too 😁. Enjoy and Happy Holidays to you and your family. 🫶🏽

🟢🍽 Thanks so much, very nice of you!! Love tamales, and all of the varieties available 💚🧺🌨

@Cookingwithsteveg

9 ай бұрын

Hi Melissa! You welcome. It’s my pleasure to share the love of homemade food and family with others. Be well. 💚 Steve

@melissasalasblair5273

9 ай бұрын

@@Cookingwithsteveg Same to you 💚🐝

Love the quarter tip! I’m always worried about the pot running dry.

@GilaMonster971

8 ай бұрын

I put glass marbles in them. If you don’t hear the marbles rattling you are running dry.

have made tamales but never cheese tamales .But let me tell you, You did a great job on every detail…. I hope my tamales come out as great as yours🙄😳😂awesome

I really enjoyed your video and I will be making these tamales but I only use 1 cup of lard for every 5 pounds of masa and the masa comes out soft and delicious. I have been making tamales for many years and I get very good results with my masa. I do use masa for tortillas, salt, baking powder, broth and chile.

@Cookingwithsteveg

6 ай бұрын

Hello there. Thank you for sharing your comments. I’m very interested in trying out your lard to masa ratio. I’m always open to learning. I’ll try a small batch using your ratios and see how I like them. However the true judges will be the hundreds of people who already love my tamales and beg me to make them every year.

They look delish. Good job. Yummy

@Cookingwithsteveg

7 ай бұрын

Thank you, Doris! I appreciate you watching and commenting. Happy Holidays! 🫶🏽✌🏽

what a fantastic video. your tamales are made with lots patience and care.

@Cookingwithsteveg

7 ай бұрын

Thank you so much. 😊

THEY LOOK DELICIOUS!!!

@Cookingwithsteveg

Жыл бұрын

Thank you, Missy! They are truly worth all the effort.

Awesome 😎 💙😎

@Cookingwithsteveg

Жыл бұрын

Thank you, Pam! 😊

Hi Steve, You were right about wearing gloves when working with hatch. I completely forgot and now my hands are burning. At least they were mild ones !!

@Cookingwithsteveg

9 ай бұрын

Hi Patricia! Oh no!! Soak your hands in a little bit of milk. Milk neutralizes the capsaicin. Don’t touch your eyes 👀 🔥 either. I hope your tamales are delicious! Take care, Steve

@patriciaholman5959

9 ай бұрын

Thanks! I made them once already and my very good cook son in law said they were amazing and don't change the recipe. I am going to try this crisco type stuff from sprouts instead of lard but the lard had a wonderful texture. I'm not a meat eater and I can taste the lard so trying something different. I told him that's the benefit of being the cook! You can change stuff. ha@@Cookingwithsteveg

Awesome video patiently detailed Merry Christmas 🎄

@Cookingwithsteveg

6 ай бұрын

Thank you, Renee! I’ll never forget how difficult it was for me to remember year after year how I made these. I’m so happy to make it easier for others than it was for me. Thank you for acknowledging my efforts. Happy Holidays! 🫶🏽

I want a kitchen aid mixer

Thanks for sharing - your recipe looks fantastic and I’m going to give it a go! Do you have any recommendations for where to purchase frozen hatch Chiles?

@Cookingwithsteveg

7 ай бұрын

So sorry I missed this! I buy my Hatch chilies fresh every year in August. They oftentimes sell and roast them at select grocery stores. Google Melissa’s Hatch Green Chili roasting schedule. I buy them already roasted. I bring them home then I clean off the charred skin, cut off the stems, slice them open and remove the seeds. Then I freeze whatever I’m not going to use. You can also substitute the Hatch Green chili with Jalapeños or any other green chilies you may have available in your area. Take care.

This was absolutely amazing to watch! The garlic cloves I guess before roasting is best not to peel them? Also, the hatch Chile powder, is there a website where it can be purchased? Thanks for your precise and great instruction!

@Cookingwithsteveg

Жыл бұрын

Hi Grace! Thank you so much for watching! The garlic cloves roast the best inside the husks. They will burn without the husks. Here is a link to Romeros Fruit and Vegetable Stand in Hernandez New Mexico. I get all my chilie powders green and red from them. romerosfruitstand.com/ I appreciate your comments. Enjoy making Tamales. 😃

U should try hatch chili powder from T&R Shopping center NM

@Cookingwithsteveg

7 ай бұрын

I’ll definitely stop by next time we’re in New Mexico. Thanks for the tip. ✌🏽👍🏽👍🏽

Loved your presentation. Hoping to make them soon. Just wondering what kind of cheese did your use?

@Cookingwithsteveg

Жыл бұрын

Oaxaca cheese. El Mexicano is the brand. It’s in the video.

the masa that you added was chunks? if I use the powdered masa do I need to add some water first?

@Cookingwithsteveg

4 ай бұрын

Hello Amy. Yes the masa I use in the video is masa for tortillas that is premade at my local Mexican market. It’s tortillas masa not tamale masa. Per this recipe you will turn the tortillas masa into tamale masa by following the instructions in my video. If you use powdered masa from the bag you are completely deviating from the instructions in this video. If you’re going to use powdered masa I highly suggest that you follow the instructions on the package as you are completely altering this recipe. You can still incorporate the other ingredients such as the broth and green chili powder into your powder masa but you should follow the instructions on the package as far as lard and liquid are concerned.

Hi Steve. I really enjoyed your video. I was wondering if you have a recipe for any other kind of tamales( pork, beef or sweet). This is going to be the 1 st time I try to make tamales. I really appreciate your step by step instructions and the way you break down the amounts of each ingredient. My grandma would make beef tamales. She would add the chili sauce to the masa. Will this make it too wet? Should I add a little more masa?

@Cookingwithsteveg

Жыл бұрын

Here you go. At the bottom of this recipe is a link to my video for making my pork and red chilie tamales. With my recipe I would not recommend add the red chilie sauce to the masa. I add red chilie powder to my masa because it already has plenty of moisture. Adding red chilie sauce to my masa recipe would make it too wet. Use the instruction in the video but use the recipe and ingredients I’ve included in this message. Good luck. Happy Holidays! Red Chile Roasted Pork Tamales - 15lbs Masa for tortillas 5- 1 lb boxes of Manteca Lard 3/4 cup rendered pork broth per 3 pounds of masa. Roasting your pork butt with the beer and fat left on the pork should yield you about 4 to 6 cups of broth after staring the out most of the fat. After the pork is done. Strain the broth and let it cool. The fat will float to the top and the broth will settle on bottom. Remove the fat and reserve the broth for your masa. The broth will give your masa a delicious flavor. 6 Tablespoons Red Chile powder, New Mexico or California 3/4 Tablespoon Salt per 3lbs of masa 90 minutes cooking on medium flame 16 lb bone-in pork butt roast Slow roast pork at 225 for 6 to 8 hours or until tender and the meat pulls away from the bone. 1lb bag of dried Guajillo Chilies, seeded, boiled and blended. Red chilie powder to taste, 3-4 packets Goya achiote/cilantro seasoning Salt to taste 1 - 16 oz of chicken broth 2 pounds of Manteca for sautéing pork. 3 bottles Negra Modelo beer 5-7 heads of roasted garlic 2 Brown Onions kzread.info/dash/bejne/q66p0rOumrjViNo.html

@bluebird4266

Жыл бұрын

@@Cookingwithsteveg Hi Steve, I really appreciate that you responded and gave me measurements. I love how your videos are step by step. I remember helping my grandma make tamales when I was young. She passed when I was about 10. Of course she didn't write down any of her recipes. Geez, I am 53 & this will be the 1st time I make them. I never attempted because I didn't know measurements. I remember what she used- Farmer John lard, New Mexico & California dried chilies & for her sweet- cinnamon, raisins, & piloncilo . She used beef and put 2 black olives, but again- no measurements. For me, it's going to be more nostalgic to make tamales this Christmas. Thank you for all your time and your recipe. Wishing you and your family a beautiful holiday season.

Have you ever made green corn tamales? I’m looking for that recipe, too! Thanks! Great video. Garlic roasting as I type!!

@Cookingwithsteveg

Жыл бұрын

Hi Sandy. Sorry I missed your comment and question. Never made green corn tamales. Sounds yummy. Roasted garlic gives these tamales a great flavor. I hope your tamales turned out great! Steven

@Dugherz

6 ай бұрын

Not sure if your talking about the green corn ones my Tia used to make, but she would take the corn off the cob, simmer to get the water out ( sometimes used the corn water in the masa). Added the corn to the masa when it was done mixing. Then did all the same as this video except she added a slice of tomato with the green chili and cheese, so delicious. She would take a U-Haul to get bags of chilies and roast them over the bbq and make salsas, chile rellenos and tamales. I’ve seen people use frozen corn but find it’s too rubbery. Canned is okay. She never mashed them. But I’ve have seen some put them in the blender to mix into the masa as well.

You said to reduce the chicken stock to 1 and 1/2 cups but when you were adding the liquid you said add one cup. I want to try your recipe I just want to make sure I get that part right thank you

@Cookingwithsteveg

6 ай бұрын

Hi. You will only need 1 cup of the reduced chicken stock for this recipe. The ratio will always be 1 cup of broth for every 3 pounds of masa. I say 1 and a half cups because it’s to easy to reduce the stock past the 1 cup point. Sorry for the confusion. I guess I could say it’s just for safe measure 😂 pun intended. Enjoy! Thank you for trying my family recipe. 🫶🏽

@Nanna2five

6 ай бұрын

@@Cookingwithsteveg thank you

Can’t get hatch chili’s in Oregon, so I use Hatch chili powder. Next best thing.

Hi Steve that cheese you used does it stay melty? I’m trying to find a cheese that doesn’t get like rubber after it’s cooling down. I used Monterey Jack cheese in my jalapeno cheese tamales and once they were ready to eat the cheese was rubbery texture not melty. I would have thought Monterey Jack would have been a nice melty cheese. Just discovered your channel and I can’t wait to watch more recipes when I’m able to sit and relax.

@Cookingwithsteveg

6 ай бұрын

Hi Laura! The cheese I use stays melty as long as the tamales are warm/hot. However, making tamales for over 12 years now, what I’ve learned is that the more the cheese gets cooked and reheated the less melty it becomes. I’ve often wondered if I myself can get a creamier oozier cheese in my tamales. I’ve always wanted to try fontina cheese but it’s so expensive. It would send the cost of tamales into the hundreds of dollars. I can totally appreciate your question. When it comes to cheese tamales being at their “meltiest” I think they are best to be eaten right after they are cooked. My mother in law make amazing Chile rellenos! She uses Monterey Jack cheese inside them. The cheese is so melty and creamy it oozes everywhere and it’s so yummy. Food Science leads me to believe that the steaming (cooking) process of tamales, approximately 90 minutes, has an effect on the molecular chemistry of the cheese. That may be why we will never achieve that melty profile we would like. Thank you so much for subscribing to my channel. There are a lot of food recipes videos on my channel. You do however have to scroll past some of my other video topics to get to them. But it’s worth it! 😃 Happy New Year Laura!

@LauraGarcia-ub9xp

6 ай бұрын

@@Cookingwithsteveg thank you so much Steve. That makes sense about the more you reheat them the less melty they are. I notice with pizza it’s the same thing when you rewarm a few times. I love how detailed your videos are and you explain everything so perfectly! You deserve so many more subscribers. I look forward to watching your videos. Thank you again so much!😊

@Cookingwithsteveg

6 ай бұрын

@@LauraGarcia-ub9xp Thank you for the kind words and for recognizing my efforts to make things easier to understand and execute. I often wonder why my subscription number don’t increase faster. Thank you for your support. Please share my channel with your family and friends. Feel free to inquire if you ever have questions about a recipe or video. Take care. Steve

@LauraGarcia-ub9xp

6 ай бұрын

@@CookingwithstevegI most definitely will share your channel! Thanks again Steve and Happy New Year!🎉

6 ай бұрын

Thank you for your video. I love Hatch Green Chile! In my experience preparing cheese tamales, I found that steaming them for more than an hour did turn my cheese yellow and rubbery. After several years, I took a chance and steamed them for just about 1 hour and 5 minutes. The cheese stayed white and melty. I do like to combine queso Oaxaca with queso fresco or panela in my cheese tamales. I can't wait until Hatch season comes around once again to try your masa recipe. Thank You!@@Cookingwithsteveg

What’s the difference between the masa for tortillas and the regular masa normally used? Going to try to make for the first Tim.

@Cookingwithsteveg

Жыл бұрын

Masa for tortillas has no lard added to it. Starting with masa for tortillas and adding the lard, liquid and salt is considered making your own masa from scratch. The stores will sell you masa that is already prepared meaning they have added the lard, liquid and salt for you. It never as good as masa from scratch. Our family recipe is over 100 years old. Trust me you won’t be disappointed.

To make my stock I roast a whole chkn. And boil a whole chkn. The one I roast or bake I add any chkn bones and some fat and chkn pieces. I get great flavor. I add some of this to my boiled chkn broth. I love flavor. I buy a bag of Masa Harina Tamal. I never used what masa your using. I just have to add my own broth since mine is dry. What’s the difference in taste my way vs your masa way.?

@Cookingwithsteveg

Ай бұрын

My masa is never ever dry. In fact everyone tells me they are the most moist tamales they’ve ever eaten. Stick to the recipe. You will be amazed at how moist they are.

Do you have the recipe posted anywhere? I’m looking to see if you use baking powder. I didn’t notice it in the video.

@Cookingwithsteveg

Жыл бұрын

I don’t use baking powder, never have. That’s not to say it can’t be used however our family recipe has never called for it. I tried it one year and I didn’t care for the consistency of the masa when cooked.

can you use a canner for a large batch?

@Cookingwithsteveg

4 ай бұрын

Can’t give you an honest answer about that because I’ve never done it.

This was very informative and well done. Im a Californian who prefers ONLY NM green chili! Question: Was that enough water boiling to cook? and how do you add if it’s not enough. Thank you

@Cookingwithsteveg

Жыл бұрын

Thank you! As long as you pre-measure the amount of water as I do in the video and set your flame to medium you will never run out of water for even up to a 2 hour cook time if need be. These tamales are always done cooking between 1 hour 45 minutes and 2 hours. Best of luck. VCS

@mavilla221

Жыл бұрын

@@Cookingwithsteveg Wish me luck! Im following your directions to the T with the exception, my pot is 24qt. ordering my hatch frozen for New Years! I can almost taste them!

@mavilla221

Жыл бұрын

@@Cookingwithsteveg Do you know how many pounds you used as opposed to 20 whole?

@Cookingwithsteveg

Жыл бұрын

Unfortunately no. I just used 20 whole chilies. 😞

@mavilla221

Жыл бұрын

curious, why tortilla masa?

hi thank you for your video. my question is i didnt see how you prepared the grn chiles. i thought that pART WAS IMPORTANT. I FEEL YUR VIDEO WAS INCOMPLETE. THANK YOU

@Cookingwithsteveg

Жыл бұрын

Sorry to disappoint you, Linda. In the video I clearly state that I buy my green chilies already roasted. I bring the roasted chilies home and prepare them. At 7 minutes and 49 seconds into my video I also recommend watching my video on how to clean the chard skin off the chilies and remove the seeds. You’re right though, I don’t show you how to roast and prepare fresh green chilies at home. How to roast and prepare green chilies was not the purpose of the video. So I believe my video is complete for those who already know how to prepare Green Chilies and yes maybe incomplete for those who don’t. By the way you are the first of over 13,000 viewers to label my video “incomplete.” My intent for this video was to share my tamale family recipe and show the viewer how to make them using the KitchenAid stand up mixer. It was not a video on “how to roast and prepare green chilies” FYI you can buy roasted and prepared green chilies in a can as well. I believe Hatch Chile company has legitimate New Mexico Hatch Green Chilies in a can ready to go. It’ll be a lot easier for you. Roasting green chilies at home is a pain and very time consuming. That’s why I buy mine pre-roasted once a year and freeze them. Here is a link to that video. Best of luck to you. kzread.info/dash/bejne/fnaf0tppYL3faag.html

Where did you get your husk

@Cookingwithsteveg

Жыл бұрын

Vallarta markets.

What other cheese can you use mozzarella or Colby Jack ok?

@Cookingwithsteveg

Жыл бұрын

Yes any of those cheeses will work. The cheese is really a personal preference. Thank you for commenting.

Can we buy these green chilies ina can already to use ?

@Cookingwithsteveg

Ай бұрын

I don’t recommend canned green chilies.

@dizziechef9502

24 күн бұрын

@@Cookingwithsteveg. Thanks . I’ve never made green chili tamales. I always made red pork, red chkn, no beef either. I’ll try these for sure.

How to avoid the cheese from melting it looks like there is no cheese

@Cookingwithsteveg

6 ай бұрын

There’s always cheese in them. Some might escape but there is always enough left in them to make them delicious. If you choose you can wrap each tamale in wax paper to seal in the cheese. That takes some extra time but it will help minimize cheese oozing.

Masa Harina Corn Tortilla mix from the store the same?

@hollygarciaheld

10 ай бұрын

I want to add that I have watched a ton of videos, and gotten some ideas for my own, but yours is really unique and thorough (including reducing the chicken broth -- brilliant). And soaking the husks overnight the way you did in the pot, also neat, tidy and brilliant (and seems more sanitary than the sink). You mentioned buying some of the products online (like the hatch green chile hot powder), would love to know which products you use, and if you can also buy the Hatch Green chile online (haven't found it).

@Cookingwithsteveg

10 ай бұрын

It is tortilla masa but it’s not the same as the store bought premade masa for tortillas. I’ve never made it from the Masa Harina. You’d need to find a recipe for making it from the mix. I’m sure it will be delicious either way.

@hollygarciaheld

10 ай бұрын

@@Cookingwithsteveg Thanks, I'll go back and look to see if you named the brand, I'll find it. My late husband was a Garcia, and I want the kids to know how to do some of this. I learned and grew up with Mexican food, but never tamale making, so I'm determined to make that part of my repertoire. Appreciate it.

@Cookingwithsteveg

10 ай бұрын

@@hollygarciaheld Thank you for the kind words, Hollywood! Where are you located? Depending on where you live, every year beginning in August, Melissa’s produce does Hatch Green Chili roasting at selected grocery stores. Here’s a link so you can look up their schedule and see if it’s not too late to find in your area. www.melissas.com/pages/hatch-pepper-roasting-dates-locations-2023 You can mail order the Hatch Green Chile powder from Romeros Fruit & Vegetable Stand in Hernandez New Mexico. Here’s a link to their website. romerosfruitstand.com/ I use hot in mine but they have mild, medium and hot. I’m not sure where else to get the roasted hatch green chiles. I know Romeros has the fresh roasted Hatch chilies frozen. I don’t know if they ship them. You can call them and ask but I think they only ship dry goods. I hope this helps. Let me know what you find out. Take care and have a wonderful Labor Day Weekend. Steve

@hollygarciaheld

10 ай бұрын

@@Cookingwithsteveg I live in two states, Idaho and Arizona, (Phx, and close to Coeur d'Alene). I will look them up, we used to get them in Scottsdale at a restaurant there and could buy in bulk. Hot is my favorite too. Thanks again for the links, really do appreciate it, and you have a wonderful weekend too. Just made some of my Grandmother's dilly bread, a roast, some garlic green beans, cream cheese & chive potatoes, and a chopped salad. :) Plan to sit by the firepit and enjoy. Take care.

Where is the baking powder? Did you purposely omit it?

@Cookingwithsteveg

Жыл бұрын

My great grandmother didn’t use baking powder. You can use baking powder if you want a fluffier masa but we like a more dense moist masa which is what you’ll get by not using baking powder. Try it both ways and see which you like better.

How much lard

@Cookingwithsteveg

6 ай бұрын

1 pound of lard for every 3 pounds of masa.

Good morning I like you method but I use a spatula to spread the masa and on a cutting board and it’s much cleaner and you don’t have to scrap of the table it actually don’t look good on your video

@Cookingwithsteveg

7 ай бұрын

Thank you Maria. I’ll take your advice into consideration. Did you know there are more germs 🦠 and microorganisms on your cutting board than my sanitized table cloth? My table cloth is very clean and sanitary. There really is nothing to look bad. It’s a clean process and it actually prevents the building up of dry masa. Take care.

With all due respect, in my opinion, you are wrong about the absolute requirement to use Lard. I’ve only made vegetarian tamales for over 30 years and they are always a hit. I also use veggie broth. That said, I appreciate everything else about your recipe. Thank you. Blessings.

@Cookingwithsteveg

Жыл бұрын

Enjoy. Thank you for commenting. I genuinely understand you opinion and appreciate your comments. I’m just a Lard-ass I guess 😂 Many blessings to you as well. ❤️

@cindyn8994

Жыл бұрын

I use corn oil mine come out delicious!

@tamiamaral617

Жыл бұрын

Sorry but our ancestors didn’t know what oil was 🫣🫣🫣 do it you way but traditional. Is made with lard.

@GilaMonster971

8 ай бұрын

Traditional verses bastardization....and I bet I could tell the difference.

@Cookingwithsteveg

7 ай бұрын

@@GilaMonster971 😂🤣

They do have masa for tamales and it tastes great. We use nistamal we make our own masa from corn and grind it up to make it more authentic.