his respect and excitement for Mexican cuisine is very genuine and great to see!

Rick bayless is undisputed. He is Thorough and quick with his descriptions and directions it's very great.

@rosiealaniz3205

5 ай бұрын

Rick, I was born, raised and educated in Mexico. Live in Dallas, now. You put me to shame. You are such an icon of TRUE MEXICAN cuisine. I had the opportunity to go to a couple of your restaurants in Chicago, (and you were there). I also had the incredible experience of spending Christmas in Oaxaca, and it was INCREDIBLE! THANK YOU!!

@rosiealaniz3205

5 ай бұрын

Thank you so, so much Rick!

I made tamales yesterday using this recipe. Using the ice water test for the masa the tamales turned out light and fluffy. I do need to purchase a tamale steamer, used a stock pot with a pedal steamer rack and all my tamales sat the pot at a 45' angle, worked but not pretty. Thank you Rick Bayless I enjoy your videos on cooking and travel.

I have been making this since your "One Plate at Time" book, which I love. You used banana leaves in your book, which are spectacular. I make them both ways. It is almost funny to hear you defend real homemade lard. You have been preaching it for ages and I would never settle for anything less. I do like to use my kitchen aid whipping attachment to get it a bit fluffier. Chicken tomatillo filling is also spectacular. I really like to tent some extra husks over the tops of the tamales when they steam, deflecting any drops of condensed steaming water from the lid away from open tops of the tamales. It keeps them from getting water logged.

My first experience with tamales was from a food truck that'd come by work at dinner time. They were cheap, and I was barely getting by back then. Still the best I've ever had, even after living in Arizona for a decade. So, for two weeks, my coworker watched me eat them with an odd expression on his face. Unbeknownst to me I didn't know the husk wasn't eaten. In Arizona they were a huge tradition on Christmas. For kicks I'd eat the husk while surrounded by strangers.

@appleseedtrees7512

5 ай бұрын

Well I guess that's how you get the most out of that tamale when times are tough

Chef Rick Bayles….. You are the best! I just finished 15 dozen pork shoulder with guajillo/ancho sauce, and chicken tomatillo. Feliz Navidad chef 🎄

HI I m Mexican, I just wanted to say that you’re doing the right way with the tamales, I saw your masa, and it’s perfect, Wooow !! Congratulations Sr!!! I love tamales !!

I love the fact that Chef Bayless always gives the historic reasoning or cultural mind set behind each dish and often puts it into cultural context, that can mean the difference between a decent cook to an exceptional one when it comes to cooking the foods of other nations. Having that knowledge gives you a blueprint and also helps instill a love and appreciation for what you're creating, that applies to all cuisines you wish to learn, French, Italian, German, Chinese, etc.

As a Guatemalan American, I gotta say, I love it! I am gonna try to make these for the first time using your recipe. Growing up I was used to the Guatemalan style tamales (think a little more doughy, more moist, way bigger), but I also had many close Mexican friends who were my neighbors that made these Mexican ones as well - which I also loved. I still have love for the Mexican ones, and I always will. I've made your rendition of menudo before and was successful. gonna try these next and will be serving to my little Guatemalan/ Costa Rican family in-laws for Xmas! Can't wait!! Thanks Rick!

@rhymeoftheancients

5 ай бұрын

Yum 😋 I would love to try your tamales 🙂

Rick's a real one for using the singular tamal and not tamale. Help spread the word y'all.

tamales and texas chili are staples in my family for Christmas breakfast

Gracias por todo Rick 🇲🇽

Christmas in Oaxaca sounds amazing 🎉🎉🎉

It might not be your traditional thing, but I would love for you to do an episode on alternative tamale fillings. When I lived in Alaska there was one of the best Mexican restaurants ever (and this is coming from me growing up in Northern New Mexico). One of their specialties was tamales. They made the traditional ones, but they made sorts of different ones such as shrimp, sweet potatoe, salmon, interesting veggies, lamb, moose, black bear, different chiles. I'd love some help. You're awesome, by the way. I love how thorough you are.

I buy tamales at the Farmer's Market. They claim they have chicken and pork in them but it's all just masa. So, I've decided to try to make my own so there will actually be meat in them 🥳🥳 This looks like a great recipe. Thanks for sharing.

Your recipe is amazing. I miss making Tamales with my dear Mother. I’ve made them about 3 or 4 times by myself. I’m wanting to make a small batch for my Son and I. Thank you for your tips❤

I been doing your tamal recipe for 6 years now. Always a big hit!! 🫔

King of Mexican Cooking since I was a child!!!!

BTW SOOOO well explained!!!! This is the real deal.

I've made these tamales several times using his recipe and they are hands down the best tamales I've ever had, including from some of the best tamalerias in Chicago... But Gordo's on 55th is a close second. 😊

Rick Bayless is a gift!! 💙💙💙

Love you man. One day ill make it chi town, youre top of my list of things to see there

Every family has a different way of making tamales, this actually looks legit. It’s cool that RB included the burst tamale in the demo and how to save it. Assembly can be tricky for beginners. I can still hear my mom reminding me to fold the colita up on the seam side. Folding the tail up on the seam side helps keep the tamal sealed. Won’t help if you overfill for the size of your husk tho. Nice tutorial!🫔🫔🫔🫔

@dr.kraemer

6 ай бұрын

Rick is nothing if not legit.

In my family we eat these with a beer every Christmas morning. It's my favorite thing! I've started making them for my family lately. We use a little lime juice, oregano, salt, pepper, and about 50%/50% anchos and guajillos for our red chile sauce and vitamix it just like you. Sometimes it wants just a little more sugar and salt to help balance things, it's surprising what that can do for it. Getting quality "fresh" dried chiles makes a huge difference (shiny and slightly flexible, not too brittle) and so does toasting them in a cast iron pan 3 mins on each side to wake up the chile and give a nice smokey flavor. Just don't burn them or they get bitter. I add a few dashes of the sauce to the masa to give it a little flavor and richer golden color. I never had the patience to tie them! As long as you make enough to wedge them together, they won't unravel while they cook. I get good results when I cover them on top with corn husks so they don't get rained on from the lid. I liked the video a lot. I wish you would have given us a better closeup view of the finished tamale when they were unwrapped! They looked really good though.

@reneemoreno8030

5 ай бұрын

Try them with a fried egg on the side...heaven. Beer Christmas morning? Ok it works...my grandfather would have a beer. And brandy. Feliz Navidaz

Dad drove Mom and I to an authentic Mexican restaurant in Santa Ana, California in the '70s. I chose Tamales. It was love at first bite.

@Michelle38760

5 ай бұрын

Is that restaurant still there ?

@JohnAranita

5 ай бұрын

I don't know because I moved to Hawaii in 1981.@@Michelle38760

How amazing! You are a great teacher. Wanted to try before but was intimidated. Now trying for sure!

@JohnKanell.

Ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking..

The MEXICAN FOOD is incredibel 🎉🎉🎉

Thanks for the easy recipe Rick!

Love all of your cooking shows

Thank you for your videos.

Love your recipes and you presentations.

Made these yesterday! Deliciosos!

Rick! This looks so fantastic! The pork filling reminds me of chilorio taco filling. Perfect for Christmas time. Thanks Rick!

Could easily eat 2 dozen in a day! 😋😂😂😂😂

@Bojoschannel

3 ай бұрын

With the amount of fat in them, you'll be fast asleep by 8 (speaking from experience lol)

Wonderful.

Ohhh dear god , I can’t wait to make this , I’m getting my pen and paper ready now !

I am currently in the process of getting all the ingredients prepared for tamales. I use a mixture of pork and beef. For the chili, I use New Mexico and California chilies, which I boil first. I save a pitcher with half the water from the boiled chilies and half the broth from the meat mixture. I use that to make the sauce, adding spices and salt. As for the masa, I only use fresh prepared masa, to which I add a bit more salt, lard, and a little bit of chili sauce for coloring .

Oh Rick. Going to finally take the plunge.

This recipe got me into cooking years ago after a family member made them and I couldn’t find tamales as good anywhere else.

I love how Rick uses real animal fat in his cooking. Can't beat it!

Thankfully I have two tamalerías near my apartment! One has excellent tamal de piña, and the other has a great shrimp one. If I get them while they're just done, they're fluffy and wonderful - later in the day and they're pretty dense, but still tasty! Fun story - on a bus trip from Mazatlán to Puerto Vallarta we pulled over where a woman was selling tamales de pollo. Imagine my surprise when I bit into it and found the bones were still there! LoL.

TY Rick for showing how to deal w/ leaks. Don't panic it'll still taste good! 🙂

Thanks!

Yummmyyy!! 🤩

Tamales are my favorite, but it's hard to find a good, trustable source to buy from.

Made 8 dozen last week , Grandmother's recipe , but love your cooking style , wont do your masa , but will definitely try your red Chile sauce. CHEERS

@bobbytran7365

6 ай бұрын

What are doing different for the Masa love hearing other ideas

Don't remember ever seeing you so excited.

Thank you.

Thank you soooo much, Chef!! I want to learn how to make tamales. This is the perfect video cause it's a "practice" size batch. 😊

I can’t wait to make this. Especially because my husband loves them and I’ve never been able to make them well

Muchas gracias Rick. I will be trying your recipe. ¡Feliz Navidad! Enjoy your trip.- Jose Nieto

Ahhh yes. The Bob Ross of Hispanic cuisine ❤❤❤❤

Thanks chef

Feliz Navidad

I don't even bother tying them. I just tilt the pot a bit sideways and with any leftover space empty jars work well. This is some legit technique advice. The point is to make have fun. Make them with family or friends. Once cooked tamales freeze well

the ties are so pretty

I was taught to use parchment paper and an electric double stack steamer

We do the red chiles differently. We put the red chile pods on the stove in a pot with water and let them soak for about an hour on low heat. After the chile pods have hydrated we scrape the meat of the chile off of the skins so the bitter taste of the skin is not blended into the final red chile sauce. It's extra work but the taste difference is worth the effort. We use the red chile water to make the masa for the corn husks which adds additional flavor to the tamales.

@melissawhite9021

6 ай бұрын

That's the way I was taught too! It also gives the masa that little color so if you have people who don't like them made with the chiles (😢) they're easy to identify!

@wgv929

6 ай бұрын

His way seems much simpler. I imagine any bitter skin is eliminated when you run the blended chilis through a strainer.

I'm going to make some today! I've been using your recipe for years and I won't give up how I make them. I couldn't find the old video so I'm happy to see a new one.

@JohnKanell.

Ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking…

It is common for this to be served with salsa and crema, it's also common to make atole or champurado to go with it.

Nice Rick. I enjoyed watching you make tamales 🫔 I've had tamales, and they are delicious. 👍 Yes, the aroma engulfs you. I'd like to come see you at your restaurant some day.

I got 2 gallons of pork butt ready, I’m doing new mex red chili sauce today. I’ll get my chkn ready next week. Then I have friends that want vegan tamales so I’m going to try those with plant based protein. I have a new deep tamale steamer. I’m going to have a blast making my yearly tamales. I’m alone and it’s a real process. But I’m happy I do this every year. My friends and family look forward to this. I used New mex red chilis, some guajillo, some mex oregano, cumin. Chkn bouillon, water, garlic onion. It tastes great. I roasted my peppers in a day. I think that day my floaters disappeared lol. I’m having a great time. Being alone doesn’t mean I can’t be happy. My salt seasoning is the chkn bouillon. I want to add a bit more heat. All I have for that is cayenne unless my Arbol peppers are delivered. Maybe I can buy a cerano and use that for heat.

I really liked the vide Rick! Those tamales were amazing, in addition to pass around a tray of tamales you could pass a tray with bolillos already open for those people who like guajolotas.

🎄 Rick I've watched your show for years 🎉 ❤ Retire Already 🏆

Rare way to make tamales, and believe it i love his recipes.

@Bojoschannel

3 ай бұрын

How so? Here in northwest Mexico most people do them this way, the only difference is some people put potatoes or pickled jalapeños or green olives or all of them in the filling. And no machines mostly, but this is pretty authentic nevertheless

Tamales is the only thing I unwrap on Christmas.

Chef, that all-clad is a all in one pasta pot. It is silly, I agree but, you fill the pot almost all the way up, boil your pasta then lift the top part to drain the water. At least that is how it was marketed when it came out as part of their stainless steel line (3 ply) of pans.

Im lucky in that i have a Mexican meat market/grocery store across the street from where im renting.

K Rico!

Yummm❤❤

K Rico!!!!!!!!!!

Tamales taste better the next day. I made green chile polla ones. They were ho-hum straight out of the steamer...the next day, wow. Also, to reheat and keep warm on the table use a crock-pot.

Riquísimo los tamales,today Long Beach CA , International TamalesFestival , This weekend, Where you can try the best tamales as vendor face-off in a taste test.Feliz Navidad Chef!🎄🎄🎄

@macyprimm7201

6 ай бұрын

Curious, who won the cook-off?

These look delicious...I have only made tamales once in Mexico with a group of people and I was the one who tied, lol. I think I am going to try this method and do it on my own. What I do love is the next morning, to fry them with a tiny oil so there is a bit of a crisp to the masa.....yum...makes for a great breakfast! Thanks for sharing.....I would really love to know how to make them with rajas and requeson. They are my favorite! gina

@ogarza3

5 ай бұрын

You have the right idea, just not the best idea. Grill the tamales to reheat while still wrapped (it could be on a cast iron pan as well) so the outer layer of husk burns and they will get smokey and crispy.

Thank you! I tried searching for an old video from you when you made 1/2 a dozen, which I thought of making for myself years agos, and never did😂. Now Im Vegan, but love your videos, and Ill just substitute the pork with mushrooms or beans, and lard with vegetable shortening or olive oil😉. I lived in Mexico City in the 70s for ten years, and we only ate tamales at Christmas time, which was once per year. Now, Im not sure if they do that still, or they eat them when they feel like it, since they are super delicious😄 Greetings from Sunny California, and, muchas gracias🤗🙋‍♀️

Which recipe did this hack steal now.!!

Jesus Christ, I'm so hungry now!

My Mom used a mixture of beef and pork meat in her tamales (as do I). She also added green olives and rajas de jalapenos to them. She would also add raisins to her meat mixture. I don't because my daughter and grandkids dont like raisins. She would also make the sweet tamales - a beans with piloncillo, raisins. They were yummy. Again i don't make them as my family don't like them. I make mine closer to Christmas otherwise they will be eaten before then. Lol. Merry Christmas.

@JohnKanell.

Ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking..

24 tamales would last three days at my house... Maybe, they're one of our favorite things to eat. No holiday needed.

It will all tirn out good. Bakingsoda in the mesa?

Thank you Rick! Nice classic and a timely reminder. I have an idea to make duck tamales for Christmas. Any suggestions on what chili(s) to use, or additional spices, or just sub duck in the recipe?

@tmurphy1000

5 ай бұрын

That sounds delicious.

I use canned or dried hominy/pozole to make my tamales. If you grind it up in a food processor into a paste, it's basically fresh masa. I also have to add a little masa harina to bind it... but it makes the best tamale dough!

@Rick Bayless you should do a _romeritos_ video.

👍

Anther excellent recipe/video! I can’t wait to try it out. I’m waiting to receive some Blue Cónico from Masienda to make fresh nixtamal for the masa. Could the tamales be cooked in a pressure cooker w/ a steamer insert? I know that’s not authentic, but might save time??

@RBtestkitchen

4 ай бұрын

We've been curious about using a pressure cooker/instant pot for tamales also! But we don't have experience, so look around at other recipes for cooking time suggestions. We are planning on testing this in the coming months, so we will post our findings on our channel. - Allison, Rick's Test Kitchen Director

Can I double the husk to make the tamales bigger?

I have Wagyu lard, should I skip that and use my pork lard?

I need to make a big batch of red sauce. I don’t know for a big batch how many pepper pods to use

Hi Rick, have you ever tried making Tamales de Dulce (sweet tamales) , Rojos (red) & Verdes (green) all of them from Mexico City, as well as "Tamales Oaxaqueños" (Oaxaca Style) & Tamales called Pibi-Pollos from Campeche and Yucatán?

2:55 🤣🤣🤣🤣

You can also eat tamales with sour cream or hot sauce or both.

I use MASABROSA because it is non-GMO.

24 tamales is a perfect amount for us. I don’t have a steamer pot and looking to buy one. How many quarts is the pot you used. Thank you.

@22:05, you also put unused corn husks to fill voids and on the top to prevent water dripping from the cover into the tamales. C’mon Chef! You know that!😂

Rick! You didn't show us how to rehydrate the dry Tamal. I didn't even know I had to do that, and that makes so much sense since my tamales turn out kind of dry. Could you tell us how to rehydrate the dry Tamal please?

@RBtestkitchen

4 ай бұрын

For this recipe: 3 ½ cups dried masa harina for tamales mixed with 2 ¼ cups hot tap water. You're still looking for the same texture Rick shows in the video once it is hydrated. -Allison, Rick's Test Kitchen Director

😊❤❤❤❤❤❤❤❤❤❤❤

The main ingredients in tamales are love and family. Everything else are just details.

Viva Cristo Rey ✝️♥️🕊️

Question: could you use a stock pot with a colander turned upside down for steaming? This would be my very first time, hopefully not my last!

@RBtestkitchen

4 ай бұрын

The most important part is keeping the tamales upright, so they might get a little wonky with the curve of a colander. Using one of those steamer baskets that goes flatter would be a safer bet. -Allison, Rick's Test Kitchen Director

I have a processor. But that’s what I have to use. Yes it’s courser, but I strained it well. Do I need to get a better blender. I ham using a ninja processor.I’m going to invite my Son in Law to help me put these together.