Homemade Tamales

O

orangecat

1,000+ Posts
a parent at the school where I work is making tamales, charging $8.00 a dozen. I had two today, Yummmmm! I have some plain old chili I made at home, I'm gonna bring the chili tomorrow, maybe even some grated cheese that's on sale at the store.

I'm really impressed that these were not little bitty tamales. The two filled me up pretty good.
 
There's a place on N. Lamar, across from the HEB, where you can get a tamale plate for tree-fitty (3 of 'em). They are footlongs, and I'm not even exaggerating.
 
You have to be a grandmother to make good homemade tamales.
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I might be the only one, but I prefer my tamales with no type of sauce on them at all. I just like 'em with the filling and masa... no chili con carne or nothing on 'em.
 
No you are not the only one. I like mine topped with eggs. Scrambled, fried, whatever. Tamales and eggs awesome breakfast lunch or dinner.
 
$8/dz seems pricey to me. i have never bought good ones from any business. even the highly touted ones. best are always homeade, and even those can be hit and miss. if you find a good source, highlight that number in your address book and dont ever lose it.

i have a friend that works at biga on the banks, and she knew of someone in the kitchen who's wife was making them for christmas couple yrs back. they were from zihuatanejo and she used a white corn masa, moist and a lil sweet. not the dry, thick, cornbready texture that most use around here. i bought so many that she was able to buy her husband a coat for christmas. wish they still lived here.
 
I use to live in South Austin at @ S. 5th and Oltorff. On random saturdays, sometime between 10 and noon, perfect timing for the wake and bake days of old, 2 little Mexican girls would knock at my door with tamales for sale. 6 bucks/doz. Yes, it was awesome.
 
Every year, I sold my tamales for $10 per dozen and sold over 100 dozen every time I made them. Chicken, brisket, ancho pork, etc. Good stuff.
 
during the winter months a little mexican gentleman with a small igloo cooler wanders around greenville ave selling some of the best tamales i've had in dallas.

wish i could be of more help in locating him. it makes for a pleasant surprise after a long night of drinking, however.
 
I'll be starting up my kitchen before too long. Last year, I made right around 65 dozen, which was enough to take to parties, give a few dozen to my parents, and have a supply in the freezer to last me for a few months. I'm neither Mexican, or a grandmother, but I did have some good coaching from an old boyfriend's abuelita. I think the highest compliment I ever received was when I took her some that I had made on my own, and she said, "not bad for a juera".
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LdyLnghrn-

Would you like to come down to Buenos Aires for a few months? I've got a place you could stay.
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A friend of mine sells some his wife makes. I think they are 7 a dozen and are very good. What is cool is they are not greasy. Not as much as most. She is diabetic and takes time to squeeze extra grease out of the meat. Not so much to affect the flavor. A perfect balance.

I am getting 5 dozen to put in the freezer. I can eat 'em plain or topped depending on mood. Gonna try that egg thing suggested earlier. I also make a New Mexico chili casserole with them. Cafeteria food in school while in Santa Fe did not suck.

Taco, enchilada, Tamale and burrito's were all common days. We went nuts on pizza day but still put green chili on top.
 
I saw that Quality Seafood was making crawfish tamales. I think they were going for 12.95/dozen. I was in a hurry and didn't get any but will probably go back and try some. price is a little high for tamales but they sound interesting. anyone tried them?
 
update. I am still buying the tamales, approx. a dozen a week. The neat thing is that she includes a little baggie with green hot sauce, so I've been doing fine with just the green stuff on it, 2 minutes in the microwave.

And absolutely no hint of grease in these tamales. They are delicious. I think I'm getting a great deal.
 
Since tamals are made with lard, yes, they must be greasy. Down here at the Pass, I am eagerly awaiting for the coming tamal season. Red pork, green chicken, green chile and asadero are my favorites. They go for around $10 bucks per dozen down here. They actually went up to 12 and 13 dollars a year of so ago due to rising corn prices.
 
SAlonghorn, the tamals here do seem to be a little bigger than elsewhere in Texas. The mexican food here is just diffrent than anywhere else. When I first moved here, it took me awhile to get used to it because I had only eaten Tex Mex in the past. Now its hard for me eat enchiladas made with chedder instead of creamy asadero. The sweet tamals you mentioned are made with a pecan and raison filling. To me, even the masa out here is better tasting, it has a nuttyer flavor.
 
A lady came by my work this morning and was selling them for 7.50/ dz. I bought 2. one I had for breakfast and will save the other one for sunday while watching football.
 
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