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i made tamales

i made tamales
welcome back everybody today we're gonna cook some stuff I guess we're gonna try to you know there's this level of excitement when I have an idea of something I want to try to cook and I'm like gathering the ingredients and I'm running around town I'm researching different recipes and then every single time I stand right here and I'm ready to cook it I'm just like I can't do this I absolutely can't do this I'm looking at all these ingredients I've
i made tamales
never cooked with most of them all the excitement that I previously had or did it go come back please maybe at some point potentially the end of this recipe I will feel that excitement again and I hope I can because I really did want to try my best and making some

tamales

and this is a food very similar to the posole that is very special to a lot of people and I don't want to it up and I'm scared I'm gonna it up but all I can do is my best right just do some research grab some
ingredients and turn that flame on high and here we go so without further ado we're just gonna try our our very best to do it to them we got our work cut out for us here but the pot of gold at the end of this murky rainbow of me cooking is potentially a delicious tamale so join me as we try to make some wonderful beautiful

tamales

in my kitchen I'm so nervous hold my hand please I'm nervous all right well deep breath and let's get started Kermit Kermit just coughed hey are you
ready to make

tamales

have you ever had

tamales

can you help me smells nasty okay well I did my absolute best at trying to round up a general guide for how to make

tamales

regardless of what you're putting inside of it obviously most of the recipes I came across were pork

tamales

and most of the recipe is focused on the pork and how to prepare it and get it cooked and flavored and softened and since we're not doing that it gives us the chance to kind of focus on the

tamales

part of
things which is all very new to me so first thing I've never cooked with which I'm excited to try out is these corn husks you're gonna want to get some dry corn husks and the first thing we're going to do with these beautiful it smell pretty good too corn husks is we're gonna put them in a pot of warm water not boiling not super hot not cold just warm and we're gonna let these soften up a little bit while we prepare the rest of the recipe so that they are malleable to
fold and to fit the filling inside of it and then you know fold it up afterwards so let's just count these out we got like one two three four five six seven that's enough it's plenty so I'm going to just pop these in the pot here and hopefully we can get them all fully submerged all right I'm actually gonna put the steam rack on top so it's kind of pressing down on the husks so they stay submerged and therefore can get fully fully softened up we are first going to prepare
the main ingredient which is the masa this is going to be a mixture of masa arena which is a corn flour and then some cornmeal there's a lot of different ways to do this I've seen people grind up dried kernels of corn I've seen people have a pre

made

that you can buy at the store I think it's from the same company that makes just the masa there's a bunch different ways and so I just decided I'm gonna use my cornflour that I've had from my corn tortilla recipes and
everything that I've done and I'm going to mix it with a little bit of cornmeal yeah that's right I think and that's gonna be kind of the flour base for the masa and the

tamales

and then we're gonna add all the other ingredients which you can again personalize it however you want I've seen people put vegetables chopped up vegetables beans like whole beans inside the mixture you can do it any way I am going to shamelessly do the most plain white boy version of this just
because I don't want to overwhelm myself and I want to get out of this alive so I'm gonna make a pretty basic version of

tamales

but I'm gonna add some cheese and I'm gonna have a little sauce for it but the first step is take our masa flour and a lot of the recipes I watched didn't give me any measurements you know how much I like that no I'm talking about we're flying without measuring cups today and then a little bit of cornmeal I think why am i second guessing
with up ok no it's this is good I saw recipes that use this so we're gonna add a little bit of cornmeal a little more myself also if I'm doing something wrong please don't yell at me I'm sorry in advance I'm going to whisk together these little dry ingredients we're gonna mix in just maybe like a half a teaspoon of baking powder in the spirit of not measuring we're just gonna sprinkle it in and generous bit of salt you're gonna be able to flavor this a little
later on right before we add this mixture to our corn husks and so don't trip too much on the measurements of salt early on just throw a little bit in now what we're gonna do is we're gonna take some of these chicken not chicken we on cubes and we are going to dissolve them in some boiling water so I'm going to do that and then one second I'll have some makeshift chicken stock to pour in here so BRB one sec I'm gonna clap and then I'll be back with some stock okay
we're back so I just melted down these previously solid servings of coconut oil and plant-based butter and what this is gonna do is gonna serve as our substitute for lard which every recipe I looked up was like you need lard to make Tomales so the coconut oil is going to provide the texture and consistency of actual lard and the butter spread is going to serve more as the flavoring for the fat that we're going to be adding and is important from what I've read that you have a
i made tamales
sufficient amount of fat in this recipe otherwise it can't get grainy and fall apart and just not taste right so don't skimp on the fat here okay we got to add some fat okay so again with the no measurements we have some home

made

chicken stock that's pretty hot I'm gonna put a nice keep in here all right I'm letting these ice cubes oh it's still really hot damn it all right we're almost ice cube the recipe doesn't say anything about adding a hot liquid and like if
it'll mess up things so I just don't want to take any chances I'm going to cool this crafted little chicken stock down tastes like chicken though now we're gonna add some of the coconut oil leave a little bit in case you have some and some butter and let's mix this around all right now some stock and we want a consistency that we can kind of mush around so it doesn't need to be like liquidy but it also can't be too dry needs to be a nice little Mashable texture looks
like we're gonna need all of the stock really this masa flour is like absolutely a tank right now and absorbing all of this stock holy crap so I'm gonna ditch the spatula and I'm gonna get my hands dirty because this is what the recipe say to do you're going to just kind of mash it all together I think it needs to be more wet I think potentially more oil I really

made

sure that we don't skimp on the oil don't mind if I do yeah so it's a little too dry I think
you're gonna want it to like stick to your hand at first and then you're gonna just basically mash it until it doesn't stick anymore so I still think we're a little light on the liquid I'm just gonna add the rest of the stock I did not think you're gonna need all that one great thing about

tamales

that I've enjoyed you know this is one food that I have eaten quite a bit growing up it's not like most of my recipes where I've never tried it before but

tamales

are naturally gluten-free most of the time so I've enjoyed

tamales

for a long time I just have never even come close to making my own okay this is more the consistency we're looking for here it's like a little like a moist paste you want it to be sticky if you were to like put your hand on it yeah this is what we want yeah from the recipes that I watched in the videos I watched people were getting their hands all nice and dirty so we're onto something just make sure your bowl
makes a lot of noise you can also do this slap test where you slap the mixture and if after you slap and make sure it sticks to your hand then you're all ready but if it doesn't stick then the mixture has been mashed enough should we try a smack tests ready bad masa bad it's not sticking so yay so real quick I'm just gonna taste why does that already taste really good shots out to that cabinet staying open just how I like I'm gonna check on the corn husks kind of feel like
the corn husks need a little bit more time they're definitely softer but I don't know that they're as soft as we want them yet so we have this beautiful mixture this is our masa a tastes phenomenal like I don't know what it's supposed to taste like at this stage but I think this is like relatively what we want our finished product to taste like okay well I'm going to quickly chop up this onion here because we're gonna use a white onion and some refried beans to make a
little bean mixture that will go nicely inside of the tamale to add a little bit of a different texture and flavor so it's not just plain masa mixture and cheese we're also I thinking I have a sauce on top you don't need to have that nice fine chop almost a dice and we are gonna add a little bit of oil in addition I think we'll do a little bit of garlic as well because no one ever said they didn't enjoy the garlic that you put in the recipe unless they were allergic to garlic
in which case that's a bad situation that was a bad situation the oil has started to shine a little bit so we're gonna drain the bean juice and add some of our refried beans into our pan here wait a minute if these are refried beans that means they've been fried twice and we're frying them now so they're our eerie fried beans that's deep alright so we're doing pretty much the whole can of beans here honestly what are we doing let's just do all of it you know
who's not smart me I should have put the onions in first but it's okay we'll make do so I'm gonna put the onions over here well we still have some oil sizzling we're just gonna let this go let it cook baby let it do its thing we'll pick up in a second we have reached the point I'm gonna let these is bean mixture just kind of simmer now it's on a very low setting and what we're gonna do now we are going to take our corn husks and we are going to lay them out to
air-dry actually this is a much too small platform but you get the idea you're gonna take them out of the water and we're gonna let these just sit out so they can air dry a little bit our bean mixture is looking nice and ready i salt salted it add a little pepper it's a very basic re refried bean side that we're gonna just kind of use to spice up why did I do that that's so hot it's like so hot I'm gonna set this to the side over here and we are going to actually
i made tamales
reuse our we now we're gonna pour this water out again I've found myself in one of these recipes where I'm like so into it and I'm trying to do a write that I like can't focus on anything else so if this video blows I'm sorry it's just me here anyway so we have our corn husks over here behind us nice and soft they are drying out on that paper towel so we'll have them ready in just a moment but it looks like we're kind of there we just all we need to do now is
assemble the

tamales

and put them in a steam rack which we're gonna use this it is like an insert pot that goes inside the larger pot which you can kind of use as a steam rack so there's about I don't know three inches of water already in there but I kind of feel like it's time are we ready to do this are we ready to do it to you are we ready all right well here we go let us do it to him forgive me everyone who knows how to do this right I forgive me for not doing it right okay
so oh for one okay these are not necessarily dried yet but we're gonna go for it anyway we're gonna take some of the masa and just like spread it around you're supposed to use the spatula I think but then you're just gonna like fold it I think like a book you just go close close fold the top and fold the bottom that looks way too thin we need more okay we're gonna try it again fold fold bottom okay this looks much better so I'm gonna actually put this facedown there we go
Thanks and let's try it again oh wait that one didn't have any beans in it all right that one will be plain that's fine I'm not very smart so we're gonna take some beans our pre refried bean mixture and fold fold bottom and top oops that one's down too you have to kind of secure them when you're folding them because you don't really get you know too much give this isn't like a stretchy tortilla or something yeah these might these corn husks might be a little
underdone in terms of softening up they still feel kind of rigid in some areas but they're working I mean we're getting the job done here I'm wondering if like when I'm making them if I need to be I don't know how to say this like does the bean mixture need to be inside or can it just be floating on top like I hope I'm not screwing this up oh and I've been not putting any cheese in any of these well they're all gonna be different we'll start adding cheese to
some we're not gonna reopen those those are done just a nice little serving of mots and the beans on top fold fold bottom top I really hope I'm not ruining this too bad we only have a couple more to assemble but I'm gonna throw these in the steamer what you're gonna do is you're gonna put them in a steamer pot or a steamer rack the recipes vary some say 30 minutes some say an hour so we're gonna go somewhere between 30 minutes and an hour and hopefully at the end of all
this will have some

tamales

maybe we won't who knows you tried our best though well here we have six okay seemingly okay Tomales they're all in one piece they're all very hot I don't know I mean this looks like let's stack them up right that's what you do well there we go steaming hot

tamales

it's not burning my hand at all as you can tell by my completely unbroken straight face not letting it faze me but I think we should try to open one what do you all think I have
no plates okay well here we go this is uh this is our test tamale it's our test male well from what I can tell this looks like the right consistency I cooked it for about 40 minutes that's like really really good I thought it was gonna be bad yeah why is this good I thought I royally this up I can't believe how good it is though so this is just the plain one also this was a really humbling recipe even though I've never cooked

tamales

before I kind of looked at it like I could do
that I don't know why it just seemed easy to me but it is not this is not easy recipe at all this is just a plain tomalak aim out of amazing but the real boy is gonna be the bean and cheese one so let's try that one this one has just beans I think okay that one is really good the one with beans just adds so much I can imagine if I were to have

made

like a like a meat substitute it's like a the tamale flavor is really good by itself if you like you know basic plain flavors which I do
I love this like I could eat plain ones all day but if you're getting that thirst for spice or different flavors or textures go crazy you can put vegetables you can put whatever you want inside the tamale and it adds to it I'm pretty sure because the beans just

made

this one so much better that's bomb all right I gotta try one with cheese so damn good all right you know what I think we gotta get Jenna in here Jenna

tamales

made

tamales

like they're neither because I just

made

basic ones that I didn't know how to do any of them mm-hmm refried beans I fried them and they were already refried what's in time it's just the masa mixture with some cheese these these have cheese these don't Oh you travel with cheese that's so good could you do do you do but I didn't make it because this was a very overwhelming process and I needed to just do some self-care and not overwhelm myself further self-care you like it so good they're pretty good I'm
pretty happy with it I mean I have actually impressed I this is probably the most common Mexican food that I ve eaten in my life because they're naturally gluten-free and they're really good just like beads I think they came out better than I thought but I'm still a little disappointed in myself I did get overwhelmed by this one this one really got me because I didn't want to fail at making the actual food of the tamale making it stay together the consistency right I got so
caught up in that and it was a really hard process I mean I I just feel humbled by this one this one kind of beat beat me up a little bit at least we have a tasty treat at the end even if it doesn't have the sauce and it's not as traditional or accurate as it could have been I really did try so I hope you enjoyed watching me and be easy on me in the comments okay I know I probably did everything wrong but we're just out here trying our best and next time there will be a next time
because as the plant-based meat substitute movement progresses there's so many amazing new meat subs and this with like some meat substitute will be really good especially if it had some nice sauce on top next time I promise I will deliver that but for now we are just stuck with some plain old bean and cheese

tamales

which I'm not mad about these are really good and I

made

tamales

that's that's exciting yeah hold on yep it's still good I promise it tastes good here look it
tastes good here have a bite do that cheesy goodness there you go have a bite here you go okay all right you know what satisfactory they can't all be home runs this one wasn't necessarily a bunt but it was like it was like an infield infield base it may be an error we'll take it though thank you for watching I hope you enjoyed if he

made

a

tamales

along with me I'd love to see him tweet them at me and I'll see you guys next week with hopefully a less stressful recipe where I
can thrive and excel just maybe a little bit more I think this week the recipe did it to me I don't think I did it to the recipe sometimes you do it to them sometimes they do it to you okay I'm done I'm done with everything thanks for watching hello again as soon as I finished filming this episode I was thinking to myself how I really just kind of did a disservice by not trying to make a sauce or having a sauce with it because I know

tamales

pretty much always have sauce it's
the first thing Jenna asked about and I just I couldn't live with myself not making a sauce or not having a sauce for this Tomales recipe that I

made

so I used the arbol chilies that I had and I did a makeshift version of tamale red Rojo sauce and I think it's pretty good it turned out to look like exactly how I wanted it is spicy and good I don't know it was just one of those foods that I felt like was way too incomplete without its sauce it definitely adds to it I mean when you
take a bite of the

tamales

you're like expecting you know sort of like an acidic flavor to go along with the rich almost like buttery flavor of the tamale and we didn't have that so everything felt really incomplete and then I stopped filming and all I could think about was freaking sauce that's literally it you wanna try the Rojo it's spicy really super basic tamale super basic sauce but at least we finished you like it Jenna approved I had to come back and do it to him