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Baroque Bloke |
At Carmen’s Mexican Food, my favorite San Diego taco shop. Take-out only nowadays. Tamales are offered only when Christmas appears on the horizon – first time this season. Four pork tamales in that sauce, 2x2. Lordy! I can’t remember the last time I had anything as good. Combos at Carmen’s come with rice+beans by default, but I always order beans+beans instead. Chips and two little tubs of salsa.  Serious about crackers | ||
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Fighting the good fight |
It's the most wonderful time of the year...  | |||
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Member |
Looks tasty! Only found about 5 restaurants in the area that serve tamales, and I’m betting that 3 or 4 of them get them from the same supplier because they’re all the same and have too much masa harina and too little filling. The other place makes their own and they’re the best in town, but they sure are pricey. “I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.” | |||
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| Too soon old, too late smart |
Don’t wait for Christmas. Get yourself this machine, a recipe, some corn shucks and get after it.  | |||
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Member |
PIPE SMOKER Are the Tamales under the Red sauce ? | |||
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| If you see me running try to keep up  |
That ain’t how we eat them around these parts. If you can’t eat them with nothing on them then they ain’t no good. Since my moms side of the family came from Mexico in the 1800’s I had the chance to experience Mexican food while growing up although I’ll admit it is Tex Mex. I’ve helped out making tamales and it’s a lot of work but it’s worthwhile. The good ones only need a touch of salt and maybe hot sauce. Most men eat no less than a dozen for one meal. Yes, they very unhealthy but sure taste good when made right. | |||
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The cake is a lie! |
Looks like enchiladas at first with all the sauce. Best tamales I ever had were when I used to sell cars and a guy that would make rounds going lot to lot to each dealership, and he sold them from the trunk of his car $10 for a dozen. | |||
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| Fighting the good fight |
Agreed. Maybe some hot sauce, if they had to make the tamales themselves mild for whatever reason. But c'mon... It's California, so they're gonna do them weird, just like the CA take on other traditional Mexican foods. I'm just surprised they didn't stuff them with French Fries and put avocado slices on top. 
I used to live in a city that was majority Hispanic, and this time of year, the abuelas would go door to door selling gallon ziploc bags of tamales out of coolers in the back of their minivans to earn extra Christmas money. "Dos paquetes verde por favor, señora!" I always thought they should have gotten together and invested in a van with a loudspeaker playing music, and then just trolled the neighborhoods like the ice cream truck. It'd save them quite a bit of walking, because everyone would just come out to them! | |||
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| No, not like Bill Clinton  |
There are very few places around here to get a Tamal, the good ones are pork. A good one is hard to beat with a beer and just a bit of red chili sauce on the side | |||
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Alea iacta est |
That looks quite tasty Pipesmoker. I could get down with some tasty tamales. The “lol” thread | |||
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Member |
I burned myself out on tamales years ago, loved them for sure but people started using less beef and more maza (think that’s it anyway). That is until I found a specialty meat market southeast of Houston in League City by the name of Stone Cold Meats. Wagyu tamales. Pretty sure they don’t make them but they absolutely sell them and holy crap, best I’ve ever had. Even when factoring in fresh homemade and I have not found anyone to argue that fact yet. That includes people who spend hours actually making them. They really are that good. If any of y’all are in the area go get a pack and check em out. They only sell them in a 5 count package but the tamales are big enough to where it looks like it’s about twice that much. If you’re not in the area give them a call. They may tell you who makes them and they might well ship. You won’t regret these things. ___________________________ Not giving a damn since...whenever... | |||
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Prepared for the Worst, Providing the Best |
We have a local mexican place that makes awesome Tamales. I eat 'em plain with a little bit of pico and rice on the side. The truly evil thing is that there's a big pot of them on their lunch buffet. Since I started losing weight I had to stop going in there... | |||
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| Gracie Allen is my personal savior! |
Thanks for reminding me! I need to ask my friends down on the border to reserve and freeze me a few dozen. I'm all for making one's own, but las senoras have had it wired for generations. Now, if one could only find a decent chile verde in Texas, my seasonal gastronomic joy would be complete. | |||
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| If you see me running try to keep up |
I’m close enough that I think I can smell them. I’ll try them out, thanks. | |||
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Waiting for Hachiko |
Regardless of being covered in sauce, that plate would be very welcome to me. I am not a rice fan. Refried beans are better. Most Mex restaruants in my area don't often make them. Tasteless tamales are often found in the frozen food section at grocery stores . 美しい犬 | |||
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| Keeping the economy moving since 1964 |
Damn that looks good!! ----------------------- You can't fall off the floor. | |||
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| Too soon old, too late smart |
Mrvmax, have you tried this guy’s tamales. He operates a food truck out of Friendswood. He and his brother grew up helping their dad on the truck.Tamales are about all he offers link | |||
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| If you see me running try to keep up |
Yep, those are alright if you’ve never had good ones. I’ve been in Friendswood for over 20 years and I bought those once and never went back. A good tamale should be pork with plenty of meat and just enough masa to cover it ( I have had some good bean and beef too). That food truck buys them from a local lady (that’s what one of the owners told me) and she uses way too much masa and not enough meat. The masa needs to be done so it’s not dry, some of that is due to fat in the meat. My aunt made the second best I’ve ever had. A guy I used to work with claimed his grandmother made the best ones so I told him to bring some in and he did. He was right, they were the best I’d ever had. So far none locally are worth buying, my mother in law makes them but hers are not the best but better than anything I’ve found locally. | |||
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| Member |
It's hard to make a good one. It's impossible to help the women make any - nothing I do is right, even if it looks just like theirs.... Take a leftover, toss it on a low griddle (in the husk) until it's warm & the husk is just starting to brown. Top with a fried egg & hot sauce - helluva breakfast. | |||
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