Thread: John Guillot's Street Tamales

Lots of corn husk

6000 corn husks !
you done lost your mind bro .......

That's how I buy them, we eat a serious amount of Tamales around here.

Originally Posted by Rojo

That's how I buy them, we eat a serious amount of Tamales around here.

good golly miss molly , you might want to vary off that path a few times , that is a large amount of tamales to consume , just saying ....
maybe a tostada or enchilada once in while , you know or tacos, just to keep it interesting ....

I make big batches of Tamales and vacumn seal about 3 to 4 per bag for the freezer
. Never saw an extruder, making by hand is a pain .

Here is the link to the one I have. I bought a extra set of chambers so my wife can load one while I empty the other.

TK156

Very good Rojo, nice post. I use pulled pork in mine. Top with a mole sauce.

The mole sauce is intense, which I haven't accomplished yet. A dozen+ ingredients, and prepared with a slow roasted, stewed method. All day process. I frequently visit the local Latino grocery to buy theirs. You know when you have to speak Spanish in there it's the real deal - phone cards home posters in the windows.

Can't help myself in a taqueria to bring home plate lunches for dinner.

If you have a recipe for mole, please share. Thanks.

We bought a Electrolux Convection oven years ago and for it's size you can put 3 12 pound Turkeys and 3 9in pies at the same time. And it came with a warmer. Bad thing the Digital readouts are not very high grade, we can read about 1/2 of each burner display. The timer is partially out too. It is only 30 inches wide.