วีดีโอ

@@The_Original_Big_Daddy I’m honored my friend! Thank you so much for trusting my passion for cooking and tamales with your family and friends! Enjoy the tamales, your family and friends and the holidays!

Thank you so much 👍

@@americanpodcast85 hahaha. No need to prove who’s better, my tamale brother. I wholeheartedly believe your tamales are awesome! Anyone who learned from their great ancestors has my respect! Early 1900s is how far back the foundation of my recipe dates as well. I believe everything can be improved upon. The basic foundation of my great great ancestor’s recipe remains intact. However I’ve improved upon that recipe in such a way that it brought tears of joy to aunt’s eyes. She was a hard ass perfectionist when it came to our family recipe. It took me five years of making the family recipe before she gave me her nod of approval. Much respect to you for continuing your family’s legacy. 🫡✌🏽💪🏽 Steve G

@@judithmbs88 thank you Judith! Yummy it is. 😊 Thank you for watching and commenting.

@ I use 2 pots so I don’t have to stop rolling tamales when the first batch goes on the stove. It can be done with one pot but it’s more time consuming.

@Cookingwithsteveg okay thank you 😊

Thank you, Angelique! I do have a video for making this masa. Here is the link. Let me know if you have any questions. th-cam.com/video/xliht7eoSaI/w-d-xo.htmlsi=rEz4TffgnegRoYl2

Thanks for the heads up.

No. Slicing it frozen is the only way to get such thin slices as you see in the video.

@@ricksuel Thanks Rick. It’s been a while since I’ve used the machine. It helped make some really great chili! Thanks for stopping by! ✌🏽

Hi Rachel. Thank you for the kind words. The broth from the pork combine with the red chile powder do give the masa a nice but not overpowering smoky flavor. Thank you for watching and commenting. 🫶🏽

@Cookingwithsteveg Perfect. Thank you! Take care.

Thanks Sabina! 😊

More for you! 😂 My wife is Mexican so I have the opposite situation. lol. I have to share! 😆

Thank you for the kind words. You’re absolutely right about the green chile powder. You can use it in pretty much any dish. Their website is currently down but you can call Romero’s fruit and veggie stand and they’ll ship it to you. It’s all I use. It’s the best I’ve found. Romero's Fruit & Veggie Stand (505) 753-4189

@@caymanmedina436 Thanks, Cayman. Hope you enjoyed the video. ✌🏽

Thank you!

Great question. Here’s the answer. The smoke gets sucked into an active smoke filtration system in the back, which converts the smoke into warm air, making it safe to use indoors. Because the filtration or catalyzation process is a chemical reaction that occurs with the smoke, there are no filters to replace or clean. It works similarly to how a car’s catalytic converter works.

Ancient Latino secret. 🤫😂

That’s a good consistent ratio, Mary. You must have helpers who are very consistent in their assembly. 👍🏽👍🏽❤️

It’s the perfect time of year for chili, brother, Gil. Thank you 🙏🏽

😘🤗

Thanks for watching brother, Joey. Just sharing my love for cooking. 👍🏽👍🏽🫶🏽

😂 I’m gonna need a BIGGER tortilla and some more blood thinners. Sounds delicious. I appreciate your consideration as well as your recommendations. Irma’s burrito sounds the size of a C-17! I helped build the C-17 P1 at McDonnell Douglas back in the late 80s early 90s. Thanks for watching and sharing your suggestions. ✌🏽brother.

lol They got smoked brisket chili yesterday. It was too spicy for mom but George showed that bowl of chili who’s boss! 🤣

@@djjoeykmusic Thank you brother, Joey!

I’m here for you if you have any questions.

Thank you, Richard! Great to hear from you!

Thank you, Brother Gil. Glad you enjoyed it! ✌🏽👍🏽 🍻

@@mad4vinyl802 yummy they are and easy to make. 👍🏽👍🏽Thanks Mark!

My great grandmother’s recipe dates back over a century. So with all due respect I doubt your knowledge is authentic. And the original recipe has evolved over time as well. But the masa recipe is as Texas OG as it gets. ✌🏽

@@Cookingwithsteveg I never accused you of not having an authentic recipe. you can untwist your panties now. :P

Hi Veronica. Thank you for the kind words. I just don’t have the time to make them to sell. My apologies. Besides it’s ridiculously expensive to ship them. I shipped them to a dear friend in Oregon once and it cost $100.00 shipping for 2 dozen tamales. They’re delicious but not $100.00 delicious 🤔 lol.

Yes! That’s it! It’s the best beef jerky experience out there. Thanks for recognizing and representing NM! ✌🏽👍🏽👍🏽

I try to use Premium brand or La Fiesta brand. Every year it seems like there are new companies making corn husks. I don’t really care for the major brands like El Guapo. Try to look for longer husks that are not overly dry. The package should be soft to the touch not hard and crispy. Thanks for watching and best of luck on your tamale 🫔 adventure. 😊🫶🏽

@@Cookingwithsteveg Thank you very much for the reply. Your videos are great!

@@x1n3m1nuh0n Yes I have the same beef with my machine 🤣. I experience the same issue with my machine. I don’t think there’s any way to avoid it. Otherwise I love how the machine performs. Thank you for watching and I appreciate your comments. Take care. Steve

@@Cookingwithsteveg I have watched a few videos of the Beswood in action and couldn't see the splatter. I thought I had a lemon. Thank you for the reply.

@@Yo-fm6fj hahaha. 😂

@@ericwillard2364 Hi Eric. I’m so glad you still have all your digits. Now you know why In the video I recommended not over tightening the bolts. Thanks for watching and commenting. Steve

@@ericwillard2364 I’m glad you got through it safely. It’s still nerve racking for me. In the video you probably remember me saying to not over tighten the bolts when putting the blade back on. I’m glad the video was helpful and I appreciate you commenting. Take care.

@@patriciasmythe6968 Thank you, Patricia! 😁

@@TheBigYuca You can do this Bill! You’ll never need to eat another crappy tamale! 🫔 Thanks for stopping by!

@@marvinkhudadian9756 I’m so happy you enjoyed them! I’m even happier that you didn’t just eat them, but you analyzed them and tasted them thoroughly. Your description is exactly what I attempt to achieve when making my tamales. Thank you so much, Marv!

@@lewisvanalst9703 * One 3-pound eye of round roast trimmed of fat and silver skin 1/2 cup (packed) brown sugar 1 cup soy sauce 3 tablespoons Worcestershire sauce 1 tablespoon smoked paprika 1 teaspoon freshly ground black pepper 1 tablespoon of green chile powder 1 teaspoon onion powder 1 teaspoon garlic powder

They were delicious 🤤!

@@janetsontilt we love pickled jalapeños and the juice too.

@@janetsontilt Thank you 🙏🏽 These are absolutely scrumptious! 😊

@@janetsontilt So great to hear your enthusiasm, Janet. I hope you enjoy our family recipe. All the best to you. Steve

They were absolutely delicious! 😋 😘 🤗

Thank you, brother Joey! 🙏🏽✌🏽😎

@@Cookingwithsteveg 😀

😘🙏🏽🙏🏽❤️

🙏🏽🙏🏽❤️😘

🙏🏽🙏🏽❤️

Hi Anny! Thank you for stopping by and subscribing. I truly appreciate your unwavering support and friendship. ✌🏽🫶🏽 🇵🇪 🇦🇷