I am one of the lucky person who met Chef Noemi years ago and this recipe I loved so much . Thanks Noemi for sharing . It was so tasty I would eat those 😋 tamales again. She makes the best tamales I've ever eaten in my whole life.
Do you have this in a way that could be made by the dozen? I appreciate that you have this kosher! I have found some Mexican women who were brave enough to make it with either olive oil or vegetable oil. They were hesitant but the results gave them confidence.
@profolific I'm thinking probably if you make a quarter of the quantity of the recipe you may have 10 to 12 tamales, or I recommend you to make half of the quantity and you can always freeze the rest of the tamales and eat them later
I really like your tamales recipe! It is healthier with chicken and the use of Crisco instead of pork fat. Also, you showed me a new way to do the green and red chili sauce. I was taught the old Mexican way but had to stop because the pork and pork fat was bad for my health. Your recipe will allow me to enjoy healthier tamales this Christmas season. Gracias Senora.
I make mine in full size cookie sheets. On a layer of parchment paper. I spread a thin layer of masa dough, spread on the meat, and spread another layer masa dough and fold parmeny so I can press in creases and cover the tops as if the tamales were individually wrapped, then wrap it all in foil with the reflective side out. Then bake several pans in the oven at 350F with a pan of boiling water so they all steam. Then with a sharp knife or kitchen scissors I cut the parchment along the creases and cut the tamales to lengths and put them in a deep chafing pan to keep them hot. This way I can make hundreds in under two hours by myself.
I am one of the lucky person who met Chef Noemi years ago and this recipe I loved so much . Thanks Noemi for sharing . It was so tasty I would eat those 😋 tamales again. She makes the best tamales I've ever eaten in my whole life.
Thank you Gildardo, I'm happy you liked them and you were able to eat them😊
Great video not too much chatter; just right to the point.
How long do you steam tamales??
Thank you 🤩 the tamales I steamed them for about 1 hour in medium-high heat
Do you have this in a way that could be made by the dozen? I appreciate that you have this kosher! I have found some Mexican women who were brave enough to make it with either olive oil or vegetable oil. They were hesitant but the results gave them confidence.
@profolific I'm thinking probably if you make a quarter of the quantity of the recipe you may have 10 to 12 tamales, or I recommend you to make half of the quantity and you can always freeze the rest of the tamales and eat them later
Tendrá un recetario de cosina mexicana kosher a la venta, de ser así deseo adquirirlo!! Muchas gracias. El Eterno la bendiga.
Amen ve Amen aun no tengo un recetario en algún momento si me gustaría sacarlo le mantendré al tanto, bendiciones a usted también
Looks delish! Gosh do u look this good when ur cooking?! Lol u did a great job with this vid girlie❤
😂 than you ❤❤❤ 😊 😊😊
I really like your tamales recipe! It is healthier with chicken and the use of Crisco instead of pork fat. Also, you showed me a new way to do the green and red chili sauce. I was taught the old Mexican way but had to stop because the pork and pork fat was bad for my health. Your recipe will allow me to enjoy healthier tamales this Christmas season. Gracias Senora.
I'm so happy to hear that and now on you will enjoy eating tamales in the healthy way 🎉🎉🎉 your very welcome and felices fiestas 🎉🎉🎉
🤤🤤🤤 delicious!! Thank you for this recipe!
My pleasure 😊
Wowow que rico todo lo bueno
Muchas gracias 🤗
No sabia que las hojas de tamal tienen su lado.... SE ven riquisimos esos tamales...
Así es!!!!
I need some good his to purchase.what kind is good
Soap for cleaning is a no no....vinegar or baking soda or both
With hot water to moisten the leaves and then air Dr y!!!
I make mine in full size cookie sheets. On a layer of parchment paper. I spread a thin layer of masa dough, spread on the meat, and spread another layer masa dough and fold parmeny so I can press in creases and cover the tops as if the tamales were individually wrapped, then wrap it all in foil with the reflective side out. Then bake several pans in the oven at 350F with a pan of boiling water so they all steam. Then with a sharp knife or kitchen scissors I cut the parchment along the creases and cut the tamales to lengths and put them in a deep chafing pan to keep them hot. This way I can make hundreds in under two hours by myself.
I appreciated it thank you