I made your tamales last year for our wedding anniversary & they were awesome. Making these as soon as I'm back on my feet. Love how you make cooking so easy...thank you!
Barbara, Thanks so much for the second recipe with pork that I asked for. I have NEVER made tamales before, so I am really excited to give this recipe a try. Thanks again for the recipes and the shout-out !!! ~ Randy
I appreciate this video. My father is from belize and I will be making belizean tamales for him on Thanksgiving so he can feel at home. I will definitely follow this recipe in a few days. Thank u for your help. The food looks Delicious.
Don't worry about da h8ter. you know exactly what you're doing Mrs. McNabb ! ! ! ! f9 job your doing !. When I first got your book in 2011, in February. I've cooked for black History Month, a meal each day. My family really enjoy and appreciate me making the meals....keep up da good work. :-)
That was a great follow up to the stewed pork. The chicken looked great also. No banna leaves around here but it sounds like just the foil will work. Nice! Many thanks!
I don't ever use the leaf when I make these for my family Terry. That was strictly for the show. Most older Belizeans will use the leaf though. It was gonna be one video first, but then it was getting too long so I split them.
Hey Babs! Thanks for the masa tip. I always had a hard time getting that part right. I like to trim that hard center spine off the leaf before soaking a few of them in a big pot of boiling water to soften them up. Keep them coming. Nice work.
Thanks for that tip Mark. Joe kept suggesting for us to boil them, but I thought that might make them too soggy. I'll try what you suggested next time.
I really like this tamales recipe excellent recipe. By the way I also love your meatpie and stew pumpkin recipes as well thank you so much. You are doing such an excellent job. I use your recipes for my church potluck and I always tell them the finger licking credit belongs to the bare pantry show.
oh wowww!! I will try it this way it seems so much simple I am from Benque and we do it totally different, it's good to know different ways. don't worry about people say you know when you are not in Belize we need to do our best with what ingredients we can get. enjoy your day!
While I am an American, we (my husband, myself and 3 children) lived in Belize for a while and I love Belizean food. I can’t tell you how thrilled I am to find you. One of the things I would love to have is a green corn tamales though I am not certain that is what they are really called and I am nearly certain that you can’t get green corn unless you have a garden and grow it. Is there a way to make them here in the states?
These looked much easier to prepare than in your last video. I was terrified to attempt them before but now I may give it a go. I've gotta find that dough. There is a Latin food store in my town. And you are so welcome!! You would've had a horrible time with that other strainer lol.
Told you I've gotten better at doing the show Sam. I needed a lot of help from Joe, but that wasn't because of the tamales, that was because we were running cameras ourselves. I have a video showing how to make the dough from the powder too.
I’ve never made these tamales but I am planning on it! I have a suggestion for you if you mix everything for the masa together cold or room temp making sure it’s stirred smooth then cook it it should come out with out lumps. Just a suggestion.
Thanks for the suggestion, but I have to add the masa to the hot stuff already cooking on the stove. When you add it cold it's not thick because the heat from cooking is what thickens it. This can cause you to put more masa trying to thicken it up and then it'll taste like just masa. Believe me, I've tried every technique.
I made your tamales last year for our wedding anniversary & they were awesome. Making these as soon as I'm back on my feet. Love how you make cooking so easy...thank you!
Thank you, so much! I'm a Belizean student in Montreal, and I've been craving some tamales for months. Easy peasy... def gonna try!
What is it about Belize and and canned press and carrots ?
Barbara, Thanks so much for the second recipe with pork that I asked for. I have NEVER made tamales before, so I am really excited to give this recipe a try. Thanks again for the recipes and the shout-out !!! ~ Randy
Jeez you make it look simple and easy .i going to go make tamales now
I appreciate this video. My father is from belize and I will be making belizean tamales for him on Thanksgiving so he can feel at home. I will definitely follow this recipe in a few days. Thank u for your help. The food looks Delicious.
I love your recipes!!!!
Don't worry about da h8ter. you know exactly what you're doing Mrs. McNabb ! ! ! ! f9 job your doing !. When I first got your book in 2011, in February. I've cooked for black History Month, a meal each day. My family really enjoy and appreciate me making the meals....keep up da good work. :-)
That was a great follow up to the stewed pork. The chicken looked great also. No banna leaves around here but it sounds like just the foil will work. Nice! Many thanks!
I don't ever use the leaf when I make these for my family Terry. That was strictly for the show. Most older Belizeans will use the leaf though. It was gonna be one video first, but then it was getting too long so I split them.
I have never had tamales but those flavors would be wonderful together. Thanks guys :)
Hey Babs! Thanks for the masa tip. I always had a hard time getting that part right. I like to trim that hard center spine off the leaf before soaking a few of them in a big pot of boiling water to soften them up. Keep them coming. Nice work.
Thanks for that tip Mark. Joe kept suggesting for us to boil them, but I thought that might make them too soggy. I'll try what you suggested next time.
I'm to Going try this recipe it look's great....
I really like this tamales recipe excellent recipe. By the way I also love your meatpie and stew pumpkin recipes as well thank you so much. You are doing such an excellent job. I use your recipes for my church potluck and I always tell them the finger licking credit belongs to the bare pantry show.
How cool. Thank you so much for giving me the credit so that others can find me. I really appreciate the support.
my belizean mama was actin lazy so i took matters in my owm hands cuz i love tamales .
oh wowww!! I will try it this way it seems so much simple I am from Benque and we do it totally different, it's good to know different ways. don't worry about people say you know when you are not in Belize we need to do our best with what ingredients we can get. enjoy your day!
Who cares what people think. Everyone is taught differently. I gave never had them.
awwwww wen you speak of your children....I had leftover pork and thought wat could I put it in ...I cant wait
While I am an American, we (my husband, myself and 3 children) lived in Belize for a while and I love Belizean food. I can’t tell you how thrilled I am to find you. One of the things I would love to have is a green corn tamales though I am not certain that is what they are really called and I am nearly certain that you can’t get green corn unless you have a garden and grow it. Is there a way to make them here in the states?
Mary Payne I have no clue what that is. All I know is the tamales from the masa.
These looked much easier to prepare than in your last video. I was terrified to attempt them before but now I may give it a go. I've gotta find that dough. There is a Latin food store in my town. And you are so welcome!! You would've had a horrible time with that other strainer lol.
Told you I've gotten better at doing the show Sam. I needed a lot of help from Joe, but that wasn't because of the tamales, that was because we were running cameras ourselves. I have a video showing how to make the dough from the powder too.
Yes, y'all are awesome!! Did Joe enjoy the king cake?
Could parchment paper be used rest her than foil?
I don't think so Cynanne, that would get soggy and fall apart I think.
can you do counks fliters
I’ve never made these tamales but I am planning on it! I have a suggestion for you if you mix everything for the masa together cold or room temp making sure it’s stirred smooth then cook it it should come out with out lumps. Just a suggestion.
Thanks for the suggestion, but I have to add the masa to the hot stuff already cooking on the stove. When you add it cold it's not thick because the heat from cooking is what thickens it. This can cause you to put more masa trying to thicken it up and then it'll taste like just masa. Believe me, I've tried every technique.
You're so beautiful!! Greetings from Belize!!
#Joe LOL! Team Joe. Those looks good! XXOO Love you !!
You did a great job idk y Belizeans can't support one another