How To Make Tamales with Claire Saffitz | Dessert Person
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- How To Make Tamales with Claire Saffitz | Dessert Person
Join me, Claire Saffitz, as I dive into the world of tamale-making with Executive Chef Rick Lopez of La Condesa Restaurant in Austin, Texas. Rick takes me through the entire process of making fresh masa for tamales, revealing the fascinating art of nixtamalization. We'll be crafting two mouthwatering tamale variations-one filled with cochinita pibil and another featuring a delightful mushroom filling, both beautifully wrapped in banana leaves. Come along and witness the delicious journey of how these incredible tamales come to life at one of Austin's favorite dining spots!
#clairesaffitz #tamales #mexicanfood
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
Had a great time learning about nixtamalization and making tamales-what's your favorite kind? Also, find me on Instagram and TikTok @csaffitz for some exciting updates this year!
Hi Claire! I’m such a big fan 😭❤️ please do a Filipino dessert episode 🥺 we have lots of desserts that keep getting overlooked mainly cause people don’t understand Filipino food. We have this amazing cake that uses french techniques and not a lot know about it.
It’s called Sans Rival and it even has its own cookie version called Sylvanas. It’s a dacquoise turned cake using French buttercream 🥹
Hi Clair, I love these episodes. My one request is to tie up your hair when visiting chefs in their kitchens.
At the Tamale Festival in Indio, CA this year there was a beef short rib tamale that was to die for.
@@MillieGraham-kp6nhOooh yum!! Love short ribs 😍
Please make this permit series on TH-cam ❤❤❤
Please give this woman a Netflix food/travel series
I second the motion for Claire to get a cooking series
Give? This woman has earned it.
sorry i dont have any spare ones the give out
Nah the Netflix producers would ruin it
Yesssss
OMG I love Rick! I used to work at La Condesa and he is truly a gem of a human. Glad to see him show off his nixtamalization love with Claire
The production is so amazing. Glad that large corps don't have a monopoly on creating food contents like these.
I love love love that Claire maintains a student/learner mentality with zero ego. One of my favorite episodes!
I love this guest! He’s such a natural on camera
Really informative
Something I learned from this is that Claire is such a good listener. I am so excited for more of these.
So many people aren’t really listening; they’re just waiting for their turn to talk. I am one of them, but I’m always trying to be better. And you’re right about Claire being a good listener. When she asks a question, it’s always about what she just heard or related to things that were said that were connected and that she was able to see some kind of relation. So her questions are always on point. Claire is both polite and a critical thinker. I think I learn as much from her questions as from the answers given. Have you ever noticed that answers beget more questions, that beget answers that beget questions, ad infinitum? And if there IS a definitive answer, Claire can explain the Who, What, When, Where, Why, and How of it so well that, in a cooking show, makes a process easy to understand and to duplicate. I’m positive that if I had the land to use and the tools and materials and money to do it with, I too could build an outdoor oven for pizza and all sorts of foods. (I’m particularly interested in baking breads from the Mediterranean and beyond. Wouldn’t it be wonderful if Claire were to develop different series around using her oven? 😊
I love tamales in banana leaves! That's how my family always made them. It was great to learn the restaurant way of prepping the banana leaves. That's something I always wanted clarified.
Banana leaf tamales are the best tamales tbh
I just moved to Austin from Mexico and i cant wait to go to his restaurant, this man is legit oh my God!
I always remember my mom telling me that the masa should look airy and like mousse, way more liquid than youd think, so the end product is soft and dreamy. And he totally nailed it! The ingredients seem basic, like they should be.
Ugh, amazing! Thank you Claire!
You should do a Filipino dessert episode!! 🥺 Especially now since Ube (a native plant in the Philippines) has been gaining so much traction here in the U.S.!!
It’s wonderful that Claire combines “how it’s made” vibes into her content. This was so enjoyable to watch! I’ve never had tamales before but they look scrumptious 😲 the way it’s prepared reminds me of a sweet potato dessert my grandmother would make in St.Vincent- it was wrapped in banana leaves as well. It’s called “Ducana”. I’d adore seeing food featured from the Caribbean 🥰
Watching tamale videos is my family's oldest Thursday tradition. Thank you, Claire.
As a Mexican I really appreciate the deep dive into nixtamalization 🤩
Sí🎉
Top quality youtube content. I don't get much time to watch youtube, but when I do I want it to be fun, chilled, relaxing, and interesting. Been watching Claire's content since the begining on different channels. I feel like this is her natural home. I've never had tamales as they are not a common food in the UK l, but now I will go looking for some. You guys brought them to life, the care and passion for this dish was so abundant.
I loved seeing this. My background is Mexican & Salvadoran, but I grew up around people from Guatemala. I was taught that Mexico used corn husks and that Guate used banana leaves. Both are phenomenal, but banana leaf and specifically Guatemalan tamales will always have my heart
Such a great episode - Rick is so sweet and the Tamales looked INCREDIBLE
Omg. This video was so beautiful. I'm from Mexico, so seeing tamales on your channel really is so beautiful. Thanks for sharing your knowledge, Rick!
I appreciate the chef’s use of metric measurements and his precision. I wish more recipes for home cooks used this method
I loved this episode! As someone from San Antonio, it’s super cool to see Claire working with local Texan chefs!!
I just realized what the intro song reminds me of. It sounds like the Doug theme song!
Making them this week! We usually push back making the bulk of our tamales from the holiday to January or February because it's just a lot more relaxing. My favorite this year is venison roast with a mole sauce in yellow corn masa. They change every year. 💛
Haha he's so adorable! More of this guy. G r e a t episode. I'm so hungry now 😅
Old La Condesa server here, so awesome to see Rick! He is an great guy and they do not mess around with the food at La Condesa. I learned so much about Mexican cuisine working there, a must go in Austin
wow... why am i kinda in love with rick T.T THE CHARISMA IS CRAZY...
Love seeing chefs at work! It’s *almost* as gratifying as being there with them physically making the food😅
Just swooning over Claire!!! Ugh! I love her
Oh my gosh nothing I love more than homemade tamales. They’re the thing for Christmas. I became the tamale queen one year because I ate so many. I love savory and sweet. The sweet are an extra skill not everyone cane make them well. Yep that calcium hydroxide is like lye caustic. That’s how it softens that hard corn
Loved seeing tamales prepared from scratch! Some of the best I ever had was in Bogotá. Also, all the varieties and national differences are super interesting! Cubans make it in the corn husk itself, which tends to lean towards a slightly drier finished product. Would love to hear how different tamales are made, Claire is such a great person to see interact with all sorts of peoples and things, she’s so curious and respectful and genuine.
I’ve had the pleasure of eating at La Condessa many times. Such a fun episode.
My Tamale Cheat: You can easily make fresh Masa with canned Hominy (Pozole) or dried Hominy that's been softened in broth for about an hour. No need to treat it. Way better than using powdered Masa Harina.
I loved this video. Rick had such good energy and the tamales looked amazing.
We love seeing you on the road doing things like this. We are heading to Austin in a month and will make sure to stop and enjoy this wonderful food.
My first and only trip to Austin was six years ago. This is making me want to go back so I can eat there!
Love that you did a tamale episode. Rick damn well knows that 3 tamales is never enough. Half dozen increments at the smallest. Tamale season is the best season in Texas
NIce to see the process, tamales are such a great comfort food en Latin America, in Honduras we have nacatamales around Christmas and it is usually the food the inaugurates the Hollidays 😄
I really love Dessert Person, but I think there's something so special about Dessert People episodes. I love Claire's expertise, she's so incredibly intelligent, talented, and good at communicating those skills to an audience. It is a whole other level though when you bring in guests. Seeing and celebrating their talents and finally sharing in the food is truly Where The Heart Is.
Wow Claire, you are the best. I love these teaching videos. All of your videos are brilliant.
Thank you so much!
Ah this looks great, we don't get to eat a lot of mexican food here in europe so it's cool to see such a foreign approach to food or cooking
I could have Tamales for starter, mains and dessert. So much joy in a small package.
You should def look into a puerto rican restaurant and how they do their masa for puerto rico’s version of tamales. They are called pasteles and use banana leaves to wrap traditionally. It is so good the masa is made of plantain and roots❤
I love this video its interesting they used banana leaves as it is more common to use a corn husk tamales. But In Yucatan they use banana leaves. I would love to try their tamales!
Puerto Rican and Caribbean cuisine is sooo flavorful- I love it! Yes in Mexico corn husks for tamales are widely used but banana leaves are traditional and prevalent not just in the Yucatán peninsula but throughout southern Mexico.
When I was younger I worked for a sign company in Bakersfield, CA. Once a month there was a lovely old woman who would come by selling tamales for her church. They were always an amazing treat! My coworkers and I would buy half a dozen chicken and half a dozen beef and have them all week.
If you were a man, one dozen is lunch....😂😂
Aww thank you for nostalgic memories of living in Delano, bless you
Literally just got back from Mexico and had tamales for the first time ever. Doubly inspired now to learn how to make these! Thanks for the very informative video!
Great video Claire! Loved this one, Rick is great.
Well this has been so enjoyable and have learned a lot. Rick is a good teacher.
Thanks for shining a light on my hometown.
Love these visits with the local chefs. Rick was awesome!
Claire’s Austin tour is to live for 😍
i always walk away from a claire video feeling inspired and hungry!
Love seeing collaboration, research, and evaluation. These videos are so great- it really encourages exploration as a home cook.
what a great video!! i love tamales and the process behind them. this was such a treat!
I've always thought that you don't "need" manteca (lard) to make tamales and use oil instead, but never really put the effort to make this myself haha, this was a great response to that, also very interesting take on using sweet potatoes with cochinita
Was in such awe of the process and the delicious food that I almost forgot to "like" (thankfully I'm already subbed), so ty for the reminder 😇
Very fun and informative episode. As a lover of tamales in all forms, I'm glad you were able to provide us with a tour and tutorial from La Condesa. Viva tamales.
Everyone is happy when the bottom is clean!
Chef Rick is the BEST. Love LaCondesa 🔥
the use of the banana leaf reminds me of a filipino rice cake dessert called “suman”! how fun :3
Chef Rick Lopez is a heartthrob. ❤
Love this series, thanks for representing Austin!!
I can't wait til we can taste foods through the screen cause DAMN! 😩
Great video! So much insight into the world of tamales. Would also love to see other cuisines featured here on Dessert People 😋 We’d love to have you and the team here in Hawaii 🌺
Maybe in the culinary world, or more specifically in the US culinary world, masa refers to a very specific thing but as a Spanish speaker, without a culinary background, the question of “is masa dough?” seems very funny to me. Masa means dough 😝 that’s the translation haha
Aaa!! I love to see these travel videos from Claire!! I'd love to see a little road trip series of Claire trying different cuisines around America :D
You should try puerto rican pasteles, very similar to the context and structure/process of a tamale but with mashed plantains on the outside and more of stewed chicken and pork inside. You should also try mofongo.
Claire!!! I have been following you for years, I have both your books, and I love love love all your content ❤
Never had a vegan tamal before but would definitely try these 😋
Thanks Chef Rick Lopez :) We're coveting your blender!
they look sooooo good oh my god!
Thai people also incoporate banana leaf a lot in their cuisine. It's so fragrant.
Hoping some BBQ stops come out of this Texas trip!!! 🤩
claire on the road!
LFG
YESS TAMALES - rick is such a gem!
Thanks for doing more savory (not dessert) videos, Claire. I get that's your jam, but I enjoy seeing you step outside of the box here and there.
So interesting to see different styles of tamales
Love this direction for the channel!
Claire is just so beautiful I love her!
My guy is doing tamales like Dominican pasteles en hojas! lets go!!! want one!
this was so interesting!! what a great video
This is one of my favorite channels ❤
MORE RICK PLEASEEE!!
Masa means table in my language wich makes "If you don't have a masa you don't have a restaurant" quote pretty funny
intro always get me happy
Claire, your active listening skills are unmatched
La Condesa is a true gem in the ATX food scene. I used to go to happy hour there often. Great to see Rick’s magic showcased in such an informative way. Thanks, y’all!
Clair is awesome🎉
Love this series so much!! 😊😊❤❤
This is as amazing! 😊
That’s so nice!!
Verdict: Mmm - TRAVEL mode!! Haha love it!
That was so fun and interesting to watch💚
Such a great episode!
I am in love with him 😍
This looks just like pasteles en hoja 🇩🇴 🇵🇷
Loving these videos! Would love to see some more regional American series. Would love to see some Cajun/creole cooking especially!
Please make this permit TH-cam series and plus traveling and etc ❤❤❤😊😊
Tamale is already plural. Tamal is singular. Spanish has some rules it shares with Italian where singular forms are made plural with a letter i/e. Like a singular cannolo versus many cannoli, or spaghetto and spaghetti, or donna and donne.
Rick!!!!!
So happy that this can be vegan or vegetarian! Thank you, Claire. 🙂
he looked so worried when he repeated no salt 🤣
Dessert tamales. Let's go!!!
god i love tamales