It's amazing how much work goes into Tomales and they are regarded as "Street food". Thanks for showing how much time and effort goes into the process. I will now appreciate Tomales that much more
All great 🫔s begin with great family. All Familia aren't blood by nature. But a great tamal has memories as an ingredient never mentioned in the recipe.
I’d love to see a video featuring several varieties of homemade salsas. The classics rojo, verde, maybe chipotle. In addition to some fun fruity varieties. Pineapple salsa. Mango salsa. Maybe a peach salsa. Loving the videos. Thanks for continuing to keep on keeping on.
I made these today with pulled pork rather than brisket as I had pork on-hand. Incredible flavor. The stand mixer paddle trick is a game-changer. The flavors are so good together. Thanks for another outstanding recipe.
Outstanding, muy rico! I have been making tamales, machaca, pulled pork, etc for 25 plus years. NEVER before seen meat shredded in a stand paddle mixer. But I have one and will give it a whirl. Great technique and recipe. Thanks and Happy Holidays.
This is a great video. Being from Texas and learning from a wonderful Mexican lady, I have made tamales numerous times. The payoff for traditional handmade tamales is worth the effort. Incorporating air into the fat before mixing the masa is key to a light fluffy tamale. Try adding some of the braising liquid or liquid from soaking Guajillo chilis into the masa in lieu of stock.
Man, I made a half batch of this today and it was dynamite! I didn’t have all the ingredients, but I substituted Lea and Perrin’s for the duck fat, my own homemade Mexican spice blend and i omitted the chipotle only due to availability. I also smoked with post oak since that’s what I have. Still it was hands down awesome. I’m using it as taco meat but i can only imagine if folks make it exactly to the recipe they’ll be even happier than I am. 11/10. A little vinegar does set the sauce off.
Chef Tom you’re the best. You put out so much great content and I’m thankful that you’ve been doing a lot with the Kamado Joe. I bought one this year and it’s truly a pleasure to use and it’s remarkably versatile. Whenever I see a recipe like this, there’s no doubt I’m doing it!
Lol here I am AGAIN! Just randomly looking for smoked beef tamales recipes and here you are! Looking forward to making this for Christmas eve, the scallop potatoes were a hit for thanksgiving!
Best to freeze tamales before you steam them. I add 6 tamales to foil all facing the same way. When I’m hungry for tamales I defrost them and get them in the steamer - they are like you just made them. I also steam mine in the foil. Less mess and I’ve found it works much better.
First off I'm from Texas and my great-great grandparents are from Veracruz Mexico whatever seasonings you add to the meat you have to add to the and that's not how you spread the masa we've been making tamales in my family for generations!
The braising liquid is blended into the chile sauce that is reincorporated into the brisket. Unless I’m misunderstanding your question, and if so I apologize, and am glad to clarify.
@@drewo1494 oh, yes! I chose to turn all of that braise into red chile sauce (with extra for dipping the finished tamales), so I used the chicken stock in the masa, but you could separate out some braising liquid for the masa. In fact, you can blend some of the red chile sauce right into the masa. Good question! Thanks!
I've never seen chef Tom comment on any of his videos but I could be wrong. So I'm going to ask this question hoping he answers but if anyone else in this community has any thoughts on the hybrid pellets with charcoal. I recently bought a pellet smoker and I have been seeing the different blends that they have and I came across some that are a blend of wood and charcoal. Thoughts?
The one I tried didn't perform all that well in terms of smoke (or any) flavor. I think it was Pit Boss brand. I also had some issues with reliability in my smoker while using them. Not sure if the pellets were to blame. I have an Recteq RT700. They seem to produce a lot more ash as well, which may be what is causing my reliability issues.
@@jt5747 okay that makes sense. I was trying to decide between rec tec Yoder and camp chef and I ended up with the camp chef woodwind. Haven't even put it together yet but I'm looking forward to it I just happened to see that they had a charcoal blend pellet that they make and was just curious if anyone I tried it. Thanks for the info
I’ve not used charcoal pellets, or charcoal hybrids, so I can’t speak to their flavor/performance. I like my oak based pellets with other woods blended. Hickory, pecan cherry. Thanks!
What I am REALLY DIGGING about this channel is the number of "fusion" recipes you have. It has been said that there is no American cuisine. We have Mexican, French, and Chinese recipes, but nothing that focuses on the combination of techniques and ingredients from around the world and American techniques (BBQ). What you are producing is uniquely American food as a result of the incorporation of international influences and cultures, much like America itself.
Thank you, Michael! I love the influences and inspirations of so many cultures and hope to represent them well without taking anything away from their own originality.
Hello , I am a chef in Mexico city, you took tamales norteños to a next level congratulations , I love BBQ for sure I will follow your recipe . Thank you
I don’t think ATBBQ sells dried chilis - is there a good online source? My local grocery stores and even the Mexican grocery stores have a poor selection.
I believe that’s a more modern technique that I purposefully avoided in this recipe by whipping the heck out of that tallow before incorporating the masa harina. Maybe I’m a glutton for punishment, but sometimes it’s more fun to do the work manually instead of chemically.
man! moctezuma is turning in his grave, tamales is a survival food to travel thru a journey or a period of no cooking, you have so americanized it! like a space shuttle vs a horse and buggy, it is meant to keep you alive not make you have an foodie orgasm!!!! any way send some and I ll give it a try!!!
It's amazing how much work goes into Tomales and they are regarded as "Street food". Thanks for showing how much time and effort goes into the process. I will now appreciate Tomales that much more
Tamales*
Tomato tomahto tamale tomale
They’re a labor of love for sure
All great 🫔s begin with great family. All Familia aren't blood by nature. But a great tamal has memories as an ingredient never mentioned in the recipe.
I’d love to see a video featuring several varieties of homemade salsas. The classics rojo, verde, maybe chipotle. In addition to some fun fruity varieties. Pineapple salsa. Mango salsa. Maybe a peach salsa.
Loving the videos. Thanks for continuing to keep on keeping on.
Here are a couple of previous salsa recipes: www.atbbq.com/thesauce?ss360Query=salsa
You've been killing it lately. These tamales look/sound amazing.
Thanks for watching!
Thumbs up from a Mexican fan, awesome work!
Thanks for watching!
Congrats on 500k!!!!!!
I made these today with pulled pork rather than brisket as I had pork on-hand. Incredible flavor. The stand mixer paddle trick is a game-changer. The flavors are so good together. Thanks for another outstanding recipe.
Christmas tradition!! ya'll should incorporate it in within your families, love know no colour Beautiful people!!!
12:50 This is a great tequinke hack. This is done in a hobart 60 quart mixer.
Such a great hack!
We made these and they’re unreal. Been eating tamales every Christmas for 30 years and I’ve never had tamale filling this incredible
That's awesome! Thanks for watching!
The tamale love is created while hand mixing. 🌺
That is truth. Thanks for watching!
Next morning throw them on a skillet to heat up !! So much better!!! Great Video!!! Thanks for all you do .. I’ll be trying that for New Years !!
Second best way to eat them. 🙌🏼🙌🏼🙌🏼
Wow Tom this might be THE best thing you’ve ever made. Thanks & Merry Christmas brother.
Thanks for watching! Merry Christmas!
Outstanding, muy rico! I have been making tamales, machaca, pulled pork, etc for 25 plus years. NEVER before seen meat shredded in a stand paddle mixer. But I have one and will give it a whirl. Great technique and recipe. Thanks and Happy Holidays.
Yeah, maybe I cut a corner with that one, but it works so well! Haha. Thanks!
I’m saving it to watch at 3 am
This is a great video. Being from Texas and learning from a wonderful Mexican lady, I have made tamales numerous times. The payoff for traditional handmade tamales is worth the effort. Incorporating air into the fat before mixing the masa is key to a light fluffy tamale. Try adding some of the braising liquid or liquid from soaking Guajillo chilis into the masa in lieu of stock.
Thanks for watching!
Man, I made a half batch of this today and it was dynamite! I didn’t have all the ingredients, but I substituted Lea and Perrin’s for the duck fat, my own homemade Mexican spice blend and i omitted the chipotle only due to availability. I also smoked with post oak since that’s what I have. Still it was hands down awesome. I’m using it as taco meat but i can only imagine if folks make it exactly to the recipe they’ll be even happier than I am. 11/10. A little vinegar does set the sauce off.
This is like Chili Colorado as the filling for the tamales. Amazing!
This really is a great dish to make with the family. Kinda like a bonding experience for everyone.
Chef Tom you’re the best. You put out so much great content and I’m thankful that you’ve been doing a lot with the Kamado Joe. I bought one this year and it’s truly a pleasure to use and it’s remarkably versatile. Whenever I see a recipe like this, there’s no doubt I’m doing it!
Thanks for watching! So glad to hear you are enjoying your cooker!
Lol here I am AGAIN! Just randomly looking for smoked beef tamales recipes and here you are!
Looking forward to making this for Christmas eve, the scallop potatoes were a hit for thanksgiving!
This one’s a hit too! Christmas Eve is the perfect time for Tamales! 🎄
Definitely a labor of love and your right...Worth It..!!
Man... Awesome job chef. Certainly a labor of love.
You make me jealous chef. I love tamales. Great job thank you for sharing.
Thanks for watching!
Tom you’re a beast my guy!!! We’re going to make this with leftover brisket 🤙🏼
Thanks for watching!
Never thought of shredding meat in a stand mixer!
holiday cookie exchanges are overrated, I want tamale exchanges!
You are on to something!
Great food and a workout too! Good one. I agree with space magic, salsa recipes.
Se ven buenos!! Deberias venir a mexico!!
Aaaaaand another banger! Merry Christmas to you and your family!
Thanks for watching! Merry Christmas to you!
Those are definitely a labor of love. Looking forward to trying them.
Thanks for watching!
Would love to see Chef Toms take on Chile Colorado
So Delicious Thank you Chef Tom
Chef Tom is awesome
Thank you for this beautiful recipe and dish that I did not know before. I wish the whole great team from ATBBQ Merry Christmas 👍👍👍
Merry Christmas to you!!
Man those tamales look good, congrats from mex🇲🇽🇲🇽
okay... this was amazing...
Thanks for watching!
We just made some last weekend. I wish I would have known a few of your little tricks!
Nice Chef Tom looks Delicious
We used outlet kitchen aid to whip the tallow and lard with the whisk attachment
Great episode man! Very inspirational. I really like your style.
Thanks for watching!
Wow. My dude that was an amazing cook!!
Thanks for watching!
Now I'm Starving..... Those look So Good. Sad it takes that long for a little bit of food. But they would know there good, by the look on their faces.
Wow. I will definitely add this to my must make list!
Great vid. Tamales are a lot of effort. The best advice is to not make them alone.
Look at the Kansas boy making homemade tamales. Good ratio of meat to masa. That’s the issue with store bought, masa too thick. Great job Chef Tom!
Thanks for watching!
OH SNAP TOM!
These look very tasty
That looks delicious!!!!
looks great, might be doing these this week
Great stuff sir!
Is there a good way to freeze them?
Best to freeze tamales before you steam them. I add 6 tamales to foil all facing the same way. When I’m hungry for tamales I defrost them and get them in the steamer - they are like you just made them. I also steam mine in the foil. Less mess and I’ve found it works much better.
Would pickle juice work instead of vinagar?
First off I'm from Texas and my great-great grandparents are from Veracruz Mexico whatever seasonings you add to the meat you have to add to the and that's not how you spread the masa we've been making tamales in my family for generations!
One day someone will ship Trail Dust to Europe, that will be a great day!
Also Tom I love your screw top jars you use, where are they from?
When I made Pozole, I just soaked the chilies in warm water and deseeded them the .
Great video
Amazing thank you.
Thanks for watching!
Could you have used some of the braising liquid?
The braising liquid is blended into the chile sauce that is reincorporated into the brisket. Unless I’m misunderstanding your question, and if so I apologize, and am glad to clarify.
@@tperiodjackson sorry. I was thinking about blending some of braising liquid into the masa
@@drewo1494 oh, yes! I chose to turn all of that braise into red chile sauce (with extra for dipping the finished tamales), so I used the chicken stock in the masa, but you could separate out some braising liquid for the masa. In fact, you can blend some of the red chile sauce right into the masa. Good question! Thanks!
I've never seen chef Tom comment on any of his videos but I could be wrong. So I'm going to ask this question hoping he answers but if anyone else in this community has any thoughts on the hybrid pellets with charcoal. I recently bought a pellet smoker and I have been seeing the different blends that they have and I came across some that are a blend of wood and charcoal. Thoughts?
Follow Chef Tom on Instagram or Facebook as he is very active on both platforms.
The one I tried didn't perform all that well in terms of smoke (or any) flavor. I think it was Pit Boss brand. I also had some issues with reliability in my smoker while using them. Not sure if the pellets were to blame. I have an Recteq RT700. They seem to produce a lot more ash as well, which may be what is causing my reliability issues.
@@midman112 ok thank you!
@@jt5747 okay that makes sense. I was trying to decide between rec tec Yoder and camp chef and I ended up with the camp chef woodwind. Haven't even put it together yet but I'm looking forward to it I just happened to see that they had a charcoal blend pellet that they make and was just curious if anyone I tried it. Thanks for the info
I’ve not used charcoal pellets, or charcoal hybrids, so I can’t speak to their flavor/performance. I like my oak based pellets with other woods blended. Hickory, pecan cherry. Thanks!
You forgot to add a green olive (w/the pit) and a slice of potato ( about the size of a French fry) .
I made this last year and they went faster than my grandma's tamales
Is the chilli sauce homemade?
Yep. www.atbbq.com/thesauce/recipes/red-chile-brisket-tamales
The hardest thing to all this, is gather people to help make them… but once they’re done everyone is showing up
the test is if a small sample floats in h20
What I am REALLY DIGGING about this channel is the number of "fusion" recipes you have. It has been said that there is no American cuisine. We have Mexican, French, and Chinese recipes, but nothing that focuses on the combination of techniques and ingredients from around the world and American techniques (BBQ). What you are producing is uniquely American food as a result of the incorporation of international influences and cultures, much like America itself.
Thank you, Michael! I love the influences and inspirations of so many cultures and hope to represent them well without taking anything away from their own originality.
Hello , I am a chef in Mexico city, you took tamales norteños to a next level congratulations , I love BBQ for sure I will follow your recipe . Thank you
At current prices who cares what you do chef as long as it’s eaten.
Another amazing recipe chef Tom!! And if possible in keeping with this theme? What's your thoughts on giving us a take on the dish "Pollo Loco"
This request slipped right by us. Request submitted!
😋🤤
I don’t think ATBBQ sells dried chilis - is there a good online source? My local grocery stores and even the Mexican grocery stores have a poor selection.
i am nuts. buts messy is a better word choice than dirty
Chef Tom is putting some elbow grease into this episode
The prices are get out of hand. Now chicken wings are market price.
It's just transitory...
weak those will never sell appatizer?
Need to cook filipino lechon sir
Not quite filipino lechon, but it is a whole suckling pig: th-cam.com/video/NW-UfPvltzY/w-d-xo.html&ab_channel=allthingsbbq
This is amazing but I'm far too lazy for all this, lmao
masa needs baking soda to make it light. less dence
I believe that’s a more modern technique that I purposefully avoided in this recipe by whipping the heck out of that tallow before incorporating the masa harina. Maybe I’m a glutton for punishment, but sometimes it’s more fun to do the work manually instead of chemically.
PS when speaking Spanish the H is silent in Harina. Just thought I let you know brother.
FELIZ Navidad!!!
th-cam.com/users/shortshmknjtZQaOc?si=VpfeURdjsN-klIeS
Using the kitchenaid to shred meat and using your hands to mix the masa..... ok...
Listen… we all make choices, and life is about balance, am I right?! 😂 But like I always say, YOU DO YOU! Be good, friend!
man! moctezuma is turning in his grave, tamales is a survival food to travel thru a journey or a period of no cooking, you have so americanized it! like a space shuttle vs a horse and buggy, it is meant to keep you alive not make you have an foodie orgasm!!!! any way send some and I ll give it a try!!!
You just described BBQ in general
How he pronounces Mexican ingredients just kills me
You make me jealous chef. I love tamales. Great job thank you for sharing.
Thanks for watching!