Up next in 10
How to Make Tamales - Authentic Homemade Tamales
8K views
Aug 23, 2023
Printable recipe below- don't miss out, sign up for our monthly email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Blue enamel bowl: https://www.amazon.com/shop/cowboykentrollins Blue camp plate: https://www.amazon.com/shop/cowboykentrollins cooking apron: http://www.kentrollins.com/shop-1 suggested - Tamale steamer: https://amzn.to/2UBERgX ========================= Printable recipe: https://kentrollins.com/authentic-homemade-tamales/ ========================== Want more recipes and tips? Sign up for our monthly email newsletter: https://bit.ly/2inQnOJ
View Video Transcript
0:00
Ever think about making some tamales but you thought it would be too hard
0:03
Well folks, it ain't. Stick around, I'm going to show you how to make these homemade tamales, whew, a tradition
0:09
you'll keep forever. Hey, thank you all for stopping by the backyard
0:23
My name is Cowboy Kent Rawlins and we do a lot of cooking here
0:27
Dutch oven cooking, cast iron care. We do a lot of grilling, but ooh, y'all are in for a treat today
0:33
The best hot tamales in the world. You know, this is a tradition for a lot of families to have
0:38
Christmas or Christmas Eve, maybe even New Year's Eve. Now, before y'all showed up here in the backyard
0:43
we done did us some prep work ahead of time to make this a little faster, or we'd have been here plumb through next week
0:48
Now, first of all, drag out that crock pot. Go ahead and turn that rascal up on high
0:53
We're gonna add two cups of chicken broth. Then we're gonna add three garlic cloves
0:58
that have been finely minced, salt and pepper, probably about a teaspoon to a teaspoon and a half of each one
1:04
So let's get after that pork butt. We're gonna lay it out here on this cutting board and we're gonna cut it in about two inch chunks of meat
1:10
Then I'm gonna go ahead and season it really well with Red River Ranch mesquite seasoning
1:14
and we're gonna rub it in good on both sides. Go ahead and place it there in the crock pot
1:18
Don't leave them two bay leaves out of there. Lay them in there and we're gonna let this cook
1:22
about four and a half to five hours until that meat falls apart and gets tender as it can be
1:29
So about two hours into this process, folks, I ask you to go ahead and get you a sack of them corn husks out, okay
1:35
Clean that sink out if you got to. Put the stopper in there. We're going to fill it up with warm water
1:41
Then we're going to separate them corn husks and throw them down in there. And then we're going to get as a plate, platter something you got
1:47
sit on there, sort of shove them all back in there to where that thing can sit down in there and then we're going to soak
1:52
Because they need to soak about two hours. That way everything's going to be coming off at the right time when we get this process
1:57
to going. Now as that's soaking and the meat is cooking, let's go on and make this beautiful red sauce
2:03
that goes in both the masa and the meat. Now you're going to need three guajillo peppers, them dried ones
2:10
I like to take the end of them off, shake them around there and rattle them, get them seeds out
2:15
We're going to put them in a medium sauce pot that is pretty well three-fourths full of water
2:19
Next we're going to just go ahead, half as a white onion, throw it in there
2:23
We're gonna put two garlic cloves in there whole, not mince. Next comes them ancho chilies, them dried ones
2:29
Pop the stems off just like you did them others, shake the seeds out of them. Then we're gonna have a jalapeno and a serrano
2:36
If you like them pretty spicy, leave seeds and all and everything in them
2:40
But I'm taming it down for Shannon and the Beagle because they ain't too much into spicy today
2:44
So I just split them right down the middle, took the veins and the seeds out, put them over in that pot
2:49
I'm going to let them boil for 15 minutes, hard boil, until they get good and tender
2:54
Then I'm going to turn them off, let them come to room temperature, and then we're going
2:58
to put them in that electrical gadget that y'all seen me use so many times that I'd like to throw away, and that is called a blender
3:03
And we're going to purify this stuff until it is good and smooth. Then we're going to strain it, make sure there wasn't no skins left on them peppers or anything
3:11
like that. Let's get back over and look at that meat, and you can tell when I stuck that fork in
3:15
it that it was tender. We're going to strain that meat out of there. be sure you don't waste none of that broth
3:20
because we need it all. If you got a bone or anything in there, look for it, chunk it out
3:25
Get your forks in there, both of them, and just get to go into where you can shred that up
3:28
really fine. Whew! Y'all still with me there? We was going on a roll there
3:34
I was riding that pony for all he is worth. Now, I'm going to tell you something. It's time for a pep talk
3:38
It really is. It's getting close to Christmas, and you got to do things right to make things special Now sure you could go buy some of them things out of can and put them in a pot Everybody that at your house that had you a present they ain going to give it to you
3:52
They're going to run off and take their present home because you're just trying to serve them Chef Boyardee, can something and others
3:57
These are a little time consuming, but it is not hard. It is really a pretty easy thing to prepare and the memories you're going to create here
4:04
hey this will become a Christmas tradition for you all the time
4:08
So let's get started on this deal, and let's take us about two to two and a half cups of masa
4:14
Now, this is one of them deals to where sometimes you gotta add a little more than you think
4:18
you do, so we're gonna start out with about two and a fourth and see what happens
4:24
Then after that, we're gonna go ahead and add us a little more salt and pepper
4:29
Remember when I was telling you about that meat broth that we strained out of there and we needed to save
4:34
Well guess what? We're gonna go to putting some of it in here
4:37
This is where we get so much of that good, rich flavor in there
4:41
We may end up using this all, folks, but we're gonna start with two and a half right now
4:46
So let's go ahead and sort of get this to mixing. And this is not gonna be like no dough that you're used to making, whether it be like
4:54
biscuit or pie or something like this. We're gonna end up making this pretty wet we are, folks, some good old hog lard
5:03
It takes about two and a half to three cups, but you just sort of melt it down there
5:07
Let it cool a little bit, and I go gradually as we're starting here
5:11
So we're just gonna get in here until we get it all incorporated
5:15
and then we're gonna have to get our hands on it. We're gonna flyer my hands just a little
5:21
We gotta keep this wet, and we ain't through adding stuff to it, I promise you
5:26
First of all, we're gonna add us a little more broth. How much? About a half a cup
5:31
And at this time, folks, I'm gonna take me two good heaping tablespoons of this red sauce
5:38
maybe two and a half, and put in there, and we're gonna mix this again
5:43
This is a hands-on deal. This is gonna take a lot of that
5:47
what you call patty caking method. The red sauce that's in there
5:50
sure, it changes the color, but it's also giving it flavor. So we're gonna mix a little more of this lard in there
5:57
Probably that'll get us down to our two cups, and we'll probably end up putting
6:01
a little more meat broth in there. You gotta keep this wet enough, folks
6:06
that it will spread on that corn husk. So that's sorta what we're after
6:11
Just cause I love y'all, I'm gonna give it a little more meat broth
6:15
cause I do like some of that. As you slap that around there, if Shan will show you
6:20
it's sorta like working wet concrete. It'll stand up there, but it's pretty wet
6:26
that's the way we like to keep it. Now, when I first started makin' these
6:31
I think the thing that I learned right off is, if it's too dry and too crumbly
6:36
your masa ain't gonna be there no more, I promise. It just falls apart
6:40
That's why we gotta keep this pretty wet, and that's why you gotta work it with them hands
6:44
So we're gonna add just a tad more, a tad more of this
6:51
I would say we're down to about two and three-fourths cups on that and about two or a little more of the broth
6:59
Here we got this here sauce left over. Guess what? It's going in the meat that has been shredded
7:05
And I think I'm gonna put just a tad more in there because I want it in there
7:09
And just mix this up to where you can see all that sauce blending in with that meat really well
7:14
You wanna make sure everybody's got some of that loving on it. And you can see what I'm talking about, folks
7:21
is this set, how stiff it got. About another two tablespoons of lard
7:27
and I say about oh we call it a half a cup more of broth All the broth that come off that meat from the two cups of chicken broth and what was rendered out of that pork butt when it was cooking you ended up using
7:40
And due to the miracle of the Beagle don't like to eat raw corn husk, they are still here
7:45
There is a smoother side on one side. This is the rough one, this is the smoother one
7:51
Get you some of it right there. And I like to just take it
7:55
Now, I've seen people do it different, But I like to just run mine over here with a spoon
8:01
And I like it on mine, so I may go a little heavier than what some of you do
8:06
And if it gets to pulling up, that's why this little deal of water's over here
8:10
You can just smooth her back out there and everybody's good. You can't be stingy on the meat
8:16
I can remember getting some tamales one time, and you bite into them, and all it was was masa that you didn't ever find no meat
8:25
Just fold him over. And I like to give him a tuck, keep a rolling, and then guess what
8:31
Fold that in under. And you can see that I make mine pretty good size
8:35
I've eaten some of them tamales that was like that. There is number one, folks
8:39
So all you got to do is do the rest of the 35 after that. Can you, like, speed this up a little bit
8:46
I got things to do. I'm trying. This is where you usually have help doing it in the kitchen, Shen
8:51
We getting down to the end we are. Now, see how that's trying to pull there
8:56
and sometimes it don't spread too good? You could add a little meat broth to that
8:59
but it's just as easy just to have that little bit of water over, and that way everything comes out smooth again
9:06
Place right dead center. Now, I'm gonna roll this towards y'all. When you pull this over
9:17
pull it to where it seals really well, okay? And then roll her back over here
9:21
and folder, and looky there. We don't like but about two more and we'll be through
9:26
Is it New Year's, Chan? I feel like I've been working a long time
9:30
Now folks, we be having us some of these leftover corn husks, but don't be throwing them away cause we need them
9:36
But I gotta take you in the house, folks, and show you what I done made
9:39
It is a cowboy tamale steaming pot, homemade, and it works, so let's take these in there and get after it
9:47
Well folks, you seen me put this MacGyver pot together, you did
9:51
cups down in the bottom, fill it up right to the top of the cups with hot water. Then I took that
9:57
old enamel plate that I drilled me 16 holes in, set it down there. Then I put this little round
10:03
stainless steel bowl in there. That way we can stack them tamales like pyramid style or teepee
10:08
style up against that thing and get after it. So we need to go ahead and light this burner so we
10:13
can get this hot and get it to going. That's the wrong one. You know Bertha ain't got no knobs
10:19
Shin, that's why I do so well on her. Crimped in is always down
10:24
Now, my steam pot is a little different than most of y'alls. Folks, y'all can get one of these at Amazon
10:30
They'll have your regular steamer on there, and you can get them. Some grocery stores even sell them at places
10:36
You can see everybody got a home, but we ain't got no lid on them. That's why we saved these husks
10:41
Sure, we're going to put a lid on them, but we're going to put these in there to help hold some of that steam
10:46
and that moisture in there. Put the lid on how long is it gonna take well after it reaches a boiling point
10:54
We're gonna turn it down to where it's just a simmer and that's gonna take a little while to get there
10:58
And then we're gonna let it go probably hour and a half to two hours about an hour and a half in
11:03
I'm gonna pull one out of there and if it will come out of the corn husk and stay together
11:07
It is a done deal folks. So so folks while them is cooking Let's just look back at some of the camps. We cooked in this year
11:17
Thank you
11:44
Thank you
12:14
We'll just grab that little rascal right there
12:24
Look at him, he won't come out. And folks, we're going to have to let that cool just a minute before we can check it
12:31
because it is what you call burning my fingers. And I was always taught if you can get it out of there, it is done
12:40
We might let them go just a tad bit longer so this other side will set up
12:44
Now we turn this off like I promised you, and we're going to remove them husk and set
12:49
them over, get the rest of them. You can go to getting them out and just put them on a wire rack, let them sit there a minute
12:55
or you can just let them cool in there a minute. I've done it both ways, but as long as they will come out of the wrapper, and that's like
13:06
I be wrapping, I be wrapping, I be wrapping, wrapping. No, no, no
13:10
It ain't wrapping. Like I'm going to get my hot tamale. I'm going to make it hot. I'm gonna give it to you, so guess what I got
13:17
Mm-hmm. Well, I better do it this way. So, there you have her, Shan
13:27
That's a lot of meat and just the right amount of masa. That pork cooked down that way, so tender with all them seasonings
13:40
but the thing that kicks it over the top is that sauce you make to go with it
13:44
All them peppers blend well together with that onion and that garlic. You can make memories
13:48
Get the whole family involved. Set them around the table. Throw one of them throwaway tablecloths in there
13:54
Get everybody making hot tamales on Christmas Eve. From our family to yours, that's me, Shannon, and the Beagle
14:00
And from the wagon and Bertha, we thank you all. We do. And we wish you a very Merry Christmas
14:05
We wish you a blessed holiday season. Now, just as I promised y'all
14:09
Beagle take care of that and I told y'all Santa might drop by and share some of his
14:18
favorite recipes so God bless you one and all and let's eat some tamales before Santa get them all
14:24
And do the Santa happy dance. The Santa happy dance. Ho ho ho ho ho ho ho ho ho ho ho ho
15:01
He got them all right here. Woo-wee! It's supper time
#Cuisines
#Food
#Meat & Seafood