Favorite tamale filling

2,694 Views | 21 Replies | Last: 5 yr ago by Orozco05
ag4123
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3:47p, 12/21/20
Looking to try my hand at making tamales over the holidays. Got some chicken with salsa verde, pork with red chile, and going to try a chorizo jalapeo cheese.

What's your favorite tamale filling?
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HTownAg98
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6:43p, 12/21/20
Bean and cheese with slivered jalapeno.
Queso fresco and roasted serranos.
Guava paste and a sweeter masa.
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6:50p, 12/21/20
Keeper of The Spirits
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8:26p, 12/21/20
AG
https://www.foodandwine.com/recipes/aspen-2007-fresh-corn-tamales-with-shrimp-in-roasted-garlic-sauce
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aggiesherpa
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8:27p, 12/21/20
AG
This past weekend we had some black bean and corn and they were great. Green chili and cheese is a favorite as well. Hard to go wrong with pork tamales.
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FtBendTxAg
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8:51p, 12/21/20
AG
Bean and Cheese With jalapeo is simple and hard to beat.

Or the traditional pork works too. Actually any tamale is good.
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GSPag`
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1:24a, 12/22/20
When I was young growing up in West Texas we always had goat head tamales. The crew would cook 15-20 heads underground over night. It was a lot of fun watching the men pull the heads out and the women removing all the meat from the skulls, spicing it, grinding it, and then came the masa. Great times.
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bushytailed
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10:35p, 12/23/20
AG
Tamale making has been a Christmas tradition in my family forever. I was given a spoon and some masa to play with when I was in a high chair. There have been many hog heads on the stove in my lifetime.

I was in my mid 20s when l learned that tamales came in varieties other than pork, lol.
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Engine10
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In reply to bushytailed • 7:59a, 12/24/20
AG
This is my childhood experience as well! In laws (yankees) damn near fell over when they heard lol. Now they join in, great family tradition even if they don't come out perfect

Big agree with the Bean/Jalapeno recommendations. My favorite besides pork

Rule 1 from last night!
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CDub06
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8:33a, 12/24/20
AG
It's a tradition here too. We've done it about as long as I can remember. Everyone I know has tamales on Christmas Eve. We normally just buy pork tamales from a spot in Robstown or Corpus. The best ones I've ever had were wild pig that my grandpa had processed out in Mathis. They were terrific.

I brought some tamales to Christmas with my in-laws in West Columbia during our first year of marriage. And they asked "why did you bring these?" They'd never heard of tamales on Christmas Eve and my wife & I ended up being the only ones that ate them. Smh

My wife said she'd never even had tamales until she met me. It wasn't quite as ubiquitous as I thought.
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The Dirty Sock
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11:00a, 12/24/20
Ketchup
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Ornlu
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In reply to The Dirty Sock • 3:14p, 12/24/20
AG
The Dirty Sock said:
Ketchup


Most people have a right to their opinion. Your right, however, is hereby revoked.
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bobinator
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In reply to CDub06 • 3:53p, 12/24/20
AG
Same with my in laws in the Woodlands. We always had tamales in the hill country, maybe partly because we were catholic and there was always someone selling them in the parking lot of the church. It never occurred to me that it wasn't a common Christmas food until I started doing Christmas with the in-laws.

Also I know making them is part of the bit, but I had a craving and grabbed some of the Jalapeo and cheese "tomales aguilar" at H-E-B and they weren't half bad.
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paperback
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In reply to Keeper of The Spirits • 12:21a, 12/27/20
Keeper of The Spirits said:
https://www.foodandwine.com/recipes/aspen-2007-fresh-corn-tamales-with-shrimp-in-roasted-garlic-sauce
Yuck. Shrimp and tamales should not even be mentioned in the same breath.
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B-1 83
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In reply to [removed post] • 10:40a, 12/27/20
AG
jayelbee said:
Too many to choose from.

Bean
Jalapeno Cheese
Sweet corn
Bean and Chorizo

Basically anything but chicken.
Love jalapeo and cream cheese, but the best I've ever had were made by my parent's friend from El Paso. They were white meat chicken, sort of diced, with hatch green chili. The chilies were really flavorful with enough bite at the end to taste like "more".....
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Ornlu
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11:01a, 12/27/20
AG
What's your masa recipe? We're stuffing tamales today.

I'm thinking:
5 lbs masa flour
3/4 lb lard
1 1/2 cup water (add slowly, to get consistancy
3 Tbsp kosher Salt
2 Tbsp New Mexico Chile powder
1 Tbsp cumin
1 Tbsp black pepper
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Ornlu
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5:22p, 12/27/20
AG
Also, what's your favorite tamale sauce?

Here's mine
Blister 2 jalapenos and 6 tomatillos on a gas grill.
Put in blender with 1 tsp salt, 1tsp cumin, and 1/4 tsp black pepper. Blend just a few pulses, until it's a moderate-smooth salsa.
If necessary for blending, add 2TBsp red wine vinegar.
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Hwy30East
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5:41p, 12/27/20
Pork. There is no substitute!
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HTownAg98
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In reply to Ornlu • 6:32p, 12/27/20
I go old school taqueria style. Boil some jalapenos, onion, and garlic. When everything is soft, blend it and add salt.
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Ornlu
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6:46p, 12/27/20
AG






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GSPag`
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11:24p, 12/27/20
Ornlu

That meat looks incredible.
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Goodest Poster
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11:18a, 12/28/20
AG
Pork

or

smoked pheasant
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Orozco05
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9:51p, 12/29/20
Man I'm tamale'd out. Granted I eat them year round but I really went on hard on them this Christmas. I'm happy with most fillings as long as the masa is moist but if I had to choose, it would be cheese and poblano or been, cheese & jalapeo.
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