Episode 1207: Tamales Tried and True, Rick Bayless "Mexico: One Plate at a Time"

[@LaMgtx]

I spent my formative years in Puebla, Chiapas and Oaxaca. I came to ask for a video about the paring of the frijoles negro tamales with mole and you actually included the dish in the video. I am so profoundly proud of my indigenous culture and I am so happy with your content. You do these dishes absolute justice.

[@CORE1.8MINISTERIES]

Could you do starting in the spring maybe a essential mexican garden. Like what you would do for your mexican essential garden. Herbs and veggies. I really would love that thank you

[@charlesmcmasters]

I love Tamales. When the original tamale episode aired...it set me on a path to try to make them myself. All these years later I finally have gotten to the point where I can make Tamales and have them come out consistently good from batch to batch. My recipe is 1/2 Ricks and 1/2 my wife's Grandmothers recipe. The tips Rick has taught us, particularly the floating some of the masa in ice water, have been the catalyst that brings it all together. My tip - If you can't locate fresh masa, use a rich homemade pork stock to reconstitute the dried masa harina before adding the lard. It elevates the flavor 10 fold! I do this for savory Tamals, for sweet I just use water. Thank you Rick, for starting me on this quest, and giving me the tools - fantastic cookbooks and truly amazing show - to succeed.

[@lisavera1142]

I love to watch Ricky talking about food i love that is good😅😊❤

[@kyumullo]

That coffee tamal makes me think that there's a world for tiramisu tamales!

[@racif]

Loving this series because it really showcases the magic of real Mexican food.

[@veronicamunoz1022]

Great video Rick! If I may suggest: add few strips of hoja Santa to the banana leaf ones before you wrap’em, you’ll love’em! ❤️

[@keithatkinson7649]

Dear Rick, Thanks for this video. I tried to make Tamales for the first time a few months back. I had real probs folding them, I Was trying to follow the illustrations from a book and made such a mess that I gave up and threw it all out. Your folding technique is much simpler and has encouraged me to try again!

[@mitchyoung93]

Wow actual Mexican music on this one. Good job.

[@granolitayyo]

Great video! Thank you so much for sharing! ❤

[@abeyromero8250]

Thank you Rick. I love tamales because they remind me of my grandma. We made them with her for so many Christmas eves. When I make them now, I always feel a little hug from her. I am going to have to make some this week end to remember her and feel her love. Thank you so much.

[@pulpskate]

Love Tamales! I didn't know about all the variety though, that's awesome. Great video, thank you!

[@ellenspn]

I was introduced to tamales when living in El Paso, TX.

[@curtislambert8752]

Hello Rick about the "TAMALE STEAMER POT" your Absolutely Correct ..But !!..I pull a trick out of my sleeve that worked !!!...I took my little steamer pot that was to shallow or short ...Ok !...I used Aluminum foil and made a "TEE PEE" over the steamer pot nothing tying it down it stayed put and THAT Worked just fine. My Tamales were throughly cooked Note: THE ALUMINUM FOIL IS VERY HOT USE TONGS TO REMOVE IT!...Also you mentioned if you fail the float test for the masa to "BEAT/Whip YOUR MASA Longer to put more air into it, I tried that it didn't work so I put in more whipped Lard into the masa and that worked....Have a Great One Rick !

[@terryt.1643]

Thanks, I made tamales as a cooking interpretation at a State Historic Park, over 30 years ago; haven’t made them since. You make it look so easy, maybe I’ll try again🥰

[@marlenyecheverria]

Encontrar su canal ha sido un agradable descubrimiento!

[@daphnepearce9411]

Rick! Fun episode. Would it be possible to show us the coffee tamale? I'd love to see more sweet tamale recipes too. So interesting. Thank you!

[@a.k.salazr]

The singular word for tamales is Tamal

[@tamimedina5579]

As always Rick, work well done.

[@victormanuelmotamota3732]

Hola. Los tamales que se hacen en USA son estilo Jalisco y Zacatecas, son con las hojas cortada, yo trabajé en una tienda mexicana en Chicago, las hojas llegaban de Jalisco y el chile guajillo, cascabel, y de árbol eran de Zacatecas. Mis tamales favoritos, son los de pollo o los que solo tienen masai los de queso con rajas. Gracias por enseñar parte de la cultura mexicana atravez de la comida. Felicidades. Saludos

[@bradcampbell624]

One of the most Magical foods around. So sad that so many folks have only had the Hormel canned ones (although they work in a pinch 😁)...

[@jmichel70]

Thank you,

[@dukeallen432]

Thanks Rick. You rock. Will try.

[@crilf5830]

Thanks! Keep it up!

[@stevemarshall6564]

Rick, this series kicks ass.

[@stevenrey56]

So far Season 12 is kicking' a@#! Feeling really inspired!

[@captainscottlum2371]

Yum

[@Kwondhe]

Daaaaaaang, he even used the peso hack with an actual pesooooo!! I love this guy, dammit.

[@saammahakala]

Have you tried infusing roasted garlic and red peppercorn into the masa first before filling and cooking? I haven't tried it yet myself but my imagination and says it'll be fantastic, if the correct ratio is found.

[@Mrs.Arado1980]

Love this! Are you currently living in Mexico or just visiting? I admire you Spanish speaking. I took it way back when I’m HS and it didn’t go well lol 😂

[@lupeangeles6986]

No el vive en Chicago ! Pero viaja mucho a Mexico para descubrir recetas y lugares de comida 👍daludos 🙏

[@joseantolivas1395]

The tipe of coin do you use? Copper or plate ?

[@soniasanchez5177]

Ibolyveat cheese and chili tamales

[@forhisglory9948]

What can I substitute lard with? I don’t eat pork.

[@Mrs.Arado1980]

I think you can use just plain lard but it may not taste the same. I’ve never used lard but it might work 🤔

[@christopherreed4723]

I just posted to this subject on another thread. You can buy jars of rendered duck fat in many stores. The flavor will be a bit different, but it ought to work. A vegetable shortening would theoretically also work, but a) they're pretty flavorless (and the pork lard imparts a lot of flavor to the masa), and b) to get it to be solid at room temperature the vegetable oil has to be hydrogenated, which is pretty unhealthy. So I'd go for the duck fat if pork was a no-go. Or go for full kosher tamales and use schmaltz (rendered chicken fat) 😉.

[@MariaMartinez-os8hi]

You can use oil canola and chicken with green sauce

[@CarolCandM]

Vegan tamales are made with olive oil or Inca Manteca vegetable lard widely available in Mexico

[@JediOfTheRepublic]

Gonna have to try this! Always wanted to make homemade Tamales that are not covered in grease. Quick Question, where do you get your plateware from?

[@kurtpenner2362]

Hey Rick! Can one use bacon fat as a substitute for the pork lard?

[@cephlo1]

bacon is usually smoked and or cured so i doubt that would be a good substitution / rick bayless

[@kurtpenner2362]

@@cephlo1 I suspected that, but I also wonder if anyone here has tried it.

[@christopherreed4723]

Rendered duck fat might work if pork is off limits. But I'll defer to the chef in this matter.

[@victormanuelmotamota3732]

Aquí no amarramos la hoja de maíz, encima de la hoja de maíz, lo envolvemos con papel encerado, es doblen envoltura

[@ellenspn]

I’ve seen Cuban tamales made with aluminum foil as a wrapper.

[@susanwhitington7966]

Why didn’t you roast the peppers?

[@pulpskate]

I was wondering that too? 🤔

[@soniasanchez5177]

I can't et ork tamles I'm allergic to pork old

[@luvlivefoods]

I would love to see you recreate the pre Colombian tamale, before they had the fat ingredients and clearly made them in a much healthier way.

[@ericktellez7632]

Coffee tamal?? Aint no way

[@jaywalker8309]

THIS IS THE FOOD OF THE MEXICAN INDIANS YES FOLKS THE MEXICANS ARE INDIANS NO THIS IS NOT SPAINISH FOOD THE MEXICANS ARE FROM NORTH AMERICA NOT SPAIN NOT SPANISH FOOD SORRY

[@a.k.salazr]

Natives. Not Indians. Indians are from India. Columbus called Native Americans Indians because, well, he’s was an idiot but I’m surprised this still is being used. I do agree with you though. This is food from Native Americans from Mexico. Not “Spanish” is which isn’t even an nationality. That’s a term for a language.

[@Blackafternoon]

L

[@teridacktaljones4553]

🦝

[@keithsweat7513]

I love Rick and Mexico and foods, what he doesn’t show is the Narco state killing everyone outside the shitty hole he sits in and among, let’s love our Mexican brothers and sisters and culture and stop turning a blind eye to their plight

[@mrkhalua2673]

WHY THE MEDIA PUT MEXICAN FOOD IN 3 OR 4 EVEN 7 PLACE WHEN IN REALITY IT SHOULD BE 1ST PLACE EASY

[@orcus332]

There are a ton of disparities and errors between your video and the online recipe you provide. Just a heads up to the editor and anyone following the written recipe.

[@fernandovpesqueira5908]

I’m sorry that a terrible way to make Tamales maybe for though that really have never experienced a real tamals