How To Make Authentic Hatch Green Chile Chicken And Cheese Tamale Recipe. 100 Year Old Family Recipe

Рет қаралды 2,759

Күн бұрын

Пікірлер: 39

@The_Original_Big_Daddy 2 ай бұрын

Steve, from a complete virgin, novice, I am READY! So after making a dozen or more fillings for tamales, this one of yours has remained the undisputed heavyweight champ of tamales! The 2 runner ups are the machaca and red pork tamales. My family and neighbors are coming over Dec 7-8 and we are going to turn out dozens! Thank you so much for the ideas and the recipes :)

@Cookingwithsteveg 2 ай бұрын

@@The_Original_Big_Daddy I’m honored my friend! Thank you so much for trusting my passion for cooking and tamales with your family and friends! Enjoy the tamales, your family and friends and the holidays!

@marvinkhudadian9756 3 ай бұрын

I had the pleasure of trying Steve's tamales, and they were fantastic! The masa was perfectly soft and had just the right balance of flavor. The chicken filling with hatch chili was tender and well-seasoned. Each bite was packed with comfort and authenticity. These tamales are a must-try - they hit all the right notes!

@Cookingwithsteveg 3 ай бұрын

@@marvinkhudadian9756 I’m so happy you enjoyed them! I’m even happier that you didn’t just eat them, but you analyzed them and tasted them thoroughly. Your description is exactly what I attempt to achieve when making my tamales. Thank you so much, Marv!

@jbmann4796 4 ай бұрын

The best tamale video I've seen and I have been making tamales 30+ years, mostly around Christmas. I will definitely incorporate your techniques where mine were lacking. Great job Steve G. I thoroughly enjoy your vinyl channel as well.

@Cookingwithsteveg 4 ай бұрын

@@jbmann4796 thank you so much for the kind words, JB! I greatly appreciate your appreciation for tamale making. You already know it’s a labor of love. Don’t hesitate to reach out if you want to talk tamales or vinyl records lol. So cool that you’re into both like me! 👍🏽👍🏽 I greatly appreciate your support! Take care. ✌🏽 Steve

@lillieguerrero9523 4 ай бұрын

Auntie Dian would be so very proud my dear Son. Excellent job❤

@Cookingwithsteveg 4 ай бұрын

@@lillieguerrero9523 Thank you, Mom! ❤️

@colleenpelliccia-lavin801 4 ай бұрын

Every single bite was eye rolling. LOL. I can tell everything was done with thoughtfulness. So so delicious!

@Cookingwithsteveg 4 ай бұрын

Thank you, Guys. I’m so glad you enjoyed them! ✌🏽❤️

@amylynn7255 Ай бұрын

I’m excited to try this recipe. I watched your video from start to finish and I appreciated all the pointers you gave.

@Cookingwithsteveg Ай бұрын

Thanks! I hope your tamales turn out great! I appreciate your kind words. I do my best to make it easier for everybody to make these. Enjoy.

@marcuseagles5342 Ай бұрын

OMG we had that same bowl when I was a kid...

@Cookingwithsteveg Ай бұрын

@@marcuseagles5342 Timeless pottery. 👍🏽👍🏽

@TheBigYuca 3 ай бұрын

Looks delicious! I can't wait to make this myself.

@Cookingwithsteveg 3 ай бұрын

@@TheBigYuca You can do this Bill! You’ll never need to eat another crappy tamale! 🫔 Thanks for stopping by!

@deniseguzman3076 4 ай бұрын

Delish! Great job

@Cookingwithsteveg 4 ай бұрын

Thank you so much, Denise!

@Yo-fm6fj 3 ай бұрын

Love your wife. I love to eat raw masa too. I begged my grandma to me have some loll

@Cookingwithsteveg 3 ай бұрын

@@Yo-fm6fj hahaha. 😂

@mad4vinyl802 4 ай бұрын

People who really know how to cook make it look so easy. Those look delicious. I'll take mine without sour cream. I'm not a big fan of sour cream. It looks like a lot of work went into that recipe. Bon appétit Steve.

@Cookingwithsteveg 4 ай бұрын

A labor of love. It is very time consuming 2 entire days worth. Worth every minute. Thanks for watching.

@RyanGarduno 4 ай бұрын

Gotta find a way to sell these in New Mexico they love the green chile !!!!

@Cookingwithsteveg 4 ай бұрын

Right! Can’t find a decent tamale anywhere in Taos.

@davispowers6286 4 ай бұрын

I’m ready to try these!

@Cookingwithsteveg 4 ай бұрын

@@davispowers6286 Drum roll please . . .🙏🏽

@davispowers6286 4 ай бұрын

@@Cookingwithsteveg these were delicious! Great balance of spice and flavor. Thanks for sharing a priceless recipe!

@billhanley5878 4 ай бұрын

Sounds and looks delicious.

@Cookingwithsteveg 4 ай бұрын

Thank you, Bill. I appreciate the kind words.

@The_Original_Big_Daddy 4 ай бұрын

Steve, nice job! I was actually going to make some of these in about a week so this is super great timing!! I was going to do my chicken differently, and now you have completely convinced me to do it your way :). Don't hate on me, but for my first batch I'm going to go with the Maseca for Tamal because I already have all the ingredients. By the way, I am in the greater Phoenix area and I will be hitting Ponderosa Carniceria which rivals the best ones I frequented in LA when I lived there. I'll be looking for your recommended Sazonador Supremas seasoning and my first big tamale steaming pot! If you don't mind, can you link to the Dry Hatch Green Chile spice you prefer? Cheers!

@Cookingwithsteveg 4 ай бұрын

No hate here, friend, only love. I’m sure they’ll come out great. You sound passionate and articulate. I do hope you try my masa recipe someday. I also want to master making masa with Maseca. One day I’ll have to give it a try. I buy my Hatch green Chile powder from Romeros Fruit and Vegetable Stand in Hernandez New Mexico. I’m leaving a Google Link below however I tried to link directly to their website but got a message saying they’re working on it and it will be back up and running shortly. There’s a direct phone number for them in the google link. They’re great! They ship and have all different heat levels of green and red Chile powders. I use medium hot. Good luck at the carniceria. Romero's Fruit & Veggie Stand (505) 753-4189

@The_Original_Big_Daddy 4 ай бұрын

@@Cookingwithsteveg I know, I was joking :/ I was going to mention that when I hit up Ponderosa later today, I'm going to look for the prepared masa for tortillas. And thank you very much for the information on the chile powder. Regarding the Maseca for Tamal corn flours, two ladies I love on KZbin are Marcy Inspired, and Cooking Con Claudia. Both of their recipes and methods are similar, though Marcy uses more lard and less stock than Claudia does. Here are their two recipes to compare. Cooking Con Claudia 6 cups Instant corn masa for tamales 6 cups homemade chicken stock 1 1/2 cup lard 5 tsp baking powder 2 tsp salt Marcy Inspired 6 cups Maseca corn flour 4-5 cups homemade chicken stock 2 cups lard 1 Tbsp. salt 1 Tbsp. baking powder Because I'm going to be making 4 different types of tamales, I need to scale those numbers back for smaller batches for testing over the next couple of months. I'm also going to do some research to see if my Instant Pot can cook tamales correctly. It seems that slow cooking on high power might yield a satisfactory result. Stay tuned!

@The_Original_Big_Daddy 4 ай бұрын

@@Cookingwithsteveg I wanted to let you know that I made your green chile chicken filling, and I pretty much followed your recipe exactly. I didn't make my salsa fresh, instead opting for Herdez brand green salsa. And as I mentioned before I used Maseca for Tamal corn flour, Morrell snow cap lard, and the delicious drippings from the chicken / onion / garlic / Negro Modelo. Farmer John is HQ'd in LA so you would think it would be widely carried in the greater Phoenix area, but no. I scaled the whole thing down to a dozen tamales. So if you would like to try a different take on masa, but not make 50 + tamales, here's my small batch measurements. 1/2 cup pork lard 2 cups Maseca for Tamal 2 cups Chicken stock 1 tsp Kosher Salt (I use Morton's) 1.5 tsp baking powder Using the bowl of your KitchenAid mixer, use a hand beater to whip the lard until it's light and fluffy (5-10 min). Then mount the bowl to the KitchenAid. I used the wire whisk attachment on mine and first added the salt and baking powder, then alternated between adding the masa and stock. Whip it for 10 minutes or more, scraping the bowl down a few times, then do the float test with a small piece of the masa to ensure it floats. If it doesn't add a little more stock or water and whip it some more. Steve, I'm not kidding you. This masa rivaled or surpassed the best tamales I have ever eaten. The flavor was outstanding -- most likely due to your crazy onion/garlic roasting method - and what really impressed me was how smooth the cooked masa was. A lot of times masa is grainy and I don't care for that at all. Anyway, I hope you give it a try! My next test is going to be ground pork al pastor and cheese. Again I will be making a dozen.

@Cookingwithsteveg 4 ай бұрын

@@The_Original_Big_Daddy Nice job! Thank you so much for the recipe. I’m excited to try it. I truly appreciate you sharing all the specifics. You’re a great cook!

@The_Original_Big_Daddy 4 ай бұрын

@@Cookingwithsteveg As I type this, I am steaming the Al Pastor Tamales. As a test, since I didn't have your incredibly delicious chicken stock to make the masa with, I used 2 cups of Costco Chicken Stock laced with 2 tsp. of better than bouillon chicken base. Other than that, the recipe was the same as above. The ground pork Al Pastor, cheese, and 1/2 the batch got homemade roasted and pickled Hatch green chile strips... Cannot wait! I wish I could DM you.