How to Roll Tamales

[@paulettelamontagne6992]

My mother-in-law's from Jalisco Mexico and I've seen a numerous Tio's Tia's make tamales over the last 30 years and I've never seen nobody not put the sauce in the meat

[@thezobiehead1]

Love this video! Thank you for posting it, it's a GREAT tutorial!

[@ellaroberts6236]

I want to hug this woman she just saved me money I almost went to the store and got premade

[@johnchase4408]

Tuck n Roll. 😁 I can tell you've made these a few thousand times. Excellent! Thank You

[@glossonro]

I think your video is one of the best I have watched. My question is would not the sour cream curdle bad after steaming for 2 hours?

[@johnchase4408]

No. It will blend with the salsa verde and cheese and soak into the corn meal. I use sour cream in soups and a lot of sauces. It works as good hot as with cold. Try it, you will LOVE it.

[@64marine]

Contents and making of that green sauce please; as well as what is mixed into that masa mix.

[@AngMcE]

very nice!

[@nancydamico201]

Are those husks extra large?

[@dangracia4611]

Every time I make them with a roll like that my tamales come apart as I unroll them. As a kid I remember unrolling them and it all comes out as one complete roll. Even with the husk comes out of the overlap pretty easily I have to roll it back together. The size you're making there is more the size I used to get from my friend's Mom down the street. My wife spent a lot of summers in Texas as a youngster and they would go across the border into Mexico sometimes to get produce for her uncle's store. The tamales she remembers are really about half your size or less (skinny tamales) and she would pull them out the open end to eat them. Mine are usually somewhere in between that but I've only made them from scratch a few times. I'm frustrated they don't come out of the shuck without partially unrolling the tamale. What can I do? Do I just need to cook them longer? They release from the masa OK, but just don't stay rolled in one piece. I thought about only putting the masa on one side so when I roll it the masa from the edge meets the masa from the middle but isn't over-wrapped by it. I really want to make some Tamales this year for Christmas. Help!!

[@jonorton303]

That's my question too!

[@vixinya]

It’s the technique. The other method is spreading in the middle and bring up the sides to meet, which encloses the masa over the filling, then folding over and tucking. It can be a little more messy if your filling is very wet, as it’s harder than the gentle rolling method, but it should produce the completely masa wrapped tamale you are thinking of

[@dangracia4611]

@@vixinya Thanks for that. I keep seeing the one with Masa all the way across, fold one, then the other and cook. Everybody's seems to unroll perfectly but when I do that the corn husk always comes away with masa on it instead of pulling out. Everybody else seems to have no trouble with it sliding out. I think I'll try to put the masa on about 2/3 of it, folding it over the filling so the masa meets, and then fold over (or continue rolling) the "un-masa'd" section over. I have a Masa spreader that makes it so easy to spread across the entire husk. I'll just shift it over to do 2/3 of the husk and scrape up the extra off the counter for the next bit. THANKS again.

[@turnipgreen6280]

It’s the way she folds. The Mexican gentlemen that works on my family farm, (Pavon is his name, he’s a great guy he’s our local electrician too ) his wife taught me how to make them and she rolls one side to the middle of the filling and pulls back the husk dropping the layer of masa flat and leaving one side of husk empty. and then takes the other side of masa filled husk and rolls that on top, then she takes the empty husk side and folds that on top of the one you just rolled down.

[@dangracia4611]

@@turnipgreen6280 Thank you, thank you, thank you! I had decided to just put masa on the right 2/3 of the husk, but this makes more sense and a more complete tamale. I'll give it a try!

[@erikafierro2005]

But what does the final product look like!....

[@trailerparkcryptoking5213]

Beautiful lady!

[@krystal1110]

Gracias. No tengo mama que me ensene

[@shannong8362]

Rolling isn't a good method. Your tamal has to be unrolled to eat and falls apart. And that thing wasn't a tamal with all that stuff in it. More like a burrito.

[@monicamartinez-fx8ul]

u dnt make them like dat . who show how do dat .

[@johnchase4408]

Who show you how to talk like dat?

[@codytoddy]

Wtf u don’t wrap the damn husk into it.

[@johnchase4408]

If You're Mexican and if it's Authentic you sure do.