Rick Bayless Tamales: Green Chile Chicken Tamales

[@salchichavoladora8060]

Im Mexican living in Mexico City and this guy taught me how to cook Mexican food hahahaha I don’t know but he makes it so simple!

[@vincentmontgomery9770]

That’s actually pretty sad really

[@sabrinanatalie8663]

Rick Bayless has studied in Mexico learning the authentic Mexican food he is in my opinion the best non- Latino authority on Mexican food. Mexican food is not one note there are several regions in Mexico. I am Black/Native American and Mexican cooking is my favorite to cook.

[@francofuentes7484]

Ese Ricardo (Rick) es Mexicano nadamas que nació en Estados Unidos de padres Gueros 😀. Mis respetos para el señor y para lo que hace. He’s definitely a master in Mexican cuisine.

[@HyperactiveNeuron]

@@vincentmontgomery9770 how is that sad? Rick is an award winning chef with his own restaurants that's studied Mexican cooking for decades.

[@squirreltastic-k5v]

@@francofuentes7484 eso no es cierto. Quien te dijo eso?

[@McMinderbinder]

There's nothing more fun than a family tamale making party, especially around Christmas.

[@iramosthatsme]

Pressing your hand against the masa and it not sticking, was my moms ready indicator and she made up to 400 dozen every Christmas to sell. So she could by our Christmas gifts . Only the best !!!

[@doloresleyva8810]

My mom taught me that the corn husks placed at the bottom will help steam and can also be placed on top for steam but the bottom ones will scorch if the water evaporates. They will give off a certain smell right away warning that more water is needed and she ties her masa only or sweet tamales with the tie. Some people use the tie to differentiate red or green tamales when steaming at the same time. There are lots of tricks and tips when making tamales. You have done a great job here in this video.

[@rosecosio-clark3095]

My grandmother taught me to put a penny at the bottom of the steamer. You can hear it rattle. If you don't hear the rattle, it means you're out of the water! I love the sound!

[@Caligirl-1111]

Yep I was taught the penny trick too.

[@natalieescobedo4068]

Rick, your explanation of making tamales was spot on. I learned to make tamales at a very young age. My mother created an assembly line with my brothers and sisters. Throughout the years we have learned to cook our meat and Chile a day or 2 before assembling tamales. My mom tends to make several pots for all of us to take to our friends and co workers. Tamales have been our family’s Christmas tradition

[@mscptizzy]

Omg we have 4 tamaleras and each year we full them up. We do them like 3 days before Christmas and 3 days before new years. My hands are still hurting from all the embarradas we did!

[@virginiatomasian2218]

I watch and learn so much from your shows and sometimes I watch 2 or 3 times. 🎉

[@Gelachivz]

🎉 y que viva México 🇲🇽🇲🇽🇲🇽🇲🇽 Sí señor!! 🎊🪅 Es bonito ver a alguien que no es de tú país y saber qué le gustan los tamales así es México 🇲🇽 rico en toda su comidas. le recomiendo que pruebe *la cochinita pibil* 😋 saludos cordiales de puerto Vallarta Jalisco, México 🇲🇽🙏🏻🥰🙋🏻‍♀️

[@robertoalvelais528]

I tried this recipe yesterday and it was fabulous! The chicken in chile verde was amazing, and so easy! The tamales were so fluffy and light. Fantastic recipe. Thank you, Sr. Bayless!

[@CeciliaMarlu]

i am mexican and i loved your recipe!! It was done with so much respect! Those tamales look like tha ones you would get from your grandma. Just loved it.

[@haydeerodriguez-diaz6561]

Hola Mr. Bayless, lo he seguido en sus videos por muchos años y me encantan sus recetas y su forma de explicar cada paso a seguir. Quería preguntarle por su hija ya que la vi cocinar con usted cuando estaba bien jovencita. Seria una bendición volverla a ver y saber mas de ella. Gracias por su esmero en presentar buena comida y poner en alto a Mexico. Su fiel admiradora.

[@blancaescobedo9498]

Rick hola me da mucho gusto encontrar tu canal .me siento orgullosa que te guste nuestra cultural soy Mexicana tu preparas los platillos originales .porque viajas a Mexico para aprender la comida Mexicana. Te felicito hablas muy bien el español.muchas bendiciones.👍😊🙏🙏🙏

[@dannycole9401]

Thank you, Rick. Heading to the Mexican grocery ( have a really nice one here in Idaho) to get the ingredients. My first try at making these. When I was living in California still, my friends mom made like 30 dozen every Christmas. She would send us all home with some. It was a whole family ( aunts, sisters, ect) affair. They all had their portion of the tamale process. It was such a great time. I looked forward to this more than Christmas itself.

[@slclark209]

I noticed you're from Idaho, I'm from New Mexico and your "Double A Brand" of pinto beans from Idaho is the bomb (in a good way)! Best beans I've had in a long, long time.

[@jonicabeird4657]

I made this for dinner tonight and my husband said these are the best tamales he’s ever had in his life (and he’s had plenty here and in Mexico)! He said these need to be part of our regular rotation. Thank you for taking the time to explain the components and directions. I’ve made them before, but nothing close to this. Sooooooooooo goooooood. Thanks!!!! Merry Christmas! ❤️❤️❤️

[@rb2287]

Rick never fails to please and impress. You are truly one of the greats and your videos are always top notch. I’ve been watching and learning from you for years now. I grew up with Julia Child, Jacques Pepin, Rick Smith, Martin Yan, Justin Wilson, Martha Stewart and so many others. You do your homework and know your Mexican cuisine exceedingly well. Thank you for teaching us your way!

[@BeachPeach2010]

I was looking for a tamale recipe for Christmas and I found IT! Thanks so much. I made these yesterday and they are delicious! I've never used tomatillos before and the flavor is incredible. ❤

[@victorbonilla8755]

Tamales more than 2 tamales 1 Tamal but never "tamale"

[@dustinmorris1458]

Chef... the smile on your face as you try your tamale says it all! I will definitely be trying this recipe. I love tamales but have been intimidated by the process to make them at home. Thank you so much for walking me through the process start to finish. With you on my side, I know I will be making delicious tamales very soon!

[@christopherreed4723]

Adding my praise (first) for a tamale instruction video that doesn't require recruiting one's entire extended family for the production line (although my colleagues tell me that's as much part of the special-event tamale feast as actually eating them 😄). (second)...for a delicious holiday weekend dinner project. When you mentioned alternatives to pork lard I immediately said "duck fat!" to myself. And, (third)...the coin in the steamer trick is reminiscent of placing an inverted plate into the boiling vessel for a boiled pudding. It not only kept the pudding from being in direct contact with the pot and scorching, but it also let the cooks know there was still water in the pot by it's "singing" as the pudding boiled.

[@fabulousrobert6607]

You always bring sophistication, style, and class to all your cooking videos. I enjoy watching you throw down with some mean grub from around the way south of the border. Your dedication to the culinary arts is greatly appreciated for generations to come. You should be deservingly recognized and congratulated 👨🏻‍🍳🏆🥇👏🏼😃 Thanks Rick

[@itzelmend5421]

Chef Rick, plz plz plz make more videos of the different type is tamale recipes 🫔 I’m Mexican, and would love to know the variety of recipes to make for my family ❤.

[@bossHogOG]

A good tamale is the perfect food. I learned to cook because a relative made Rick’s tamales recipe and I couldn’t find them that good anywhere around me so I asked her for the recipe.

[@marsolgomez317]

Gracias por su recetas uno de los pocos chefs que saben de la verdadera comida mexicana

[@truthseekertree]

growing up going to posadas and watching these made and making them, this gringo knows his mexican food. he is impressive. when mexicans love your food u r a rock star. roberto.

[@WadersInAlaska]

This brings back memories of the Homestead in Alaska. Our whole family would be involved: We set up an assembly line, using ground moose meat and other ingredients that mom's recipe called for. We would make 25 to 30 dozen tamales at a time. Soooo Gooood!!! My mouth is watering watching your show! Thank you for an incredibly fun time! 🙏🏼🙏🏼❤ You made my day! Cheers from Alaska!!

[@michaelkelly3221]

Little known fact, If you use moose, it is then called a tamoole.

[@WadersInAlaska]

@@michaelkelly3221 LOL Could be! Grin

[@mateo10734]

That sounds so cool, cause I doubt you guys have chicken or pigs up there lol.

[@tamminicholson5060]

Now THAT sounds cool! I would love a moose meat tamal 😍

[@rebeccaslatton8283]

Hello mr. Bayliss I've always enjoyed watching your shows miss you on the Cooking Channel and thank you for showing me how to make tamales very simple

[@TheKewtestEVER]

Rick Bayless is the authority on authentic Mexican cuisine. My mom says anything he says, you can pretty much go with it and it's going to be great. She would be right!! Love love love -- Im gonna attempt tamales in NY, where the ingredients are scarce but I can still thankfully find Frontera brand salsas.

[@coffeelvnwmn8706]

My friends and I do not eat pork for spiritual reasons, but I'll tell you what Rick, my friend makes some mean olive oil-based tamales that are soooo good, it's hard to not overeat them! I have also found that, beef tallow makes great tamales. Thank God, there are options I enjoy your recipes and shows. When I was a teen, my mom moved us to Mexico City (1983-1986), and towards the last year in a half of us living there, my older sister found a place that sold tamales of ALL flavors (just as there are ice creams, as you know)! I dig the sweet tamales, which are not often made here; also, I was born and raised in Texas, and we have always had tamales growing up (year-round), but when we got to Mexico City-- boy, were we CHEATED! And everything is bigger in TX, but not the tamales! LOL! I miss Mexico and the food there, so incredibly good. And yes folks, there's a HUGE difference between Mexican and Tex-Mex food, both are good, but I always prefer the Mexican one. God bless. Shalom.

[@raqueleherrera7176]

Friend - I am very much interested in your friend's olive oil tamales please please 🙏 post the recipe please!

[@sugeira13]

Rick I love that you even use the penny trick!

[@rickbayless]

I love that you use the emoji!

[@barbarahernandez5191]

Regular tamales are authentic everything you make is pretty much at the lake I love your style and you seem to love the country my grandmother came from Sonora Mexico we made red tamales white corn tamales and she grind her self evaporated milk and lard and cheese and chili Verde and of course the red and also she would make sweet bean tamales they were out of this world I’ve carried on many of her recipes I made years old and I still make tamales once a year only now love you Ri Rick

[@shannonkosko2243]

your passion for your craft is so evident and just lovely to watch! Thank you!!

[@curtislambert8752]

Hello Rick about the "TAMALE STEAMER POT" your Absolutely correct ..But !!..I pull a trick out of my selve 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!....Have a Great One Rick !

[@neilawad2741]

I wasn’t planning to make tamales these holidays but I think after watching this, I will! Thank you Sir!

[@maryvaldez9777]

This was an answered prayer! This will be my first time ever making tamales and I am planning on making chicken with green sauce. I’ve always bought mine from the molino. Thank You chef Bayless‼️

[@Fartucus]

Your welcome

[@christianoliver3572]

It seems harder than it actually is. If you have a tortilla factory in your area you should call and see if they'll sell you prepared masa. Getting the masa the correct consistency is the hardest thing to figure out. It needs to be a more moist than you might think.

[@rohtati1020]

@@Fartucus You mean YOU'RE welcome.

[@voz5585]

@@christianoliver3572 agree! I’ve tried it even with prepared masa from the store & consistency was still no bueno. 🌽 tamales are my fav dish.

[@maceroee]

@@voz5585 Even with prepped masa you still need to add baking soda and meat juice so they can get fluffy. I tried the masa from stores and it was never fluffy. Now I add ingredients. Watch it on Abuelita kitchen on youtube.

[@sandrahughes2463]

When I make tamales I use a ice cream scoop to put the masa on the husk. That way it’s always the same amount. I have taught friends and family how to make tamales. With my cousins we start at 9:30 am and make them till around 6:00 pm. It also helps to have some Coronas. By the way I’m Irish & English

[@haydeelebron5826]

I didn’t realize this gentleman was still around, nice guy😃

[@edinstruction2011]

Mr. Bayless: Your love of cooking is joy-fully contagious!!! THANK YOU

[@marijkeschellenbach2680]

Thank you soooo much for giving us a reduced recipe. Now I can make my own and not have to worry about the huge amount that is usually given.

[@maggiemooyman3497]

I can’t wait till the weather cools down. I will try this recipe looks easy enough especially with a rotisserie chicken. Thank you for your inspiring videos. ❤😋

[@karenblack145]

Thanks for teaching me about tamales, Chef! I made these last weekend and they were delicious! And it was my first time making them. 😊 And I discovered a wonderful Mexican grocery store and restaurant near me. What a bonus!

[@ISBSb-or4tt]

Glad to find you keep true to original Mexican tamales recipe. 👍👍❤️ I help my mom when she makes them, she use to sell tamales in Mexico, she’s a great cook. Some people call a tamal “tamale” that is not right, 1= tamal 2 or more= tamales 😊

[@scottscott4514]

The correct singular form of the plural noun "tamales" depends on which language you are using. In English, the singular form "tamale" is a loan word from Spanish and is officially recognized as an English word by dictionaries such as the Merriam-Webster Dictionary. The singular "tamale" has been written in educated English discourse since 1854 (from the Nahuatl "tamalli"). If you are using the Spanish language, then the singular form derived from Nahuatl is "tamal".

[@laurabazan1019]

Yo soy Mexicana y nunca aprendi hacer tamales en Mexico, Ahora que vivo en california estoy mas interesada en aprender hacer tamales. y cada vez que hacia tamales el problema era que la masa del tamal era muy dura. Ahora ya me di cuenta que la masa tiene que tener una consistencia de mas suave como usted dice, cake constancy, osea aguaga no igual a la masa con la que se hace las tortillas, tambien estoy aprendiendo hacer tortillas, gracias por sus sujerencias

[@carolinetorres7174]

Thanks to your video, I made tamales for the first time ever. I have tried some of your recipes and they are all so simple yet so good! This video made the process so easy and with great tips!!! I didn’t have chicken but attempted rajas con queso filling. Everyone loved them and I will be making them again trying various fillings including your green chicken. Thanks Rick! This channel is awesome.

[@yolandaspandri3180]

Hola Rick. I loved thanks

[@s.hicks7213]

Yaaay! Rick Bayless! I love him-I used to watch him on PBS-he’s amazing and knows what the heck he’s doing.

[@ccoolstuff1]

You made making tamales so easy and just making a few at a time fun Thank you Rick. I love red with pork but for sure I'll use your masa method. Great stuff 💘🌲💝🎄

[@deliaramirez6044]

I love how you teach and explain Mexican food. I love following you and reading your books

[@thomasgaertner370]

Thank you again Chef. this is one video that I have been waiting for a long time!

[@rickbayless]

Quite welcome.

[@briangissel5883]

Looking forward to this recipe. Watched this video this morning and now have the correct masa, better lard ( I think they laughed at me when I asked for Manteca at meat counter and it wasn't for carnitas), a chicken cooking for broth/meat, bought first tomatillos, etc. Feeling inspired.

[@cynthiapm8149]

Reserve your bacon grease. That's what my family uses instead of lard. It has a lot of flavor.

[@bearpawz_]

@@cynthiapm8149 Cynthia... I'm so glad you mentioned that! I was just thinking that I have everything I need to make them except for the lard. But... ((drumroll))... I do have a dish of bacon grease in the fridge that I wasn't sure what I was going to use it for. YAY.... I's ll make them tomorrow.. Good New Years Eve dinner! 😋

[@donscott6431]

I use a similar salsa verde that I run through a food mill. I serve my tamales with a sauce: roasted red bell, roasted corn and Morita peppers (for heat and smokiness). Simmer in chicken stock until the Moritas have rehydrated, run through the food mill, thicken and add a little heavy cream. Taste for salt (maybe a little coarse-ground black pepper for appearance)

[@babsbybend]

The favorite steamer shown looks like the one that came with my grandparents stove. In the place of the left back burner was a steamer hole, where the steamer pot sat. It was used to freshen day old bread, cook vegetables, and with the steamer plate removed, make soup.

[@sandrahughes2463]

I also make a white chocolate cheese cake with habanero jam on top. It is the most surprising taste. It’s really great

[@amandacieslukowski1853]

You are so right about the pork fat! You are better off using lard, butter and tallow than vegetable oils!

[@user-kz5wk2bo7m]

Rick. I gound him on PBS. No cable TV when we moved to AZ. Thank you for making me feel safe at home. 915. ❤

[@MariaReyes-ro2nt]

Hi Mr.Rick Tanks Bicause You have many Mexican Traditions Specially, Mexican Food.

[@reneemoreno8030]

Muchas gracias por todo. I do it in steps. Meat and the broth for the sauce. Then the sauce and let cool then I combine and reward to mix and build flavors and meddle together. Then I prepare the hojas and then the masa. So about 3 to 4 days in prep but it's not the whole day and then you are ready to assemble. Steam and enjoy. 🙏

[@arlenealmendarez1994]

Usted es un super chef fabulous facial de aprender y deliciosa comida felicidades Chef

[@sweets4mimi]

Using the instapot for tamales was a game changer for me! Thanks for posting this recipe. I’ve never made the masa myself but I’m going to try your recipe.

[@mariaswanda4759]

How long do you steam in the instapot? An hour, just like stove top?

[@sweets4mimi]

@@mariaswanda4759 l do 15 minutes and let the steam escape 15 min naturally. You will want to add about a cup of water or chicken broth in the bottom of the pot for steaming.

[@jacquelinebernal853]

chef Rick I am from Mexico I had looked at other tamale recipes but your recipe is the best explained congratulations

[@teresalomeli1575]

Thank you for sharing each detail of the recipe to help us to get the accurate result from , in this case , our tamales !

[@laokartoon7300]

well explained. my mother makes tamales and you have explained exactly everything she does. good video, love it.

[@MsYasmar]

I appreciate the detail in your videos. I learn so much every time. Thank you so much.

[@griseldaguerrero7199]

I have your cookbook and I have made this recipe several times. Its so delicious 😋 I love reheating them in a griddle to make them a little crispy 🤤

[@judised]

I love Ricks's mexican recetas

[@PraiseYaHuWaH]

Outstanding Rick! Thank you so much. I really appreciate the importance of whipping up your masa. I will now do this and also I appreciate how you folded together the corn husk to form the tamale into one masa encased tamale. Perfection as always from you! P.S. I love it when we actually get to see you sampling what you make. It somehow brings the entire session to a perfect ending.

[@Rosalie1363]

Ive been making tamales 🫔 for years and this was the best ever 👏🏼👏🏼👏🏼🌱

[@tenshiangelina]

I make tamales with my mom every time we crave them, especially for Feb 2nd (religious holiday, but it's tamales day in Mexico), and I can say this all is very standard for Central Mexico tamales, we make some variations since my mom is from Southern Mexico (Guerrero). People who make tamales for a living DO tie them, but not because they want to make sure it's well wrapped, but to mark them. In a steamer, we don't usually make one single flavor, red chile, mole, green salsa, sweet, and rajas are the most popular falvors. Rajas and verdes (green salsa) usually get conf7sed because the dough is white (red are obviously red, mole are dark red, sweet are usually pink), so people mark them with a tie. In my region, people mark the rajas ones, but it will absolutely depend on everyone's preference. Another thing, add a bolillo to that and that's a guajolota, Central Mexico's people love it.

[@shewmonohoto]

Though I spent a gangload of Christmases in a suburb of Guaymas, Sanora, as a SoCal white boy, I've never thought of Tamales as a strictly Christmas food, I love them all year round... The GOAT Tamales that I have made used Bacon Drippings as the lard, extra sharp cheddar, and darkly browned dice ham for the filling... 🤤🤤🤤

[@lolajoetrixie7792]

If you soak the corn husk in hot water it takes 20 minutes if you use a tortilla press you can press the batter like making tortillas at the meat roll and put on the husk a lot easier if you use a scoop for the batter it's a lot easier same scoop for the meat a lot easier saves time and half

[@betsysiegmann8601]

Thank you, thank you for resending this link to me so quickly!! All your food is so delicious! You have truly brought the Mexican kitchen into our homes! I look forward to making tamales!

[@rickbayless]

That's what I love to hear! Thanks for watching.

[@billranes1214]

Good on leaving the stems on the cilantro. They're my favorite,and I've found that even people who don't like cilantro will usually enjoy the stems

[@deborahgrantham7387]

I did it in instant pot. Worked just great.

[@elizabethann9152]

I loved this. I never understood the importance of the lightness of the structure. And imagine having so many flavor elements that you could just bight into it as it was originally meant to be eaten.

[@cozyvamp]

Johnson's Tamale Grotto -- tamales every day, beautiful tamales. I grew up in San Francisco where Johnson's was and had never heard about the holiday aspect of tamales until I was much older. Ooh! And then there were the Red's Tamales in the freezer section of the supermarket. Love tamales. They were a regular part of out dinner rotation. Thanks for the manageable recipe.

[@mariae.ramirez4582]

Hola Gracias por compartir la receta

[@adamnovelli853]

After a long day, this is just what I needed! Love all your recipes, Chef. Can't wait to give this one a try

[@erlindabrunt]

thank you i’ve watched your videos for years and enjoy them so much

[@cathylynn57]

My first time making tamales. I followed your recipe, and they came out fantastic! Loved making the salsa verde too. I'm sure my wrapping technique will improve over time. Thanks for all the explanations too.

[@SKG-d2t]

I use my pressure cooker and the tamales take 15 min. It is deep enough and came with a perforated basket. Bring it up to pressure, steam 15 min, remove from heat and let pressure decrease naturally before opening.

[@skauffman74]

Loved the sauce man; with pork ribs that preparation is insanely good as well. Congratulations from Veracruz, Mexico and please... keep it up!!!.

[@aureaic]

Going to try my hand at tamales. It is just my husband and I, so this recipe is perfect for us. How many quarts is the steamer you are using? I absolutely love all of your videos. Easy and concise instructions. Muchisimas gracias.

[@r.g.1266]

Bravo, Rick. Gracias 😊

[@georgez234]

So beautiful, Rick. So sorry , I don't have the skills, equipment or patience to make this recipe. So far the only dishes that I have to go to an authentic Mexican reataurant for are tamales, chili rellenos or anything with mole. I've tried, Rick. I 'm not good enough even with your guidence. I'll keep trying. I've enjoyed a lot of your recipes, though. Thanks!

[@troothhoortz3630]

They have the steamer pots at Wal-Mart for around $20. You don't need a fancy mixer either.

[@georgez234]

@@troothhoortz3630 Thanks for that !

[@edshred1657]

I came up with a trick, but i am sure someone else thought of it as well - get a 28 ounce can of Cento tomatoes, cut both ends off the can and stand the tamales up in it for steaming (Cento tomatoes are packed in a BPA-free lined cans)

[@leanneporter2661]

Got them at the Mexican bakery in lombard il.

[@nismokid2533]

I love this Rick’s recipes. Since my mom moved, I have loved his pointers - explanations.

[@rol9344]

I’ve been intimidated to make tamales. I tried it with your method and it was awesome and easy to do. I didn’t make the sauce but I did my own thing on the chicken. Thank you for this post

[@sergiossh852]

Rick...la receta de Chicharron (con carne) en salsa por favor

[@brandyhernandez8089]

Always enjoyed "Mexico, one plate at a time" on pbs, also we use the ties to distinguish different flavors/meats when cooking a variety

[@rickbartley9255]

This video was a terrific learning experience. I now feel well prepared to make tamales. Thank you!

[@carmenrosec]

Love love his cooking since I was 13 20 years ago. 🔥

[@45286ma]

Gracias por su inspiradora receta de tamales de chile verde , yo soy amante de la cocina mexicana y de todo el mundo, me gusta experimentar , gracias por poner en alto a México compartiendo una de nuestras recetas más tradicionales, es una receta muy fácil y muy variada ya que los puedes hacer del relleno que se te ocurra, o lo que más te guste, me encanta su forma de explicar, saludos de mexico👋👋👋👏👏👏👏

[@rickwaddell4962]

To freeze tamales would I freeze unstreamed and bring to room temp before steaming. or steamed and then reheated.? Again thank you

[@victoriaegranados9203]

All depends how long you're going to keep it. Less than a month, you steam them. More than a month freeze them unsteamed.

[@yobgodababua1862]

We usually steam than freeze and they'll last as long as you can go without eating them. Once defrosted I recommend pan frying them until they brown slightly to reheat them. Sooooooooooo good.

[@AshesAshes44]

@@yobgodababua1862 Fried tamales? If I'd thought of it, I'd have asked Santa for some! Sounds like I need to get more tamales 🫔 😋 Tip: reheat pizza and many pasta dishes by doing the same.

[@janethneri4719]

Love it!!!💗 thank you :D

[@suechambers9151]

Many years ago I made Tamales with my mother-in-law using a Venison Roast. We made dozens and they were so good! Thank you for this video. Now I can made this recipe with some confidence. I have told people a Church group could make these for a fund raiser because it makes so many and you can have a production line of people.

[@Kaydeleon]

1st all I might not be Mexican (i am Latina) but Rick is by far much more latin/Mexican than I will ever be!!! Don’t celebrate Christmas but just found heard him say ponche and I do drink that!!!

[@oraliaanderson9431]

Also, on the husk, there is a side that is smoother. Try to discern that side by rubbing your finger on it (or you can also use a towel) and put your masa and filling on that side. That helps the tamal to release easier from the husk too. ¡Buen Provecho!

[@nancydaliamoralesrodriguez6122]

33333333

[@equinoxshadow7190]

Thinking about making some Tamales this week. I like to use a combination of Red New Mexico Chile and Ancho for my Red sauce base. I have some whole corn that I Nixtamalize and then grind up for the Masa dough. Last time I made Tamales, after slow cooking my pork shoulder and chuck roast, I separate the fat from the cooking liquid. Use some of that along with some of the Red Sauce in the masa dough mixture. Really gives the masa dough some extra flavor. The combination of pork, beef and chicken makes for a very tasty Tamale. Also, there is a Tamale Masa Dough spreader utensil that makes doing tamales a breeze. You can evenly spread you Masa onto the corn husk in one single swipe. Then for the Tamale wrapping, I prefer the 'Baby Tuck' method. Over-fold it in-Roll it over.

[@raxapatel3762]

Happy new year rick for 2023

[@shekinahzahab]

Great video!! Thank you so much for all the helpful tips. May Jesus bless you 😊

[@sandrachavez3248]

I like your professionalism, and I miss the TV show!! Thanks for all that 👨‍🍳 delicious recipies that you share with us!!👌👍👏

[@josecobos6105]

He knows the right lard to use! I approve

[@jamesgibson3242]

I'm going to make these. The end product looks delicious.