sf wrote:
>
> I dispatched the remainders of my leftover tomatillo chili verde
> (pork) and leftover chicken last night by making cup tamales. Used a
> little achiote paste to make "yellow rice", mixed some store bought
> salsa with vinaigrette to use as salad dressing and opened a can of
> green chili enchilada sauce to top them off.
>
> Cup tamales are just like regular tamales, except they're made in cups
> instead of corn husks and the cups were a muffin tin in my particular
> case. I can buy masa pre-made, so that part was easy. I lined each cup
> with masa, filled it and then formed a lid with more masa. I covered
> the muffin tin tightly with foil, placed it in my roaster (which was
> jerry-rigged as a bain-marie) and baked at 350° for an hour.
>
> http://oi57.tinypic.com/kbykoo.jpg
>
> --
> All you need is love. But a little chocolate now and then doesn't hurt.

Oddly enough, I've been working on a project building a tamale extruder.
Hopefully I'll finish it this weekend and get some testing in next week.
It's all made out of 304 stainless steel, which has been interesting to
machine. I'm estimating at full production it should be able to produce
~1,000 tamales per hour.