On Fri, 13 Jun 2014 21:42:57 -0500, "Pete C." >
wrote:

>
>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.

Huh... you're fabricating a stainless steel rectum? You're a bit
late: http://www.alliedkenco.com/826.aspx