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Posted to rec.food.cooking
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cup tamales
Brooklyn1 wrote:
>
> 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
Unless you have a coaxial rectum, no.
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