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.

"sf" > wrote in message
...
>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

That looks very good.

Cheri

Those look good! I have never tried to make tamales as I am a bit
intimidated by wrapping and steaming dozens of tamales, but I think I
could handle a batch of cup tamales.

Tara

On 6/13/2014 9:19 AM, 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

Never heard of cup tamales, before, but this sounds like a great idea.
We still have tamales in the freezer, but I might try this, some day.

Becca

On Friday, June 13, 2014 10:49:32 AM UTC-5, Cheri wrote:
> "sf" > wrote in message
>
> ...
>
> >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
>
>
>
> That looks very good.
>
>
>
> Cheri
I hve never heard of this kind of tamale, but believe I will try them . Thanks


On Friday, June 13, 2014 10:49:32 AM UTC-5, Cheri wrote:
> "sf" > wrote in message
>
> ...
>
> >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
>
>
>
> That looks very good.
>
>
>
> Cheri

"sf" > wrote in message
...
>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
>
Yum!

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.

"Pete C." > wrote in message
...
>
> 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.

But then how are they cooked? In the traditional fashion?

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

Julie Bove wrote:
>
> "Pete C." > wrote in message
> ...
> >
> > 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.
>
> But then how are they cooked? In the traditional fashion?

Yep. The extruder just cuts the labor of assembling them drastically.

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.