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Old 02-22-2012, 01:58 PM   #31
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And to further confuse the issue -

There is hominy, and then there is Mexican-style hominy, both canned products - the Mexican-style one has some seasonings added too and is slightly lower in carbs than regular canned hominy. Not sure WHY but so be it.

That's the one I use for my posole soups.

Vanessa, I fully appreciate your desire to eat as healthfully as possible! I do too, to the best of my ability to afford it and FIND the healthiest foods available.

I love your recipes BTW!
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Old 02-22-2012, 03:07 PM   #32
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LOL Charski

Apparently that's the one I bought. Really not knowing any better. I read what's in it , looked at carbs, fiber, and sugars. It was fine for me as long I'm not allergic.

I'm doing so much better eating what my body allows. lol
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Old 02-22-2012, 03:48 PM   #33
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It's interesting, isn't it, how food is so much more than just FOOD - it affects every part of us - something I wish I had learned at a much earlier age!
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Old 02-22-2012, 03:52 PM   #34
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Yes I wish I had listen to my body and knew how to do it lol.

Amazing!
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Old 02-23-2012, 09:24 AM   #35
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Quote:
Originally Posted by lonestarstamper View Post
Where is the place to purchase the non-hydrogenated lard?

The tamales look wonderful. Being a Texas girl, I do love Spanish food.
Its not lard that has some hydrogenated mixed with non-hydrogenated thats the issue (IMHO), its the ones that have PARTIALLY hydrogenated on the label ie:transfats that is the issue. Haven't seen or heard anything bad scientifically or medically about fully hydrogenated fats.
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Old 02-23-2012, 02:40 PM   #36
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Vanessa

Heck no I do not find you uppity at all. Health wise, good
thinking, that's what I find you. Also BRIGHT

I shall start looking to see if we can find non-GMO hominy.
American hominy is very starchy and high carb. Mexican is
not. 4 Grams per half cup serving is a carb bargain. Judy Barnes
Baker's new book Nourished, tells you to take 1 c. and put it
in the food processor with the S blade and buzz until it looks
like rice. That would be 2 servings. It was wonderful when I made
it into coconut rice with coconut milk in a skillet. Served it with
a chicken curry dish. Mighty fine. I'm working on tamale
nuggets to drop down into chili, but my first effort was not
good enough to post.
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Old 02-24-2012, 08:49 AM   #37
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Heck no I do not find you uppity at all. Health wise, good
thinking, that's what I find you. Also BRIGHT

I shall start looking to see if we can find non-GMO hominy.
American hominy is very starchy and high carb. Mexican is
not. 4 Grams per half cup serving is a carb bargain. Judy Barnes
Baker's new book Nourished, tells you to take 1 c. and put it
in the food processor with the S blade and buzz until it looks
like rice. That would be 2 servings. It was wonderful when I made
it into coconut rice with coconut milk in a skillet. Served it with
a chicken curry dish. Mighty fine. I'm working on tamale
nuggets to drop down into chili, but my first effort was not
good enough to post.
The way I understand it (from a thread on another site) after a call to Juanita's, is that they use a "heirloom" mexican corn variety grown for them, as well as more traditional processing.

Given that current corn strains are bred/tinkered with to produce more sugars, starches, and oils it would make sense that a "heirloom" variety would contain (proportionally speaking) less of those things and more fiber (fiber being a "throwaway" ingredient).
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Old 02-24-2012, 09:28 AM   #38
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I just compared the Teasdale Mexican-style hominy to the Juanita's Mexican-style and they're both the same stats so apparently Teasdale has access to the same heirloom corn I guess!

I have been buying the Teasdale lately - it's a little less "chewy" than the Juanita's.
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Old 02-24-2012, 10:24 AM   #39
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Quote:
Originally Posted by Charski View Post
I just compared the Teasdale Mexican-style hominy to the Juanita's Mexican-style and they're both the same stats so apparently Teasdale has access to the same heirloom corn I guess!

I have been buying the Teasdale lately - it's a little less "chewy" than the Juanita's.
Could be

However that being said, the pronounced difference between a select few mexican hominy brands and all the rest does lead one to believe there must be some difference in the corn they use.
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Old 02-24-2012, 10:33 AM   #40
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I liked to try these but I'm worrying about the steaming part. Can you guys give me some ideas on the best way to do that? I've got half of a pork shoulder in the freezer that would work pretty good.

I do have an electric pressure cooker somewhere in my basement, maybe I need to go appliance hunting. I've never used it, my co-worker gave it to me when she was cleaing out her basement

Last edited by PaminKY; 02-24-2012 at 10:35 AM..
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Old 02-24-2012, 10:57 AM   #41
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Oh Pam, go retrieve that PC - they're wonderful kitchen appliances - I LOVE mine. I have an 8 quart digital electric and a 6 quart stovetop. They both get a lot of use!

Cyberus, who knows, maybe Juanita's and Teasdale are put up by the same company. In any event, I love the stuff, either kind, just have a slight preference for the level of chewiness that the Teasdale has.

As far as steaming the tamales, I have a 12 quart stainless steel stockpot with a deep steamer insert that I use.
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Old 02-24-2012, 10:59 AM   #42
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There is no way I am ever making anything that complicated but I seriously will fly out to you if you will make if for me! Looks incredible!
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Old 02-24-2012, 12:05 PM   #43
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Vanessa
These are wonderful. I did everything you said and your directions are wonderful. It took me most of the day but I'm a very happy girl with 9 tamales left.

When I was at the store they # 10 cans for $2.28 for Mexican hominy.
I bought a much smaller can 'ause I'm still scarrrrrrrrrrrrrrd. Never ate hominy before.

I used 2 cans of organic baby corn. I thought I had my lard at home ,not. So I have to use something , soooooooo I used bacon grease. It worked.
Amazing I tell ya. So good. This is dinner last night.

Tamales 018.jpg
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Last edited by rosethorns; 02-24-2012 at 12:07 PM..
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Old 02-24-2012, 03:53 PM   #44
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Quote:
Originally Posted by rosethorns View Post
I thought I had my lard at home ,not. So I have to use something , soooooooo I used bacon grease. It worked.
Amazing I tell ya. So good. This is dinner last night.

Attachment 43054
You just saved me. I did a lot of searching on the internet yesterday, emailed an organic market gardener I know, called Whole Foods, and looked at my local Wal Mart's which has a large selection of Mexican foods, but no luck. They sell hydrogenated lard, but not non. The market gardener said lard is the same organic shortening or use coconut oil. I have no clue, BUT!!! I do have bacon grease saved. Thank you, Esther!!!!
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Old 02-24-2012, 04:04 PM   #45
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Your very Wecome Tilly. You'll love them.
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Old 02-25-2012, 02:44 PM   #46
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It's interesting, isn't it, how food is so much more than just FOOD - it affects every part of us - something I wish I had learned at a much earlier age!
ditto
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Old 02-25-2012, 08:46 PM   #47
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I made a herd of high carb tamales last Christmas using my husband's chile verde - which makes a wonderful filling BTW. Thank you so much for finding a low carb substitute for the traditional masa.

When my sister visits this week I plan on sending her home with the rest of the naughty tamales that are in my freezer. I want these things out of here.

Looking forward to trying your recipe soon.

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Old 02-25-2012, 09:39 PM   #48
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Congratulations Esther/Vanessa

Your tried them and you like them.

Vanessa I need to get off my uno and make these babies.
So happy that we have an alternative.

I just love tamales and they are a big NO NO for me.
I bend at Christmas because it is my tradition since I was
a teen. I make prime rib for him and tamales y pinto beans for
me.
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Old 02-26-2012, 11:48 AM   #49
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Quote:
Originally Posted by rosethorns View Post
Vanessa
These are wonderful. I did everything you said and your directions are wonderful. It took me most of the day but I'm a very happy girl with 9 tamales left.

When I was at the store they # 10 cans for $2.28 for Mexican hominy.
I bought a much smaller can 'ause I'm still scarrrrrrrrrrrrrrd. Never ate hominy before.

I used 2 cans of organic baby corn. I thought I had my lard at home ,not. So I have to use something , soooooooo I used bacon grease. It worked.
Amazing I tell ya. So good. This is dinner last night.

Attachment 43054
So happy you made them and enjoyed them! Yay!!!!!! There are on the menu again this week for us as well!
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Old 02-26-2012, 01:17 PM   #50
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My OD is home on spring break in another week. I might just try them while she is here. I can do a lot of it one step at a time. I like that, then I'm not so overwhelmed and cooking all day and then get cranky. I KNOW we don't want me cranky,
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Old 02-26-2012, 07:30 PM   #51
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Oh my a work of art I too grew up making tamales at Christmas and yours look like the real deal. How many tamales did the recipe make?
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Old 02-26-2012, 10:08 PM   #52
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Cranky??? Tilly cranky?? whod' a thunk....

Ask my dh how I am in late afternoon facing cooking a
dinner...
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Old 02-27-2012, 02:29 AM   #53
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Cranky??? Tilly cranky?? whod' a thunk....

Ask my dh how I am in late afternoon facing cooking a
dinner...
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Old 02-27-2012, 04:40 AM   #54
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Oh my a work of art I too grew up making tamales at Christmas and yours look like the real deal. How many tamales did the recipe make?
Near the end of #1 she said enough to make 1 Dozen.
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Old 02-28-2012, 03:43 PM   #55
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Oh my a work of art I too grew up making tamales at Christmas and yours look like the real deal. How many tamales did the recipe make?
It makes a perfect dozen!
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Old 02-29-2012, 05:16 PM   #56
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Those look ABSOLUTELY DELICIOUS!! Thanks for sharing!
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Old 03-01-2012, 03:12 PM   #57
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Vanessa, this may be a stupid question, but is there any such thing as good canned ancho chili sauce? Or are there places you can buy a fresh refridgerated version?
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Old 03-03-2012, 03:37 PM   #58
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Vanessa, this may be a stupid question, but is there any such thing as good canned ancho chili sauce? Or are there places you can buy a fresh refridgerated version?
I am sure if you go to a Mexican market you could find one. I have never bought it though so can't recommend. Sorry.
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Old 03-04-2012, 04:35 PM   #59
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Thanks for this recipe. I made them today and they were great. I made 2 batches, 1 with the baby corn/coconut flour and 1 with Juanitas hominy. Though they are both good, I definitely prefer the hominy. I just need to figure out something that will grind it up finer. I used my little food processor and it came out with some larger chunks.

I remember 10 years ago someone came up with a recipe using Atkins bake mix and it tried it. Yuck!

This one is going to be a keeper.
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Old 03-04-2012, 04:50 PM   #60
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Thanks for this recipe. I made them today and they were great. I made 2 batches, 1 with the baby corn/coconut flour and 1 with Juanitas hominy. Though they are both good, I definitely prefer the hominy. I just need to figure out something that will grind it up finer. I used my little food processor and it came out with some larger chunks.

I remember 10 years ago someone came up with a recipe using Atkins bake mix and it tried it. Yuck!

This one is going to be a keeper.
I guess I missed that, how much or what size can of hominy did you use?
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