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Old 03-04-2012, 05:53 PM   #61
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Quote:
Originally Posted by betheresoon View Post
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.
Fantastic! Thanks for the review and for giving hominy a try.
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Old 03-04-2012, 06:35 PM   #62
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It's nasty and made with soy. You didn't miss anything, Tilly.

I'm going to try my hominy next and I guess I'll use my vita mix. I like it smooth.

Do these freeze Vanessa?
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Old 03-04-2012, 06:50 PM   #63
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Originally Posted by rosethorns View Post
It's nasty and made with soy. You didn't miss anything, Tilly.

I'm going to try my hominy next and I guess I'll use my vita mix. I like it smooth.

Do these freeze Vanessa?
Yes, these can be frozen!
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Old 03-04-2012, 06:56 PM   #64
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Tilly - I used the 29 ounce can (drained of course).
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Old 03-04-2012, 09:21 PM   #65
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Bertheresoon

When you said a 29 oz. can of drained hominy.
Did you then grind it and proceed with Vannesa's recipe?
Or did you make any changes? I would love to do the
hominy version.

TIA
b\

Last edited by Barbo; 03-04-2012 at 09:25 PM.. Reason: Betheresoon
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Old 03-05-2012, 06:03 AM   #66
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Quote:
Originally Posted by Barbo View Post
When you said a 29 oz. can of drained hominy.
Did you then grind it and proceed with Vannesa's recipe?
Or did you make any changes? I would love to do the
hominy version.

TIA
b
My guess is she substituted the drained and processed hominy for the baby cut corn.
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Old 03-05-2012, 07:04 AM   #67
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That's what I'm going to use Barbo for my next try, the mexican hominy.
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Old 03-05-2012, 11:21 AM   #68
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I did grind up the hominy, but I also left out the coconut flour in the hominy batch.

I used the pork roast similar the original recipe, but I cook it with the ancho chilies and some garlic and jalepenos. Then I use some of the drippings from the meat in with the masa. This was the way my mom always makes them.

I took one to work today. There are a bunch of us low carbing and they looked at it asked why I didn't bring them any, but these are too good to share. The pork roast makes so much filling so I guess I will have to break down and make another batch of masa and bring them here to share.
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Old 03-05-2012, 11:44 AM   #69
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Betheresoon I agree it makes so much and I cut my roast in half. I will make my pork the day before next time.

Everybody wants to eats these. LOL Keep your hands off my tamales. LOL

Last edited by rosethorns; 03-05-2012 at 12:01 PM..
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Old 03-05-2012, 11:51 AM   #70
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Well, I guess I'm going to make these soon.
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Old 03-05-2012, 04:06 PM   #71
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I'm on my way over to the farm store to get the corn husks.

Thanks all for the help. I want these so bad.

BTW. Char suggested that if you don't want a pork shoulder, then
get pork chops for the smaller batch.
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Old 03-05-2012, 04:32 PM   #72
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Is there a difference in raw coconut flour and say the Bob's Red Mill kind? I have regular coconut flour, can that be used in this recipe?
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Old 03-07-2012, 05:49 PM   #73
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Quote:
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Is there a difference in raw coconut flour and say the Bob's Red Mill kind? I have regular coconut flour, can that be used in this recipe?
You can use Bob's Red Mill brand of coconut flour!
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Old 03-09-2012, 10:25 AM   #74
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I'm glad you wrote this. I want to try this recipe this weekend but the coconut flour was putting me off. I'm not fond of it. I'll try it the way you did and hopefully I will have success.



Quote:
Originally Posted by betheresoon View Post
I did grind up the hominy, but I also left out the coconut flour in the hominy batch.

I used the pork roast similar the original recipe, but I cook it with the ancho chilies and some garlic and jalepenos. Then I use some of the drippings from the meat in with the masa. This was the way my mom always makes them.

I took one to work today. There are a bunch of us low carbing and they looked at it asked why I didn't bring them any, but these are too good to share. The pork roast makes so much filling so I guess I will have to break down and make another batch of masa and bring them here to share.
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Old 03-09-2012, 10:28 AM   #75
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Quick question to the person who used the bacon grease. Did you meausre out 1 ounce?
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Old 03-09-2012, 10:14 PM   #76
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Teresa I used a couple of Tablespoons of bacon grease.
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Old 03-12-2012, 10:23 AM   #77
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Fixin to make these today. I could not find ancho chili powder or ancho chili seeds. I got regular chili powder and I was wondering does ancho chili seeds just mean the seeds out of the dried ancho chilis I bought?
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Old 03-12-2012, 10:48 AM   #78
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Quote:
Originally Posted by Idreamofweightloss View Post
Fixin to make these today. I could not find ancho chili powder or ancho chili seeds. I got regular chili powder and I was wondering does ancho chili seeds just mean the seeds out of the dried ancho chilis I bought?
Yes the seeds are from the dried chiles.....
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Old 03-12-2012, 11:15 AM   #79
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phew... thanks. And I dont know how you got it ground to no chuncks. I have little pieces(chunks).
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Old 03-12-2012, 11:28 AM   #80
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Whoa, there's really some great talent on this forum, isn't there!? I just dabble in whatever interests me at the time, you ladies are the real deal! I feel very fortunate.

(heheh, reminds me of some Hindu (i think) quote I read somewhere, "I am but a lowly dirt clod but I was once next to a rose and caught it's fragrance")

DW was actually raised in AZ, BUT, tamales are one Mex food she never acquired a taste for, I like them though, I might try these anyway. Thanks for sharing.

Last edited by sidhartha; 03-12-2012 at 11:30 AM..
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Old 03-12-2012, 03:26 PM   #81
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So I made them. pretty good but my masa was pretty gritty. I used the food processor to grind the hominy not sure how to make it less gritty.
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Old 03-12-2012, 05:45 PM   #82
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I got 10 tamales

Mine are in the steamer. Will report back. I can hardly wait.
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Old 03-12-2012, 07:50 PM   #83
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Tamales.

They were delicious. I didnt use Vanessa's recipe but went with
Mexican hominy, lard, chicken broth. Made the carnitas and
a sauce. I need to firm up the masa dough before I post the
recipe. I can hardly believe that I just ate two tamales.
Thanks so much Vanessa for showing us in beautiful pictures,
how to lay out and roll the tamale. 45 minutes was the perfect
amount of time for steaming. I needed to give them some
standing time for before plating.

Last edited by Barbo; 03-12-2012 at 08:39 PM.. Reason: error
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Old 03-12-2012, 08:19 PM   #84
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You go Barbo!
I just made the inners to my tamales and I'm going to do the hominy tomorrow.
It was the best day when I could eat 2 tamales and a salad. Yum!!!

Do you have any tips Barbo, with the hominy?
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Old 03-12-2012, 08:46 PM   #85
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Esther

Tomorrow morning, I'm going to make the masa dough one
more time. I think it needed to be a little firmer.

I did the twenty nine oz. can Mex.hominy in the food processor.
Put two blobs of lard, some chic broth, salt, pinch or two of
chili powder, then I added a tbs. of coconut flour. Whirl it into
a real dough. I don't know how long but a long time.

I made everything on different days as it's a bit much all at
once. I made my carnitas one day. Soaked and cleaned the husks
and then place them in a big ziplock and froze them until today.
I made the dough last night and the sauce. So everything was
ready for the big roll up today. It made ten tamales about five
oz. or a bit more each. I steamed them the forty five minutes.
Here's what I needed to do after steaming. Let them have
standing time to firm up. Jay said they were as good as Las
Golindrinas, a local place, but I think thirty five years of training
made him say that
__________________
BARBOS LOWCARB kITCHEN

Last edited by Barbo; 03-12-2012 at 08:51 PM.. Reason: error
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Old 03-12-2012, 11:10 PM   #86
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I'm glad yours came out Barbo. maybe next time I will try to add a lil coconut flour to see if it makes a dough instead of the gritty kind I made.
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Old 03-13-2012, 06:17 PM   #87
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Too Gritty

Teresa,

They need to be in the food processor a long time.
Be sure to use the LARD and not too much chic broth.
Add a couple tbs. coconut flour. Keep the processor
going and taste a bit, if gritty keep going. Afterwards.
pack the dough into a 2 c. measure. Put it in fridge.
I left mine in overnight. It was very cold when I
spread it out. They were even better today. Nice
and firm. In a few days I'm going to make them again.

It seems like a dream that I actually ate LEGAL tamales.
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Old 03-13-2012, 06:20 PM   #88
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Barbo I made them with the hominy today. I got 13. I took all of you tips and it worked out great.
You do have to spin them good in the food processor. And taste , you will have a little gritty but not much and it comes out when you cook them.

My DH is so thrill with having tamales.

Last edited by rosethorns; 03-13-2012 at 06:22 PM..
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Old 03-13-2012, 08:07 PM   #89
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Quote:
Originally Posted by Barbo View Post
Teresa,

They need to be in the food processor a long time.
Be sure to use the LARD and not too much chic broth.
Add a couple tbs. coconut flour. Keep the processor
going and taste a bit, if gritty keep going. Afterwards.
pack the dough into a 2 c. measure. Put it in fridge.
I left mine in overnight. It was very cold when I
spread it out. They were even better today. Nice
and firm. In a few days I'm going to make them again.

It seems like a dream that I actually ate LEGAL tamales.
So you mean do NOT use bacon grease? Not sure where to get the non hydrogenated lard. No luck so far around here.
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Old 03-13-2012, 08:17 PM   #90
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I use bacon grease Tilly and it worked marvelously. And this is my second batch.

Barbo is telling Teresa how she did it with the hominy.
I found non-hydrogenated but it was made with soybean oil. I'm allergic to soy. So I'll stick with the bacon grease.

Last edited by rosethorns; 03-13-2012 at 08:22 PM..
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