Authentic Tex Mex Part 23: How To Pressure Cook Tamales

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scrumptiouschef
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2018/11/28 15:08:35 (permalink)
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    BayouCityNosh
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/28 17:22:51 (permalink)
    Thanks.  Never thought of using the pressure cooker.  I've only had one for a few years.  So are the tamales supposed to be up completely out of the water? 
     
    There are always tamales in the freezer.  There are some in there from Picos and others from a Carniceria Teleloapan near me and some others I seemed to have forgotten to label.  And if Tamales Don Pepe turns out to be as good as they look, they'll likely be some of them added.
    post edited by BayouCityNosh - 2018/11/29 15:14:51
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    scrumptiouschef
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/28 17:32:45 (permalink)
    If you have a steamer basket use it. And yes, the tamales should be completely out of the water. When we were in Mississippi recently the tamale cooks completely submerged their tamales in the water and boiled them. Odd technique but delicious.
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    BayouCityNosh
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/28 18:02:53 (permalink)

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    scrumptiouschef
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/29 11:44:58 (permalink)
    I pulled three big fat tamales out of the freezer this morning. They're hard as bricks but 15 minutes in the pressure cooker is all they need to plate up and be ready to eat.
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    BayouCityNosh
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/29 15:21:43 (permalink)
    I pulled a couple of Picos tamales out today.  They steamed up nicely.  Maybe over-steamed as I forgot to start the timer.  Picos sets up a tamale stand in the parking lot every year to sell their pricey tamales Nortenos and Oaxaquenos.  I got some of the Nortenos - Turkey in Black Mole (replaced by Chicken on the current menu) and Pork in Red Chile - a couple of years ago and wasn't very happy with them.  Skimpy fillings and very dry masa.  I guess I should have sprung for the quarts of sauce.  I'm down to just one of each now . The masa is almost cake like.  I liked them better than I remembered.
     
    I'm glad to know about this technique.  I really should use this pressure cooker more.
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    scrumptiouschef
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/29 17:25:04 (permalink)
    I use my pressure cooker so frequently it lives on the back burner of my cook stove. It's as essential as a frying pan. I miss this time of year in Texas when bootleg tamale sellers set up shop in car wash parking lots, and laundromats.
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    Root-Beer Man
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/29 19:47:25 (permalink)
    I miss the Mississippi tamales I grew up eating. Used to have numerous food trucks that sold them on the Gulf Coast. The best one was the guy that always parked next to the Colonial Bread Bakery on Pass Road in Gulfport. This guy was a master Mississippi Tamale maker. I can take a Southwestern tamale or a Mexican one, but the best are from the Mississippi Delta!
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    BayouCityNosh
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/29 22:20:40 (permalink)
    I have heard there is one purveyor here.  You have to order, then rendezvous somewhere???  Can't even remember where I saw or heard that - will have to try to find out.
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    BayouCityNosh
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/29 22:21:25 (permalink)
    scrumptiouschef
    I use my pressure cooker so frequently it lives on the back burner of my cook stove. It's as essential as a frying pan. I miss this time of year in Texas when bootleg tamale sellers set up shop in car wash parking lots, and laundromats.


    I think there's a pot of chili in my (near) future.
    #10
    scrumptiouschef
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    Re: Authentic Tex Mex Part 23: How To Pressure Cook Tamales 2018/11/30 00:46:25 (permalink)
    Root-Beer Man
    I miss the Mississippi tamales I grew up eating. Used to have numerous food trucks that sold them on the Gulf Coast. The best one was the guy that always parked next to the Colonial Bread Bakery on Pass Road in Gulfport. This guy was a master Mississippi Tamale maker. I can take a Southwestern tamale or a Mexican one, but the best are from the Mississippi Delta!


    Hicks Hot Tamales up in Clarksdale makes the best Delta style I've ever tried. I can take down a half dozen without drawing a breath.
    #11
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