Comments: Someone's in the kitchen with Dinaaahhh!!!!

Awesome! Thanks for the recipes and the detailed info and image. I love the tamale version they have in the caribean but was always unsuccessful in getting a recipe. Now I have three.

Posted by Michele at March 26, 2005 06:55 PM

Ahhhh, memories... When I was growing up, my family was dirt poor and always looking for food that we could make in great quantities and freeze for leaner times. Tamales were tops on the list because it gave us kids something constructive to do and the ingredients were relatively cheap. Venison made for a damnably good tamale filling, especially the neck-meat and any leftover pieces. Added with a little pork fat to moisten, they were some of the best tamales I've ever had.

If you get yourself some venison meat I highly recommend trying it out in one of your tamale recipes. Just prepare like beef, and make sure it's fully cooked.

Oh great, now my stomach is growling...*drool*...

--TwoDragons

Posted by Denita TwoDragons at March 26, 2005 07:13 PM

Hey, great post.

Suggestion on the peppers, after charing the skin, drop them into a medium size paper bag, one like you get groc. in. Keep the sack folded shut, to trap the heat, keep adding the peppers as you char them. Let them set a few minutes (five to ten I would guess, I never time it)then take them out and scrape the chared skin off.

The peppers are not so hot as to burn your hands at this point.

Also. a tip when buying the peppers, what ever kind you want to remove the skin from. Buy the ones with the least folds and wrinkles in them. Also the bigger the better to char.

Papa Ray
West Texas
USA

Posted by Papa Ray at April 1, 2005 04:40 PM
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