Similar Posts
Beef Coconut Curry Recipe • A Tasty Comfort Food! – Episode 706
Bonjour my friends! I’m Frankie and in this episode, I’ll show you how to make my Beef Coconut Curry recipe. Make sure to visit for ingredient amounts, directions and much more! Until next time my friends… Bon Appétit! —————— Click here to SUBSCRIBE to Club Foody channel: ——————- For more great recipes, visit ——————- Follow…
Seafood potatoes au gratin: this recipe is a must-try!
This recipe is just amazing! INGREDIENTS • 4 potatoes • 450g shrimp (boiled) • 450g shrimp (raw) • 1 diced onions • 2 tsp chopped garlic • 4 tsp butter • 4 tsp flour • 3 cups mozzarella • 1 cup cream • 1 tsp onion powder • 30g shrimp and crab boil sauce •…
How to Make the Best Pork Carnitas
Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas. Get the recipe for Pork Carnitas: Buy our best buy Dutch oven: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios….
Analyzing The Most Overlooked Cocktail Ingredient | The Cocktail Lab | America’s Test Kitchen
Ice is at the center of almost every cocktail; it’s as important as heat is to cooking. Joe Gitter shares the science behind ice and how it’s manipulated and incorporated in different cocktails, and gives you the secret to making crystal-clear ice cubes. This YouTube video is sponsored by Teakhaus. The products featured here were…
How to Make Perfectly Fluffy Falafel and Moroccan Lentil and Chickpea Soup
In this episode, test cook Elle Simone and host Julia reveal the secrets to making foolproof Falafel at home. Tasting expert Jack Bishop challenges Bridget to a tasting of canned chickpeas, and test cook Becky Hays makes Bridget the ultimate Harira (Moroccan Lentil and Chickpea Soup). Get the recipe for Falafel: Get the recipe for…
40 Comments
Leave a Reply
You must be logged in to post a comment.
Recipe is live on my website andy-cooks.com✌️
The inspiration for the cinnamon sweets hot tamalas.
I like filled tamales, but I don’t really understand why so many tamales have no filling, just masa? I bought a half dozen accidentally at a grocer and I feel like I was cheated a little 😂
I love tamales! 🤤
In Colombia they put way more stuff in the masa, like rice, peas, carrots, bits of pork belly…
Let him cook
You're always chopping off so much fat in your videos do you ever render it down into oils and cooking large stuff like that with the junk fat
All that work to put some stupid bottled sauce on it.
Website not available??
Yeeeeahh I'ma pass on these 😂
We want cripsy halal pork shawarma with some extra ketchup for garnish ❤❤❤❤❤
They may be a tad too wet, but awesome nonetheless
I made tamales from scratch because i wanted to have some laroco and lacoche ones which aren't available near me. That'll be the last time I do that, even with a stand mixer it's too much work, from on now I'll stick to the flavors i can buy for a couple bucks!
Day 5 asking for venison steak
Now i've got the song of the tamales's woman from the 1957 Zorro's serie in my head XD
As a Mexican, I approve 👌
Looks legit!
Ok Andy whipping the lard.😮
Andy you are by far my favorite but your Masa mix is too watery, also mixing by hand and not in a food processor will teach you how to feel for the consistency that you are looking
Yes !!!
porque la masa es tan blanco? no hay salsa enlo?
😋🤤💚🤍
Noestamal.
Nicely done
❤
Nice pressure cooker!
andy lawar bali please
Looked delicious! Here in San Antonio at least a lot of places add some of that cooking broth to the masa too for color and more flavor 👌
If you're going through the whole process but won't even close the tamal… dude…
Thats a lot of work chef. Not hungry anymore
It's just that easy! 😅
So much soundsq
Truly a labour of love. Thank you Chef!
I remeber when you cooked curry goat or jerk chicken with Thai red chillis 😢😢 I lived in Perth for 3 years you can never get good Caribbean food and produce in Australia I had to go online
The cool thing about discovering tamales on the internet for me is that we have something similar in my hometown it was just the sweet version. Thank God making it savory is not weird.
Yummy
New Mexican here. Ive been making tamales since I was 10. Someone else mentioned to put some chile in you masa. Maybe a 1/4 a cup to give your masa some color and better flavor. Its a world of difference. Great job Chef.
I made 28 dozen mostly by myself a couple of years ago. I could only barely eat one because I'm intolerant to garlic and onion as of 2018. It was sad, but the first seven dozen were the last time I got to make them with my Mahjah before she passed away in March of 2022. I really wanted my son to experience making tamales with my Mahjah before her six different cancers took her after 10 years of fighting (I was only supposed to have her for 4-6 months when she first found out about her stage four liver cancer in March 2012). She was so strong and a medical rarity. It was nostalgic because we made them in my house, on the big kitchen table from her house, the very table we made tamales at when I was a kid. I'm a giver and had fun sharing that many delicious tamales with friends. I would like to do it again, but times have changed, and I keep to myself now. I miss her so much, but I feel her energy daily. What a blessing ✨️🫶🥹🥲
Sending love and light to all those who read this message ✨️ ❤️
Awesome! I like to take the left over braising liquid and make a tomatillo salsa with it. Or add it to the masa. Tomatillos are hard to find here in Aus… the seeds are even illegal over in WA 🙁
Year 2 of asking for pupusas on national pupusa day in november.