Binging with Babish: Tamales from Coco

Binging with Babish: Tamales from Coco

Have some more No gracias I asked if you would like more tamales Si ? *In classic grandma voice* That’s what I thought you said! Hey, what’s up guys welcome back to Binging With Babish where this week We’re taking a look at the tamales from Coco. Once you’ve got a solid 12 hours set aside to construct your tamales, we need to start by soaking the corn husks. We want to soak these in room-temperature water for at least 3 hours, if not overnight. *Classic Andrew* Just separate the husks a little bit and place them in a large pot. Make sure that they… You know that they… fit. Uh-oh, time to break out the big guns, or pots. Big pots. While those guys are soaking we can get started on some of our fillings I apologize for dressing down but this was late the night before and that’s actually one of the beauties of this recipes that you can start a day, two days before and stop at virtually any point and pick it up the next day. You might recognize what I’m doing here I’m making a pretty basic chili paste out of a couple different kinds of dried chilies in this case guajillo and pasilla chilies and I’m also going to add a few cloves of garlic, a few quartered tomatillos, a good squeeze of lime, a good squeeze of orange juice a couple heaping teaspoons of cumin, preferably freshly toasted and ground in a spice grinder, but it’s late and I’m not trying to wake up Rasheed. A good pinch of Mexican oregano, some salt, freshly ground pepper, and blitz into a smooth paste. Pretty close to what we use in our Al Pastor pork. Open this guy up taking the beautiful smells and set aside to cool completely while we deal with our pork. We’re gonna go with a small pork shoulder for this recipe. Make sure that you are working with appetizing pork. (Very important) clean the meat from the bone, cut off the skin and cut into about two inch cubes Which we’re then going to place in a large Ziploc bag and cover in our marinade. Give it a little massage and fridge this for at least 3 hours. Or you could come to the shocking realization that you could just let the pork marinate in your cooking vessel so I’m going to place *OH NO * This in a foil lined casserole that I’m going to cover and fridge for at least three hours or in my case overnight. The next day, and I’m all gussied up for dinner And I’m gonna get started on making our tamale dough I am weighing out 560 grams of masa harina which is a kind of instant corn flour and adding to it? 700 milliliters of very hot water giving it a good mix with a wooden spoon until a crumbly kind of dough forms set aside and let it rest for 15 minutes while we start working with our lard a lot of people freaked out at the idea of lard But it’s actually not that bad for you, and it’s what they use in OG legit shit tamales. And I’d imagine that’s what the abuela in Coco is making so we are whipping 375 grams of lard for two minutes in a stand mixer until it is light and fluffy at which point we’re going to add a half teaspoon of kosher salt and a teaspoon and a half of baking powder mixing it combined before slowly adding our soaked masa. Add maybe a third of it at a time beating and scraping down the sides of the bowl before adding the rest. Beating again until a cohesive mass forms into which we are going to slowly stream one cup of warm chicken stock beating one more time to combine thoroughly and create our dough now. This is a much thicker fluffier dough than most tamale dough’s but they say if you Drop a piece in cold water and if it floats you’re good to go. *:D* And I think that all the air that we beat in there is going to make for a lighter less dense tamale. Anyway speaking of which, it’s time to talk fillings. We braised our pork for three hours at 275 degrees Fahrenheit, shredded it and added back a little bit of the marinade. I’m also gonna do some roasted poblano and cheese tamales. I roasted some poblanos straight off the flame on my stovetop, wrapping the foil let it steam and soften up before we peel them. Now at long last its tamale time. We’re gonna start by peeling off the carbonized exterior of our poblano peppers and cutting them into strips. I could just eat a giant bowl of these alone, but we’re gonna add some cheese. Oaxaca cheese, which is kind of like a Mexican mozzarella. We’re going to tear the cheese into similarly sized pieces and start spackling our corn husks with tamale dough just spread a nice relatively thin even layer over the top half of the corn husk leaving a two inch border on each side stuff with your fillings and roll together so that the two sides of the tamale dough meet in the middle fold up the tapered end of the corn husk and using two strips of corn husks that we’re going to tie together in the center we’re going to make a little tie for tamales security snip the long strands for a prettier presentation. And look at that perfect little package it takes a bit of practice But you find yourself getting into a rythm and it becomes second nature after your fourth or fifth try. Repeat with some of the pork and place them all standing up in the steam basket of a large pot cover the tops of the tamales with a couple straight corn husks. This is going to help concentrate the heat in the steamer fill with a inch or two of water Cover and steam for about 90 minutes if you find that the interior of your tamales are sticking to the corn husks. Just steam them for another 15 minutes stack them up on a large plate, so they stay warm but let them rest for 30 minutes before digging in. This is gonna help them firm up a little bit and now a solid 8 hours of work later, it’s time to finally dig in I’m gonna have one of each. We’ve got the Oaxaca and cheese and pork stuffed tamales but you could really put anything you want in here anything you would put in a taco I bet would work in here. I’m gonna serve them with a slightly spicy, sharp, acidic, salsa verde. You can check out my I Love You Man tacos episode for how to make that and guess what guys, we’ve got another clean plate award winner. *Yay*. These things can be prepped in advance. They freeze great after you cook them and they’re perfect for your Oscar viewing party, that is if you don’t eat them all yourself.

100 Replies to “Binging with Babish: Tamales from Coco

  1. hahaha "tamale dough" is a dead give away that this is a white boy trying too hard, but sweet of you to try. that pork filling isn't really authentic, but intriguing. It's called masa by the way.

  2. My mom actually doesn't use lard, she uses olive oil, vegetable oil, butter, and chicken broth, tastes way better and somewhat healthier

  3. i never had tamales like that, my family had chicken tamales but it had some foreign vegetables in it like a whole olive inside ?idk what it was

  4. Okay your lard is wrong all wrong you didn't season it properly the tamales are not meant to be that color is supposed to be a kind of dark yellow or light brown

  5. Idk man that looks like a lot of mass to meat ratio. Maybe lighter on the masa or beat it a little less and add more meat.

  6. I've never done chicken stock. Normally we add the red chile sauce from the cooked pork. Will try chicken stock next time in my green chile chicken ones. 😍sending love from New Mexico ♡

  7. Is your tattoo on your left arm the Nintendo logo for the snes video game Earthbound 🌎 Mother?!?!?!?!? I hope it is 💜💜💜

  8. Years ago I knew this woman that her mom made some Christmas sweet tamales. They were savory and slightly sweet. I’ve never been able to replicate those. Would it be possible to demonstrate these?

    Thanks and alway enjoy you videos.

  9. Here in Costa Rica, we have tamales but in a very different way no offense to anyone but I think the Costa Rican ones are the best of the best also they take 3 days to make tho

  10. This is the episode where Babish schools all of us who are Mexican (and our abuelas) that we could've been using a stand mixer instead of kneading the dough for what felt like hours. I will say I like the feeling of Masa and warm lard/ stock between my fingers.

  11. When I was a little girl I wasn't a fan of the tamale filling and I'd only eat the masa. My grandma got wise to me and started making me special tamales that were only masa. She called them nalgitas; which translates to butt cheeks. Needless to say those nalgas gave me nalgas. 🙈

  12. there are other tipe of tamales, more easy to make. Like the masa tamales, with hoja de platano…you can try them, they are delicious. I know the Veracruz Tamales or Tamales Jarochos…I hope you can find a recipe…or I would be happy to give you the recipe…

  13. Okay so everything you usually make has me drooling. Why are these tamales so disappointing to me? I'd be mad if someone brought me these for Christmas. The Mexican in me is crying out, why are they so skinny? Yeah, maybe they're uniform and ethically pleasing, but I like my tamales with some girth. That's right, big fat tamales you could sink your teeth into. The kind that abuelita would have been proud to see you make.

  14. A good food for Christmas we used to make a lot in my house. Now it isn't as easy but we still do it when we can.
    My mom and grandma always say how the masa is endless at times. They just keep making more and more tamales and there's still masa. It's crazy. We ate tamales during the next two weeks or so…

  15. all i could think of while watching this was: "OH NO! I THINK I BURNED MA TAMAAAAAAALES"

    props to you if you get the reference

  16. I am an absolute idiot. My entire life I assumed you ate tamales like you would a burrito, corn husk and all. I had never seen someone eat a tamale before, nor had i eaten one myself, only ever seen them on tv in the husk. It took a binging with babish video for me to realize you eat them with a fork.

  17. You can also do sweet tamales, instead of adding too much salt, you can add between 1.5 and 2 cups of sugar, coloring and do the filling with some fruit jam or spread… pineapple or strawberry are common… also addin' raisins are traditional..

  18. I recommend you doing Banana leaf red tamales. They are really flavorful and really simple to the point that it doesn't matter if it's not perfect, its just a good bomb of savory-ness if you ask me.

  19. If your Mexican you hated it when you got the baby in the bread because you didn't want to make tamales for everyone

  20. You nailed it, you made the recipe perfectly

    Although let me say masa harina is not the true name of the flour, it is only harina de maíz (corn flour) and the dough is the masa (although masa is an umbrella word for any type of dough and also synonim of mass) there are other type of harinas like harina de trigo (weat flour) harina de arroz (rice flour) harina de chapulines (crickets flour) etc.

  21. Ay no no no mijo, you need to mix the masa with your own hands, even tho that the masa is super hot you mix it with your hands.
    Put a little of leftover masa in the pot while you're making the tamales, that will cook with the tamales and will tell you when the tamales are done
    You make them a little more spongy, put baking powder, around like a teaspoon
    I give you a 9.9 cuz is not your culture and trying to do something from other culture is hard and I know how is it

  22. Hey hi, just a little comment, tamales are made with corn dough or "maza de maíz", and you said "maza de harina" that's basically is wheat dough, as the tortillas you use for quesadillas. The first one (corn dough) is what tortillas, from tacos, are made of. Its tricky but a really important diference in mexican gastronomy, a lot can get wrong if you confuse both doughs.

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