Chilebrown at home

Saturday, December 5, 2009


Christmas time has many traditions for lots of different people. One tradition that I like is the Christmas tamale. Tamales traditionally are stuffed with chicken, pork, and beef. There are even sweet tamales made with cinnamon and raisins. Tamales can be stuffed with anything your imagination desires. How about bacon tamales? Oh yes, bacon, roasted peppers and jack cheese will fill these corn masa tubes of joy. The secret to good tamales is fresh masa. Masa is a corn based dough that is used to wrap the filling. Fresh masa can be purchased at Mexican specialty markets or you local tortilleria. Todays masa was purchased at 'La Finca' in Oakland California. We are using some peppers that we procurred last summer. They were fresh roasted and sealed away in the Chilebrown Icecave.
Bacon Tamales

  1. 4 pounds of fresh masa
  2. 2 dozen corn husks
  3. 1 pound of sliced bacon (fried till crisp and cut into large chunks)
  4. 1 pound of roasted green peppers cut into strips
  5. 1 pound of jack cheese cut into strips
  6. 1 cup of bacon fat (Do not be scared! This will make your tamales rich and delicious)
  7. 3/4 cup chipotle in adobo puree

The only trick to making tamales is to have all your ingredients ready and in place. Take your masa and add chipotle puree and bacon fat. Mix well. Take a corn hush and add 1/4 cup of masa and spread evenly into a square shape. Add a strip of cheese, pepper and bacon. Fold into cylinder and fold bottom end up. Place assembled tamales into a steamer and cook for aprox 40 minutes. When the dough is firm and the cheese is melted they are done.

These tamales where served with some grilled steak, rice and some refried beans. More bacon fat was added to the beans. Christmas time only comes around once a year so do not fret about the bacon love. This is one hearty meal. The tamales were so good that I went straight to the couch to celebrate. This is comfort food that puts a smile on my face. The green chile gave this tamale a little kick in the pants. Cheers!


Zoomie said...

I have never eaten tamales - do you eat the corn husk, too, or is it just there to hold the other ingredients while steaming?

Chilebrown said...

Zoomie, You do not eat the husk.It is very tough and is only a vessel to hold the filling.It does give a flavor to the finished product.
Peggy and I were in San Diego at a restaurant and a lady at the table next to us was trying to eat the husk. I politely told her that she needed to remove the husk. She was very embarassed. I did not laugh until later being the gentleman that I am.

Greg said...

Green chile, cheese and BACON!!!

I should make tamales but it is too easy to buy them from the Mexican ladies who crank out by the dozens and sell them for their church benefits.

I have 3 dozen in my freezer right now.

Chilebrown said...

Greg, Do they make green chile, cheese and bacon?

cookiecrumb said...

Wow. You make it sound almost easy. Well done, bacon dude.
(Can we laugh at Zoomie? No.)

Lea Ann said...

Well I just think this sounds delicious. Never made tamales, I really should give it a try.

Chilebrown said...

Cookiecrumb and Lea Ann, it is very easy to make. The recipe makes over 2 dozen. They freeze very well.

I tried to eat a tamale husk only once.

Andrew said...

Chili-this is pretty amazing. I've never made tamales, but I know they are a heck of a lot of work. They look great, job well done.

Chilebrown said...

Andrew, Give it a try. Get the whole family involved. I know you will have some great meat fillings.