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FauxPas

FauxPas

First up is the Tamales de Cambray, which we decide to do in banana leaves. 

 

Because of the limited class time (about four hours), our instructor (Chef Debbie) and her assistants have done some prep for us. But we peel the roasted chilies and tomatoes and slice and dice them. The chilies are pureed with some garlic. 

IMG_20171217_101008.thumb.jpg.7b1f1fd52eec89993e6aba43ed887faf.jpg

IMG_20171217_101018.thumb.jpg.521090be22dfe73c02634df841c1c9f4.jpg

 

A mix of tomatoes, onions, garlic, raisins, capers, chopped green olives, plantains and spices (guajillo chile powder, thyme, marjoram) is heated on the stovetop. 

 

IMG_20171217_101726.thumb.jpg.cebd5f1f6c780268732c659ae8a61d1d.jpg

IMG_20171217_101727.thumb.jpg.c1256c417c2e1366f1cec3506e80f194.jpg

 

Three kinds of meat have been pre-cooked for us (flank steak, pork, chicken). We prep the banana leaves by trimming the vein, wiping them down, cutting into 12 inch squares and briefly running them over the gas burners' flame. Smaller pieces are peeled into narrow strips for ties. The saucepan contents and chilies are added to the meat mix. 

 

IMG_20171217_102802.thumb.jpg.e240c9ca845a09087f9df69c7ca86264.jpg

 

IMG_20171217_101834.thumb.jpg.389f662ff95307187467971f8b75ca18.jpg

IMG_20171217_103318.thumb.jpg.1b3af92091a466f866c9a3dab1fd02cc.jpg

 

At the same time, the masa mix is in the blender. Masa, water, lard, some broth from the cooked meat and some additional stock, plus salt. 

IMG_20171217_102805.thumb.jpg.70c54e8a07d4611b8c342f78a2945788.jpg

 

IMG_20171217_102810.thumb.jpg.9050b5c44a1c80c4fe6457f82c1ea8b3.jpg

 

And a bottle of rum is passed around. 

 

Ha, just kidding! Though we were all working pretty hard and felt deserving.  xD

 

The rum was added to some raisins, which were left to soak for our dessert tamales. 

Raisins.thumb.jpg.0967e6cb3d8d5cbfd305c38792c71aa4.jpg

 

 

 

FauxPas

FauxPas

First up is the Tamales de Cambray, which we decide to do in banana leaves. 

 

Because of the limited class time (about four hours), our instructor (Chef Debbie) and her assistants have done some prep for us. But we peel the roasted chilies and tomatoes and slice and dice them. The chilies are pureed with some garlic. 

IMG_20171217_101008.thumb.jpg.7b1f1fd52eec89993e6aba43ed887faf.jpg

IMG_20171217_101018.thumb.jpg.521090be22dfe73c02634df841c1c9f4.jpg

 

A mix of tomatoes, onions, garlic, raisins, capers, chopped green olives, plantains and spices (guajillo chile powder, thyme, marjoram) is heated on the stovetop. 

 

IMG_20171217_101726.thumb.jpg.cebd5f1f6c780268732c659ae8a61d1d.jpg

IMG_20171217_101727.thumb.jpg.c1256c417c2e1366f1cec3506e80f194.jpg

 

Three kinds of meat have been pre-cooked for us (flank steak, pork, chicken). We prep the banana leaves by trimming the vein, wiping them down, cutting into 12 inch squares and briefly running them over the gas burners' flame. Smaller pieces are peeling into narrow strips for ties. The saucepan contents and chilies are added to the meat mix. 

 

IMG_20171217_102802.thumb.jpg.e240c9ca845a09087f9df69c7ca86264.jpg

 

IMG_20171217_101834.thumb.jpg.389f662ff95307187467971f8b75ca18.jpg

IMG_20171217_103318.thumb.jpg.1b3af92091a466f866c9a3dab1fd02cc.jpg

 

At the same time, the masa mix is in the blender. Masa, water, lard, some broth from the cooked meat and some additional stock, plus salt. 

IMG_20171217_102805.thumb.jpg.70c54e8a07d4611b8c342f78a2945788.jpg

 

IMG_20171217_102810.thumb.jpg.9050b5c44a1c80c4fe6457f82c1ea8b3.jpg

 

And a bottle of rum is passed around. 

 

Ha, just kidding! Though we were all working pretty hard and felt deserving.  xD

 

The rum was added to some raisins, which were left to soak for our dessert tamales. 

Raisins.thumb.jpg.0967e6cb3d8d5cbfd305c38792c71aa4.jpg

 

 

 

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