How to Make Tamales – 2 different fillings – red pork, green chicken

22 comments on “How to Make Tamales – 2 different fillings – red pork, green chicken”

  1. Alma Afu says:

    amazing. Is your grandma from Colonia Juarez Chihuahua? if so, my father is from there. if not, that is amazing still. ☺

  2. Rachel Sweets says:

    More Mexican food and desserts beautiful

  3. Rachel Sweets says:

    Merry Christmas 😙😙

  4. Kristina says:

    mmmmm i love homemade tamales, my favorite part is the masa. i usually put a little of the chile sauce in the masa as well.

  5. Much Love N Hugz says:

    I love this recipe I am very impressed!!!

  6. raymond Alex says:

    Great demonstration, I am watching my weight. What can I substitute lard with?

  7. Jaqueline Martinez says:

    guatemalan tamales are much more complicated 😶

  8. Kristina says:

    I just found your channel 2 days ago. My niece bought some tamales for today and when I got to her house they were still frozen. She didn't have a steamer so we steamed them with the dish towel trick and it worked perfectly! Thank you.

  9. Kristina says:

    FYI, a lobster steamer works great as a tamale steamer.

  10. vz8d Vero says:

    I certainly love your recipes but now I love them even more, I'm Mexican so 👏👏👏👏👏👏👏👍👍👍👍👍thanks for the recipe 😉

  11. Juan Carlos Rosendo Amaya Cruz says:

    well done

  12. Rob B says:

    The red pork looks great but I don't know about the green chicken. lol
    I hate the taste of cilantro so that's a no go. ha ha

  13. Amy montes says:

    try adding a few tomatillos and about 5 seeded red peppers, along with 1/3 cup of cilantro to your red marinade. it will make a world of difference. I personally love the red, just because it has a little kick to it.
    keep up the good work. And LOVE the hair.
    [email protected]

  14. My Fussy Eater (Ciara Attwell) says:

    These look so good. I've never tried Tamales before but I really want to now!

  15. Jaqueline Martinez says:

    the masa is boiled with lard and water you let it cool and the recado has tomatoes, tomatillo, bell peppers, guajillo but we call it "guaque", pasilla we call it "pasa" and ground toasted sesame seeds with pumpkin seeds then you boil it with some more lard. once you have the masa and the recado wich is the sauce. the fillings are chicken, pork, hen or duck any meat that you like raw, a slice of bell pepper, green olives, capers, chick peas, 2 raisins and 1 dried prune you can also add loroco it's a flower with strong flavor. I don't like them with raisin or prunes😉 I hope you will understand me because. I live in Guate, I am a Chapina but I love your channel

  16. cecillepike says:

    Good morning Ashlee Marie
    Thank you so much for this tutorial, I have made tamales in the past but the process was crazy. You made this look so easy. I did have one question, what is the name of the pot you used ? I don't have one and would like to purchase one asap. Oh and could you do Mexican desserts as well?

  17. Rebecca Murray says:

    lol we cheat and buy our masa

  18. Lindsey Johnson says:

    Ash, I love this! I was thinking I would just whip some tamales together tonight. Ha! I had no idea it would be so involved! I have to say that your trick of using a tortilla press is the best I've seen yet. So brill! Can't wait to try your recipes for the filling too. I guess I need to go buy some lard too. I admit I was going to use shortening, but you convinced me! Keep the Mexican recipes coming!

  19. thescramble says:

    Wow, these look amazing, and I love tamales!

  20. Aubrey Cooper says:

    i was drooling the whole time you we're eating these, a tradition in my family is at christmas time when my mom was alive was making nut rolls they are a homemade dough, with a walnut filling, it is a czechoslovakian recipe handed down from my mother's mother, and they are so delicious, but like your tamales are very time consuming to make, me and my sister and her husband made them this year for christmas and it was so worth it

  21. AK GANG says:

    You know for the red meat it’s just a suggestion… what about barbecue sauce

  22. Aubrey Cooper says:

    how many tamales will this make

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