I love that he is not compromising when he stood his grounds on avocado leaf. Oftentimes, you hear youtube chefs say things like, "if you can't find this, it's okay, use this instead." No man, tell us like it is. He was straight up that this was the magic ingredient. As uncle roger would say, "don't use the white amount, use the right amount."
I remember I made a massive mistake once several years ago where somebody offered me a tamale and ate it with the husk. The tamale also made me very dizzy, almost nauseous for whatever reason and I haven't eaten one since. I'm willing to try one again after watching this video.
Almost the same recipe I make but I also use anchos. When the whole family helps make them we use a whole pig head instead of a butt or shoulder. I’ve also experimented w using a really gelatinous pork bone broth instead of lard to keep the masa moist and it works really well.
fuck me up fam
You didn't say what kind of pan you are using looks like two and how much water to put!! Need to know this
Why vinegar?
Where can I get a hat like that.
To dry not enough chile in the meat
AUTHENTIC MEXICAN FOOD IS INCREDIBLE. One of the best cuisines in the world
I love that he is not compromising when he stood his grounds on avocado leaf. Oftentimes, you hear youtube chefs say things like, "if you can't find this, it's okay, use this instead." No man, tell us like it is. He was straight up that this was the magic ingredient. As uncle roger would say, "don't use the white amount, use the right amount."
Native Texican.
Tamal officianado.
I can guarantee you that those tamales are 🔥🔥🔥. When the masa looks like that 😳 whoa.
🤙 Road Dogs 🤙
I remember I made a massive mistake once several years ago where somebody offered me a tamale and ate it with the husk. The tamale also made me very dizzy, almost nauseous for whatever reason and I haven't eaten one since. I'm willing to try one again after watching this video.
Almost the same recipe I make but I also use anchos. When the whole family helps make them we use a whole pig head instead of a butt or shoulder. I’ve also experimented w using a really gelatinous pork bone broth instead of lard to keep the masa moist and it works really well.
As a Texan my favorite time of the year is December because that’s when all the Hispanic grandmas sell the most delicious homemade tamales.
Okay, he’s the best. Love his personality.
I swear that was Farideh's laugh at 7:21 ;'D love you all and the content you provide <3 happy new years!
Thank you!
Zomg this boy is so cute! He looks a bit unsortable with an audience, but I will make this and have to visit next time I'm in Austin!
"Its a good thing to do with kids"
Obviously someone who doesn't have kids.
I made tamales today with my mother and everyone make it different
I can’t wait to fluff my lard! 👩🍳😆
Thank you,
Suerte! ATX represent. Also, the little lady with an ice chest in the H‑E‑B parking lot is just as good.
This guy is lame