Holding tamales during service

Discussion in 'Food & Cooking' started by hatfielder, Jul 28, 2014.

  1. hatfielder

    hatfielder

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    The other day I made some great tamales but found that through service they became dry. I kept them on the trays I steamed them in on the shelf above the stove.

    How could I keep them warm and ready to serve without them becoming hard and stale?

    Thanks,

    John
     
  2. chicagoterry

    chicagoterry

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    When I buy them from the street vendors here in Chicago, they keep each one individually wrapped in foil. They always seem plenty moist to me.
     
  3. chefmannydlm

    chefmannydlm

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    The way the street vendors in Mexico City and one of my favorite tamal places here in Houston do it is to have a big pot with hot steaming water and a steamer insert and then have the tamales wrapped in terry cloth towels.  It also helps to leave the tamales in their corn husks. If you have a large baine marie, you could possible hold them in there with a large colander.
     
    Last edited: Jul 29, 2014
  4. chicagoterry

    chicagoterry

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    Yes, the ones I buy are still in the corn husks, too and the tamale, husk and all is wrapped in foil.
     
  5. cheflayne

    cheflayne

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    Did you keep a water bath under the trays?
     
  6. hatfielder

    hatfielder

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    They were still in husks with the bath. Maybe it was just too hot up there and they slowly kept cooking?
     
  7. cheflayne

    cheflayne

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    I would have thought that would work. Was there a lid on the pan?
     
  8. hatfielder

    hatfielder

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    Yes, sir. Lid and all. 

    I'll be goin to the tamale festival in Greenville, Ms in October and I'll get them to give me their secrets. Until then........ trial and error, trial and error
     
  9. cheflayne

    cheflayne

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    Oh man...a tamale festival!!!! I love tamales. Wish I could go :(
     
  10. ericbige27

    ericbige27

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    John,

    Did you find a solution to your Tamale issue?

    eric