Forums > Specific Focus > Mexican Kitchen

Rolly

Jul 30, 2003, 6:50 AM

Post #1 of 13 (837 views)

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It's Chiles Rellenos today

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I hung out in Doña Martha's kitchen yesterday and watched her make chiles rellenos. So good!

You can watch too at http://rollybrook.com/chiles_rellenos.htm

Sorry you can only watch and not taste.

Do you have a favorite dish you'd like to watch her make?

Rolly Pirate

Uncle Jack

Jul 30, 2003, 6:59 AM

Post #2 of 13 (838 views)

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Re: [Rolly] It's Chiles Rellenos today

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Rolly;

Good recipe and great pictures. I like the idea of mixing up the fillings so that they are not all the same. I sometimes put chopped nuts in the meat filling.

How about some posole or menudo for the weekend?

uj

Rolly

Jul 30, 2003, 7:08 AM

Post #3 of 13 (834 views)

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Re: [Uncle Jack] It's Chiles Rellenos today

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I asked her about menudo, and she just rolled her eyes. She said she only make that at Chritmas time because it is so much work and takes so long. I'll ask again.

Rolly Pirate

Uncle Jack

Jul 30, 2003, 8:38 AM

Post #4 of 13 (829 views)

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Re: [Rolly] It's Chiles Rellenos today

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How about tamales? I'd like to see how a pro puts them together. In our house, it's an all day job to make 6 or 7 dozen tamales.

uj

Rolly

Jul 30, 2003, 12:13 PM

Post #5 of 13 (820 views)

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Re: [Uncle Jack] It's Chiles Rellenos today

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Tamales are a good idea. I’ll ask her to make a batch. She makes good ones. She always makes both meat and sweet tamales.

Have you ever had a sweet potato tamal? There was a restaurant in the Silver Lake district of Los Angeles that made them. Wonderful. I’ve asked Martha to make some for me, but she doesn’t think much of the idea. I’ll work on that, too. I tried to make tamales once; it was a mess.

I asked once if she ever used a cookbook. No. Her cooking is based on half a century of experience and what she was taught by her mother and aunts, so it’s a pretty authentic local cooking style.

Rolly Pirate

Uncle Jack

Jul 30, 2003, 12:39 PM

Post #6 of 13 (821 views)

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Re: [Rolly] It's Chiles Rellenos today

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Don't know if I'm up for sweet potato tamales, but I still remember the first tamale with pineapple I had in Mazatlán over 40 years ago......pretty darned good.

uj

Guapo Gabacho

Jul 30, 2003, 2:42 PM

Post #7 of 13 (812 views)

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Re: [Uncle Jack] It's Chiles Rellenos today

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If you ate a tamal with pineapple you were probably in the Veracruz State where, unlike those tamales norteños that most of the people on this forum are familiar with, are made with the leaves of the bexo plant. These tamales veracruzano, to me, are quite superior to the northern cornhusk style. The leaf I first thought was a platano and when served is quite slick and oily feeling. The other difference is the masa is much finer ground than you would use for tortillas and produces a filling with a pudding like consistency.

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We do not inherit the Earth from our Ancestors, we borrow it from our Children.

esperanza

Jul 30, 2003, 4:00 PM

Post #8 of 13 (807 views)

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Re: [Guapo Gabacho] It's Chiles Rellenos today

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We of the Central Highlands also make and enjoy tamales de piña, made the usual way with the usual masa and the usual hojas de maiz.

The tamales you mention sound wonderful, and very different from those that are eaten here.

http://www.mexicocooks.typepad.com

Guapo Gabacho

Jul 30, 2003, 4:05 PM

Post #9 of 13 (807 views)

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Re: [esperanza] It's Chiles Rellenos today

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They are called tamales dulces in Veracruz and some have raisins in them also. I don't care for either.

++++++++++++++++++++++++++++++++++++++
We do not inherit the Earth from our Ancestors, we borrow it from our Children.

esperanza

Jul 30, 2003, 4:42 PM

Post #10 of 13 (802 views)

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Re: [Guapo Gabacho] It's Chiles Rellenos today

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They're tamales dulces with a raisin here too. I'll take two, please, and an atole de vainilla.

http://www.mexicocooks.typepad.com

jennifer rose

Jul 30, 2003, 7:22 PM

Post #11 of 13 (789 views)

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Tamales Dulces

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The first tamales dulces I ever had were prepared at the hands of my mother in our kitchen in southern California. She learned about them in Texas. Pink masa with a chunk of pineapple inside, served with a caramel sauce. Wrapped in a corn husk.

Here in Morelia, the tamales dulces can be pink or not, usually with raisins. But my neighbor Chelo makes them with figs….and then one day he got carried away and experimented with sweet lime tamales, which turned out chartreuse.

I’m not that fond of tamales dulces – or atole – so you can have my share.

Carol Schmidt

Jul 31, 2003, 11:07 AM

Post #12 of 13 (772 views)

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Re: [Rolly] It's Chiles Rellenos today

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Thanks for the new page, Rolly. I make chiles rellenos exactly as she does--well, I take the seeds out and use sticks of cheese rather than grated, but the rest is the same. Nice to see that the recipe I sort of combined from everything I read is down to the authentic one.

Carol Schmidt

jsandrock

Aug 2, 2003, 7:14 AM

Post #13 of 13 (754 views)

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Re: [jennifer rose] Tamales Dulces

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I remember as a kid in Mexico City (1958-61) being sent off to the tamaleria with my kid sister to buy some tamales, and the BIG TREAT was that we were allowed to pick up a couple of pink tamales dulces for ourselves in addition to the "regular" ones -- that tamaleria had several kinds for sale, southern style ones in banana leaves as well as the northern style ones in corn husks. They would put the selection into a brown paper bag, still piping hot, and on top would go two of the dulces, one for my sister and one for me, VERY pink with VERY MANY raisins and VERY sweet. We loved 'em!!

Jillian Sandrock