Tamales 101: A Beginner's Guide to Making Traditional Tamales [A Cookbook]

Fantastic little book. Useful and clear

The recipes were very helpful. Made the pork tamales with red chili sauce and they were delicious! Easy directions to follow.

Thanks to "Tamales 101" by Alice Guadalupe, I am officially a tamale-maker. I worked on these for days: yesterday I made all the sauces and salsa, last night I slow cooked the beef, and the day before that I made a trip to La Tienda in Carlsbad for all the ingredients. This morning I got up early to bring the tamales into this world, and I was very confident until this afternoon. Thankfully, everything I encountered was fully addressed in this awesome book. After the masa passed the float test, it was time to assemble. Dang, I was suffering, y'all- I made a dozen ugly tamales before I got the hang of it. There is a whole science to the masa/ filling ratio (not to mention the ever present danger of not adding enough sauce before commencing to fold); however, I was triumphant, and the first tamale out of the pot was easily the best tamale I ever had (and that's saying a lot: I may have just fallen off the Tamale school truck, but I can assure you I've spent years eating them- and not just any old tamale, but the esteemed New Mexico tamales.). Thank you, Alice Guadalupe Tapp, you have given me AWESOME tamale powers!!!!

I'm fairly new to making tamales, and this is a great resource for me. I needed a recipe for green corn tamales, specifically, and the one included here is very similar to my mother-in-law's (hers were the best). I wouldn't rely on this if you're a first-time maker--watch some YouTube videos first so you really see how to blend the masa, what texture you're looking for, etc-- but there are some great recipes here if you're at least somewhat familiar with the process.Fwiw, I bought this book in used condition and it was great! Much less expensive than new, and in great condition. I'm very happy with this purchase.

I have actually been making tamales for a few years now ~ Nobody in my family made them, we always bought them, but I was determined to learn how to make these wonderful little packages. I needed quality control since it was hit or miss when we bought them. I had a vague idea, but not much more than that, so I questioned family, friends and co-workers trying to find a relatively easy recipe that yielded great tamales. Alas, I had no luck UNTIL I found a website (in a completely different state) for what seemed like fantastic tamales.Google search tamaras tamales ~ The site labeled Welcome to Tamara's Tamales is where you want to click on.They had (still have) a recipe that I've been using since. I hand wrote it in my composition book of FAVORITE (tried with success) recipes . The masa was/is wonderful, flavorful and light. I use their filling suggestion (chicken verde) as well as use my own fillings with much success and LOTS of compliments.Well now I'm at that point where family, friends and co-workers think I'm the expert and seek my help and experience. So, I thought it was time for me to be more adventurous and expand my knowledge on this subject, as well as try completely new flavor combinations. I stumbled across this book here at Amazon. I actually found two books (the other will not even be mentioned, as it was terrible) and bought them both. They arrived quickly and I promptly read them both.From the first page I was thrilled. Alice Guadalupe Tapp shares the history of the tamale as well as her own personal history with the tamale ~ Something I personally enjoy. Well, on page nine, Alice references Tamara's Tamales ~ Now where had I heard that name before? The recipe that I pretty much use as my own, is actually Alice Guadalupe Tapp's!!!Alice provides a list of necessary equipment. She has diagrams of different folding techniques. She even explains which side of the corn husk to spread the masa on and why. She gives you a timetable of the best way to organize yourself, so making the tamales doesn't overburden you. She pretty much walks you through every phase and I promise, when your done, you are actually planning to make them again, that's how easy she makes it for you.Now, the actual recipes included in this book:MASABasic Fresh Masa ~ 30 cups of masa or 5 dozen tamalesMasa Habina Masa ~ 12-18 cups of masa or 2-3 dozen tamalesSouth American Cooked Masa ~ 4-7 cups of masa or 8-14 tamales or about 1 dozen tamalesFat Free Masa ~ 9 cups of masa or 1 1/2 dozen tamalesVegan Masa ~ 6 cups of masa or 1 dozen tamlesJust a NOTE ~ The Masa Habina Masa can be easily halved and quartered ~ Also, the amounts of tamales each recipe produces is higher (at least in my experience) than that listed. A quarter of the recipe makes a good dozen easily ~ Perfect for dinner. I also freeze small batches of filling ~ About 2 cups as well as 1 cup of broth and then whip up a fresh batch of masa and make for dinner. If you figure 1 cup of broth to 2 cups DRY masa harina & 2 sticks of melted butter (which is more than she suggests, but my preference), this makes about 3 cups of "prepared" masa ~ I use about 1/4 cup masa per tamale, so this is a perfect dozen. Also, making them this way is so easy ~ You'll actually make fresh tamales ALL THE TIME!!!If someone has a great Gordita recipe ~ Please post it in the comments ~ I would love a great GORDITA recipe...SAUCESSalsa VerdeRed Pork Chile SauceTomatillo SalsaMexican CremaOaxacan Mole SauceFresh Red SalsaCilantro Pesto SauceVeggie SauceGrilled Tomato Jalepeno SalsaCaramel SauceChocolate Heaven SauceTAMALESFamily Chicken TamalesBeef Tamales with Red ChileJalapeno Cheese TamalesChicken Tomatillo TamalesGreen Corn TamalesRed Pork Chile TamalesChicken Verge TamalesVEGETARIAN & VEGAN TAMALESGreen Chile Cheese TamalesSpinach Mushroom TamalesVeggie Special TamalesPotato Mole TamalesGrilled Veggie TamalesTofu Red Chile TamalesWild Mushroom TamalesVeggie Curry TamalesBlack Bean TamalesPotato Red Chile TamalesCaponata TamalesSPECIALTY TAMALESCilantro Pesto Chicken TamalesChile Relleno TamalesKing Crab TamalesTamara's Special (Red Chile & Cheese) TamalesPork, Green Chile & Potato TamalesTurkey Picadillo TamalesGreek TamalesChicken Mole TamalesChorizo Potato TamalesSundried Tomato Pesto & Chicken TamalesMachaca Beef TamalesSage Dressing TamalesChiles en Nogada TamalesREGIONAL TAMALESRoasted Red Pepper CorundasTamales CubanoNacatamalesTrinidadian (Trini) PastellesChicken Sinaloa TamalesHumitasColombian BollosPhilippine TamalesYucatecan TamalesGrilled Jalapeno CorundasCorn & Cheese CorundasPuerto Rican PastellesEl Salvadoran TamalesBeef Hallacas of VenezuelaCuban Tamales with Pork & ChorizoGreen Banana BimenasBrazilian PamonhasQuezaltenango Potato PachesZacahuilesLOW FAT TAMALESLow Fat Fresh Salmon TamalesLow Fat Tomatillo Chicken TamalesLow Fat Green Chile TamalesSWEET TAMALESMilk Chocolate TamalesTraditional Sweet TamalesCinnamon Sugar TamalesSweet Apple TamalesPumpkin TamalesTamales DulcesBittersweet Chocolate TamalesRaspberry Chocolate Pecan TamalesThis book has EVERYTHING you would want or need to make tamales. It's very well written, very easy to follow and pretty much fool proof. You will feel like an expert once you've made a few batches.One of the BEST things about this book (in my opinion) is that she tells you how to make small batches. As the only person in my household who makes tamales, I can tell you, I have no desire to make 50-60 pounds of tamales at one time (unless I get help). As a general rule, I want to make just enough for dinner ~ 2 or 3 dozen and since the recipe is so easy, we enjoy fresh, hot tamales at least once a month at my house. Of course she tells you how to make vast quantities as well.With all the recipe suggestions, I can't imagine ever needing another book ~ This book is now quite literally, my Tamale Bible.Again, I highly recommend this book!!!!Alice Guadalupe Tapp ~ Thank You, Thank You, Thank You!!!! It really is a GREAT book!!!