^^ sweet tamales? mrAru makes pulled pork tamales a few times a year but never mentioned anything about sweet tamales - I need to have a talk with him :dubious:
Can someone please describe exactly what a tamale is? I did look it up, but other than the husk, I’m not sure what differentiates it from an enchilada or a burrito or whatever. I grew up in SoCal but never ate Mexican food because I don’t like cheese or sour cream or pretty much anything else that goes with it. I’m trying to expand my horizons however and have worked my way up to fajita burritos at Chipotle and am getting to like beans (not the refried kind though. No way, no how). I saw some frozen ones at the store that had beef and pork and one with beans and cheese. When you get one at a restaurant can you specify what you want in it? Most importantly, are they spicy? I’ll eat almost anything if it’s spicy enough.
It’s not wrapped in a tortilla; it’s wrapped in a mushy corn dough.
Yep, you can make them with fruit, like strawberries (for instance.) They’re not all salty, savory things. Here’s some proof.
It’s steamed.
Real Mexican food doesn’t usually involve sour cream (definitely not Mexican!) or cheese, typically.
I’m trying to figure out how someone grows up in SoCal without a: ever going to Mexico and b: having no clue what Mexican food is all about?
And what’s “no way no how” about refried beans? 
Or is this a whoosh I’m not getting.
I’m not entirely sure I would agree with that. Mexican “sour cream” is a little bit different than US sour cream, but Mexico certainly has a healthy cheese tradition.
Been to Mexico many times but didn’t eat the local food. As far as Mexican in the states, I was never interested because I don’t like many of the ingredients that (I think / thought) seem to be included in most dishes, i.e cheese, sour cream, lettuce, olives, guacamole. So I guess that’s not “real” Mexican cuisine? Not trying to be snarky or ignorant, it’s just what I see on all the menus. Guess I shouldn’t say “never” about the refried beans but at this point they are totally unappetizing to me.
Sour cream and cheese are not the same thing. Queso in various forms is the Mexican term for cheese, but sour cream isn’t cheese any more than yoghurt or lassi is cheese.
I never said sour cream is cheese.
In the stores you’ll find the crema fresca (a milder sour cream flavor) with the other mexican cheeses. There’s queso fresco which isn’t too far from the crema in taste. I’m probably butchering this explanation, since I’ve never had to define it all. It’s all just lumped under queso for me.
What are tamales like? Re-hydrated corn husks spread with a masa that should be like a very tender corn tortilla when cooked. If it’s mushy, something went wrong. It’s usually flavored with spices and the broth from the meat filling. There can be many variations on how to make and/or flavor the masa.
The filling is shredded, spiced meat, similar to burrito meat. I prefer mine with a whole green olive, a slice of green chile, and slice of potato in the filling as well.
You wrap them leaving one end open sometimes. I like when it’s all wrapped in a bundle like a biiig tootsie roll and the ends are tied.
'Round these parts you might put a little salsa on them once they’re steamed. No sour cream/crema fresca, but I wouldn’t turn it down. My brain doesn’t wrap around any other additions.
Sweet tamales can be an acquired taste. The filling is a pineapple that just tastes like Mexican pineapple. Try a piece of candy to get an idea. You can make tamales out of practically anything, but please don’t make the Baby Jesus cry and use hamburger.
To find ready made commercial tamales, you might look in stores that don’t have a very big Hispanic foods section. They’re more likely to offer commercial instead of hand-made. Just like you can hardly find jar salsa in Hispanic oriented stores. Customers want the fresh stuff.
To find ‘real,’ hand-made tamales, there are little shops, carnicerias (butcher shops) that might have them. It’s really a family event to make them, so it can take dedication depending on your population. Also see if your favorite restaurant will sell them by the dozen. Same goes for good tortillas.
I believe hogarth meant that the masa is mushy (mostly because it’s pretty much mush to begin with) when it is raw, and sets up into what you describe after steaming.
When I was very young, dad would take my sister and I to Mexican Town in Detroit where we would purchase tamales from a tamale shop. The grandmotherly latina would take the time to explain what they were, how and where they made since sis & I were little kids. Learned to like tamales at an early age.
Here In Houston I live less than a mile from a quality tamale factory. It’s one of the nicer things about living in this part of the world
Well, the one time I had one it was mushy afterwards. Possibly it was over/undercooked.
Or maybe the wrapping leaked. You should have a better one. They can be quite tasty.
Mr. Tao’s family is pretty Mexican in their traditions, and they’ve done the tamale factory for decades and decades. I love all their food…more than Mr. Tao does!..and last night he brought home a half-dozen each pineapple and spicy chicken tamales. I like to nuke them, and eating them together is great; the sweet pineapple plays off the spicy chicken perfectly.
Just tonight on the phone he was asking his mother if he could have some of the tamales to give to his ex’s parents for Christmas <we all get along great, which is good as their are kids involved> and I laughed out loud as he said “No, Mom, they’re white. Not Tao-white, but REALLY white”.
I’m as pale as they come, but his folks repeatedly tell me I’m more Mexican than Mr. Tao is, as I love all the food SOOOOO much! But then I have been enjoying it only a few years, rather than a few decades; I think Mr. Tao is just burnt out on it. 
Years ago, when I lived in Venezuela, similar Christmas treats were called Hallacas.
Steamed masa with enclosed pork, olives, egg slices and spices and I’m not sure what else.
My first couple of Chistmasses there, I was not very appreciative - now, I would kill for a chance of a couple of hallacas and Venezuelan-type hot sauce.
Memories…
This sounds wonderful!
And I am saving this recipe for later 
Thank you!
http://www.food.com/recipe/venezuelan-christmas-hallacas-also-served-in-colombia-148780
Correct on the mushy masa. When I was a kid, mushy-mushy usually meant a wrapping failure. The worst I ever heard about was from a new resident in our area.
The guy didn’t know you weren’t supposed to unwrap them and then boil as though making gruel! Once done properly he liked them just fine.
Tomorrow is the big day! Tamales, beans and rice, sopa de res, champurrado (which isn’t my fave hot drink), and chocolate souffle just because it’s good.
I love champurrado. I always end up bringing a ton home because everyone else is sick of it, while I still really enjoy it.
And…we have some very nice rum…hrm…
Just popped in to let y’all know that I made tamales tonight!
Not as a holiday treat or anything, tho. I make tamales once a month or so and then freeze them.
Tonight I added baby 'Bella mushrooms, broccoli, cauliflower, carrots, sweet corn and some soy-chicken stuff. Covered the whole thing with shredded cheddar, asiago and jack cheeses. Once out of the oven, I smothered it in fire roasted tomato & chipotle salsa, added a bit of sour cream… and then fell to devouring it like a crazed beast.
It was delicious, in case you were wondering.
