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0:00
Got a craving for tamales
0:02
Woo, have I got you fixed up folks. Great flavor, a Mexican casserole tamale pie
0:07
You won't be steaming these rascals, and no corn husk will you be rolling over there folks
0:11
Come on, I got the fire hot and I am going to pull you up a chair
0:16
Well, we thank y'all for dropping by camp
0:27
You can see, hey, the pond is glimmering in the afternoon sunlight
0:31
Fish might be biting, but Shan won't give me a fishing pole so I can try it out
0:35
But folks, y'all been asking for this in a long time. Tamale pie. My mother used to fix it a long time ago, but I want to tell you something about my dear
0:43
sweet mother, God rest her soul. She didn't like no spice in her food
0:47
Green chilies was way too hot. It's like you had 42 habaneros in there if you put some green chili
0:52
Well, folks, I'm going to heat this up a little today and cook it my way. But one other thing I'm changing from my mother's old traditional way of using some old leftover tamales or canned tamales is
1:03
hey, we're going right here with some corn masa, folks, to give it that traditional tamale taste
1:09
And this is a one-pot meal. Hey, this is easy, it's quick, and it's simple
1:14
But if you want to make some tamales, and I guarantee you, folks, we got some good ones
1:18
We did them for Christmas one year, and people have been asking for them ever since
1:22
We'll have you a link right up there to where you can click on it. And you can make tamales
1:26
You'll have to make four times the regular amount to have enough leftover to make tamale pie
1:31
cause you're gonna eat nearly all of these. Y'all seen me? I done browned up two pounds of ground beef
1:36
80-20 I did. When it got about half brown, I went ahead and added some bell pepper
1:43
some onion, some jalapeno, and four garlic cloves. Got them all in there to cook
1:48
until everything got good and tender. Then I seasoned it really well with some muscute seasoning
1:54
What kind? Red River Ranch, of course. So we got it to this point
1:59
We're going to add us two of them four-ounce cans of green chili
2:04
Pardon my reaching over. Hominy. I do love some hominy. Was it drained
2:11
And it was drained. Yes, it was. And you can put these over here for right now
2:15
A can of crushed tomatoes. I don't want tomato paste. I want crushed, and you can see my skirt is blowing in the breeze
2:24
We're going to add us some cornstarch, which is about that much
2:33
So what do we got? We got some cumin and oregano, because we want to bring out the oil and good flavors
2:43
Some chili powder, and look here, it ain't got no sifter on it, so you're just going sprinkle for windage, that is over here I think
2:52
And last but not least, some oregano. Give that a good stirring folks
3:00
You might be asking yourself, why the corn starch? Sort of help thicken that up and bind it all together
3:06
But folks, we're gonna add us some Monterey Jack and some cheddar stir it all in there really well Get it incorporated
3:19
Now, we ain't gonna cook this no more right as of now. I just wanna get it all mixed while it's good and hot there
3:27
And then we just gonna set it aside and let it stay warm till we mix up that masa topping that goes in there
3:33
Mmm. Y'all stick with me, because I'm really hungry. This is one of my favorites
3:37
Well, it's a done deal over and it's got the booby trap lid on it
3:41
That way if I hear something clanging off where I know the beagle's trying to get in it, that's what it is
3:46
But folks, I think you can find this, most of you, at any local grocery store
3:50
Just masa. You look right down here and it says instant corn masa flour
3:55
Now you can buy a corn flour just by itself. Either one of them work, but I really like this
4:00
We're going to do two and a fourth of a cup. How many is that Duke? Two
4:09
Are you paying attention? And a fourth Duker. Some salt
4:21
Some baking powder. Don't blow away please. Now, go ahead and mix that with your hands
4:32
to make sure all that is incorporated well. We have got her mixed well, her masa
4:38
Now we're gonna use two cups of chicken broth. Now, if you had some beef broth
4:43
that you've been cooking off an old roast or some pork broth, hey, that's fine too
4:47
cause the original tamale video we got is out of pork. And if you're wanting to do this
4:53
more maybe of a traditional kind, you can use half sausage, half ground beef
4:58
full sausage, whatever you want, pork. So it is good. There is two cups of chicken juice
5:08
But to that we need to add a half a stick of melted butter
5:13
And then we're just going to go to mixing
5:27
This is gonna look more sorta like some concrete mortar when you get it there
5:31
It ain't one of them deals you're gonna pour out over there. We gonna spread it out
5:35
Now you can see, I'm gonna get you in here and let you see this consistency
5:39
We just a tad bit on the dry side and the way the wind is blowing today folks, it will
5:46
dry some things out quicker than normal. But usually two cups will do you on the chicken broth
5:53
This is about what we're after folks, where it'll sorta stay on the spoon. we're going to spread this. In fact, just let me bring it on over here. I see the booby trap lid is
6:03
still on. The beagle didn't get any. Oh my gosh, that is fine down in Beagle. So I want you just
6:14
dollop it on there, spoon it over, just spread it out in different places because we are going to try
6:21
to smooth it out over the top of this Folks you want it a little bit wetter than what I got it so it spread easily But my mother just used to this dollop hers on there four five six places and we go with it
6:34
So it'll all eat just the same. And you always know when you lay concrete, somebody come along and put their handprint on it
6:44
So looky yonder, folks. It is a done deal. But guess what
6:49
We're going to let this cook just a little bit, and then we're going to add some more cheese on top
6:53
Yeah, y'all probably seen the grilled cheese video. Y'all know that Kent wants some cheesy goodness on there
6:59
So let me set it over here, get us some coals, and we'll go to eating it pretty quick
7:04
Got her sitting on a tall trivet, cause it is mighty windy in camp today
7:08
And you see me get some coals out of old Bertha, shook the ash off of them, and brought them out here
7:13
and put a heavy line of coals around the outside of that
7:17
on the bottom. Then I covered the top. Now, I want you to know this is really a pretty simple dish to cook because you have no dough
7:26
mixture on the bottom. We're trying to incorporate all them flavors and get it a good boil and simmer to bring
7:31
it up. Let some of that good juice bust through the top of that masa crust to where we can get
7:35
all that flavor through there. Now, we'll eventually have to pull some of them coals back off the bottom and probably
7:41
get rid of a little of that heat on top. But we are going to rotate because, like I say, it is windy
7:46
Well we've been on about 12 minutes probably, so let's take a peek in there
7:52
Ooh, I like what I'm seeing. See that good simmering action that's taking place there folks
7:59
Boiling that up through there, all them juices coming up through the top, making things good
8:03
and tasty. So what we're going to do right now, especially on this downwind side, is rake a little of
8:09
this heat back. You can see where some of this is trying to puff up
8:15
just a tad, if Shan will get in here, see this little old knoblin'. So this is beginning to try to settle a little
8:21
and I want it to brown, folks. So we're gonna add some fresh heat on top
8:26
probably not take no more in about two or three minutes. Then we'll throw us some more cheese on it
9:13
Well folks as I dip that out I gonna let it cool I am And let me talk to you a little bit about how easy this really is to cook Now like I told you y seen me put it on that tall trivet like we did
9:48
But right there at the end, we had to rake a few coals away from the bottom
9:52
heat that top back up after we put that cheese on there, but get it good and melted
9:56
let that masa get sort of a crunch to it. Everything is good, and it's so easy
10:01
It is. Tamale pie. Just to smell this, Smells just like you're making tamales
10:07
and I didn't have to go to near the trouble, but don't forget that link up there. You might want to check it out
10:23
Praise the Lord. Pass the biscuits, but please pass the tamale pie first
10:27
cause that there is some fine dining. Make me want to do the tamale roll
10:32
Rolling tamales, folks. You got to roll them. Get on here. Little moon walking
10:41
James Brown, I be feeling so good, folks. This bring back a lot of memories here
10:46
so y'all gonna have to bear with me while I have another bite. Hang on
10:53
Oh my gosh. I hadn't eaten supper in a week. That's so good dookie. Well, I had a bite and while y'all wasn't watching
11:08
Shan eat nearly the whole half a thing look here Y'all accuse me. She don't ever get a bite
11:13
Somebody else been in there she have but my two taste testers are gonna have a little at masa and cheese right off her
11:19
Thank y'all so much for helping out on the videos today. Just got tailwags incorporated with it. You need another and to make sure
11:27
Okay No, right there Good job big tailwags anybody Come on now. Dad went to a lot of trouble. Well folks, we hope you enjoyed this. It was something that was always special at our house and so easy to make and
11:42
Forgive me mama if I changed your recipe a little but it'll be alright I promise folks as always tip my hat and I thank all our servicemen in weather and veterans that have kept that old flag flying above camp and
11:53
Keeping this a free nation who I just lift you all up I do And remember folks we have so many blessings at this time that we need to be thankful for all the first responders
12:03
responders, the EMTs, doctors, everybody, scientists that are working on Cure, everybody
12:08
that is affiliated with this to get us in a better place, hey, we need to lift them up
12:13
in prayer. But I also want to thank y'all for tuning in every week because me and Shan sure do appreciate it
12:18
Remember to keep an eye on our community tab because there ain't no telling what we mean trying to pull out on you in a minute
12:24
So keep an eye on that. Everything you needed to know will be in the link there below it all
12:28
God bless you each and every one. And I'll see you down the top. Molly Pie Trail
12:33
Oh, and he got a trivet. Rewind, rewind, rewind. Is y'all stove this big at the house
12:42
You got to reach over it. Let me sell you that backer. Deriner, deriner, deriner
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