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Tamales Made Easy

San Antonio woman's tamale-making hack video goes viral

A San Antonio woman said she was shocked to see a tamale-making tutorial for her daughter explode on Facebook earlier this month.

Christina Fuentes Rosendahl said the video may owe its success to her 'hack' of using a tamale press lined with plastic wrapping to help keep the masa intact.

Rosendahl said that she made pork tamales in the video, but she has a recipe for beef tamales as well.

Rosendahl said she's been making tamales this way for 20 years, and that she actually learned the process from her little sister, Nora.

She said she couldn't believe the response to the video. As of January 11, it had been viewed 20 million times.

Rosendahl said her secret recipe could be yours too, but it will cost ya. She is selling a downloadable version on Etsy for $2.08 per copy.

 

  • Author
18 minutes ago, RDCanecutter said:

I'd rather have these cray cray eyed boobizongus tamales.

Harder to make, but undoubtedly... uh... creamier.

I mean bravo for boobs, but calling that food she's making tamales is a gotdam abomination. Potato wedges and olives?  Are you kidding me?

 

1 hour ago, DalTxHornFan said:

Masa to pork ratio is way off.  Too much masa.

Nothing makes me more ragey. 

so, basically the same trick everyone uses to roll everything?

2 hours ago, elfenix said:

so, basically the same trick everyone uses to roll everything?

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3 hours ago, TornACL said:

 

Nothing makes me more ragey. 

Tacos are great with one tortilla -- wouldn't they be way better with four tortillas?  Not.  Great tamales have just enough masa to fully enclose the filling.

Edited by DalTxHornFan

Man this chick is cute. I have been recruited/conscripted for family tamamle assembly lines and there are a ton of “hacks” for doing talames when you are in a group consisting of equal parts aggressive and passive aggressive extended family. There are auschwitz level quotas and a frantically fast pace with everyone pretending not to notice and ragging on anyone making a perceived complaint. From literally picking out stones and chicken feathers from the huge burlap sacks of beans to masa prep to simmering the stuffing to pressing for 8 hrs, it is amazing what your mind comes up with to get your ass out of there 15-20 min quicker. 
 

 

16 hours ago, DalTxHornFan said:

Masa to pork ratio is way off.  Too much masa.

I’m a 1:1 to 1:1.25 guy. Outside of that I’m going to spit it a napkin and look for the mimosas 

16 hours ago, RDCanecutter said:

I'd rather have these cray cray eyed boobizongus tamales.

 

Obligatory...

There were temales in that video?

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