How to Make THE BEST AUTHENTIC MEXICAN HOMEMADE RED BEEF TAMALES | Tamales Recipe

what do you guys think you ready for some it smells really good in here hello and welcome today I'm gonna be showing you how to make some beef than my list and I hope you guys are ready and you rested your arms because this is gonna be a work of art okay you're gonna make these thumb is so delicious that you're gonna become the thumb eyed person in your family and if this is your first time making it I hope that you find this video useful because if you've seen any of my other videos I keep everything in here things that I think you might have a difficulty with I'm gonna leave it in the video or I might create a little chaos just to help you out so if you're interested in making some delicious tamales please keep watching and if you have been with me for a while you're gonna be excited because we have a sneak peek of somebody very special in my life that's gonna be on this video so let's get started cause I'm super excited before we get started on these delicious tamales I want to make sure to remind you guys to click the subscription button and then after you're gonna get that Balfour notification because some of you don't know how to do the bell thing so next to the subscription you have to subscribe and then click the Val and you'll be notified when I upload a new video recipe and you can choose whether you want it all the time or you can adjust it to your liking because I know some of you don't want to see me every day I know it's okay that's okay hey it's not it every day but I enjoy when you guys do come so make sure that your notifications are set so that you can continue to get my recipes and as I said before we do have a sister channel when you guys want to see cloud space where are we kind of we just blog drive eat and we're sisters we let you into our life so if you guys want to see that the links are in the description area and at the end of this video so I think that's all I have to say you have anything else to say to her friends right now no no she doesn't want to say anything to you really hey what about I love you they know I love them you guys are so spoiled so let me continue to spoil you with this recipe before we begin our labor of love I'm gonna give you a few recommendations get whatever a drink you enjoy whether it's a cocktail onofre deskah today Claude and I are drinking chai thank you for my chai Club you got it and you want to get into comfy clothes I mean if your your cool mother's or your family's house I get you want to go all dressed up but you got to get comfortable because this is gonna be work okay these are not your easy to go thumb eyelids these are gonna be work and you're gonna put all the love that you have for your family and your friends into these families who's with me me yes that's why I like you club all right friends now that I said that let's get started okay all right apparently I've been seen leaves I want to correct myself and you guys it's cornhusk okay or and it's my own sister mmm-hmm listen ease oh hi go try that okay so that okay go try that your corn hunt you want to take out your desired amount of leaf and look at how beautiful these are these are premium corn husks these are not like the way my mother does it my mother will start off by making our corn thigh - she saves all the green husk from the thumb from the corn and she saves it all the way up to when she's gonna make the arrest - well we're gonna do with our corn husk is we're gonna soak them in warm water so you're gonna get your desired amount of leaves that you're gonna be using and pick like two extra in case one of them doesn't work out for you and we're gonna soak them in warm water now if you're gonna need them with the next 30 minutes I would say use boiling water soak them and they're gonna soften up and the moisture that comes through the corn husk leaves is what helps when you're steaming them to cook the process everything is all moist in there and it's happy that's what we're gonna do but for me I'm gonna soak them for about 45 minutes to an hour the other way that we soak them I don't necessarily soak them in a bowl we make massive amounts of tamales and we soak them in the sink so just clean it out don't do no potluck things in there okay cleaning on your sink so that you can soak your corners but we're gonna do it here oh that's warm can our front-seat club yes yay so separate them a little bit and the wonderful thing about these premium orcas that's how we say it in Spanish is that there are more uniform so if you guys are gonna gift them or you're gonna sell them the premium ones work a lot better you just want to make sure that the moisture is coming in through all your corn husk I almost said the word I'm not supposed to use right now well because of the sponge we say old class some translates to these you think after all these years guys I would learn to translate properly but I can barely get my words out all right we're gonna set this to the side and get started on our filling to your pot of boiling water you want to add your your beef you want to add your chilies and I know that's a lot of chilies but that's where the flavor is gonna come through okay flavor nut spice flavor nut spice these are mild then you want to add your chicken bouillon and if you decide to go with salt go for it I have a large onion so I'm only gonna be adding half but if you have small ones used - if you have medium used to a whole clove of garlic so what we're gonna do now is we're gonna go ahead and let this boil for two-and-a-half hours if you want it super soft tender ice to fall apart it's probably gonna be three hours I'm gonna bring it to a boil and then I'm gonna turn it to a medium medium-low heat it's gonna depend on your burner so I'll see you guys when this is all ready so we can shred it and then we can get started on our assembly yeah let's do it there's no perfect way to shred so you just got to get in here sometimes when you get pieces that have that tendon it makes it a little bit difficult so you can keep it out or do your best to get in here and just let your fork do its do the work okay so I'm gonna do that to this and the remaining pieces that I have and I'll see you guys shortly when we have to blend for our sauce okay don't skip on the sauce I know you guys like to skip but not on that part see if you get the pieces that don't have all the the fatty in the tendon right next to it it just smelts apart with your fork but right now I wanted to show you guys a toughness of shredding when you have these fats and things okay remember to shred it how your family enjoys it if you need have little kids make them super small if you already know your way then do your theme before I begin our filling I want to share a little tip with you guys because I know I get messages that you guys worry about me and I appreciate it so I'm gonna share with the rest of our friends if you're using a nutribullet to blend your chilies what's gonna happen is that if it's too hot it's gonna explode on you I've never had it happen to me but you guys are letting me know that it is a possible thing that could happen but what I'm gonna say to you is wait till your Chile's have cooled just take them out of the pot that we boiled in let them cool and one safe cooled then you can blend okay unless you're gonna be using a different kind of blender and you want to strain it but I think you guys have heard me whine and complain enough about not liking that particular part of boiling Chile's so now that I've said that let's get started okay so come in a little closer you want to save that garlic that we boiled because you want to squeeze all the goodness in here okay and now we're gonna start adding our cheetahs and this is gonna take me probably two times to blend right it's how much I can do you guys know I max it I'm gonna add a little bit of my broth in here so that's about a cup of broth I'm gonna blend it with and who's that chili water this is the broth from the beef that we boiled it oh so it's gonna enhance all the flavors we have going on there's nothing worse than a thumb on that's a bland and flavorless we've all had then I don't cut corners so let's go ahead and begin blending Oh dos tres cuatro quick blend should take you about 30 to 45 seconds if you're using a nutribullet and then come back and let us know how long it took you on whatever blender you are using okay so I'm gonna continue the process with the remainder chili that I have and I'm just gonna pour this into a bowl set it to the side just because we're going to need it to begin the delicious part of right Billy all right friends we're done blending but I do want to share with you that I used a total of two cups of broth to blend my chilies and any remainder that I had I just poured it into my bowl mixed it around okay so what you want to do is you want to save about a cup of this blend that we have going on with the chilies because this is what we're gonna use to season our masa for the thumb - okay so now that we've done this let's head on over to the stove because we have to cook and blend all these flavors together so that we have a delicious feeling okay friends to our hot pan we have it on medium heat and I'm gonna drizzle a little bit of oil just a little bit not a lot just a touch mm-hmm and you want to add that chili blend that we have that we just made that deliciousness get all of it out let me get in here scrape away yep and to the blend that we have going on we're going to add one more cup of the broth that we cooked our beef in okay our broth is seasoned with our bullion so what I'm gonna do here is I'm only gonna add a little bit more just to enhance that flavor that's gonna go into our feeling so just start mixing that bouillon into your chili blend whew and now we're gonna begin to add our shredded beef okay my hands are clean don't worry guys I also don't want this cheetah to splash on me I'm looking cute for you just watch something hey there thank you so once you've blended your beef into your chili sauce we're gonna cook this for five minutes okay just five minutes into all the flavors incorporate with each other they get an understanding on how they're gonna deliver in your belly pretty much so I'll see you guys in about five minutes so you see what it looks like okay we have a good boil going on but I can already see just by experience that I'm gonna need a little bit more liquid so I'm gonna add half a cup of the broth that we made Lizzie oh boo boo not too runny and not too thick okay so we're set let's go ahead and get started on our masa okay I hope you guys are ready make sure you give yourself a good stretch because you're gonna be using your lovely arms okay this is how I make the thumb eyelids this is how I learned so I'm passing it on to you guys you're gonna need your lard and I think you guys can use shortening for this so just break it down squeeze it what we want to do is we want to make sure that we melt the lard enough with our hands make it nice and warm so that whenever we add our masa in here it absorbs really well and you don't get lumps here and there it's just a smooth delicious de menthe so getting close to that we can learn the step ready so I have my hand like this and sometimes I'll come in and grab yes this process if you like if you've ever watched polls and what do you call that that little thing that our gram I used to have little thing they you can do that I don't know what it's called so you're gonna be here about a good ten minutes and now if you're making a large amount you're gonna be here longer I usually just call it off tonight ropa Wow I know constructor hats I mean your fingers you can do it got weight at this point you want to pick the strongest one in your family to do this I don't know girl teenagers these days don't want to you'll start seeing the color change almost looks like a meringue I don't think you guys need to hear me huffing and puffing sauce get out I'll see you in just a minute when I'm done here [Music] look at that it's nice and soft it's kind of like a marshmallow look not a feel it's super it's like lotion feel but it looks kind of like a marshmallow we're almost there we're gonna keep going for another five minutes okay whoa no some delicious work I see how the fall is trying to show you as much angles as I can so you know what consistency you need it's nice and whipped all right we're set I hope you guys have a good visual it's gonna take you about 10 15 minutes obviously you're gonna take breaks in between so just make sure that it's nice and and melty and smooth okay now it's time you ready this is fresh masa it's called unseasoned masa if you go to a place that sells a masa for the holidays that's what you're gonna ask for okay this is not my sick I'm not the one you make your 30s for the bag this is fresh masa so what we're gonna do is we're gonna add our masa into our blend of lard that we have going on and we want to make sure that it's all incorporated smoothly so that's gonna take us another 10 to 15 minutes okay let's get started on that part I'm not upset guys I'm just in the zone okay [Music] I'm just squeezing in here because you don't want to have any of the bumps that are not well blended with the with the lard you can tell those tongue - what when you get that piece of uncie's in my side yeah girl I don't like those I think we all have that opinion right like my family makes the best time on this and it usually ends up being whatever you grew up with and like mhm so I don't know about our family but our mother definitely makes invisible yeah I've had family members I make the most nastiest come on is and even they tell my mom how do you make it okay don't skip through this part because I'm going to show you after we're done combining all these ingredients here how to tell if your masa is ready this must have tends to be a little bit heavier so if you just think you're gonna mix it all and put it on your thing it's not gonna be the fluffy soft thumb on that you're used to getting so I'm going to show you how to do this so that you guys get the most perfect time on every time it's gonna take work but you're gonna get it done [Music] you want to make sure you go around all your Bowl so that you get all the lard and the masa together okay so we're gonna be doing the same thing that we did to the lard we're gonna put these together and just mix it get into it and you want to pick a nice comfortable spot to where you can really go to town on it okay if you want to know if you can do this on a stand mixer guess what guys in my old age I have never done that so I don't know how to tell you if you try it out this time ya come back a little snow let's get the gym right they make them on it yeah I couldn't find our Monday horrible fourth on my list so I'm using this one that I got at that Asian market mm-hmm so this took me about 12 minutes so anywhere between 10 10 to 15 minutes you're gonna be able to get it if you're you know pressing Tahseen you got to switch it up okay make sure you don't have any bumps anywhere you're really combing through that masa yeah I really do like every last little one if you see I squeeze a lot and then I feel so use all your senses friends engage its work whoever makes it simple for you guys that you don't work for it's I don't know about those that might is but I can tell you about when you put hard work into your thumb on this and you put a lot of love in all your energy they're gonna come out delicious they really are so now that I'm catching my breath with you we're gonna go ahead and add that cup of seasoning that we left to the side with our chili but I want to make sure that you guys are saving your beef broth because if this ends up being too dry we're gonna add a little bit of that broth liquid in here so that we can have a delicious flavor so you know what that means we're gonna have to blend it more work okay I like that you guys already know that this is gonna be work so if you have your uh belief as your mom's your Thea's making it on my list don't just sit there looking pretty help out it's your time to learn yeah we're even better surprise your what do you throw your alone with something - mm-hmm that didn't protect you that's how we learn yeah it's true and then that way you learn your family is a flavor but if they're not accepting your flavor have them open their mind because I've made some really good recipes that friends have shared with me uh-huh but then I have to make sure that I get people's input yeah either met from you yeah yeah whoa it's looking like we're not gonna need any broth I got some good stuff going on that's just for flavor it's not for spice right no it's not spicy the chili is tends to be mild with this mm-hmm so yeah you want to make sure you get into everywhere to make sure that it's well combined unless you're adding that extra hot mexican chilli yeah so for me I already know how to take care of my masa but on your guys's end I can foresee you guys saying I added too much liquid so add about 1/4 at a time blend and then add a little bit more okay okay so I've been blending for awhile I want to make sure that you guys grasp how I blend okay so come around scoop as much as you can or on your big bowl watch that close and so wash the clothes method okay I'm putting my back into it just so you guys know congratulations to my sister she's been handed the responsibility of making when our elder passes so congratulations how do you feel me huh um I'm honored I am honored I never thought I'd have the bandwidth to just keep going and going and guess what I do they had to do the best family recipe yeah girl and I'm not jealous hey if you guys are selling some items make sure that you use this recipe you guys are gonna have loyal customers for a long time that's right don't cut out on the flavor you lose customers that way we know someone they used to make a killing with this recipe yep but make sure to pay that recipe forward okay all right so now here's another way to tell if you're masa is nice and ready let's see sticky fingers what you got okay okay just a little little tiny piece now Aleta you're almost there well that one's floating let's see if I can get a bigger piece to flow oh it needs a little bit more Matakana late on Tito do you need more time well I need to figure out because if my mas I got temperamental that's another thing let me give it a little bit longer guys [Music] get a little piece over here oh it was testing me it's right there let's keep going [Music] some quality massa yeah they do a really good job at that store Wow all right here we go again guys yeah cool look II know you guys told me you wanted me Selena today all right when I see that masa floating your agility girl gotcha she did it so that's how you're gonna get the best I - okay now those are you're gonna want to skip you're gonna get tired I know I'm not a lot of my ladies have arthritis and you guys have a little bit of issues just blend it until it's a screaming I'm catching my breath until it's nice and creamy and that you're gonna be able to spread you see that mm-hmm that's what you want so this kitchen like this is gonna drive me nuts let me switch out my mouse up to another Bowl and a symbol so that we can start spreading those tamales and I can teach you guys our next step but go like this like it get all your muscle your hands now if you guys are using gloves for this because you have a corn allergy and you're making it for your families bless your heart but I'm gonna tell you take an allergy pill because you need to put your hands into it okay we're good someone else to do it hold it something like that when you're done blending your masa what you want to do is you want to taste for salt okay so what I'm gonna do is I'm gonna put a little pile of what I have on a pan I'm gonna cook it a little bit maybe about a minute minute and a half once it cooks you can kind of taste how much the salt content is so that way you know if you need to add a little bit more for your liking and if you went too far then that's you can't help you so let's go ahead and check this out can they'll be acting like you wore one sweet once you put this which salt girl it doesn't work the same okay I'm saying for some of us that have over-salted are yeah that's why you guys want to take it easy I'm gonna give you the starter measurement and anything after that you want to add after you taste this part when your muscles already done done for all right Todd I'm gonna need your help when we need to flip that because my hands girl you know I'm gonna put on my kid stuff gonna you laughs all right you guys already seen me cook on the channel is why you got this is you got it I'm holding the camera and I'm gonna flip this girl you are definitely a youtuber for cousin lots of hands over here can't do it [Music] shoutout to our mom for giving me the best tips to make them onion and for sharing her recipe with us the matriarch of this family yeah I'm on I'm so so lucky thank you for being so patient with us we know we're not the best daughters but we try hey guys I'm throwing up like okay because I got in trouble either deal with Michael love you mom we're starting to behave it's holiday season I think love your mom can't wait to go with you to make these alternate friend's wedding say it like funky Mickey go we go alright yep so wait patty you want to taste this little patty and if you need add salt you're gonna add it after you taste your penny all right guys I'm gonna taste this how'd me help out it up with their chemist I'll see you oh that is let it cool and come over here so we can give it a good taste okay on your on your buddy guys you can't see this but I'm feeding her I'm being fed I almost did we enjoyed that's perfect yeah all right friends next you're gonna need a steep cut a nice steep pot to make your thumb I'll is but if you have a Bop OData a steamer then you can just use that and you guys already know how to work with that but for me I have one but this is a this is how I grew up looking at my mom make that - and I feel comfortable with that so I'm gonna show you guys I'm gonna take out the foil into pieces and I think I'm gonna use about 6 pieces for mine actually let's go between 4 & 6 pieces I'll let you guys know right now I'm gonna crumble them up off camera so that you guys don't have to hear because I feel so bad that we did that on the corn thigh - it wasn't intentional so I'm gonna be more mindful to those that are with their ear pots or watching when the babies are sleeping so give me a few seconds so that I can crumble the sheets of foil and I'm gonna be using this will I so happen to have the nonstick but you can use whatever kind of foil you have at home okay [Music] okay I'm gonna begin to place the foils and I'm gonna leave a little bit of a crack here and there just so that the steam can come up through there and cook your thumb Alice if you don't leave enough space it's just gonna be completely sealed and they're not going to get the steam in between or they need it finally please have tricks with this see like here has a hole over here that has a lot of little crevices so just like that let me get our water there's it ice-cold no the beef time I let's take longer to cook so I'm gonna start off with about three and a half cups of water okay you know what I mean anymore yeah that's a beautiful yeah yeah when we place a thumb I'll is you don't want to place them on the water I'm gonna be adding in this little crevice over here I'm gonna be adding another small piece of oil just so that when we place our thumb I'll is on here standing up they're not soaked at the bottom you don't want the water to touch them okay so to give me a second while I fix this little area [Music] there we go I got a good little press on here and then we only have a little bit of crevasses in here enough to get everything flowing so now that we've done that let's go ahead and begin making our tamales all right so what we're gonna do with our soaked corn husk you want to get a paper towel your rag and you want to dry them okay it's not super dry that you want them you just want to take the excess water off and usually when we're doing it we grab a bunch like maybe about ten ten or so we dry them up and then we need more we come back and and dry them up and start over cuz if you dry them all at once they might get dry on you I don't know how long you take to spread your thumb others but it depends on how much I'm socializing with my family to be honest and that's what this is about to make this with your family so I'm gonna make a few with you guys and then I'm gonna put my family to work well right Oh getting close I know you guys like to see my face through this whole production but the point here is to have a wonderful step by step recipe for you guys so that you can achieve the my list whether it's your first time or your second time or your kazillion time yeah okay come in close what I have here is a regular potato and I cut them pretty thin they're not uniform just cut them into small slices yeah I believe so just a regular russet potato mm-hmm that's just one and I like mine with Anaheim I know some of you like jalapeno your wild ones but I like the flavor that this combination I was raised with gives with the - so they're just small little slices okay and some olives yes I am hit or miss with these sometimes I want them sometimes they don't believe me it's vinius they're not pitted right these are not pitted but if you want pitted ones go ahead if you like the ones with pimento it's gonna change the flavor but make it comfortable for your home friends let me know all the crazy things you put in your thumb I'll is in the comment we want to know I want to know I'm gonna be like you or yeah yeah with your cornhusk okay you're gonna lay it on your hand right here just like that the palm of your hand okay and you're gonna see that some of these are a little bit long wait too long because these are remember we got premium today so I'm gonna tear that little piece off it's gonna give me a better handle for might the mud so the wider part is what's gonna lay on your hand right here so just adjust it to where you're comfortable because you're about to spread you ready ready okay see sometimes a they're so big the premium ones but you have to kind of fold the sides of it so I think about two tablespoons it's gonna depend on the size of your of your corn husk and you want to it's kind of like when you're doing the gimbap rolls you leave or sushi you leave a little part for this you want to leave about an inch - okay yep I went far right there but it's okay I can fix that you gotta find your groove you got to find your way and one day I'll be able to grow up like my mother I find that with this rice cooker spoon I do a better job because my mom goes side to side like that and I initially go away but then I smooth it out when I go down because you want to make sure that that's that you smear this about the same quantity of masa okay just an even layer mm-hmm and if you're having a difficult time spreading on put it on a cutting board that's why you want to make sure that you blend your micelle well nice and creamy so that way when you're spreading it spreads and stew it's doing what it's supposed to this part is so tedious guys but it's probably the part I hate the most about making that - okay now let's add some beef I've never heard anyone associated hate well it's just the sprit but you guys know that spreading part is tedious but and I don't mind it I'm just I'm just whining yeah it is so go ahead and add your desired amount of beef try not to bring too much of the liquid the liquid is there so it doesn't dry out while you're preparing your your tamales okay so now you're gonna add your piece of potato oh you're so generous you're so you put in there um I think about a tablespoon and a half okay yeah good I probably like some big all right and then your olive now you're gonna fold right here you guys see that we can see you're gonna make it nice and tight okay come over here fold the tip like this and you're gonna place it this way going down just like that okay now that you saw how I placed it you're going to stack them all up up waste and you want to give them enough room to connect with each other and also to allow the steam to come between them so I'll show you as we keep going through it okay this one's too big so I'm gonna slice a good part kind of want to show off my skills with you tear it off girl tear it off okay you guys can't see us but I can tell mine is in the back yeah I'm so sure I'm so sure okay remember nothing's uniformed you gotta make do with what you have so go by instinct go by feel if you feel that you have too much in the center make sure you come smear it because you don't just want the big old clump there there wish somebody would have told me that tip about the rice cooker each other well I recently started doing that not too long ago and it's worked out better so even me I'm human you see this just scrape that part and then continue all right sounds good to me juicy it's almost scary yeah and it's okay if you bring a lot of the liquid and it pours out you're gonna be fine okay okay it's all gonna be first on my list just pour a little bit out okay put your cheating I'll live remember fold it in nice and tight fold over so that it seals like this oh we got juicy on that one I'm gonna try and find some that are not so perfect in case you run across some that need connecting or you get a bad batch of corn husk yeah they look great but I'm gonna try and do the ones that I usually just like okay let's go with this let's say lean you know what I'm just gonna do it with the same one so let's say that you have this one you can make your thumb on but you need a little bit of extra for the fold right so you would do this put it together like that I'm gonna smear it down where that connector is I hope to find it mm-hmm okay this thought is also known as the sway that that one layer those on the right side of the pot and you know how to serve her Swagger and if she's nice she gets the ones from the left side yep she gets a good one all right so that one's gonna go with the bump up first seeing how I used a little bit less be for this one and my potato might stand out so I'm gonna just crack at the end of that one to your kitchen make it comfortable for your home friends okay so now we're gonna fold tight come on over fold it and see you can still get your thumb undone so Claude and I are gonna be doing a few here well I'm gonna be doing a few more here for you guys and this wouldn't be thumb my recipe if you guys didn't have a little bit of our conversation so if you guys don't want to hear that go ahead and skip but cloud and I are gonna get chatty about our favorite stories with da - what's your favorite part or make it that - with your family and you guys can let us know in the comments as well we love reading your comments and everything you share about family with us mm-hmm we're all pretty family-oriented yes or maybe my favorite part is snacking on the things that I can snack on they're cooked you start what is it grazing I do and then I'll or I'll tell her mom um I think this needs more salt so she can make me another thumb on like the raw one on the you know what she cookies yeah well I'll show you guys I'll show you guys how to do that here at the end if we have anything left over I'll show you what my mom always used to make for us while we were antsy waiting mm-hmm she was a good mom - she never let us wait if we were hungry she would find a way to feed us before that the Mondays were we're done so she would make her own little that my cake I guess you would think yeah I think she calls it a month they have a beetle I like a spoiled them on yeah but she loves yeah she's so uh - they spoiled because I'm a spoiled brat maybe so I don't know if I showed you guys I kind of get my fingers right here when I'm scooping and it helps me scoop it off see that I do better with the smaller leaves and the big ones as you guys can see but we got to get those big ones for the Grizzly that's right shout out to my babe for not spending the milk money and being an excellent provider and father and a male role model in my family usually make him do the work for the guy - yep he gets right in there yep would have thought a Korean guy making Thai money's just like a Mexican lady and we sent up the so that got me I start getting chatty and I lose my concentration with you guys yeah their fault I'm sure try not to go over on the meat but that's kind of difficult is do it what's your favorite part my favorite part of making it on my list is obviously socializing with my family kind of seen like well we're excited about the holidays or what kind of drama we have going on mm-hmm you know it's mostly all fun and games enough in our family yeah it really is there we go and these are great for the babies these little tiny ones you guys know I always look out for the views club Junior see so sometimes it's not so much year hand and he saw I just I felt like I got too much so I scooped a little off sometimes it's also the corn husk so if you're having a difficult time making make it smaller but it's all gonna be good okay you know um what part do you hate it on my list I know what part I got it in like a Denis nope only look I'm oh you don't forget the government because I was I don't know why I'm it's cuz I'm a righty so I'm reaching over there the part that everybody hates for the - is the one when you fold it and you have that extra thumb I'll piece like the Massa and nobody wants to eat it they throw it that's my favorite part and it upsets me to see people throw this part right here when he gets cooked mm-hmm eat it you work somebody worked really hard for that eat it it's good for those of you for those of you that are still here I'm gonna bring my mom and to do a few thought my lysse we can see her little hands on how she does it but she's not gonna show her face okay I can't have the monies without having my mom's touch in it not while she's still here with us you know that's right so honor your parents and your grandparents guys know I got a pile know put ask in the - didn't kill her I see [Laughter] nothing as a shout out to contended Mexico on you get to stay in Dona Santa Rosa so sick ha Juanita's trainee laughs Wow potatoes money toss back a Anissa Amy stylist como no Paquito oh you can't reach mom there so that is like a nice your hands there's any beat us no nasty who handle thank you mom for helping hepatica step five diamond to write to you wish you weren't you like for 10 I thought she was like because I oh let's check key - a key oh my gosh a PITA her hips don't lie hey my baby is tiny I have a small on yeah she's only four look at that one look you never important right there okay three mom let's all make up this ready ready say go just let us know your kin for the quantum the came upon pick it up or am I missing Quentin your spring experiences happen time you're very young pero no sandbox podium day no sabes que no tengo mala some SMD feces so it was baloney yeah this type okay and only fantastic respect on I can see get the kids masa yellow psycho spreader commas Sunita you just you just go to town and get it done quick mom she's using a rice cooker rice she saw me use it last time [Music] no no yeah no robot no since I go to thi okay okay Cassie no Jeremy your cell are over time we got nest I mom how old was your mom when she adopted you 64 59 58 so she was all she was older than my mom okay you're not in dealing with Mimi has a baby over here I don't know mom how do you feel that cloud and I call you Mimi and Celine Dion women don't know Mia called Amanda buyer so come say my oh my gosh you gotta tease her for that for such a long time but I'm not happy arias mom on your appointment to see your face Akiko motor memory oh yes mi amante possible paz de la Doce so for a primary boy Sammy a little mouthy show us business last time we made tamales I'm sorry I'm working hard guys to try and get her on here but you guys got to spread the word one thing you're gonna find about Aires moms is that people think they're rude but they're not they teach you survival Wow yeah you really do you teach survival and it's like you got to work hard because these are come easy don't last long ask astana CDN delgarito se pueden poner una cosa sasame please Samantha if he salami okay Kokomo papa with you see what a simple Arabella's as many tests penny goes as I was was you see Chiquita mom you wanna practice your English here you can our friends are very forgiving with our English yes they are very forgiving very English they're respectful and they don't expect person I have a big extent than I'm proud of and I love right Meera okay cuando está más del God ITA's para cuando las tablas que no set a sangha tone who eat on sunday luminaires caliper set a chisaki la carne estas forecast and already okay mom tell us anyways i'm gonna translate it yes why are you putting up we're waiting for you to translate what you're gonna bring your about also that is very thin huh this that's August and they very not too white yeah they're narrow they narrow their smaller and then thin make to all those you can make it two ways this one once back of this say they're sorry it who put a capo elephant it's gonna the juice is gonna come out the other way you can put like that stop oh you that W okay see this this one here in the middle is not gonna open a separate open up so this one goes on top of the other one and then very well yeah okay no it's good anything below no you there's two ways to do it yeah me to fill these up yeah that's what she's doing okay I see it's another as a small one mm-hmm they call him the pitas mm-hmm here's another one this is not to white sauce of the watch or fresh was gonna lick put your hand down a little bit more mom okay so we can see it thank you so much the second thing is is uh you're gonna put it on the top he has to be thin the bottom one has to be ten yeah this one bear barely you know you can put it away but if you're gonna put it together like this you need to make it the ticket this one okay okay so when you spread the masa yeah when you spread them as a little rap you miss it this one is gonna beat the beat that so you don't have to put a lot a lot of masa yeah I mean a bunch of the little ones cuz it's easier for me to make the little ones and even though I am a lovey in the kitchen I'm Stoller you never stop learning what the money's that's what I that's kind of how I feel the more you do it the better you get at them but you're always learning from whoever you're making them what yep we were sending down the baton mm-hmm Jimmy Lois you go you don't have enough space just to to seal it just so you get that one okay this one okay and that that she puts it over the UM the crack okay yes Wow mom mom can you tell everybody how much you love us it's backwards mm-hmm I'm gonna miss you can still make it a mooch on me that's right oh we do love you mom yeah everybody thank you mom everybody when you had your surgery everybody was like oh what makes your mom and daddy every single one of you guys think things are free with my daughter's my how can I say my very danger know my here baby your baby girl she's my earthquake and you are father Tasmanian Devil earlier - no no no oh oh cause they say one is my ocean the other one is my lake because it's to the things one is peaceful and the other one is oh my goodness oh I did notice on the lake monkeys definitely the leak there is this komasan hasta malice Antigua meant a movie yeah yeah you can show I don't know that would be great mom yes I was given very much Rebecca don't get that I you know my grandma they make up the - for the short for this church for the church oh my god all the grandkids and the the kids they they helped to do this tamales for hours they make family love church although people love being in church girl I hated it your dad kind of late and he has to be eight o clock miss me you're not going for four kids and I hate to go there what it would you prefer to do mom you know what you prefer to do play marbles outside the sleep don't put a skip any antenna Terrace oh my god I forgot about he's gonna get rid of it out this couch and over now decide what you shall feel as if you're listening she said you have to wait in your enemy or Rolando Gomez algo con hate you know via nanos he was I was about ten he was about thirteen fourteen he came to my grandmother's house and he has permission to be my boy what thirteen is back corner on PO yell Valero you watch I love it and then not he my grandmother call mrs. Baraka he merely say the most and much it was say do you like him I said oh yo I won't cross the street with Serena the deaf she was there mmm-hmm and I was you're so professional talking to her and then my grandmother she never doodles on me she crossed the street she go and I said Monica come here sis oh my god what happened you know we cross back por la calle Coahuila there is empty that love when I used to live so she asked me do you have a boyfriend I said no no bears and he said oh no what she was she was my well you know my home and I and I said look this guy Rolando he came over here he says he's in love with you hey yo I was turning both ways and about that stuff and I said what says you wanna be his girlfriend said no I don't like boys in Venice but I realized I was a tomboy Marvel's with they wanted a play with no but nothing more romantically I fell you know when I was 12 or 13 I guess still now I like that guy love with the same person yeah is this our father no mom there's the views cook do you know you have to oh sorry for being anything well but that is this camera but the kids talk about sorry it's her and having to explain killed Susan yeah sorry guys no grandma and grandma's older and she's just gonna be grow there why you're mature I'm sorry oh well she's gonna be grandma all right and then we have to cut the ends move I got all the kids hurt yeah no forget it in Mexico in church they have a big patio patio in your backyard you know and then have a big huge kitchen and they prepare all the things to sell and and they love it's in the water Lupe or a lot a lot of good recipes on the board and then this and that and what I hate most is oh you see this sign you have to cut it the same as the other one me yeah and I didn't like that pero como es esto perfecto cinema know about there you go that that boy I said my grandma I said do you and I said no I don't like boys and he come back the next day with a ring what 13 yeah I think they live in than the neighborhood whatever but then what area what's the number you bring me those rings they come up in the popcorn well mom is 13 what did you expect in your nice a me me maybe I was Brady I said well well we'll put a picture of her shoes so I mean she looks like she's 18 yeah thank God we put a picture of you on here mom now put her at the end so your picture with your braids it's you young girl that's it baby so they can bond you look beautiful and that major well when we get to a million you lil Karen Sundays but a hundred thousand eight hundred hey subscriber and now she say maybe five okay well I don't need anything really just a Starbucks green tea frappuccino whipped cream we got ya mom how does it feel to have my face sorry how does it feel to have a mix cultured family did you ever anticipate to have I have the United Nations here Anderson I can enjoy every single world yeah yeah you're actually really open minded for your age mom and I I appreciate that about you you know what I have that for my grandmother she never say anything about anything yeah I shouldn't find each other like that no only took her own family if you as specialist she grew up seen that in you know that 1900 side think she was worried she very open when you born at almost 60 years old foetus eat geez mom mom you and I are equally as terrible to say yes you guys are exactly the same so right here for this when you recommend that I have that that one input over and you can put it over okay just like that because I better come to your typos yella I already don't know what interview up it sure is you see meet the money's with a night them understand an hour we're running out of the corn husks but we only have a little bit of the masa and a little bit of the beef left and don't toss anything we're gonna get our thumb I just started and at the end of this video you guys are gonna see what we're gonna do with the remainder parts which is something that my mom's always made for us when we make them I listen I'm gonna share with you guys so let's go ahead and head on over to the stove so that we can start boiling these Stamatis and steaming them we want that water to get to a complete boil and then we're just gonna allow it to steam yeah thanks for your help mom yeah that's it huh so much--but hmm you want to make it for us yeah - all right thinking I was gonna be making it for us so yeah right while we set up and clear out yeah okay friends we have our pot it's ready we came at about two dozens with the directions and ingredients that I gave you have a little bit left over but make sure you're watching towards the end so you know what to do with that left over part of your dough your masa what we're gonna do now is we want the water that's here at the bottom to come to a boil so I have it on a medium high once it starts boiling I'm gonna turn it to a low and during this whole time I'm going to keep it covered it's gonna take about an hour to cook so hang tight while we steam these delicious stuff on this it's been an hour let's go ahead and get started on something - I'm already you guys have seen me how about that my challenge so embarrassed I mean you know I'm not embarrassed I like the - those of you that don't wanna judge me for doing my song I'll put the link in the description of my thumb I challenged eight like 13 I think mm-hmm and you didn't tell me you eat before though well yeah I think I had like three before then yeah let's go ahead and open this delicious little present I took one of it is that's what this should look like the masa is all cooked is just forming itself into that so my crusty Amy uh-huh yeah once they cool it's all gonna be perfect they're nice and soft you guys already know what's happening now I don't know if you guys can see the inside oh I got the tight neck over this tamales mmm yes yes that's what I like once they cool a bit they form might cut them on right now it's formed but before you serve it to anybody let it cool a little bit unless they can't resist it mmm I can't believe they taste just like my mother's thumb is I made it guys I'm livin good girl foodie and you love to cook on your food tastes like your mother's there's no better feeling well my kids are readily let me go ahead and get them something I list so oh my god they're so good if you guys are feeding these to your family or little kids or yourselves just make sure you let them set for a little bit because Eve you dumb hot you can get backed up you see it good they said it's mine that stuff up yeah so just be careful let them sit about 5 to 8 minutes just till they cool off a little bit and then consume them so yeah I'm doing them responsible yes you shut it so what do you guys think let me know in the comments who's gonna be making these tamales don't forget that I do have a link here at the end of the video that's gonna show you how to make the corn thigh - and that video is made with real corn Mexican corn not sweet corn that - super easy recipe for you guys and get you ready for the holidays and for your festivities so I don't know I'm pretty excited for you guys to see this recipe you guys deserved a 2.0 style recipe to make it comfortable for your home because you know with me you're cutting time not flavor okay I do the best I can to show you recipes that are gonna keep your family happy and things they normally take a really long time to do and in our culture you know so I want to thank you guys so much for joining me and I hope you guys enjoy that special treat from that special lovely lady that I adore my mother so thank you guys so much for joining me and I'll see you guys tomorrow mom abuses here to show us her thumb and vivido the lost memories I lost oil the other way says no why do you have our translation in English they do it all right grandma I'm gonna do you don't need the oil dude only increase journeys anything because they must already have the lard in it yeah okay sign up my shuttles a Mustang you're gonna put it there pull this left or muscle you're really gonna scrape it right like mother like daughter that's right yeah what's up every single little thesis help that's right my hands are clean you wash your hands a lot are you gonna try to fix it with your hand sit here and you know if it's a little sticky yeah this is promote me well you're her trusty spoon she's been using to make my money all this real the Mazda one the most as much meat as you want there's no wolf no rules nice clothes the leftover stuff buddy love other Lots pieces this is the lost-and-found behind [Music] oh wait yeah I know everything that you would never think of [Music] do be careful for this [Music] Thank You favor [Music] ten days of partying I always work with my grandma like this I know you wait for you to make it for another thing I knew that I needed woody woody like that I was feel not a big deal see who's making sure everything gets separate because over whole thing if you can with it to my you need to wait until yeah crispy on the bottom and then I [Music] know I get down here in the kitchen but well my mom just said is to get the broth that's left over from your beef once you cook your Salman settled Edo and you could warm up the sauce pour it over the top with the side of beans and it's delicious somebody has myself laughs I just did a little bit just mix it mix and myself with lard or whatever then put put it in here and then we can put the cotton eating bread you enough so juicy transcript in this is if anybody's to check it all this come back justice hunger alright so we'll see you guys in sending it okay it's okay mom I got this come on come on out of the camera my mom said not to press it too much because slowly it's gonna pour myself a heavy are you in trouble in front of my friends so thing we don't know anything will not turn it off the second oh that'll turn I got a fedora you notice you know Wow yeah well come on get it you know what mom you really do know how to cook you can use your hands in this cunning that is very close to you dude right there yes when we record everything from a friend dinner with job you want to be something to the 20 of something that's a confession and Wednesday know you're here that's nice I wish our friends to see my mom quit her hair you guys you look so beautiful I told her that what do you how do you say - anyway it's not like an actual translation print I just look how very young yeah she looks like 15 years younger like she aged backwards in my hair yeah and since I look pretty much exactly like my mother they're real for me when I'm her age yes how do you know when this is ready do you stick like a toothpick in there or what are you doing the color like this one right here it's still being cooked and this one over here is it I'm asking for our friends I'm sorry man I'm sorry but como esta cosa esta la la la no es dama de esta tomography this time I said beetle look better these Kisan you reminded me a splendid offering you mom was a compliment because punch pop I know you haven't watched it but he's a hard worker he works at the krabby patty yeah here's an important job shout out to all our people working in the fast food industry and serving people even get be netted to you this is Roxanne cogito gonna kill but it was Thomas come on eat but okay oh I'll keep my hands off wait okay no pain over there let us eat component before this is that yo-yo Jose Barco Salam occipital okay you're gonna translate that yes so what my mom said is that this is cooking so what happens it's all the steams coming through it's kind of like your thumb ugh in the big pot but on a pan over are you telling me you want me to flip it again it tastes really good yeah we love this mom are you act like we've never had this from you she's selling it to our friends Oh mom how much are you gonna charge for your pancake dollar 99 you know Mimi's gonna charge five dollars for her pancake hey mom why not stick it is burning on the bottom grandma makes her food burns okay I told you guys about my mom liking burnt food here we go he's been into another feel it to another skillet yeah just one little twist when I worm you want me to put on another don't be extra right now there's no need for you to be a so you're trying to show her good pan off to you guys I'm not trying to put this right now I'm ready three [Applause] yeah you have another let's do it do it okay so if you make it this big is going to take you about 10 15 minutes but if you make smaller little cakes to feed your family obviously it's gonna take you less time [Music] he's tired alright friends I'm gonna cut it here because I don't know how long we're gonna be here but I think we're ready it's almost ready it's been 15 minutes is it sensitive but I mean you made it really think I wouldn't have decided to use the entire bus over my socks well she always does it with all of that cuz I can eat like this part will be here all over myself your nose you put your good cream on top for anything to look at over Jules see it's already yeah this is ready mom you interrupted your mother yeah sorry well my homie I bet have it up interrupt you want to get excited about food forgive me that's all Verona Sami kept trying to rope you know what's funny he's done Lamas are Stan when the muscles that is that okay no - you can serve in a plate if you have a favorite with the chili sauce on the top of one level over for but they send cheese you can put cheese - from this one you come out the cheese over the top [Music] mm-hmm okay alright guys that's it for us I hope you enjoyed my mom stamens ever Dido that's it you know say bye mum bye Julia do Snickers bye kids

Channel: Views on the road

Views: 2,185,870

Rating: 4.8523517 out of 5

Keywords: tamales, mexicanfood, mexican lady teaching you to cook, how to make tamales, holiday recipes, how to make tamale masa, red tamales, mexican tamales, tamales de puerco, homemade tamales, tamales rojos, authentic tamales, views on the road, views on the road tamales, beef recipe, views on the road kitchen, mexican food, comfortable foods, tamales recipe, beef tamales, how to make tamales mexican style step by step, tamale recipe, tamales de puerco rojos

Id: 4Sv4G9hViOI

Length: 79min 47sec (4787 seconds)

Published: Thu Oct 17 2019