Good Eats Hot Tamales (Alton Brown 2009) Recipe - Food.com (2024)

FAQs

What recipe is Alton Brown known for? ›

Brown's famous baby back ribs recipe starts with his 8 3 1 + 1 rub, which denotes eight parts brown sugar, three parts kosher salt, and one part chili powder. The "plus one" is a separate spice blend that's added to the original 8 3 1, which includes Southern-favorite Old Bay.

You can serve tamales with a variety of sides such as fried plantains, potatoes with rajas, Mexican rice and black beans. “When planning a tamalada, or tamal party, you can accompany your tamales with bowls of red and green salsa, crumbled cotija cheese or queso fresco, fresh lime and pickled red onion,” Sibley says.

Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating. Try them served with pico de gallo on top and a side of guacamole and rice.

Origin. Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America.

While he has formal culinary school training and some work experience in the restaurant world, neither provided his launch pad. Even now, as he's a household name thanks to shows like "Good Eats," he could probably create a restaurant empire if he wanted to, but it's seems unlikely that he'll take that route.

His parents, who were originally from north Georgia, moved the family back to the state when Brown was seven. After high school, Brown attended LaGrange College in LaGrange and majored in business. He then transferred to the University of Georgia (UGA) in Athens, where he studied filmmaking.

When served with tamales, rice, and beans can make for a filling and satisfying meal, especially if you are cooking for forty or more people. Rice provides a neutral base, while beans add protein, fiber, and flavor. They can also be spiced with chorizo, cheese, or cilantro.

Tamales are super nutritious and tasty; there's a reason they've been around for centuries! They have fiber, micronutrients, resistant starch, and protein that can promote health for many people.

Simply peel back one end of the wrapper (typically a corn husk or plantain leaf) and start munching. Once you're done, toss the wrapper in the trash and continue going about your day. Tamales were originally meant to be eaten as a handheld food, the way you might nibble a sandwich or bagel wrapped in deli paper.

One of the most common mistakes we've experienced with making tamales is having corn husks that are not soft enough to maneuver, fold, and seal. In order to have a husk that doesn't split and can be easily sealed together, you'll need to make sure to fully submerge your corn husks before you start filling and wrapping.

Why are tamales so expensive? ›

The prices for the most popular protein fillings of chicken and pork and even spices for tamale-making are up. “The majority of the spices we use to give the flavor to [tamales] come from Mexico,” said Cruz. “Exporting them here has a higher price. I think the spices went up 40% from previous years.”

It's a Time-honored Tradition

Their origins can be traced back to Mesoamerica and they were eaten during the times of the Aztecs, Mayans and Olmecs. Since tamales were portable food, they were often used to feed men when they were away for battle or on hunting trips.

You may be surprised to learn that tamales are actually quite nutritious–providing fiber, vitamins, and minerals. Plus, depending on the filling, tamales may be a good source of protein or vegetables. But of course we want to consider factors like portions, filling, and even cooking technique.

Although the Aztec term survived through this day, the Mayans referred to the tamale as “uah.” Meanwhile, the Yucatan has a different name for the food, and it's called “pibs.” The invention of this food is closely associated with the cultivation of maize in Central America, particularly in Mexico, around 9000 BC.

What makes tamales so good? This enduring Mexican tradition is made with a dependable grain and laced with rich spices and fresh herbs infused into its fillings. The core of Mexican food is a very humble, sustaining ingredient called maize.

Alton Brown, host of Good Eats, appears regularly on Food Network Star, Iron Chef America and Cutthroat Kitchen.

Before Alton transitioned to the culinary world and later became a Food Network superstar, he studied drama in college and worked in the film industry. In fact, he looked to a few film-minded friends to help him tape the pilot of Good Eats in the mid-1990s.

Alton doesn't own any restaurants, but has influenced Modern Cuisine greatly by giving a scientific spin on food. Alton Brown is one of the most famous chefs in television and media. He has written 7 books on modern Cuisine.

Pros of the Alton Brown Diet

Includes nutrient-dense foods: Brown designed his lists so they would encourage him to eat a lot of foods that are rich in nutrients but lower in calories: Leafy greens, whole grains, fruits, and fish.