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| Chicken and Goat Cheese Tamales with Chile Verde Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: A Taste of New Mexico Overall User Rating:  |
M-m-m-m interesting!
12/17/2006 at 05:56pm
User: Cindy from Glendale, AZ User Rating:
I am of Mexican & Indian American descent. That is a very interesting recipe, a little too much of other ingredients. Keep it simple!
awesome recipes
11/30/2005 at 04:27pm
User: lisa from scottsdale, AZ User Rating:
all i can say is wow! my husband said that these were the best tamales that he had ever had. they just disappeared from the house. the chili verde sauce is excellent too. i used anaheim chilis instead of the new mexico chilis and they were perfect. these are time consuming but worth it.
Tamales become tradition
11/12/2007 at 04:27pm
User: Michelle from Watsonville, CA User Rating:
We have been hosting a tamale making party every year for the past 15 years during the Christmas holidays. Every year we try one new recipe in addition to the traditional chicken and pork. Last year we tried this recipe and it was so good that we are adding it to our regular annual party menu. The recipe was easy to follow and delicious.
Oh my Gosh!
08/07/2004 at 09:46am
User: Anonymous User Rating:
These are the best Tamales I've ever eaten. The sauce is just ot of this world. Thanks, Emeril.
spectacular!!!!!
04/24/2008 at 07:06pm
User: Amber from Indio, CA User Rating:
This recipe was the hit of my party!!! everyone would ask "what kind of tamales are they?" with kind of a disdain look on their faces, but once they tasted them they were insainly fighting over the last few!!a true hit!!!!thank you so much!!!
Alot of work but very good
01/20/2008 at 08:20pm
User: kristen from brentwood, TN User Rating:
I'm from Nashville, Tn and the only people who make tamales around this area are the illegal aliens! Hense, I don't have much to compare to. A friend and I spent the afternoon making these (almost 5 hours not including cooking time) and this is what we found: 1/4 c masa batter is too much for each tamale. We ran out of batter after making 22 tamales and found it a pain when we had to make another batch after putting everything away including the Kitchen Aid. 1/4 c also overwhelmed the chicken mixture somewhat. The ones we made with a thinner batter were better. The verde sauce was good but was alot of work and almost too hot to eat for most people. We used 1 lb Anaheim and 1 lb poblano,Hot! Our tamales cooked up nicely in 1 hr 15 min. 2 hrs seemed like too long to us. We tied ours at the top and bottom with corn husks. They were really cute. My friend and I split the tamales. I froze mine and served later. Goat cheese freezes well. My teenage kids wouldn't eat these but all the adults really liked them.
awesome tamales
01/01/2005 at 03:17pm
User: LISA from scottsdale, AZ User Rating:
i made this a while back, and if you have the time, it is a GREAT recipe. my husband thought the tamales were literally the best that he has had. i used chicken breasts tho to keep the fat content a little down.