Aggie RIng Makes New Orleans Style Tamales
Aggie Ring finally got around to going to see his accountant yesterday to do his taxes. Yes, Aggie Ring was late, but the Government doesn’t seem to mind when Aggie Ring is the one owed money back.
Jersey Shore Aggie Ring’s accountant didn’t want any payment for doing the Ring’s taxes, but he did mention that it had been a while since he’d enjoyed any of Aggie Ring’s New Orleans style tamales.
“Consider it done.” said Aggie Ring.
Earlier today, Aggie Ring went to the market and bought about 6 pounds of ground beef. Depending on how he’s feeling, sometimes Aggie Ring buys ground beef and pork or even ground lamb and beef and mixes them together. However today, Aggie Ring went with just the ground beef.
Aggie Ring’s introduction to New Orleans style tamales started back in our non-reg fraternity days when Aggie Ring and I had some Corps of Cadets buddies in Squadron 8. We’d go on road trips to New Orleans on breaks and after a full day and night of “power drinking” Aggie Ring would buy the delicious red hot New Orleans style tamales from street vendors in the French Quarter.
Over the years, Aggie Ring has come up with his own “Texas A&M Aggie Ring” special way of making these New Orleans style tamales. Normally, this type of tamal is wrapped in tamal paper and boiled in a tomato water mix. However, Jersey Shore Aggie Ring, being a legitimate Aggie Ring (i.e. an engineer/agriculture ring) is all about efficiency and determined that if he added tomatoes to the meat filling, and wrapped the tamals in foil instead of paper, and steamed them, it made them much, much easier to freeze and to heat up in the toaster oven. Aggie Rings rule!
Normally, Aggie Ring uses white onions but the yellow ones were on sale so Aggie Ring bought a bag of them. Usually, Aggie Ring chops them up with a knife, but today Aggie Ring said, “Screw it, fire up the food processor!” After he liquified the onions, Aggie Ring added a little bit of cumin and chili powder. Normally, Aggie Ring would add all kinds of hot peppers and spices, but his accountant’s wife is Irish and she and his kids don’t eat anything spicy. It almost killed Aggie Ring to make these non-spicy tamales, but enough of that…
Aggie Ring took the ground beef, added the six liquified onions, a couple of drained cans of chopped Italian tomatoes, a couple of cans of sweet Mexican corn as well as a cup of white corn meal per pound of meat for a binder to keep the meat together when they were cooked. Aggie Ring mixed up everything “real good.”
Then, Aggie Ring took several cups of Indian Head stone ground yellow corn meal and added several tablespoons of Amarillo powdered coloring he picked up in the Mexican isle at the store because Aggie Ring knows my dad was from Amarillo, Texas and lived there until he went to Rice University. Also, Aggie Ring says, “A little coloring ads flair, and all Aggie Rings like to have a couple of pieces of flair.”
Aggie Ring formed about a tablespoon and a half or so of the meat filling into a stubby cigar shape and rolled it in the Indian Head yellow corn meal. Then he wrapped each one of them in aluminum foil until he had dozens, dozens and dozens of tamales.
After all of the meat mixture was used, Aggie Ring got out his “big ass” tamale steamer, filled the section under the internal tray with water and cried out with his best Aggie War Cry, “Let’s steam these bitches!"
Approximately an hour and a half later, Aggie Ring was enjoying his tamales with a large “Aggie Ring” sized glass of tequila.
#AggieRing #TexasAggie #AggiesEverywhere
Aggie RIng Makes New Orleans Style Tamales
Aggie Ring finally got around to going to see his accountant yesterday to do his taxes. Yes, Aggie Ring was late, but the Government doesn’t seem to mind when Aggie Ring is the one owed money back.
Jersey Shore Aggie Ring’s accountant didn’t want any payment for doing the Ring’s taxes, but he did mention that it had been a while since he’d enjoyed any of Aggie Ring’s New Orleans style tamales.
“Consider it done.” said Aggie Ring.
Earlier today, Aggie Ring went to the market and bought about 6 pounds of ground beef. Depending on how he’s feeling, sometimes Aggie Ring buys ground beef and pork or even ground lamb and beef and mixes them together. However today, Aggie Ring went with just the ground beef.
Aggie Ring’s introduction to New Orleans style tamales started back in our non-reg fraternity days when Aggie Ring and I had some Corps of Cadets buddies in Squadron 8. We’d go on road trips to New Orleans on breaks and after a full day and night of “power drinking” Aggie Ring would buy the delicious red hot New Orleans style tamales from street vendors in the French Quarter.
Over the years, Aggie Ring has come up with his own “Texas A&M Aggie Ring” special way of making these New Orleans style tamales. Normally, this type of tamal is wrapped in tamal paper and boiled in a tomato water mix. However, Jersey Shore Aggie Ring, being a legitimate Aggie Ring (i.e. an engineer/agriculture ring) is all about efficiency and determined that if he added tomatoes to the meat filling, and wrapped the tamals in foil instead of paper, and steamed them, it made them much, much easier to freeze and to heat up in the toaster oven. Aggie Rings rule!
Normally, Aggie Ring uses white onions but the yellow ones were on sale so Aggie Ring bought a bag of them. Usually, Aggie Ring chops them up with a knife, but today Aggie Ring said, “Screw it, fire up the food processor!” After he liquified the onions, Aggie Ring added a little bit of cumin and chili powder. Normally, Aggie Ring would add all kinds of hot peppers and spices, but his accountant’s wife is Irish and she and his kids don’t eat anything spicy. It almost killed Aggie Ring to make these non-spicy tamales, but enough of that…
Aggie Ring took the ground beef, added the six liquified onions, a couple of drained cans of chopped Italian tomatoes, a couple of cans of sweet Mexican corn as well as a cup of white corn meal per pound of meat for a binder to keep the meat together when they were cooked. Aggie Ring mixed up everything “real good.”
Then, Aggie Ring took several cups of Indian Head stone ground yellow corn meal and added several tablespoons of Amarillo powdered coloring he picked up in the Mexican isle at the store because Aggie Ring knows my dad was from Amarillo, Texas and lived there until he went to Rice University. Also, Aggie Ring says, “A little coloring ads flair, and all Aggie Rings like to have a couple of pieces of flair.”
Aggie Ring formed about a tablespoon and a half or so of the meat filling into a stubby cigar shape and rolled it in the Indian Head yellow corn meal. Then he wrapped each one of them in aluminum foil until he had dozens, dozens and dozens of tamales.
After all of the meat mixture was used, Aggie Ring got out his “big ass” tamale steamer, filled the section under the internal tray with water and cried out with his best Aggie War Cry, “Let’s steam these bitches!"
Approximately an hour and a half later, Aggie Ring was enjoying his tamales with a large “Aggie Ring” sized glass of tequila.
#AggieRing #TexasAggie #AggiesEverywhere