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Making tamales

 
 
Reply Thu 23 Dec, 2010 03:39 pm
I swear I'm going to try this again, one of these days. I have all or most of the ingredients including masa harina, corn husks, and my own rendered lard, though not the fillings. I plan to try them with lard and with whatever people tend to use now. As I remember, what went wrong the first time, years ago, was that the filling was too spare, and the masa somehow too hard. I find that true with commercial tamales too, so I don't feel so all alone.

Putting in enough filling seems easy enough, and I did have a recipe a while ago that mentioned how to keep the masa from being too hardened (ah, I see the article has a comment mentioning aeration for the masa).

This is what got me thinking about this - CHOW's article on tamales for the holidays: http://www.chow.com/food-news/55368/tamales-for-the-holidays/?tag=nl.e350
Knowing myself, I'd probably try making these over two days, or maybe more if I would do two kinds.

Anyone else like tamales or interested in making them themselves?
Have favorite recipes?
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gungasnake
 
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Reply Thu 23 Dec, 2010 03:45 pm
@ossobuco,
Rare skill and getting to be a lost art...
ossobuco
 
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Reply Thu 23 Dec, 2010 03:50 pm
@gungasnake,
True. Although a family I know in Los Angeles makes them as a group before Christmas. I was going to join them at it once, but plans changed.

I did read, back when I was first interested in all this, that even masa harina isn't the same anymore, that the best tamales came from grinding it yourself and that even in Mexico that's not seen so much anymore.
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ossobuco
 
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Reply Thu 23 Dec, 2010 04:17 pm
This seems a very good link too - and this recipe uses corn oil in the masa:
http://whatscookingamerica.net/CynthiaPineda/Tamales.htm

http://whatscookingamerica.net/CynthiaPineda/Tamales/TamalePrepared.JPG
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