Tamales
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I’m trying tamale recipes. Smoked brisket with cheese and salsa filling is great.
Trying to perfect my masa recipe. Anyone have a good recipe they would share?
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I’m going to follow this. I love tamales, and it’s been on my list of things to get down.
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Chef That is a lot going on in a tamale, I imagine you’d be making them pretty big?
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to HerbcoFood on last edited by Chef
HerbcoFood I like tamales that 3 to 4 make a reasonable meal, especially with rice and beans.
I’ve been making them since I was about 8 years old. Masa is the critical things. Was raised seeing masa being made so many different ways, just looking for a good consistent product.
I know that there are many people that make tamales. Hoping someone will step up and share the masa recipe that will put tamales on the map.
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I don’t have my tamale recipe in front of me, but the first time I tried to make them they wouldn’t hold together. I called my mother-in-law, a first generation Mexican-American woman, and her advice to me was “just keep adding more lard. They’ll stay together when you get enough”. Still laugh each time I make them.
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I don’t have my tamale recipe in front of me, but the first time I tried to make them they wouldn’t hold together. I called my mother-in-law, a first generation Mexican-American woman, and her advice to me was “just keep adding more lard. They’ll stay together when you get enough”. Still laugh each time I make them.
LOL!!! I love it, and I will remember it for sure
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to sjhark on last edited by
sjhark That’s what I was thinking. So simple but yet so wise. Not really staying together is my problem. I have the different stuffings where I like them, but the masa just is never good enough.
if you do have a chance to look at your recipe, I would appreciate any advice.
Thanks
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Chef Could it be the brand of lard you are using?
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to HerbcoFood on last edited by
HerbcoFood I’m not sure, I buy Armour brand. Do you know what the differences between brands would be. Any suggestions?
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Chef That would be the brand that comes to mind for sure that I’d use. I wonder if atmosphere had anything to do with it. Kind of like the reason the bread made on Nola is like it is because of the humidity. I really don’t know what else until you find you an expert.
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HerbcoFood I’m not sure, I buy Armour brand. Do you know what the differences between brands would be. Any suggestions?
Buy a pig and render the lard… I am joking!! I can’t wait for the chef approved recipe
