the birth of gringas! as much as there are many steps and time involved, there is nothing more freestyle than tamales! although the first time always makes you nervous, i don't think there is much possibility of really making a mistake. have filling, soak corn husks, make masa harina dough, fill, and steam. easy!
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| making some of the fillings--pork with onions, salsa verde |
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| more fillings, leftover chicken to be mixed with mole (made in previous post) |
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| soaking corn husks--at least 1 hr, hot water. |
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| necessary accoutrements--bloody maria--makes the day more fun |
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| more fillings, beans |
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adding broth to masa dry mixture
(2 c masa, salt, baking powder, 2 c broth x 3) |
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whipping the lard (or shortening)
(2/3 c per batch) |
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| mixing lard with masa mix |
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| assembly area |
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| first husk! |
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| with filling! |
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| not too hard to fold |
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beautiful! double tie with corn husk.
hardest job to figure out how to distinguish the different fillings! |
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| they are multiplying! |
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| ready to steam |
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| success, first round done!!! |
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| steamy hot beautiful tamales (1.5 hr steaming good!) |
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| taste and eat! |
Looks fantastic - next year bring the Tamalada fiesta here!! Most stores near me sell the masa already made for filling tamales.
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