I have been making tamales at Christmas time for about 4 years now. I previously used the recipe on the masa harina bag and "tweeked" that a little bit. However after reading this recipe, I decided to try it and had very good results. For those of you who cringe at using lard, try using just the meat broth. It already has the fat rendered down and there seems to be enough fat in the broth to keep the masa formed correctly around the filling. For the first time I used others sugestions of boiling the dried chilies together, adding some cumin and garlic and some salt. Boil in 2 cups of water for about 20 min and then cool. Remove the stems and seeds and then put in a blender. Add this mixture to the meat as it cooks. It adds wonderful flavor. I would recommend reading other reviews and follow tips that make this easier. I never needed to soak corn husks for 3 hours. Maybe 1 hr, just put them in a pot of hot water on the stove and med heat. They don't need to boil. Just separate in the pot to get them to loosen up. This is a lot of work but well wort it.
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I have been making tamales at Christmas time for about 4 years now. I previously used the...