Our waiter was telling us he grew up on a farm and every year when the corn would just start to get hard (about 2 weeks past ripe and plump), they would remove the kernels, hand grind them, add a little salt and baking soda, wrap in corn husk and steam them for corn tamales. He seemed adamant that there was no other ingredient, although I can't figure what held it together. THEN, a couple weeks later when the corn was a little harder, they would grind some more, add salt, baking soda and piloncillo for sweetening to make bread.
Any of this sound familiar? They both sound delicious.
Any of this sound familiar? They both sound delicious.