Tamales: I see a lot here about the red chile pork filling, but what about beef??

Joe - if the book's recipe is anything like the tamales in the restaurant....

Well, you'll have people lining up for them!! The masa is so incredibly good - very light - not like the usual heavy ones my husband avoids. I would never have guessed it was made with butter, except it tasted fabulous.

 
That's an excellent suggestion. Fortunately we have time between now and V-day for trial runs.

 
Looks very good--I bet I can try it with the buttered masa. We even have banana leaves and avocado

leaves in the garden to work with!

 
Question...what is UNprepared masa dough?? Is it dry? Or a dough like piecrust?

and if so, how is it not already prepared???

 
Masa dough is uncooked but hydrated (sometimes seasoned or flavored) masa flour. It has the

consistency of molding clay and can be purchased in many Latin-themed markets.

 
Depends on your recipe. I make my masa dough from scratch, add water, lard, baking

soda and salt to the dry mix, along with flavorings. Unless you want to buy a bag of masa harina and a bucket of lard, you're going to want a "prepared" version.

 
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