Re: Good Tamale Recipes?
I follow the masa recipe on the Maseca bag. But I use chicken broth for the water and add a little bit of the red chile for color, and more sea salt than called for. The meat I make from scratch. Nothing specific. Make the meat like a roast. Shred it. Then take dried red chilies. Wash and deseed. Put them in a blender with garlic, salt, and hot water. Blend to desired consistency. Then add the red chile to the meat.
You can roll them in foil if you dont have corn husks. Just leave the top open. Cover the tamales with soaked husks or a wet towel when steaming. Put a penny in your water so you can hear if the water level goes down.
you can apply those tips to just about any recipe and they'll be yummy.
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