by Old Fashioned » Sun Dec 19, 2021 10:18 pm
I finally made them today using Simply Mama Cooks recipe & method. UGH, it was ALOT of work and took me all day, even with the meat already cooked and was a real PITA trying to wrap them little buggers. I'm pretty sure I didn't knead the masa enough as part of the problem. Then during one of the many breaks I took....I skipped thru some of the cowboy video and seen he keeps a cup of water handy to dip his spoon in, to help spread the masa better. I kept adding water to the batter a little at a time and what would help with a couple of tamales, but it was acting like it would dry up, so I kept adding a bit of water for every couple of tamales. I made 2 dozen and called it a day even though I still had plenty of masa, meat & husks. Probably enough to make another 2 dozen. I put the extras in the fridge.
Results??? Well both boys liked them really well. In fact, #3 came back out for seconds. He never does that. I thought they were pretty good too, but could have used a bit more seasoning like maybe some cumin and/or oregano or something. Not much, just a bit for more flavor. I told the boys if I made them again, I'd do it as a casserole with a layer of masa, layer of meat and topped with a layer of masa and bake it. Maybe with a pan of water under it and covered with husks to try to keep it moist. And actually I may do that with the leftover stuff in a couple of days.
I also ran across this video of "Rachel cooks with love" where she does add other seasonings. But she adds 2 1/4 cups of rendered pork fat that's almost liquid & pourable, instead of 1 cup of lard or shortening as the others use. Hers are probably better, but I didn't see her until afterward and don't have the pork fat. But I did discover a trick to know when the masa is kneaded enough....she drops a pinch in a cup of water and when it floats at the top it's ready for the tamales. If it sinks, you still need to work it more.
I finally made them today using Simply Mama Cooks recipe & method. UGH, it was ALOT of work and took me all day, even with the meat already cooked and was a real PITA trying to wrap them little buggers. I'm pretty sure I didn't knead the masa enough as part of the problem. Then during one of the many breaks I took....I skipped thru some of the cowboy video and seen he keeps a cup of water handy to dip his spoon in, to help spread the masa better. I kept adding water to the batter a little at a time and what would help with a couple of tamales, but it was acting like it would dry up, so I kept adding a bit of water for every couple of tamales. I made 2 dozen and called it a day even though I still had plenty of masa, meat & husks. Probably enough to make another 2 dozen. I put the extras in the fridge.
Results??? Well both boys liked them really well. In fact, #3 came back out for seconds. He never does that. I thought they were pretty good too, but could have used a bit more seasoning like maybe some cumin and/or oregano or something. Not much, just a bit for more flavor. I told the boys if I made them again, I'd do it as a casserole with a layer of masa, layer of meat and topped with a layer of masa and bake it. Maybe with a pan of water under it and covered with husks to try to keep it moist. And actually I may do that with the leftover stuff in a couple of days.
I also ran across this video of "Rachel cooks with love" where she does add other seasonings. But she adds 2 1/4 cups of rendered pork fat that's almost liquid & pourable, instead of 1 cup of lard or shortening as the others use. Hers are probably better, but I didn't see her until afterward and don't have the pork fat. But I did discover a trick to know when the masa is kneaded enough....she drops a pinch in a cup of water and when it floats at the top it's ready for the tamales. If it sinks, you still need to work it more.
https://www.youtube.com/watch?v=nHWuF3xfCGo&t=3347s
