T
truelove1
Guest
I made my first batch recently. They were pretty good, especially with enchilada sauce. I'm thinking of using baking powder next time and maybe homemade lard instead of oil. On my third attempt I think I'll mix in homemade chili colorado sauce to the meat and/or masa. Eventually I think I'll switch up my meat filling to maybe chorizo and pumpkin (or pumpkin filling with the added pumpkin spice) or artichoke hearts and goat cheese. Any tamale experts in here with opinions/tips on making them? I suggest dropping a dime underneath the steamer pot so the rattling with help prevent running out of water. I also use a thin towel under the lid to prevent water from dripping into the tamales. You can put a small ball of mixed masa into a glass of water, if it floats its light and fluffy enough to use.
