Cookaholics Bulletin Board

I finally found corn husks in a quantity I was willing to buy (my normal Mexican market sells them in bundles of 500) and I want to make tamales. I have a couple of couples of "real" smoked pulled pork in the freezer from a 17 hour pork shoulder I did I couple of weekends ago but no tamale recipe. Anyone have a favorite?

Thanks,

--Lisa

Lisa,

I'd go with Roberto Santabanez if you're willing to take the time to make an adobo for the meat.

Tip: I've found that adding pureed corn kernels to the masa makes parched cornmeal taste better and be easier to work with.

Excellent, thank you! I will check out his recipe.

One of my friend's who is married to a Mexican said she would see if she could get her MIL's recipe. And possibly a lesson, which would be ideal.

--Lisa

Lisa,

As with tortillas, the quality of the masa (and having the right kind) matters.

I can also endorse this book: https://jet.com/product/product/0b98b73 ... 2ae82d477f

We have a nearby community with many residents of Spanish ancestry, and they are famous for their tamales. I buy from them and never have tried to make any.

Have you given it a try yet? If so, tell us what recipe you followed.

I assume you want Mexican tamales not Cuban ones.

Alina,

I thought Cuban tamales were done in banana leaves?

Cuban tamales are done in corn husks. They were always done with fresh corn, though you can't find the same kind here, so folks use regular, even canned or frozen. The meat is cut small and added to the dough, so you get the pork in every bite. Many recipes don't have masa harina in them at all. My mom's favorite was Tamal en Cazuela which does not use husks at all, but is cooked in a pot, here's an example.

Alina,

So cuban tamales are more like a corn pudding?

ooh yum!