View Single Post
Unread 12-23-2009, 01:08 PM   #20
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by blues_n_cues View Post
use maseca brand masa if possible. there are no real directions for how much for tamales but a simple rule is- around 8 cups dry masa mix for 4 doz. tamales. it's not a set measurement for this- use 2 cups corn oil & 5 cups of juice or base or both divided.
start off w/ a less dry(drier) mix-the masa will suck up moisture & get thicker before your eyes.you want a creamy peanut butter consistency when done.

i usually add a tbsp ea. comino,garlic & onion pwdrs,thyme,& black pepper.
if you use a base(chix,beef,pork)depending on what you're doing- no salt is needed.
I bought lard. Should I use a little less oil and add some in?
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote