Phubar
somebody shut me the fark up.
yes, it is a corn husk. you don't eat it, it just holds it together.
banana leaves work good too.
Thanks!
Phunny story Jive Turkey!
yes, it is a corn husk. you don't eat it, it just holds it together.
banana leaves work good too.
Once we started smoking the meat for the filling..........we never went back to using the oven or boiling. Smoked meat adds a whole nother falvor level.
No Pics...... You know the rulez!I'm TIRED!!! Made about 110 tamales today. Half I made by myself. These were gifts for my neigbors this year. I delivered 1/2 dozen bags to neighbors in the cul de sac.
How about pork fatback? In place of, or in conjunction with the lard?
Thinking that I might partially freeze it, then either grind it (not likely) or run it through a grater... Possibly this weekend... but with the holidays, who knows...Never tried it. If you can get the fat (after it's rendered) to mix with the masa for a nice even texture it might work. Lard is pork fat just cleaned and processed so it doesn't go rancid. Give it shot and let us know if it works.
Bob, good work!
Here's a few from my Tamaleada yesterday.
canned chili,adobo,mole or picante if you're in a real pinch.OK, great stuff....what about the sauces..an I just go with a canned enchilada sauce or is there a simple sauce I can go with? Thanks. Scott