Tamale Tips

Can anyone tell me how to leave comments? Even though it's my own blog, I cannot figure it out. The downside of being a Babyboomer, I guess. So here is a reply to N's desire to know more about making tamales:

First, the directions on the Maseca bag call for using baking powder. This makes the tamale dough less dense, but gives it a funny mouth-feel. I leave it out, and make the tamales fluffier by beating the shortening very well.

Regarding shortening, don't use conventional lard. If you don't have a source for clean lard, or would like to make them vegetarian, I suggest using coconut oil or palm oil; they're solid at room temperature and don't contain transfats. which are evil at room temperature. If you are afraid of solid fats, don't make tamales. (Although if you have a good recipe for fat-free tamales, by all means post it!)

When you make the dough for bento tamales, make sure it is not too stiff, since you don't want the tamales to be hard at room temperature. Use enough water that the dough spreads easily but is not too soft.

My very favorite filling is a stick of cheese, a few leaves of cilantro, and a spoonful of green tomatillo sauce. Serve with more tomatillo sauce on the side. Mmmmmm.....

If you don't have a friend to show you, YouTube is your next-best resource for learning how to make any kind of food. Happy rolling!