![]() Why go through the trouble to make a delicious filling if you can't see it or taste it? Imagine eating a taco with almost nothing inside. Too often, tamales that you buy are almost always a solid brick of masa with just a hint of filling. Get the recipe: Pork Tamales Rojos and Chicken Tamales Verdes And they are so much better than any tamale you buy at the store, restaurant, or from your best friend’s grandmother (sorry grandma). If you can spread peanut butter onto a slice of bread, you can make tamales. So we can crank all 240 out in about four hours. It would take me days to make that many by myself, but luckily I have a lot of aunts, uncles, and cousins who are really good at spreading masa (corn dough) onto corn husks. It’s nothing short of an assembly line of pork-filled Mexican treats. And it’s a good thing because every year, my family makes about 20 dozen. I only eat them once a year, so when I get home, that’s really all I want to eat. ![]() ![]() Rich with pork, chiles, and fresh corn masa. The moment I buckle my seatbelt and the plane heads back home to Austin for the holidays, I start thinking about that first tamale.
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