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Questions about making tamales

2,051 Views | 6 Replies | Last: 2 yr ago by FIDO*98*
BlueHeeler
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AG
I am going to try Fido's tamale recipe tomorrow. I have a couple of questions I am hoping someone can help me with:

1. HEB has two sizes of husks. I am assuming most people use the larger one?
2. Can you use a regular stock pot with a rack in the bottom to keep the tamales out of the water as a steamer?
3. Noticed HEB has some premade masa next to the pork butts. Is this any good for making tamales (bag just has a recipe for making corn tortillas)?

Thanks in advance for any help!
Max06
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AG
Yes
Yes
No. Get wet masa that DOES NOT have lard in it already. You may have to go to a Mexican meat market to find it. When you read the ingredients it should just say corn & lime, or nixtamalized corn.
BlueHeeler
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AG
Thanks! Going to look for the wet masa at the Mexican meat market tomorrow.
Max06
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AG
You'll need lard to add to it, too. And broth. There's some good videos on YouTube about making it.
BlueHeeler
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AG
Well, made a 3 dozen batch tonight and they turned out very good. I mixed different pieces from several different recipes. I can post if anyone has interest.
HTownAg98
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The wet masa at HEB doesn't have lard in it. At least not the one I'm thinking about.
FIDO*98*
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AG
The big thing about prepared masa you have to look out for is knowing if it's rehydrated dry masa or fresh nixtimalized corn. The stuff at HEB is dried masa they did you the favor of adding water to. I get nix corn straight from the Tortilla factory (LA Tortilla today)

Came home and did a small run of red chile beef tamales today. I used tallow for the first time for one of my customers who doesn't eat pork. I had to beat the masa more than usual before I could get some to float which was interesting. Good luck buying a Tamale with this much filling to masa. Just over 4 lbs of Prime beef brisket made 26 Tamales.




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