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!
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!



