We had another couple over for New Year's Eve so these were on our menu. They were good, very good, but not as spicy as I remembered the ones we had at the restaurant. Next time I will add some chilies or red pepper to jazz them up some.
This was my first attempt at making any sort of tamale. The filling is a soft filling, when you open the corn husk after baking it loosely spreads out. Traditional tamales have very firm masa fillings. These weren't hard to make, just took time and a lot of dishes! But I had all afternoon so did it in steps. The next time I make them it will be when we are entertaining more people. It was a lot of work for just the four of us!
Here is the recipe . Don't be intimidated by its length, many of the steps can be done ahead of time.
The part I had a hard time with was tying up the ends of the tamales. The recipe calls for using strips of the corn husks. Most of mine would break as I went to tie them. So I grabbed my ball of twine and used that instead. Maybe not as pretty and authentic but this was better than the tamales falling apart!
|The tamales have a loose, corn and cornmeal filling.|
|Ready to be steamed.|