Comments on: Recent Delights, Vol. XII

By: Michael Hawkins

Michael Hawkins — Wed, 22 Sep 2010 15:25:07 +0000

Patrick, thanks for that! I just kind of winged it on the technique based on a few sites I found and as well, a technique that would work for the small corn husks I was working with. It seemed that in Mexico, people had access to much larger husks. Anyway, yeah there definitely should be some fat in the mix. I just used a couple of good knobs of butter I believe, rather than going out and getting some lard. I was also concerned about the amount of saturated fat in lard but I’m aware it is indeed the right thing to use for tamales. It’s also great for making fried chicken but oh man, a killer for the arteries.

By: Michael Hawkins

Michael Hawkins — Wed, 08 Sep 2010 19:09:32 +0000

Jenn, out here in remote New Brunswick, Sobey’s now carries Maseca mix. This stuff:

http://www.norecipes.com/ingredient/wp-content/uploads/2009/02/masa-1-500×334.jpg

I used to have to buy in bulk at the Scoop & Save store in Fredericton but now it’s at all the Sobey’s. Should be easy to find in Ontario.

By: Patrick R

Patrick R — Wed, 08 Sep 2010 18:46:37 +0000

Nice work, Hawk! Lots of good-looking stuff here. You seem to use a tamale-wrapping technique I haven’t seen before. I’ve always put the dough down the middle of the husk, rolled up one side, folded up the bottom, then folded the other side over to make a cigar-like package with one open end (which is left at the top when you stand the tamales in the steamer). They end up looking like this:

http://i28.photobucket.com/albums/c205/The_Trick/tamale.jpg
http://i28.photobucket.com/albums/c205/The_Trick/UnsortedMar24-10052.jpg

There’s also one other key ingredient you didn’t mention: the lard! I’ve tried substituting veggie shortening, but it’s flavourless by comparison. The lard truly is key to a tamale’s flavour.

By: Jenn Campbell

Jenn Campbell — Wed, 08 Sep 2010 18:40:04 +0000

K – now I just need to know where you buy the masa!
Your food porn is amazing. I just finished lunch (leftover bounty-o-veg stir-fry followed, unaccountably, by six steamed NB oysters) and now I’m hungry again!