- Joined
- Jan 14, 2006
- Location
- At home...
You did a fine job on those. A good test of your masa is how easily the tamale un-wraps (without crumbling), and you passed that one. I try to buy prepared masa (the lard is incorporated), but I have to wait for a Denver trip. It freezes well and is great for small batch tamales. If you continue to make your own masa, experiment with adding chile powder and some of the stock from your cooked down beef or pork.
Another option to that masa tool is to use a tortilla press.... VIDEO1 and VIDEO2
I use the ball method like the second video (and make all the balls at once then cover them with a damp towel), but I like pressing with the husk and clear wrap like the first video.
Another option to that masa tool is to use a tortilla press.... VIDEO1 and VIDEO2
I use the ball method like the second video (and make all the balls at once then cover them with a damp towel), but I like pressing with the husk and clear wrap like the first video.