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When done right of course. I worked as a line cook in a Mexican restaurant many moons ago and we made the greatest tamales on the planet.
Do you have any of your moms recipes that you could share?
You will need some kind of wrapping or container. There is a stage during cooking where the dough turns to a cake batter consistence before it sets. It will most likely run all over the place.
Lots of masa harina. Just not that wet fresh stuff that is in the bag. I have only seen that down near the boarder. I make great dough with the dry flour. That is really good stuff but that wet stuff is amazing. Makes great tortillas. doesn't stay fresh long. When I ask for it at the Mexican grocery stores around here thats why they say they dont carry it. It has a very short shelf life. Can you get the fresh masa harina stuff around your way?