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Old 12-14-2014, 02:47 PM   #31
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That fat has a lot of flavor. I say use it.
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Old 12-14-2014, 02:47 PM   #32
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Yes, I use Marcela Valladolid's recipe. It tastes just like the ones made by a local restaurant owned by two Bolivian sisters. I love the pop of crunch and sweetness you get when you eat them.

This is just for the masa, so you can fill it with whatever you want.

http://www.foodnetwork.com/recipes/m...es-recipe.html
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Old 12-14-2014, 03:06 PM   #33
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Yes, I use Marcela Valladolid's recipe. It tastes just like the ones made by a local restaurant owned by two Bolivian sisters. I love the pop of crunch and sweetness you get when you eat them.

This is just for the masa, so you can fill it with whatever you want.

Easy Corn Tamales Recipe : Marcela Valladolid : Food Network
IF I ever make tamale's again, I'll be using that recipe GG. The "pop, crunch and sweetness" would put that Masa right over the top even if you only have frozen corn kernels!
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Old 12-16-2014, 07:55 PM   #34
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60 tamales wrapped and waiting for their steam bath. They won't win any most beautiful tamales contest but they taste good. I'm pooped. I hope it's worth it and my family likes them

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Old 12-16-2014, 08:57 PM   #35
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60 tamales wrapped and waiting for their steam bath. They won't win any most beautiful tamales contest but they taste good. I'm pooped. I hope it's worth it and my family likes them

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Atta girl, fairygirl and thanks for the report...put up your feet now and enjoy!
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Old 12-17-2014, 12:26 AM   #36
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Yes, I use Marcela Valladolid's recipe. It tastes just like the ones made by a local restaurant owned by two Bolivian sisters. I love the pop of crunch and sweetness you get when you eat them.

This is just for the masa, so you can fill it with whatever you want.

http://www.foodnetwork.com/recipes/m...es-recipe.html

This sounds great, but if you purée the corn until smooth, where does "the pop of crunch" come from? Just curious, I wonder if you could leave some of the corn kernels whole?


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Old 12-17-2014, 01:02 AM   #37
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This sounds great, but if you purée the corn until smooth, where does "the pop of crunch" come from? Just curious, I wonder if you could leave some of the corn kernels whole?


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Bunny, although the recipe reads to blend the corn till smooth, on the video she contradicts that by saying to leave some texture. Too bad the recipe doesn't read that way also.
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Old 12-17-2014, 02:38 AM   #38
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Bunny....I hear ya - it sounds weird to me, too. I can't imagine making tamales from fresh cut corn off the cob in a blender for tamales that very night. Marcela's recipes may be good, but this one just doesn't make sense to me.

The ladies around here that make fresh tamales use masa, and either lard or corn oil, and maybe some chicken stock. I've never heard of a tamale with chunks of corn in the masa.
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Old 12-17-2014, 02:41 AM   #39
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60 tamales wrapped and waiting for their steam bath. They won't win any most beautiful tamales contest but they taste good. I'm pooped. I hope it's worth it and my family likes them

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Yay! Can't wait to hear how the family likes them! Thanks for the update!
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Old 12-17-2014, 08:37 AM   #40
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Somebunny and Kayelle, I don't remember. I thought the recipe said to reserve 1/2 cup of corn kernels to stir in at the end. I do remember that I didn't purée it until absolutely smooth; it seemed to take too long and I wanted the texture of the ones from the restaurant. I also saw that episode, so maybe I remembered it from that. Anyway, I made that change in my own copy of the recipe and I really like it. Sorry for the confusion

And Kayelle, I do use frozen corn. I also used lard instead of butter because I was looking at her recipe and Rick Bayless's and his specified lard.
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