vagriller
Head Chef
I have a question for pro tamale makers. What is the secret to making them so that the masa is not dry? Do I just need to add more liquid to the dough when I mix it? Or do I need to use lard? They are not dry when I first unwrap them (when fresh) but dry out very quickly! Also, when reheating them what is the preferred method? The masa in the re-heated ones was rather tough.