Originally Posted by vagriller
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.
Can you post your recipe?
One of my first batches came out dry as dust.It wasn't the dough itself. But the fact that I hadn't boiled the corn husks long enough, or used them while they were still extremely hot before I filled them. It's a big debate around here how to wrap them from becoming dried out when reheating.They need to be damp.
If the tops aren't wrapped top to bottom well one person will say that's wrong.Or if you only use 1 husk instead of 2.
The other refuses to wrap the top & leaves it open so that the customers can see the filling.They don't argue the point about steaming. One lady actually cringes when you mention the microwave.
It's funny to hear them. I say just eat and enjoy.