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Old 01-07-2014, 04:07 PM   #1
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ISO Help with Dry Tamales

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.

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Old 01-07-2014, 04:14 PM   #2
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I make the dough in my food processor and my favorite tamale recipe includes lightly crushed corn kernels, which provides a pop of juicy sweet corn flavor when we eat them.

And steaming is the best method of re-heating them. You can do this in a steamer or in the microwave. Hope this helps.
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Old 01-07-2014, 07:42 PM   #3
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Quote:
Originally Posted by vagriller View Post
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.
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Old 01-07-2014, 09:32 PM   #4
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You should be able to spread your masa with a table knife. Much like a thick jam or honey. I would add more liquid to the masa and use lard. Hope that helps.
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Old 01-08-2014, 12:40 AM   #5
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Dry tamales?

Quote:
Originally Posted by GotGarlic View Post
I make the dough in my food processor and my favorite tamale recipe includes lightly crushed corn kernels, which provides a pop of juicy sweet corn flavor when we eat them.

And steaming is the best method of re-heating them. You can do this in a steamer or in the microwave. Hope this helps.

GG, I would love your recipe, always looking for a way to get more flavor into the the masa.
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Old 01-08-2014, 09:34 AM   #6
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GG, I would love your recipe, always looking for a way to get more flavor into the the masa.
This is the one I use: http://www.foodnetwork.com/recipes/m...ipe/index.html
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Old 01-08-2014, 03:50 PM   #7
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Thanks GG!
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Old 01-08-2014, 10:13 PM   #8
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Has anyone used anything other then corn husks to wrap the tamale?
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Old 01-08-2014, 10:32 PM   #9
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I've used parchment paper cut in 6 inch squares. It worked.
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Old 01-09-2014, 12:55 AM   #10
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Make sure that the mixture is spreadable. Also, do not skimp on lard. I tried to make my tamales more low-fat and added more liquid and steamed to re-heat. That was the time they would pull moisture from my mouth.

I've used parchment and corn husks as wrappers. Both work well.
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