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Old 03-16-2008, 09:55 PM   #1
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Tamales - which fat to use?

I'm going to make my first attempt to make tamales tommorow. Anyone have any hints? Do I have to use lard, or can I use butter or Crisco?
I had real authentic tamales once, and I LOVED them! I hope I can at least come close...

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Old 03-17-2008, 03:10 AM   #2
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Lmarie----I have never made them but I know that lard is the most acceptable--don't use anything else---I admire you're gutsiness in taking this job on-----please let us know how it goes---we love tamales and have a wonderful tamale factory in Houston that we frequent when in Houston-------Yum!
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Old 03-17-2008, 04:15 AM   #3
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Old 03-17-2008, 11:20 AM   #4
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Definitely use lard if the people you're feeding (and yourself) don't mind the idea too much. It makes for the ideal flavor and texture.

God I love tamales-- I wish I had time to make some soon!
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Old 03-17-2008, 06:13 PM   #5
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Quote:
Originally Posted by Lmarie View Post
... I had real authentic tamales once, and I LOVED them! I hope I can at least come close...
If you want to get close to the flavor and texture of "authentic" tamales - use lard.
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Old 03-18-2008, 10:28 PM   #6
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Yep Lard there really is no substitute... Tamales are work but sooo good! good luck.
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Old 03-19-2008, 12:54 AM   #7
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One word: Lard.

OK, I couldn't stick to one word. According to Diana Kennedy, lard has less cholesterol than butter. It is used widely here in Mexico, and I have finally started using it, too. In your tamales, it will give you a lighter, fluffier masa. The last time I made tamales, I actually used half lard and half butter because I like the butter flavor. Just don't use vegetable oil....you won't get the consistency you need. Good luck with your tamales...
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Old 03-19-2008, 03:09 AM   #8
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On a side note: Lard makes great pies, too, and if you are known for flinging uncooperative pie dough across the room (not me--well, actually my husband did dodge) because it breaks up on you, lard is wonderful!
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