The tradition of tamales
Homemade tamales are a completely different taste experience when compared to the canned variety. Crafted by hand, wrapped in a cornhusk and fresh from the steamer, they bear little similarity to the processed canned varieties found on supermarket shelves. Homemade tamales are amazing and authentic. Unwrapping the cornhusk package surrounding the aromatic masa with its chile-infused fillings is akin to opening presents at Christmas — only these little packages are a feast for the senses.
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Making homemade tamales
Want to make your own homemade tamales? While Isidra Chavez's homemade tamales are quite wonderful, the recipe is long and involved for most home cooks with little time to spend in the kitchen. However, there are good sources for tamale recipes featuring a variety of meats and sweets, as well as a number of vegetarian and cheese versions. Check the following books for recipes and ideas or refer to the recipes listed on packages of masa harina (pronounced MAH-sah ah-REE-nah) available in the baking aisle of most large supermarkets. •"Tamales 101” by Alice Guadeloupe Tapp (Ten Speed Press, 2002), contains the basics for beginning tamale makers, with easy-to-follow instructions. •"Tamales” by Mark Miller, Stephan Pyles and John Sedlar (McMillan Press, 1997) is a beautifully illustrated book compiled by three Southwestern chefs. There are great recipes for some unusual tamales, including dessert tamales. — Sherrel Jones
Want to make your own homemade tamales? While Isidra Chavez's homemade tamales are quite wonderful, the recipe is long and involved for most home cooks with little time to spend in the kitchen. However, there are good sources for tamale recipes featuring a variety of meats and sweets, as well as a number of vegetarian and cheese versions. Check the following books for recipes and ideas or refer to the recipes listed on packages of masa harina (pronounced MAH-sah ah-REE-nah) available in the baking aisle of most large supermarkets. •"Tamales 101” by Alice Guadeloupe Tapp (Ten Speed Press, 2002), contains the basics for beginning tamale makers, with easy-to-follow instructions. •"Tamales” by Mark Miller, Stephan Pyles and John Sedlar (McMillan Press, 1997) is a beautifully illustrated book compiled by three Southwestern chefs. There are great recipes for some unusual tamales, including dessert tamales. — Sherrel Jones
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Related Topics:
Culture and Lifestyle, Food and Cooking, Foods, Fruits and Vegetables, Mexican Food and Cooking, Ethnic and Regional Cuisines, Chile Peppers, North-American Food and Cooking
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