Some cosmetic changes in preparation for larger site changes in the works.
I can't remember
Joined: Dec 10, 2005
Posted to Thread #30164 at 2:28 pm on Mar 15, 2018
Other than with banana leaves they don't have to 'stand up" in a steamer like the corn husks did. And you have to 'prep' the banana leaves (sizing, etc.) way more than the simple soak for the corn husks.
I bought a tub of lard that was in the Mexican aisle (looks like shortening, maybe it is).
I LOVE dough so tamales are one of my fave things to eat. I actually thought the whole process was quite easy. But perhaps that's because I only made one batch of 15 or so.
Other messages in this thread:
- 30164. Rick Bayless "Red Chile Pork Tamales" were awesome! - deb-in-MI - 1:53pm on 03/14/18 (8)
- That's the recipe I use for my tamales that I make at Christmas. The filling is also... - Michael in Phoenix - 5:03pm on 03/14/18
- Or just rolled up in a tortilla, burrito, taco, nacho topping...yum [NT] - Melissa Dallas - 12:04am on 03/15/18
- Yes - please post. THanks! [NT] - Tess - 2:31am on 03/15/18
- Recipes: - deb-in-MI - 8:07am on 03/15/18
- Thanks, Deb! Does Rick mention why he used banana leaves rather than more traditional husks? - MarilynFL - 2:05pm on 03/15/18
- I can't remember - deb-in-MI - 2:28pm on 03/15/18
- Corn husks v banana leavesand size and is a regional or counrty of origin thing [NT] - Melissa Dallas - 12:53am on 03/16/18
- The cookbook that contains the Red Chile Pork Tamale recipe also has instructions... - Michael in Phoenix - 3:36pm on 03/16/18