How to Make Tamales - Part 4
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5:18
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In Mexican cooking, we leave the fat. Fat, salt, acid, and sweet are the flavours. Without them (no offence really), you have American cooking ... :) Why do you think In-N-Out tastes so GOOD!!! :) You are spot on with the oil (about 1/2 cup per pound). I live in Mexico, and we get our masa from the tortillería. I get to avoid that whole "Maseca" step - LOL! :P
icxcrex 8 months ago
THANK YOU! ; )
pixieisgay 1 year ago
It sounds as though you are saying EIGHT cups (broth). Once you cooked the pork, did you let the broth cool down, and skim off the fat, or do you LEAVE the fat in the broth? Will this mesaca mix feel granular/gritty between the fingers? I am enjoying your videos. Thank you so much (again).
crasshag 2 years ago
nice slow explanation - thanks
TroutEhCuss 2 years ago