It may not seem like it, but cooking from my Grandmas' & Aunt's Recipe Box(es) isn't as easy for me as it might be for some. For one thing, the majority of the recipes are for desserts. If I make all those, Bubba and I will weigh a ton by the end of 2022. Don't get me wrong, we like our sweets, but in moderation. Another thing, some of them are hard to read, lack directions and the brain power it can take to decipher the recipe can be exhausting. Specially when you are just an average (or worse) cook to begin with. I don't have aspirations of becoming a Julia Child, Martha Stewart, Ree Drummond or even one of the less famous, yet totally awesome cooks/bloggers that roam the earth and load the internet with recipes, pictures, stories and step by step instructions. I just like to cook, try new things, take horrible pictures, taste the food I make and then write about it. It's the writing that can be fun. Trying to describe what it is I have done, good or bad, to prepare something we can have for dinner, dessert or JFTHOI (Just for the heck of it).
Hense - tamales! I saw the Food Network post of their 100+ Best Christmas Recipes and decided I wanted to try their tamale recipe. I made these exactly per the directions, didn't add anything beyond what was called for - just like it was listed. I went to a market that would have things I honestly don't stock in my kitchen and since making tamales is a holiday tradition for many, most of these things had a prominent front end spot in the store. When I got into the masa making, I was really wishing I could have called up one of the grandma's (or their daughters or granddaughters) who I saw in the store and ask them a bunch of questions. In fact, I would love the opportunity to make tamales with them.
Next, I began the process of filling the corn husks. Honestly, this is where the art form of tamales comes in to play. It's not easy. Things like how much masa do I put down, how much filling, how do I roll them up? Oh yes, the recipe includes directions on quantity of masa and filling, but knowing how to spread it and roll them up, that's the tricky part. I will admit - I produced some of the ugliest tamales I have ever seen. After a few, things started looking better, but I know there is a great "hint" or "family secret" that I may never know about this part of making tamales.
Next, to steam these bad boys. I have one of those big steamers and it came in handy today. Clearly, knowing how long to steam the tamales comes with experience. These were not ready per the timing referenced in the recipe. I think it has everything to do with how many tamales, how thick and/or wet the masa is and how hot the steam is.
No comments:
Post a Comment
Thanks for commenting on my Blog. As time permits I will do my best to respond...My Grandma would expect me to :)