Tried this recipe? Mention or tag #pinaenlacocina! Masa Without Pork Lard?ДЇor those many followers who ask if itвЂ™s possible to prepare delicious tamales without adding pork lard, the answer is yes! Seasoning correctly is the key! Seasoning the masa well and choosing a filling with lots of textures and flavors.

The leaves add a distinct flavor to the masa. Chicken tamal that I prepared with this masa recipe. ItвЂ™s making me hungry just looking at it now! Lol! Bad thing is I have no tamales in reserve anywhere. I especially love the green, white and red tamal photos. I didnвЂ™t have a chance to add them to my blog. T amales featured on here are from tamales that I prepared last year. It just makes me appreciate the real deal masa tamal when I have the opportunity to enjoy them. The masa harina works great though! I am not complaining in the least. Unfortunately for me, itвЂ™s not available to me all of the time. I grew up enjoying fresh ground masa directly from the tortilla factories in Los Angeles and Houston. The masa for tamales recipe featured here is prepared with masa harina corn flour. ItвЂ™s not an exact science, but more like mixing it up a little until you like the results. Here we are! Right in the middle of tamal season! Masa for tamales is much easier than you think. This is to make it easier to remove the husks for wrapping the tamales.Jump to Recipe Jump to Video Print Recipe The ingredients list can be found in the recipe card.Д¬ut off the two ends of the corn cob. It reminds me so much of my lovely granny. Making tamales de elote outside Mexico was a real challenge, mostly because the fresh corn we can find here in Italy is very different than the one used in my home country.Д«ut overall, I think I did a good job and we really enjoyed having those with a large glass of cold milk in the morning. So the best option was using dry husks but doing so I missed the particular flavour of fresh corn husks. The dough of these tamales is kinda runny, almost liquid and it can be hard to handle. It was practically impossible and frustrating for me to use them so I tried two methods: wax paper and dried corn husks. The fresh husks were very small and curled quite a bit. What was more challenging for me was wrapping them up. If you are going to use dried corn husks, is necessary to hydrate them in warm water for 20 minutes then dry them very well before using them.But if you want an extra flavour go ahead and add some. My family never used vanilla or cinnamon on the dough.Both can be substituted between them, it only changes the texture of tamales a little.

In the recipe I have used tortilla flour and polenta corn flour (cornmeal).If the corn is very juicy and the dough results too liquid, place it in a colander for 10 to 15 minutes to drain the excess of juice.This type of tamale is also known as Uchepo, which is traditionally served with green tomatillo sauce.ДЄlthough these tamales originate from the aforementioned states, today they are popular and consumed throughout the country. But in recent years it has become popular as a dessert, served with condensed milk or cajeta drizzle over on top. It is normally served accompanied as breakfast, snack or dinner. The texture is very soft and fluffy and, unlike the other types of tamales, this kind has not filling at all. The taste is sweet, mostly from the corn itself. This consists of a tamale prepared with fresh corn, milk and butter. Tamales de elote (corn sweet tamales) are a traditional recipe from the states of MichoacГЎn and Guerrero in Mexico.

Tamales de arina