ive never seen anyone wrap them in paper as well! wow. it's a great idea to make poblano and cheese, i think i'll do that and add some beans.... merry christmas!
Been trying these for couple years. My own experience-- if steamed more that 45 min to an hr the cheese gets tough and turns an orange color. The tamales cant be crowed to ensure cooked masa. Like the idea of double wrapping the whole tamale because in the past have had the cheese leak out the top as the masa expands while cooking. Have also just used parchment alone as the husk but folded over the top too to prevent the cheese leak. Gonna try you double wrap method this season.
Try wetting your towel with the hot water ring out all the excess water and put it right over you foil or right over your tamales so you don't worry about the over hang of the towel catching on fire because what you did with the towel is very dangerous and you really don't need tomatios unless you make it a thick salsa for these type of tamales tamales
If you fluff the lard first with a hand mixer it will incorporate into the masa very easily along with the broth. Very good job and result. I prefer to prepare my masa as prepared may not be consistent with what you want the tamales to taste like....
ive never seen anyone wrap them in paper as well! wow. it's a great idea to make poblano and cheese, i think i'll do that and add some beans.... merry christmas!
We usually cook them like that for easy freezer storage.
Been trying these for couple years. My own experience-- if steamed more that 45 min to an hr the cheese gets tough and turns an orange color. The tamales cant be crowed to ensure cooked masa. Like the idea of double wrapping the whole tamale because in the past have had the cheese leak out the top as the masa expands while cooking. Have also just used parchment alone as the husk but folded over the top too to prevent the cheese leak. Gonna try you double wrap method this season.
Yes! Keep me posted😊
Thank you ❤
awesome Look so delicious TU
Thank you for watching!
nice dress, nicce food!
🤗 Thank you 💕
They looked good 👍
Thank you ❤
Try wetting your towel with the hot water ring out all the excess water and put it right over you foil or right over your tamales so you don't worry about the over hang of the towel catching on fire because what you did with the towel is very dangerous and you really don't need tomatios unless you make it a thick salsa for these type of tamales tamales
Thanks for the advice. Thanks for the view!
Keep trying my dear practice makes perfect and none of us are perfect 👍 🫔🫔🫔🫔🫔🫔🫔🫔
Awww, thanks Luv-Anna 😊
Hello where are you from? I've never seen this recipe before looks very good
We're from Arizona. This is something Anna has been wanting to make for some time.
You did a great job!
Thank you!
Great job on the Tamales Anna! They look Deeelish 😋
Thank you!
If you fluff the lard first with a hand mixer it will incorporate into the masa very easily along with the broth. Very good job and result. I prefer to prepare my masa as prepared may not be consistent with what you want the tamales to taste like....
We're still working on them. Thanks for watching!
This is such a bad viedo on how to make tamales.
Yeah, but they were delicious! Thanks..