I did the same thing, Jeni, and now I have a lifetime supply for chili. There's just no substitution quite like Masa Harina for chili. I made tamales once (all by myself) and I'll never be doing that again.....OMG one of the worse experience of my life that lasted till 3am. I hear it's fun with a group, but I'll pass. I think it will keep dang near forever if it's taken care of properly......think I'll just will it to my kids.
Okay - good to know on the tamales...almost went in that direction.
YES it is the instant kind, I had to look...does that make things better?
I'm so glad I'm not the only one...thank you!
Okay - good to know on the tamales...almost went in that direction.
YES it is the instant kind, I had to look...does that make things better?
I'm so glad I'm not the only one...thank you!
I use the instant when I make Tamales. It's ready to go as soon as you are. Easier to work with. Refrigerates and freezes well.
I mix the Maseca ( Masa) with the dry ingredients first. Then add the cooking oil. Slowly add warm chicken broth. It makes the dough easier to spread if your making Tamales. I love making those. It's not that time consuming once you get the process down. Use the dough when it's room temp.
Munky.
Yes, "Miss Got It All Together" It's getting the process down that takes awhile!
HAHAA!!
You know it took me a few times on my own to get it right.
I never have a pack of people around me when there's work to be done. It was spreading the Masa that got me every time! Actually hated that part it was so time consuming.
I wised up fast ( mostly out of desperation) to spread it into the husks with a tough spatula that wouldn't bend. Hold the smaller end and wipe it on. Got that even layer from end to end. Side to side. Thickness depends on who's eating it. I prefer a medium. Stacked them in a pile. Set it aside. Scrape up the excess off the board add it back to the bowl. When your done go back and add the filling. Wrap and steam.
Lil Miss Got It Down!
How's that?
Munky.
Great! Thanks for the tips! How thick is the masa...I mean how spreadable. Next time, I'm going to pipe the filling in too, will save me some headaches. I only have enough room to set 6 up at a time. ARRGH!
It will be thick. The dough will feel very soft. Easily spread. Can't miss it. Tough dough is tough dough..
If the doughs not sticking to the wrapper while your evening it out. It's too thick. I add a little more warmed broth until I get it right.
Make a trial one and adjust it where it's needed.
Munky.
Originally Posted by Jeni78
Okay - good to know on the tamales...almost went in that direction.
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Haa Haaa Haaa Jeni........after reading monkey and PF's posts, are you now even more convinced to not be making tamale's?? Told ya.
I leave tamale making to those families who've had it down for generations, and I buy from them. At Christmas I bought a dozen delicious tamale's from a neighbor for $20.00. I would have wanted to charge $20 for each of mine with all the time and frustration.