How to make Tamales

[MissStacey 1]

My mother in law makes incredible tamales!! The recipe is supposed to be some big secret, but I know where Mel keeps it

Let me know if you want it, I'll have to type it when Mel isn't around.

[Bootylicious!! 2]

I've had several different types of tamales and even helped make them while I was in Mexico with Javier. The best kind I have ever eaten were wrapped in banana leaves instead of corn husks. The banana leaves give them much more moisture and flavor. I'm not sure where you can find banana leaves though. We can't buy them around here. I've even checked in the Mexican stores around here and they don't have them. I've made them here but Javier helped me mix the masa. I know he insisted we have some sort of "mexican lard" instead of the kind I had in the cabinet. It takes a lot of time to make them and you have to be careful they don't burn. I let the water steam out of my steamer and the ones on the bottom burnt. They still turned out pretty good. Sorry, I don't think I was much help. Just wanted to throw my little bit of information in there. Good luck with making them!

[William33 110]

The banana leaves give them much more moisture and flavor. I'm not sure where you can find banana leaves though. We can't buy them around here. I've even checked in the Mexican stores around here and they don't have them.

Try an Asian store. Also, some supermarkets have them in the produce section. We have no trouble finding that item in the Midwest.

[Mephys 2]

My mother in law makes incredible tamales!! The recipe is supposed to be some big secret, but I know where Mel keeps it

Let me know if you want it, I'll have to type it when Mel isn't around.

I'll take any recipe, but dont get in troubles

[Bootylicious!! 2]

The banana leaves give them much more moisture and flavor. I'm not sure where you can find banana leaves though. We can't buy them around here. I've even checked in the Mexican stores around here and they don't have them.

Try an Asian store. Also, some supermarkets have them in the produce section. We have no trouble finding that item in the Midwest.

The problem is, I live in a very small town. We don't have any Asian stores around here and there aren't any grocery stores around that sell them either. That's one thing I hate about living in such a small town. I have to drive 30 minutes to get to a decent grocery store to begin with.

[William33 110]

The banana leaves give them much more moisture and flavor. I'm not sure where you can find banana leaves though. We can't buy them around here. I've even checked in the Mexican stores around here and they don't have them.

Try an Asian store. Also, some supermarkets have them in the produce section. We have no trouble finding that item in the Midwest.

The problem is, I live in a very small town. We don't have any Asian stores around here and there aren't any grocery stores around that sell them either. That's one thing I hate about living in such a small town. I have to drive 30 minutes to get to a decent grocery store to begin with.

Well, if you want them bad enough and are willing to pay...go here:

http://www.greenhousebusiness.com/balefr.html

Shipped to your door via USPS.

Edited June 21, 2007 by William33

[Bootylicious!! 2]

The banana leaves give them much more moisture and flavor. I'm not sure where you can find banana leaves though. We can't buy them around here. I've even checked in the Mexican stores around here and they don't have them.

Try an Asian store. Also, some supermarkets have them in the produce section. We have no trouble finding that item in the Midwest.

The problem is, I live in a very small town. We don't have any Asian stores around here and there aren't any grocery stores around that sell them either. That's one thing I hate about living in such a small town. I have to drive 30 minutes to get to a decent grocery store to begin with.

Well, if you want them bad enough and are willing to pay...go here:

http://www.greenhousebusiness.com/balefr.html

Shipped to your door via USPS.

Banana leaves are a bit pricey. I think I'll just stick with corn husks. Or try to grow my own banana tree.

[viccardenas 0]

I've had several different types of tamales and even helped make them while I was in Mexico with Javier. The best kind I have ever eaten were wrapped in banana leaves instead of corn husks. The banana leaves give them much more moisture and flavor. I'm not sure where you can find banana leaves though. We can't buy them around here. I've even checked in the Mexican stores around here and they don't have them. I've made them here but Javier helped me mix the masa. I know he insisted we have some sort of "mexican lard" instead of the kind I had in the cabinet. It takes a lot of time to make them and you have to be careful they don't burn. I let the water steam out of my steamer and the ones on the bottom burnt. They still turned out pretty good. Sorry, I don't think I was much help. Just wanted to throw my little bit of information in there. Good luck with making them!

I concur about the bannana leaves, much better than corn husks. Mexico isn't the only country where these are popular. I helped my wife and my mother in law make tamales here in Peru last week. We used chicken and put a greek olive in each one. Que rico!

[MissStacey 1]

And some tums smoothies make a great desserts afterwards

[kisschick1976 0]

I know he insisted we have some sort of "mexican lard" instead of the kind I had in the cabinet.

Was he asking for Manteca? It's the same thing as lard. here you can buy it in 3 and 5 gallon buckets and it says LARD on one side and MANTECA on the other

[Bootylicious!! 2]

I know he insisted we have some sort of "mexican lard" instead of the kind I had in the cabinet.

Was he asking for Manteca? It's the same thing as lard. here you can buy it in 3 and 5 gallon buckets and it says LARD on one side and MANTECA on the other

Yeah, that's what it's called. I couldn't remember the name. It's just "mexican lard". He insisted they would taste better if we used it. So we had to buy a big old bucket of it. I had a big old bucket of "american lard" in the cabinet already.

[Mephys 2]

Found out that even thought the Mexican Lard tastes a little mroe authentic, it still gives a good taste and its a little more buttery with regular shortening. I think that this MANTECA stuff is the one i saw at the grocery too.

[isleta521 5]

Nothing like a couple of hot homeade tamales with an ice cold Corona or Modelo negro

[Jackie&Yosdani 0]

I have no idea..sorry

But I do have a funny memory of trying to make them.. and it was a complete disaster..lol.. coudnt give advice!!