Tamales

I finally made tamales. Just enough for two.


There is the masa (dough), soaking corn husks, chicken mole, and a tamale.


I have no idea if this is the correct way to stuff and roll them but I figure most methods are acceptable. Where's my Oaxacan grandmother to teach me?


So they turned out pretty good although I still have to tweak the masa recipe a bit. I didn't use lard, but vegetable shortening, and I did use some water. I think next time I will stick with the Crisco but use some chicken stock for the liquid to give it a richer flavor. And more salt. And next time, chile and cheese.


Tamale coma.