Print the recipe card! tamales
Frankly, I don’t want to have to say goodbye to tamales … ever. It seems like every three months or so I find myself desperately craving these little corn-husked bundles, at which point you’ll find me visiting the homemade Mexican grill down the road and spending $1.45 for a 2 tamale fix. What would happen if there weren’t tamales to be bought from the wonderful spanish speaking “I’ve-made-tamales-my-whole-life” women at the restaurant? Sadness, I tell you.
To avoid such I set out to find a reasonably simple way to make my own. Mind you I’m not interested in spending all day in the kitchen (as some recipes suggest) no matter how much I’m wanting tamales. On top of that, I wanted a recipe who’s staple ingredients could be stored long term. Once again I turned to a reliable recipe testing source, Cook’s Illustrated (specifically their “Best International Recipe” book) to teach me how to make something that before I’d only bought. What I found was an uncomplicated recipe that brought everything to the table I was looking for and turned out some pretty great tamales if I do say so myself!
Oh , and did I mention this recipe provided another perfect chance to save fuel by using my wonder oven? (*see this video if you’re wondering what a wonder oven is!)