Tamales the way Nona taught me.

[forktender]

Nice, I'm glad you made her a believer!
Also, tamales for that hunting is a no brainer lol. I'm jealous of the hunting opportunity, I think my big hunting plans are going to change this year :(
But that will be ok if i can pull about 5-6 feral pigs off my cousin's deer lease for free but probably no deer for me this year with the way its going so far.

Yeah it is.....I'm going to see if my Mom wants to help, if she does I can skip a few steps to speed things up. I figure we can make 200 in 2 days. I'll for sure take better pic's than I did this last time, I was overwhelmed by the time I remembered to snap a few pic's this last time. That and a few to many Knob Creek's while I was making the last batch.

 

[grill_student]

I use a masa spreader and it lays down the perfect amount 1/4'' in one swipe, they make building the tamales 200% quicker than using a wooden spoon to spread the masa, and they only cost $6.00 at the Mexican stores, I didn't tell that though because its cheating in her eyes

Oh! I've never heard of a masa spreader! Thank you for the tip, onto the shopping list it goes! Keep 'em coming!

 

[forktender]

Oh! I've never heard of a masa spreader! Thank you for the tip, onto the shopping list it goes! Keep 'em coming!

They are slick, you dump a pile of masa onto the table and it's like mortaring a brick. You spread the masa on 20 to 30 husks at a time stacking them up like a deck of playing cards. Then you can add the meat and I also add 2 or 3 black or green olives to the meat and fold'um up and tie'um up. I'm tell'in you the masa spreader works 100X better than a wooden spoon or a plastic putty knife does, it's amazing how fast they go once you figure out how much pressure you need to lay down a nice even coat of masa. The tamales turn out way better with an even layer of masa.

 

[grill_student]

forktender : You ever consider grinding your own Masa flour?

Apart from the grinder/stuffer I'm gifting my niece, I am also buying her a grain grinder. I'm getting the Komo mill grinder since it seems to be the best available on the market. I foresee her using it to grind different varieties of dent corn into cornmeal for grits, cornbread, etc. Your thread has me thinking about adding masa flour to the list.