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Tamales?

ek327

By ek327
in Gluten-Free Recipes & Cooking Tips

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ek327 Newbie
ek327
Posted

I have had a couple of not so good tries making Tamales. Does anyone have any advice? How about Arepas?

We are trying to expand our eating horizons. thanks,

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TrillumHunter Enthusiast
TrillumHunter
Posted

What's going wrong? Are you using masa? It's a special kind of cornmeal that is gluten free. I think papusas are easier and similar in flavor. No corn shucks to fool with but they aren't steamed.

ek327 Newbie
ek327
Posted
  • Author

I steamed them longer, and they actually came out good. I was taking them out to soon and they were just undercooked mush. I used masa harina, which is what the recipe called for. the husks were a bit of the pain, but not bad once I got the hang of it.

thanks.

gfp Enthusiast
gfp
Posted
I steamed them longer, and they actually came out good. I was taking them out to soon and they were just undercooked mush. I used masa harina, which is what the recipe called for. the husks were a bit of the pain, but not bad once I got the hang of it.

thanks.

I find Tamales are one of thiose things that are incredibly easy once you get the hang of it .

If I don't cook them for a while I loose the feel for how long and the consistency.... and I think its so much about how it feels etc.

I have a few things like this and I usually try a couple first and see how they turn out....then you can adjust the amount of water and cooking times. Masa can be quite different in texture as well. i have two bags here, one is much courser than the other and a third bag of the brazilian equivalent which is the finest.

It reminds me of some clothes labels "This is a natural product and texture and color may vary" .....

Masa tends to be a fairly natural food, and I enjoy the differences but it can make it a bit unpredictable to cook.

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