I had 5 friends over and we used this recipe with no modifications and it was super easy. Each brought over their own filling and we shared (grilled chicken, shredded beef, sweet corn, black beans, sweet potato and broccoli). I cut out parchment paper circles (traced a plate) and used that for smashing and spreading the masa after we applied a thin smear of oil on the husk.
We used a stock pot with a pasta strainer with aluminum foil in it,- all tamales standing up against one another, a dutch oven with a bamboo steamer- all tamales laying down on each other and a regular pot with a roasting rack on the bottom with aluminum foil and stacked the tamales on one another- all methods worked and cooked in about an hour.
SO delicious and easy, we even had the kids doing them!Read More