Not really a restaurant question, but wanted to go to the Lone Star source.
After years of tamales that don't satisfy (mailed from the Valley, bought in Atlanta) I'm trying making my own. Have three questions you folks might be able to help with:
1. Fresh masa (purchased) isn't an option. Other sources say MaSeCA, which I'd planned to use, is no good. Any thoughts?
2. Some recipes say steam first then freeze, some say freeze, then thaw and steam. This batch will be made now then served Christmas Eve (3 weeks away). Which to do?
3. Lard's not an option either. Some recipes use vegetable shortening instead, some use corn oil? Which will have better results?
I'm clearly new here. Thanks for your help!