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Making homemade porik tamales without the husks

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Making homemade porik tamales without the husks

cstout | May 26, 2014 10:08 AM

I have never made homemade tamales & just don't think I can cope with spreading all that masa dough on those husks.

Was thinking of making the pork mixture & then making the masa & creating small "tamale pie" casseroles with the masa spread over the meat & then freezing. How do you think the end result would taste without those husks?

Are the husks essential for getting that real tamale flavor?

By the way, do you have a great pork tamale recipe you would like to share?

Would love to hear your opinions on my idea. Thank you.

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