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Central American Masa

Salvadoran Tamale Mystery

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Salvadoran Tamale Mystery

Zeldog | Jan 8, 2008 11:23 AM

There's a Salvadoran place name Planes de Renderos in San Francisco that makes great tamales. The masa is very creamy, almost gelatinous and I can't figure out how they do it. It's surely not pure masa harina. I tried using one part fine cornmeal (masa para arepas) to 3 parts masa harina, but that didn't work. Anybody know the secret? Maybe rice flour?

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