I developed an allergy to corn many years ago and I still miss tamales. I've been told to experiment with semolina tamales, but I have convinced myself that it will not be the same and it will be a waste of time. I'm now willing to give it a try...but I'm wondering if anyone has experience with them? Would I just replace it exactly and make them just as I would corn tamales? Would I need to cook them less/more? Add anything?
Any info appreciated.