Comments on: Grandma Salazar's Tamales

By: Lisa

Lisa — Mon, 12 Sep 2011 08:28:33 +0000

My grandma used to make tamales with us when we were growing up. Well, it was more like we got to watch her and mom make tamales...until we got 'old enough'. I think more than anything, my memories are of the great time we had together around the kitchen table, talking and laughing. When my grandma passed away about 20 years ago, she took her recipe with her. I finally thought to look on the internet for a recipe... and found yours. The story was wonderful and brought back great memories. I've shared your recipe with my mom and family and friends. Tonight I made them. It was lonely. My family is scattered all over the country. My parents in Colorado. But I still made... and I shared with a neighbor. :) They were wonderful! Can't wait to share them with my son and his wife this coming week. Maybe she'll want to join me next time... Thank you for sharing this with the world.

By: G Manske

G Manske — Sun, 11 Sep 2011 19:17:39 +0000

Thank you for sharing your recipe. I am a novice at tamale-making, and I would like to share two things I learned from my first attempt that may seem obvious to others... but maybe not.
First, the corn husks are smoother on one side than the other. Spread the masa on the smooth side. If the bottom edge of a husk is rough, I learned to trim it with kitchen scissors. I love the smooth husks so much that I save and overlap the trimmed excess sections from really smooth ones! Second, your tamales will swell as they steam. I made my first tamales the size of those I had eaten, and by the time mine cooked, they were quite large. Finally, there really is no substitute for lard. I made the first batch with vegetable shortening and my tamale-making friends were aghast. I made the second batch with lard and the masa spread like peanut butter with the back of my spoon, and after steaming, they stayed together after the husks were removed. I learned with a small vegetable steamer and recently purchased a nice Mexican-made tamalero. Have fun! What better way to bring smiles to the faces of your loved ones?

By: Lobster Tamales | Central Coast Foodie

Lobster Tamales | Central Coast Foodie — Tue, 10 May 2011 18:38:28 +0000

[...] info: best practices for assembling tamales blog comments powered by Disqus [...]

By: Ella Bella

Ella Bella — Mon, 25 Apr 2011 21:42:51 +0000

First time I made tamales and they came out awesome. I love to cook and love to try new recipes. Came out perfect!

By: Stephanie

Stephanie — Mon, 04 Apr 2011 01:34:45 +0000

My mother is of Mexican descent and grew up in a small town in Texas. I grew up eating her delicious tamales. I am now attempting to make hers (she has dementia now, so will not be of much help - fortunately, I had already asked her about the spices, so I should be okay there. Here seasonings are very similar to what you have posted). I, too, do not like the thick masa - my mother always spread hers thin and used a butter knife to spread it. Back in the day, corn husks were not available in Louisville, so she used squares of aluminum foil. They were yummy anyway!!! Thanks for sharing your story. :)

By: Kristy Wendt

Kristy Wendt — Tue, 22 Mar 2011 22:28:59 +0000

I had a question about the lard. Is there a brand or kind that you recommend to make your tamales? Thanks!

Kristy, I buy lard from my butcher, no brand, sorry.