Comment on "You can't have our trash because we don't have a way to charge you for it"
RBWells@lemmy.world 1 day agoMy kids have asked for tamales every year since I made them for Christmas about ten years ago, but I am not yet rested up from that batch. Even though we had a tamalada and they helped wrap them, the days ahead making tamale dough (two versions because we have vegans) and fillings (several versions because, again, vegans) it was exhausting. I think it will be either gumbo or oxtail soup this year, and a big pot of beans.
QualifiedKitten@lemmy.world 1 day ago
I’ve never heard that word before! Looking it up, I see that my family has essentially been having an annual tamalada for probably close to 10 years now. Grandma used to make them all on her own, and since she doesn’t have anything written down, it’s been a joint effort to make sure the recipe lives on. The family recipe is central American, so they’re a bit different than Mexican tamales, but I do enjoy both!
I also did a side project last year to make vegan masa for the few vegan/kosher guests we have, and then I usually do a second traditional batch when I’m back home so I can practice, make notes, and have some to share with my local friends. It’s definitely a lot of work, usually a 2-3 day project, but it does get easier with practice, and 1-3 assistants.
RBWells@lemmy.world 1 day ago
I found corn broth really improves the vegan dough. You can use cobs to make it, and save the corn for something else. Corn cobs & an onion.
QualifiedKitten@lemmy.world 1 day ago
Thanks, I’ll keep that in mind! I’ve used store bought vegetable broth and/or olive brine in the past.