SC - RE: OOP Question about Tamales

[Olwen the Odd]

>
>Welsome to the world of hand made tamales!!  I have experimented with these 
>with some pleasant results.  My information has led me to the use os masa 
>for making the paste.  It is, IIRC, ground hominy and a couple other 
>things.  I buy it in a sack like flour under the brand name Maseca, and 
>should be found in mexican/latin grocery stores.  The instructions on the 
>package say add water to make the paste; I use the pork broth.
>
>As for the meat filling, I braise my pork shoulder with cumin and anchp 
>chili powder.  The broth makes a great liquid for the masa.  When cooked, 
>shred with forks and encase in the masa paste.  I used foil or corn husks 
>(also available at latin grocery) to wrap it all up, then steam until done. 
>  The sauce on top is the trick I anm still working on.  It should be a 
>chili sauce, and can use any number of non-hot pepperes.  I am using dried 
>ancho.  Hope this helps.  I have more info if needed.
>
>THFra niccolo difrancesco

You can buy packages with the husks, peppers, seasoning all together as a 
kit.  You still have to buy the Masa seperate, and the pork of course.
We always add a little extra HOT, because we love it.
Olwen
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