by brenelin https://padlet.com/368901/6djxt9ctocj1 en-us 2017-01-04 17:40:39 UTC 2017-01-04 18:19:25 UTC hello@padlet.com cooking insteructions 368901 https://padlet.com/368901/6djxt9ctocj1/wish/145338102  tamales begin with a dough made from nixtamalized corn (hominy), called masa, or a masa mix, such as Maseca, and lard or yvegetable shortening. Tamales are generall wrapped in corn husks or plantain leaves before being steamed, depending on the region from which they come.]]> 2017-01-04 18:09:16 UTC https://padlet.com/368901/6djxt9ctocj1/wish/145338102 Tamales 368901 https://padlet.com/368901/6djxt9ctocj1/wish/145338744 The tamale is recorded as early as 5000 BC, possibly 7000 BC in Pre-Columbian history. Initially, women were taken along in battle as army cooks to make the masa for the tortillas and the meats, stews, drinks, etc.]]> 2017-01-04 18:11:48 UTC https://padlet.com/368901/6djxt9ctocj1/wish/145338744 Ingeridients 368901 https://padlet.com/368901/6djxt9ctocj1/wish/145339024
  • Tamale Dough:
  • 2 cups masa harina.
  • 1 (10.5 ounce) can beef broth.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon salt.
  • 2/3 cup lard.
  • 1 (8 ounce) package dried corn husks.
  • 1 cup sour cream. Kroger Sour Cream Regular. 10 For $10.00 10 For $10.00 - expires in a day.

    • ]]>     2017-01-04 18:12:44 UTC https://padlet.com/368901/6djxt9ctocj1/wish/145339024     pictuers 368901 https://padlet.com/368901/6djxt9ctocj1/wish/145339981
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