We’ve been eating on them ever since.
These tamales were purchased raw which is an unusual way to buy them. If you encounter raw tamales we recommend breaking out your pressure cooker and placing the tamales in a bowl, then lowering them into the cooker over three inches of water. Turn the flame on high on your range and when the cooker screams, turn the heat off and let the petcock collapse naturally.
It’s a roughly 30 minute process but will yield perfectly cooked tamales.
In Santa Cruz California? Learn how to make tamales from Melissa Palacios. and take a half dozen home to boot.
I was hopeful for Teresa Finney at the beginning of her Coming to Terms with Mexican Feminism in the Kitchen piece for Vice. And she did not disappoint. The writer grapples with a Mexican woman’s “place in the kitchen” before finally finding salvation as she grows older and wiser. Good article.
Kent Black recalls growing up in 60s American and eating XLNT Tamales.
Jeremy Freed of The Globe and Mail explores fine dining tamales in Mexico City. We’ve long fantasized about making soft shell crab tamales with hand-ground heritage corn. Perhaps one day.
“None of your foods taste the same as it does here in the Mississippi Delta because in the Delta a lot of it was raised here. It’s got a different, good dusty taste to it.” New Orleans writer Phil McCausland takes a trip to Abe’s Bar-B-Q in Clarksdale, Mississippi and samples the tamales.