Quote:
Originally Posted by jencar98  Betty, you shouldn't have a problem finding the shucks. I can find them here and we're not known for grocery stores with endless varieties of ethnic foods. I've even used shucks from frozen fresh corn, and actually they had more flavor than the dried out shucks.
The writer does have a way of making the recipe entertaining and funny. I remembered to save the broth! 
It's a great recipe, just be sure to follow it exactly for the best success. I've made these 3 times now. My son, who can be very honest about what I can do to improve my cooking, told me something very complimentary the other day. He was encouraged by a friend, to buy tamales from this Hispanic lady that makes homemade authentic Mexican tamales. The friend insisted the tamales were the best ever, and he had tried many. Chris said, "Mom, her's were good, but yours are so much better. And believe me, if mine were not better, he wouldn't have said so. |
Well, I don't see how you can get much more authentic then these. I will follow the recipe exactly, I’ve never even tasted tamales before, but I love all the ingredients, so I imagine they will be good. I will be making these for my boys, they both love Mexican food, so I'm hoping this will be another winner.
Lol, and she said that the same people who don't save the broth, also let the water evaporate when steaming them!