Fresh Corn Tamales with Tomatillo-Chile Sauce
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Appears in Cook's Illustrated July/August 1994
WHY THIS RECIPE WORKS
For a light tamale recipe, full of corn flavor, the keys were to use baking powder as the leavener and to beat the lard together with the masa to trap a lot of air. This caused the dough to expand as the tamales steamed, so they became much...