Hot take: My grandma's tamale recipe is better than any restaurant's, but I messed up the masa last Christmas.

I was making her Oaxacan style tamales for the family in Phoenix and accidentally used a full cup of lard instead of three quarters. The dough turned out way too heavy and greasy, which totally ruined the texture. Has anyone else had a masa disaster and found a good way to fix it without starting over?

2 comments

2 Comments

aaron_wilson173d ago

My buddy did that once and just mixed in more dry masa.

jade2263d ago

Wait, he just dumped in more dry flour? That sounds like a recipe for gritty, lumpy tamales. The masa needs that fat and liquid to get the right texture.