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Are your hands broken? Make them! They're not difficult.
Get yourself some chicken thighs. Put them in a crock pot with some hatch chilis and stock and cook them down until they shred.
Mix some masa with lard, water and lime juice. Knead it to a spreadable consistency, cover it with plastic wrap, let it set 20 minutes.
Spread an ounce and a quarter thinly onto a corn husk. add a spoonful of filling and fold it over like a sushi roll. Tie a bundle of 3 or 4, continue until something runs out.
I cook them in my pressure cooker for 10 minutes or so, and usually serve them with home made enchilada sauce. You can also use shredded pork, beef, refried beans and cheese as fillings.
I cook them in my pressure cooker for 10 minutes or so, and usually serve them with home made enchilada sauce. You can also use shredded pork, beef, refried beans and cheese as fillings.
They reaheat very well too.
My friends get together and make them in batches once a year because they are so labor intensive. It's a major undertaking! Anyone wanna join us?
Are the results with the pressure cooker similar to steaming them?
Maybe I'm doing it wrong, but how is it labor intensive? I mean it's more work than making a PB&J, but about the same as making mashed potatoes or something.
You are steaming them with a pressure cooker, so yes - it's exactly the same.
Anywhere in Cary to get the real thing? And, no, I'm not going to make them. My favorite thing to make for dinner is reservations!
I like your way of thinking, TBS! There is a spanish bakery on Fayetteville Road (401) and Tryon Road (int he same shopping center as International Foods). They might have them, or know in which direction to send you.
Dos Perros in Durham makes pretty good tamales. Also, there is a lady that stands on the corner of Burch and Buchanan in Durham on Sundays (after Immaculate Conception's Spanish service, typically ends at 2:30 or so). Her tamales are good and cheap.
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