My Grandfaters Famous Tamales.

        My grandfather’s tamales are the best around. All others pale in comparison. But the tamales are not just great tasting they are an experience. When my grandfather decides to make his famous tamales he gets family and friends involved in the process. This makes it truly a special because it is now something you helped make. While everyone is assigned a job he watches over everyone like a hawk giving guidance when needed. The tamales start with the soaking of the corn husks. Once all the husks have been given a soaking and are dry, it is time to make the heart of the tamale the masa. The masa is a mixture of mashed up corn and flower but then we add secrete spices and water. This is where my grandfathers recipe differs from most other tamale recipes, where most call for lard my grandfather uses butter. This is all mixed into a bowl when the right consistency is met the masa is thinly spread on the corn husks (this is the hardest job). After the masa is spread on the corn husks we fill them. There are many fillings that can be used such as pork, chicken, cheese, and beef (my favorite is pork).  Then they are rolled into the nice little packages that people know as a tamale. Then they are steam cooked for a few hours, then served for everyone to enjoy their labors. The tamale is unwrapped and falls to your plate steaming. The first bite is full of flavors you have all the butter and spices of the masa and then the juicy meat that is so tender. Then there are endless possibilities you have to enhance the tamale experience. You have the classic rout of salsa, or creamy guacamole, and then there is my favorite chalula hot sauce. No matter whether you add a topping or not you can’t go wrong with my grandfather’s tamales.