As the holidays approach, one writer’s picks her favorite tamales in Austin.
Ancient Mesoamericans ate tamales. As a kid, I had no idea. My mother, kneading nixtamalized corn flour reconstituted with pork broth for extra flavor, didn’t either.
That added pork broth was my mother’s personal flair. Other home cooks might use chicken broth, water, tea made from tomatillo leaves, or some other liquid. Kitchen mixers help out today, but hand-kneading is still popular. By hand, kneading masa dough takes a long time. Consider it done when a tiny dollop floats in a cold glass of water. As an older kid allowed to help knead, I could never quite finish the job. I took turns working at it with my mom.
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