Hello masa-friends, Oof. I don’t know what to say sometimes, so I go back to making comforting foods. I’m offering tamales this week. Two very comforting and delicious options. Both made with masa from maíz cacahuazintle. This varietal is very starchy and typically used for pozole. It’s in the “pozolero” family of maíz because it is almost exclusively used in the dish, but can be nixtamalized for tortillas or other applications. I love using it in tamales because the resulting masa is fluffy and light, making tamales that are airy and require less fat to reach a supple texture.
June 2022: 1 of 2
June 2022: 1 of 2
June 2022: 1 of 2
Hello masa-friends, Oof. I don’t know what to say sometimes, so I go back to making comforting foods. I’m offering tamales this week. Two very comforting and delicious options. Both made with masa from maíz cacahuazintle. This varietal is very starchy and typically used for pozole. It’s in the “pozolero” family of maíz because it is almost exclusively used in the dish, but can be nixtamalized for tortillas or other applications. I love using it in tamales because the resulting masa is fluffy and light, making tamales that are airy and require less fat to reach a supple texture.