Originally Posted by
braslvr
Ok, I almost hate to divulge this tamale secret, but I will. When you make your masa dough, use this
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if you can, or the closest thing possible, then...
For each batch (~50 tamales) add one can of hominy, drained and pureed in the food processor to the masa. It makes all the difference in the world. Seriously.
Sounds like a good suggestion. I've always thought the real difference may involve the use of Manteca/Lard, instead of shortening, etc. These days, I've seen the ladies who make handmade tamales, now forced to wear gloves, "lubricate" their mixing/patting shaping hands with Lard, the new meets the old.