"Leonard Blaisdell" > wrote in message
...
> In article >, Ophelia
> > wrote:
>
>> "jmcquown" > wrote in message
>> ...
>
>> > It sounds like what you're missing is never having had (or made) good
>> > from
>> > scratch tamales.
>>
>> Or in my case never really knew what they were)
>
> Think of spicy beef or spicy pork or even un-spicy jam enclosed in a
> stiffer than polenta, but much like polenta, shell which is formed
> around the mixture. Think about 4 cm wide by around 8 cm long. We use
> dried corn husks (moistened) to form them in the new world, but
> parchment might do. A tamale is worth trying.
> And for all you haters, I can buy a frozen Garibaldi tamale that's
> mostly as I described. I prefer authentic Mexican, but what is she to
> do in Great Britain? No masa harina, I expect.

Hmmm thank you. I think I can get masa harina as it happens but not sure
about the rest)
So, do you actually eat the corn husk or parchment shell?


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