dodis wrote:
> Out of lurk here....
>
> My wife makes tamales fairly regular, usually about 20 dozen per batch.
> We use a pork picnic roast or shoulder roast, which is usually about
> $.99 per lb here. Yes, use lard in the masa, even the prepared masa in
> the store, it's only masa and water, still needs the lard and spices.
> We also get the lard from the local carniceria, freshly rendered. We
> also prefer to use MASECA brand dry masa rather then the store bought
> ready stuff. We use stock rather than water when preparing it for
> better flavor.
>
> For serving options beyond freshly steamed or nuked from the freezer,
> there are a few we use. Peel and pan fry in more lard till crispy, then
> serve covered in lettuce, tomato, (cheese if you want), some sour cream
> or avocado slasa, and *opt* hot salsa of your choice (we do this for
> flautas too). Another is to put them on the BBQ and grill in the husk
> till hot, then serve with salsa, peel and eat.
>
> dodis
>


Correct me if I'm wrong. If you boil the meat the day before making the
tamales, the meat will provide both stock and fresh unadulterated fat
for making the masa -- probably not enough fat, but a lot. Just skim it
off of the stock, and fry any big hunks of fat remaining on the cooked
meat to render out it's fat and add to the fat that you skimmed.

At least that's what I intend to do when I eventually make a batch of
tamales. I'll use rendered beef fat (got a bunch in the freezer) or
commercial lard to make up the difference if there's not enough fat from
cooking the meat.

Bob