Marty - the other thread seems to have lost its way, so I thought I
would post this where you could see it since it took me a frikkin'
half hour to type!

****************

On Feb 4, 9:51 am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:

*SNIP* of valuable experience!

> Well, at least I think I learned a couple things. On to the next batch...

I am SURE you did!!! :^)

The tamales shells are always used wet around here to prevent the
sticking and to allow the steam to penetrate the husk, instead of
having the husk act as a barrier to the steam.

Try this method, if you will. If you are right handed, do the
following in your left hand.

Hold the husk in your left hand, and imagine a husk shaped like the
number six, being held in your left hand. Let the rest of the husk
roll across your palm and onto your fingers.

The lower round part of the six should be curling into and up about
half the length of your thumb. The husk is opened a bit by your thumb
to allow placement of the masa, typically about 1/2 - 3/4 of an inch
away from the left edge. So the line of masa is flush to the top,
away from the left hand side, and goes down about 2/3 to 3/4 of the
way down the husk on the left hand side of the husk. The masa is
inserted with a groove down the middle to receive the filling.

The filling is added, in the groove. You don't try to cover the
coating with masa, the rolling process takes care of it for you.

Once the filling is in place, the short of the husk edge under your
thumb (with the filling now in your palm next to your thumb) starts
the rolling process by closing the thumb over the husk and (still one
handed) contents. This achieved by a movement of extending your thumb
left to right, and cupping your fingers and the husk OVER your thumb
and the fillings.

The left hand thumb is carefully removed, and the tamale is gently
squeezed shut, allowing about an inch of overlap of husk. The tamale
is gently squeezed to make the shape and to hold it closed. The left
hand is opened, and the bottom is folded up.

Done.

I have seen this method result in a finished hand made tamale (not
cooked of course) in less than 15 seconds, with my own eyes.

All that you typed is why tamale making within families is going away
around here. It is an investment in time and effort to be able to do
it well. There is still a lot of it going on to be sure, but every
year the lines get longer at the tamale makers and restaurants that
sell them as folks just don't want to spend the time.

I >is< an art to make a really good tamale. I was relating your
experiences to a friend of mine over a beer, and his suggestion was to
start with the pre-made masa so you can get the fillings and assembly
technique down first.

Then move onto completely hand made once you are happy with your
filling and your technique. Just a few thoughts.

Please send me a dozen when you perfect your technique! :^)

Robert