The other day I made some great tamales but found that through service they became dry. I kept them on the trays I steamed them in on the shelf above the stove.
How could I keep them warm and ready to serve without them becoming hard and stale?
The way the street vendors in Mexico City and one of my favorite tamal places here in Houston do it is to have a big pot with hot steaming water and a steamer insert and then have the tamales wrapped in terry cloth towels. It also helps to leave the tamales in their corn husks. If you have a large baine marie, you could possible hold them in there with a large colander.
I'll be goin to the tamale festival in Greenville, Ms in October and I'll get them to give me their secrets. Until then........ trial and error, trial and error
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!