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Thanks, Deb! Does Rick mention why he used banana leaves rather than more traditional husks?
Joined: Dec 12, 2005
Posted to Thread #30164 at 2:05 pm on Mar 15, 2018
In all of my non-ABQ Walmart stores ("all" being Pittsburgh, Daytona Beach, and Asheville), there were always dried corn husks right next to the dried chili selection.
I used frozen banana leaves for a Puerto Rican pork dish (sealing the entire top of the casserole), but never for tamales.
Isn't it wonderful when a recipe works out?
Did you make your own lard and did you find fresh dough or use the dried stuff?
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 30164. Rick Bayless "Red Chile Pork Tamales" were awesome! - deb-in-MI - 1:53pm on 03/14/18 (8)
- That's the recipe I use for my tamales that I make at Christmas. The filling is also... - Michael in Phoenix - 5:03pm on 03/14/18
- Or just rolled up in a tortilla, burrito, taco, nacho topping...yum [NT] - Melissa Dallas - 12:04am on 03/15/18
- Yes - please post. THanks! [NT] - Tess - 2:31am on 03/15/18
- Recipes: - deb-in-MI - 8:07am on 03/15/18
- Thanks, Deb! Does Rick mention why he used banana leaves rather than more traditional husks? - MarilynFL - 2:05pm on 03/15/18
- I can't remember - deb-in-MI - 2:28pm on 03/15/18
- Corn husks v banana leavesand size and is a regional or counrty of origin thing [NT] - Melissa Dallas - 12:53am on 03/16/18
- The cookbook that contains the Red Chile Pork Tamale recipe also has instructions... - Michael in Phoenix - 3:36pm on 03/16/18