Our first trip to the land of mountains was quickly booked and with it came some of the most memorable family feasts we remember.
One event in particular allowed us to enjoy the most delicious tamales, and speaking of which I’ll stop right here, since this is my dear friend Stephanie‘s guest post: When Nicky asked if I would mind sharing my Grandma Salazar’s recipe for tamales with d:d readers, I didn’t hesitate to say “yes!
A few tips: The key to good tamales is to spread the masa (dough) thinly on the husk.
I never get more disgusted than when I try tamales at a restaurant that are really just logs of steamed masa, with hardly any filling to speak of.
” In our family, Grandma’s tamales are like gold, and if you don’t like tamales before you’ve had hers, you will likely convert after you do.