How Do You Make Tamales With Picadillo?
This combination of pork, raisins and spices seems almost Middle Eastern but pairs perfectly with the masa. Serves six. If using fresh, store-bought masa, cream the lard and 1/2 tsp. of the salt in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 c. water gradually to the mixer until all the masa is used. Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of it and placing it in a glass of water. If the masa floats, it’s ready. If it sinks, it needs more water whipped in. (If adding more water, do so in very small increments.) If using dried masa harina de maiz, cream the lard and 1/2 tsp. of the salt and add the masa harina and broth slowly. Whip until the masa is light and fluffy. Test as above, by dropping a small ball of masa into a glass of water. Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate. Pat the husk d
