The so-called "Chinese tamale" has to boil for at least four hours, probably six, and then drain for several hours after that. After soaking the bamboo leaves (the wrapping) in water overnight, of course. I wonder what the slow-fooders would have made of that. :)
Tamales are one of those things I just don't want to learn how to make--traditionally, they're made in a huge family group in one day. That being said, I love tamales and Christmas Eve requires tamales and chilli. But we buy them from one of the many excellent tamale places in the area. And I'm pretty much a traditionalist--tamales shouldn't be sweet. The glories of living in Texas!
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That being said, I love tamales and Christmas Eve requires tamales and chilli. But we buy them from one of the many excellent tamale places in the area. And I'm pretty much a traditionalist--tamales shouldn't be sweet.
The glories of living in Texas!
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