http://groceryeats.com
I love that he curses when he writes. He’s got some pretty interesting recipes, when I read him it feels like Im talking to one of my cousins. Check it out.
Edit…
After reading his whole site I’ve decided that I will take on the task of making Tamales. This post really sold me. I do want to drink beer while making tamales but I don’t know if my moms would be alright with that. 
My grandmother is getting old, she’s probably going to be gone by the end of this year I’d guess, so I told her flat out that she’s going to learn how to make tamales with me. It will be the first time for her, she’s 75, my mom who’s 51, me who’s 31 and my sons who are 5 and 2. Four generations all working together to create tamales.
Seriously thinking about making 6 or 7 dozen. I’m guessing I am going to have to go to Santa Cruz Market to get all my goods. I love that place. I know they sell masa and hella corn husks. I’m pretty certain they have good lard there as well. Damn, thinking about it makes me want to go there right now and price out some ish. I could make a living selling tamales. How dope would that be?
I think we’ll do the following tamales:
-Chili Verde Chicken (I would love to make my own verde sauce from fresh tomatillos. mmm
-Beef
-Sweet Potato and Black Bean (like G suggested)
Now I have to find a recipe that is actually good. This is something I’m really afraid of simply because I should be learning word of mouth from my gramma, but her ass didn’t learn to make tamales from her mom. ppffttttt.
So I’m going to wing it, and hopefully the love I have for cooking comes through and my tamales come out good. If not, at least it will be a good family memory to have.
One Response
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you can find some decent recipes online, the instructional videos though are hella soft. But recipe wise you just have to use them as guideline, do what works for you. Honestly though, I’d make pork before chicken or beef but it’s up to you.
the sweet potato and black bean is perfect for vegetarians, just don’t tell them you used lard.
Getting the masa consistency right though is key, I weigh it all out but look for something that moves like peanut butter. I added chili in my masa for color and flavor.
Oh and don’t let people constantly open the steamer because water will condensate and fuck up the tamales. The way you fold or tie the tamales is up to you, people have all kinds of styles, it’s all abotu what works for you. I like to pinch and fold but my mom tears strips of corn husks and ties them. The pinch and fold and is easier though especially when working with inexperienced tamale rollers.
anyways, good luck with it