Wow, I've been wicked bad about getting recipes for stuff up here lately, haven't I? Sorry about that kids. And I'm afraid this post is recipe free as well, I just didn't really pay much attention to proportions, it was all done by taste.Oh, except the masa. I used the recipe here for that, but I subbed out the corn oil for shortening. Most of the recipes I saw wanted lard, but that's really hard to find. Next time I make them I want to use chicken fat, I bet that would be wicked good.
So I've been wanting to make tamales for ages, but I hadn't been able to find corn husks anywhere.
I was whining about this to Girlichef when she posted about tamales and since she is such a wonderful human being she sent me some! How awesome is that? Not to mention the extra treats she sent which I didn't manage to get any pics of... heh. Thanks, Girli! There's a lesson here kids, if you complain enough people will buy you things.
What, that's not a good lesson? Hm. Well, forget it then.Anyway, corn husks finally obtained, we call up a couple friends and make ourselves some tamales.
I'm not going to go into a big how-to in this post since I'll be making them again sometime in the near future and will just do a whole series for it. 
But I did get a bunch of pics, so I figured I might as well do a post about it.They came out wicked good, although I hadn't realized quite how dense they would be.
Apparently that's normal, although Alton Brown adds some baking powder to his masa which would lighten up the texture a bit. They came together pretty easy, it's mostly just time consuming, not hard.So I'll be making these again soon, I'll write stuff down and have a good recipe to post. That's the plan anyway. Heh.
