of July that I needed to use. I turned that pulled pork into carnitas and made my own tamales. It was easy, and my two girls got involved with mixing the masa and spreading it on hydrated corn husks.
more tamales, but 20 will do us just right for a while. The best part — these are 100% gluten free too!
of finely shredded pork shoulder or pork butt
husks, soaked in hot water for at least 30 minutes before filling
of instant masa
warm chicken stock
the husk and
an inch thickness. I found it easier to use an extra husk to flatten the masa out because it would stick to my hands.
each. You could also wrap them in foil and reheat them in the oven.
Just like my Hubby admired my homemade marshmallows, sitting comfortably on a plate in front of him. Homemade Marshmallows4 Tbsp water4 Tbsp corn syrup12 Tbsp granulated sugar2 large egg whites1 Tbsp ( 3 tsp ) gelatin2 Tbsp cold water1/4 tsp vanilla extractpowdered sugar for dustingWe are dealing here with boiling hot sugar so caution is advised