Hey y’all! I have a tamale question. This is my second time making tamales. I have a pretty good feel for making Masa and the filling (red pork) now, but I struggle spreading my Masa on the husk. I think it’s because my husk is still kinda damp when I pull them out, but all the recipes I read say just take them outta the water and shake.
I see people spreading it with a spoon like it’s the easiest thing in the world. I had to use either a spatula or a frosting spatula, and even then it was still kinda a struggle.
Is this something that you just master with time, or is there something I may be doing wrong? I’ve even tried different Masa textures and still have this problem.
Thanks in advance 😀
by pwningpotato