- When the tamales are done cooking, they won't be hard. To harden you must let them cool.
- The leaves must be heated well until they lose their vivid green color and you can see that they want to wrinkle a little. Do not heat them until they are toasted because they will break. Try crumpling one after it cools down. It should not break.
- The goal of having enough water to cook the chicken is to end up with about 10 cups of vegetable broth. So add about 13 cups to the chicken (because of the evaporative loss)
- The Salvadoran RELAJO is usually sold in Latino stores. If you can't find it, then add about 2 tablespoons of sesame, 1/2 teaspoon of black pepper, half a tablespoon of pumpkin seeds, 3 bay leaves, 1 garlic, a teaspoon of oregano, 1/2 teaspoon of cumin, 1 tablespoon of pasilla pepper , and a tablespoon of achiote (annato).
- Tamales are mostly steam cooked. When you put the tamales in the pot, don't fill it all with water. Let the water only reach about 4 fingers above the bottom.
- Within the hour of cooking, every 20 minutes make sure that the pot still has water.
- Visit my video so you know how to do to repair a broken hour or to know how to do them when you have no leaves.
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