So the steam cooking thread got me thinking about tamales. My tamales stick to the corn husk
The masa I use suggests lard or shortening, so I use a vegtable shortening. I am able to get the masa to the right consistency, soak my husks, and simmer some pablano chilis, onion, and whatever else i'm gonna fill em with. But my problem is what I first take them out and eat them, the masa sticks to the corn husks more then it should.
If I let them cool down, I can then unwrap them fine... and heat them. But if I reheat them first, then unwrap, they stick more then I would like. I asked my Mexican friend to ask his mom for me what i'm doing wrong, and she told him I should use lard, not shortening. Now, I don't know if she knows that this is the reason they are sticking or if she's just going by how she learned to do them growing up and assumes that not using lard is the reason.
I should also mention, that i've been using a pressure cooker instead of a traditional steamer. I've messed with the amount of time and i've even opened the pressure release completely so it works just as a regular steamer would... but I see no difference at all.
I've also read that when making the masa, you should be able to drop a marble sized ball of it into a glass of water and it should float... no matter what I do, mine never floats. I don't have an electric mixer, so I was thinking that maybe i'm not whipping up the shortening enough to get enough air in it?
I'm really not sure and was hoping that somebody who can make a killer tamale could give me some pointers on what I may be doing wrong. Until then, i've kinda lost motivation to make tomales and have been sticking to pupusas with lorocco in them.