Kale and Cheese Tamales

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Marcela, thank you for showing me tamale-making is not overwhelming, nor scary! You made it so simple and they turned out perfectly. I did use a shredded pork mixture rather than the kale and got rave reviews. I love mexican food and I am so happy you make it easy to cook at home!

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This was my first time making tamales of any kind, and I'm happy to report that they came out fabulously! The kale/zucchini/cheese filling is delectable-could certainly stand on its own as a side dish. Some things I would do differently: Soak the husks in hot water and really immerse them-I used cold water, which I think made them less pliabe than they could have been. Secondly, I would spread the masa THINLY and then FOLD it, while folding the husk, AROUND the zucchini filling. I was piling all the masa in the middle, and although it all worked out in the end, it made the tamale folding more challenging than neccesary. Eventually I reread Marcela's recipe and saw that it said to SPREAD the masa. I almost felt like I wanted to use kitchen twine to secure the tamales, but they cooked up without falling apart. I used my electric vegetable steamer and voila!

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These came out amazing. I was intimidated to try to make them on my own but they were pretty easy to assemble. I love the little tricks like the penny and putting a wet rag over the top. I was able to just throw them in and just steam away. I cant wait to make them again. The batch went so fast!