They are the big tamales made with banana leavesThough they are not made the same way as the SalvadorianThank You!
beer holder foam is better.
Do you mean thermal insulation? Yes, thicker is better with the same materialBut some materials are much better than othersA thin layer of foamed plastic is a lot better than a thick layer of copper, for example.
My husband is from Veracruz and we make this all of the time 4 cups prepared masa banana leaves cut into 20 pieces to make 20 tamales 2 cups shredded chicken Chile: 6 guajillo chiles 1 ancho chile 2 roma tomatoes 1/4 small onion 3 garlic cloves 2 tbsp hoja santa 3 whole cloves 2 tsp salt 1 pinch cumin seeds In a sauce pan add the chiles, tomatoes, onion and garlicCover with water and bring to a boilCook on medium heat covered for 20 minutesWorking in batches, blend all of the chile ingredients including spices on high for 5 minutesPour the chile back into the pan you boiled them in and cook on low stirring occasionally for 5 minutesNext time to assemble the tamalesLay 1 banana piece on a piece of aluminum foilAdd 2 tbsp masa and spread a little with your fingersTop with 1 tbsp shredded chicken and then 1 tbsp chileFold the two sides of the banana leave to enclose the filling and at the same time roll the banana leaf and aluminum foil to a complete roll pinch the sides as you roll so the filling doesnt come out of the sidesThen carefully pull the sides under the tamale and fold them underDo this until you run out of banana leaves or chickenThen, place them in a tamale steamer that has water in it to the fill markCover the top with a plastic trash bag then the lid to the pan and steam on medium high heat for 2 hours.
