I was at a vegan restaurant yesterday and tried a tamale for the first time, and I cannot believe how delicious it was – the corn part tasted like cake almost. I want to learn how to make these myself, and am considering using one of Masienda's heirloom, gluten free, non-gmo nixtamalized corn flours, which come in blue, red, white and yellow. Is there one I should use specifically for tamales?
by glidur
Dining and Cooking