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PaperclipPerfector  5mo ago (text post)   4813 thread views

Small-Scale Question Sunday for December 24, 2023

Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?

This is your opportunity to ask questions. No question too simple or too silly.

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I don't make them either, they're pretty labor intensive, and I don't have the right sized steamer.

If you live near a store that's selling corn husks, masa, lard, green Chile, and the right cheese to make them, you're probably living somewhere where you can just buy them.

Right. And I can barely get cheddar much less Oaxaca or whatever. It took me forever just to find cornmeal for the cornbread.

This made me curious how hard it might be to source ingredients. The pork and beef style don't need cheese, and it probably wouldn't be so hard to get ingredients for the filling. It doesn't seem like Japanese food includes animal fat, but I don't really know. The masa and dried corn husks seem like the hard part.

I wasn't sure why masa is so different from corn meal and not interchangeable, and it looks like something about soaking it in a highly alkaline substance such as wood ash or slaked lime for many hours to weaken the cell walls, which is why it's so soft.

Yes the masa and cornhusks are the hard part. Not impossible, no doubt, but a big challenge. Plus I've no experience myself making them and it would be frustrating to go to such lengths just to screw them up.

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