The first tamales I ever had were from a Bobby Flay recipe and they were made with fresh corn - delicious! Nearly every tamale recipe I have found since uses instant masa flour, which I personally don't find to be as flavorful as the ones made with fresh corn (perhaps I just haven't found the right recipe). <br /> <br />There are a few small adaptations I have made to Flay's Basic Tamales: using shallots instead of onions to give them a more subtle, if not slightly garlicky note; a bit of cayenne for heat; and instead of using lard or shortening, I used heavy cream. I found adding cream brings out a nice creamy sweetness. <br /> <br />I topped the masa with miso butter, my own recipe of garlicky citrus-soy shrimp, and garnished with cilantro - giving these tamales layers and layers of flavor.

Oct. 1, 2021, 11:50 a.m.

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