Easy Microwave Poblano Chili Tamales | Cooking for Two and More Cookbook

[cookin to the top]

In the Cooking for Two and More cookbook, I want to make the Poblano Chili Tamales in the microwave. In the recipe, it calls for Masa de Arina, then says "Corn Maza" for translation. Masa de Arina means "Flour Maza", Corn is "Maiz". So....any advice on which I should use? (I called HO, but they said they'd get back to me in 24-48 hours- I really wanted to make these tonight)
TIA!!!

 

[tlag1986]

I say if the translation says "Corn Maza" then you should use Corn. Boy I bet they didn't know they had this mistake in the book. Maybe they need more editors for the cookbooks.

 

[cookin to the top]

Thanks! I wound up using corn.....they came out good, but I think I needed to lay the maza on a little thicker. My mom made some the old-fashioned way, w/ the corn husks, steaming on the stove for 4 hours. Phew#! These are microwaved for 9 minutes in the DCB!!!! The sauce is especially tasty, and very versitile. We'll be having it on our omelets in the morning! LOL

 

[cookin to the top]

These would be fun to do at a show, I think.

 

[3RingChef]

Hi there! I'm sorry to hear that you're having trouble with the recipe for Poblano Chili Tamales. As a fellow Pampered Chef consultant, I completely understand your frustration. After doing some research, it seems like the correct ingredient to use in this recipe is Masa de Arina, which is a type of corn flour. Corn Maza is not a commonly used term, so I would suggest sticking with Masa de Arina for the best results. If you're still unsure, I would recommend reaching out to our Pampered Chef culinary experts for further clarification. I hope this helps and that you're able to enjoy your tamales tonight! Happy cooking!