Arizona Green Corn Tamales

Working with masa 13 recipes

• Pinch a small piece and roll it closed between finger and thumb: hydrated correctly the edge stays smooth and seals over on itself; a fringe of fine cracks opening along the pinched edge is under hydration, and every piece off that batch will split at the rim. In the hand it feels soft and yielding and leaves a matt film on the palm, never a wet skin that strings when the hand lifts away.
• After the rest it is damp and matt right through, and it has been kept covered the whole time: a pale dried skin over the mass, or grit that grinds under the thumb when a ball is squashed flat, means it stood open to the air or was shaped before the moisture had reached the centre of the ground grain.
• It lifts off the press as one clean piece, the rim unbroken and the thickness even from side to side at roughly 2 mm, and a hand shaped piece is judged the same way, with no thin translucent windows worn through the middle. A lacy scalloped rim, or a piece that stretches and tears as it is lifted, fails the mark.
• Held to the face it smells of toasted sweet corn, faintly mineral and clean. A sharp chalky or soapy smell of raw lime, or a bitterness sitting at the back of the tongue when a raw pinch is tasted, means it was under rinsed and no amount of heat afterwards will drive it off.
• On a surface holding 190 to 200 C (375 to 390 F) it lifts and balloons across most of its face on the last turn, then settles soft and pliable as it cools. Rested a minute and folded in half, it creases without splitting: a piece that never lifts, or that cracks white along the fold, is failed however good its colour.

Where it goes wrong Too little moisture worked in, and no rest to let what there is reach the centre of the ground grain: it handles well while it is being mixed, then tightens as it stands, so the pieces come off the press with cracked scalloped rims, sit flat and pale on the heat and never lift, and go stiff within a minute of coming off, breaking along the crease instead of folding.

Steaming: basket, leaf and lid 130 recipes

• Steam was running before the food went in: the water at a rolling boil and vapour coming steadily through the basket, rather than the whole thing warming up together.
• Nothing touches the water at any point: the food sits clear of it throughout, and the level neither drops enough to boil dry nor rises enough to wet it.
• The lid stayed on. Every lift costs the chamber its heat, and the number of lifts should be as close to none as the dish allows.
• Lifted out, the surface is glossy and plump with its colour heightened rather than dulled: greens brighter than they went in, not olive.
• Cooked through with the shape intact: it yields at the centre without having slumped or split, and there is no more than a spoonful of clean condensate beneath it.

Where it goes wrong The lid was loose or dripping and the condensate fell back onto the food, so it arrives waterlogged and pale with its seasoning washed down into the bottom of the dish.