Is there an abuelita laboring over a basin of masa in the kitchen of Artesano Tamaleria? There is not. For the record: 3:09 PM, Dec. 20, 2019 A previous version of this story gave the incorrect price for tamales. The correct price is $3.25, not $3.35. The backbone of the kitchen at this 4-month-old downtown tamale cafe is a hand-operated tamale-making machine called Tio Carlos’ Tamale King. The patented machine, designed more than three decades ago by Texas restaurateur Charles T. Beavers (a.k.a. “Tio Carlos”), is equipped with two inconspicuous looking plastic cylinders: one for the extrusion of the masa, and the second for squeezing out the tamale fillings. Advertisement Recently I spent part of an afternoon absorbed by the ‘90s-era instructional video that demonstrates how to use the Tio Carlos’ Tamale King machine. I watched as tamales dribbled out of the nozzle wholly intact, fat as morning dewdrops. The machine can press out hundreds of Mexican-style tamales an hour — smooth, chubby, unwrapped tubes of masa filled with meats, veggies, cheeses or whatever other sweet or savory ingredients a tamale chef can dream up. Afterward, they are hand-wrapped in either corn husks or banana leaves, then cooked as usual… Read full this story
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