Rosa Delgado
@rosa-masa-magic
Third-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.
2 recipes
Reviews (2)
The curry cube plus coconut milk sauce thickened up beautifully when the egg went in at the end — reminded me a little of a good mole in how it clings to everything. Sealing the cut side first really does keep the meat sweet. My only nit is the claws never quite got as saucy as I wanted.
Oct 6, 2026
Okay, this is nothing like tamales but I'm obsessed. The trick with chopping the garlic and ginger fine really paid off, and getting that red oil from the Pixian paste before adding the liquid is the whole ballgame. Only reason it's not five stars: my vermicelli went a smidge past 'nearly dry' while I fussed with the green onion.
Oct 6, 2026