Chef Ray Garcia of Broken Spanish in Downtown L.A. knows a thing or two about crafting the perfect tamale. In this episode of Chef Tips, Chef Garcia shares his method. He shows us the right technique to spread the masa, which is followed by a sprinkling of quesillo cheese and a little salt for seasoning. Then, he adds a filling of lamb neck, shallots, onion, garlic and chile guajillo and finishes by demonstrating a foolproof roll technique.
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