Jenise wrote: Cooking large is just a math problem.
Cynthia, dinner sounds great. Do you make big lots of tamales and then freeze them for later use?
That's what Della the chef at my former retreat workplace in NM said. I was fine with jumping in and doing meals for 40 when she was ill or something came up, but 90... I don't think I want to do that. Especially without sous chef help.
I used to make many dozens of tamales with Della every year around now and we'd freeze them for Christmas Eve. I sorely miss those huge extended-family tamaladas at her home. Last year we joined some friends in San Antonio for one the week after Christmas and brought home a few dozen.
This was the first time I've attempted the vegetarian masa version. Most masa gets the great flavor from the lard, of course, so I was searching for a way to bring in extra flavor to these. I took the advice of Mary Sue Milliken and Susan Feniger and added stock and salsa to the masa harina as I mixed it. Of course, they add chicken stock, but vegetable stock worked great.
I've already decided I am going to get really good at this. All it takes is practice. And a devil may care attitude to fat content.