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This is not a "traditional" or authentic mexican tamale recipe since you used shortening instead of lard. Shortening causes tamales to be very dry instead of moist and flavorful as those made with lard would be. Anyone who has had very good authentic tamales knows the difference.
I've made this recipe twice and both times the tamales have turned out AMAZING! The first time, I followed the directions exactly and used the recommended tamale sauce, and it was really good. I ended up freezing a bunch of tamales and steamed them again to make a quick dinner. I used canned enchilada sauce each time I did this.
The second time, I didn't want to take the time to make the tamale sauce, so I used 2 10oz cans of mild enchilada sauce and 1 10z can of hot enchilada sauce. Turned out very good!
I love these tamales and the recipe is pretty easy, especially the second time!
These were very good. I made the meat in a slow cooker the day before and finished them the next afternoon. It was a bit of work to wrap so many, but it is worth the effort. My family says I have to make these again.
I think the talames turned out great! Not quite sure about the cook time only being 40 minutes. Mine took a little over 2 hours to fully steam and set up. But they were still really good. Will be making them a lot!
Just made this recipe yesterday. It is great, authenic, delicious.
I have been looking for a good recipe for years but now that search is over. I made it exactly like the recipe here. I may play with it someday but for now it is by far the best I have ever had. I have eaten many tamales and these are number 1 in my book. Oh I used the sauce recommended too. I made it just like the recipe called for and it was wonderful. Actually it makes the whole recipe without that sauce you don't have much so use that too.
I had never made tamales before. These were absolutely fabulous...well worth the time and effort! Thanks for sharing what will now be a staple in our house!
My husband and I decided that we would make tamales for something different to do on date night...wow! We actually impressed ourselves with these!! I thought we would share all of the extras since the batch was so big, but they are too good not to eat ourselves!!
Fabulous. Tastes just like the ones I get (when I'm lucky) from a neighbor family from Mexico. I'm not a master by any means, but all my work was worth it. Thanks, Karen.
My husband and I bought some really bland tamales. So I decided we should give tamale making a try. We will NEVER buy tamales again. These are so delicious! His mom has been in the tamale business for 20 years and these he says are way better. Thank you so much for sharing! I recommend making the meat and chili sauce one day and masa and rolling tamales the next.UMMMM! UMMMMM! GOOD!!
This was our first try at tamales and they were fantastic. There was some trial and error: they take 60 mins not 40 to steam. Set your timer and add water to the steaming pot or suffer the dry pot. We ended up making more corn mix to finish off our pork. But so so so delish. The time is in the steaming. Plan ahead. We served them with slow-cooked pintos (cook the pintos in the leftover broth), and homemade New Mexican stew. Ridonk. Yum.