Followed this recipe as close as I could. I've never made them before but DH really wanted to try it. I wouldn't say it's hard, but very time consuming but oh so worth it. My biggest problem was wrapping them, just could not figure out the way to do it so they are pretty small but I kind of like it that way. We served with homemade enchilada sauce for topping and they are great. I was very pleased with the results and now DH thinks we need to keep some in the freezer all the time for those quick dinners.
Misplaced our family recipe and so search for an authentic one on the web. This was not to far off from how we make them. I few differences that create more work and the taste our family enjoys but this recipe worked.
This is a considerable effort, but one worth the while. Make the sauce, masa, and pork a day or two ahead, as the assembly is very time consuming. These were a huge, huge hit at my Christmas eve party and the recipe is now my go-to tamale formula.
These were delicious, I don't usually like tamales, but OMG! My husband requested I make authentic tamales so I followed this recipe, only omitting the red sauce (I used spicy green salsa) they were perfect! I will definitely be using this recipe from here on out!
This is such a wonderful recipe. It takes a long time to make, but I usually make 3-4 times the amount and freeze a lot too. It can also be a good thing to make with kids who want to help cook--we made an assembly line of children helping make the tamales. The kids enjoyed making and eating these. This is definitely a family favorite!
Pretty good recipe other than the fat used. Shortening is just about as FAR from traditional as you can get. Traditionally lard is used and is way more flavorful, pure, and all around yummier than untra-processed pure trans fat.
AWESOME-as others have said! I cooked my pork in the crockpot the day before, let it cool, and scooped off the fat from the top of the broth before assembling. Other than that I followed the recipe and they turned out great! I think I need to come up with a better way of standing them up to steam so if anyone has any suggestions let me know! :) Thanks for a great recipe!
I can now take making tamales off my bucket list. Your recipe is fantastic! The instructions were so easy to follow. I made the pork in the crockpot the day before and also made your red chili sauce. I let mine steam for about 90 minutes. I think next time I'll double the salt in the masa mixture. Can't wait to make these again. Thanks so much for posting this great recipe!
I just used this recipe for the dough mixture and used chicken stock insted, turned out great thanks for the fantastic recipe.Just an update made the whole recipe and the chili sauce recipe as well.....FANTASTIC. I used the extra steeping liquid from the dried chiles th replace some of the water for the pork,didn't want to bin any flavor.
This is the best tamale recipe I have found and I have gone through many. The recipe its self was easy to follow and the tamales came out yummy. The only thing I did different was I used my stand up mixer to mix the masa. I truly enjoyed making these tamales. This will be my only tamale recipe I will use.