This recipie was great! Instead of a grill, I cooked it in the oven in foil packets at 450 for about 15 minutes. Easy and delicious.

Reviewed On: May 28, 2009

I made it as an appetizer for a BBQ seafood dinner party and everyone loved them. I usually try recipes out before I make them for a large crowd but this one looked delicious from the start.

Reviewed On: May 26, 2009

Instead of drizzling the left-over sauce over the tamales, I mixed some into the dough(just enough to tint the masa red). I mixed it in real well and then prepared the tamales into the corn husks as directed. It gave the masa a good hint of flavor. It is good to double or triple this recipie and serve these for a party, pot luck, or freeze them for up to 6 months. They are a labor of love so if you make them, make a lot. I thought it would save time to buy the masa prepared but that was a big mistake the first time, never again. This recipie for the masa was great. I did have a lot of the filling left over but I just used the left over meat mixture throughout the week for tacos, quesadillas, and enchiladas.

Reviewed On: Dec. 23, 2008