What a wonderful recipe. As I was making it, I thought that perhaps it might need a little olive oil for juice; but after it sat in the refrigerator, the tomatoes made their own juice. My family just loved it. Thanks!

Reviewed On: Aug. 7, 2005

I couldn't find the adobo seasoning in the store so I used a recipe I found on the internet to make the adobo. I rubbed in the spices and let the roast sit in the frig for 2 days. I increased the bacon slices and green onions to 12 each. I laid 6 slices of bacon out, put 6 green onions perpendicular to the bacon slices, laid the pork roast on top of the onions, put 6 more green onions on the roast going the same direction as the bottom ones, covered it with 6 bacon slices, and tied it up. I cooked it in a covered pan on the grill and uncovered it the last 15 minutes to brown the roast and bacon. It is a beautiful presentation and the taste is superb. Great recipe.

Reviewed On: Jul. 22, 2005

As I have never made tamales before, I was a little concerned whether it would be too hard or difficult. This recipe is so easy and delicious. It is no more work than making homemade lasagne or stuffed cabbage. The only confusion I had was at to which masa to buy, but I figured it out. I will make it again with various different fillings.

Reviewed On: Jun. 29, 2005