Being a San Antonian, home of Tex-Mex, I was a bit nervous about making tamales on my very own this year. I must say, these turned out to be a real winner! I borrowed my mother's HUGE steamer(metallic, the kind that looks like a triple boiler with holes on the bottoms) because I don't have a dutch oven. I had to adjust the height of the tamales to get the lid to close, but it worked. You're supposed to steam the tamles in a semi-upright position, so I rolled a wad of foil into a ball and placed in the center. Then, I lay the tamales around the foil to form a teepee-like shape. I followed the recipe to the letter, and they are soooo delicious! BTW, I didn't feel the husks needed 3 whole hours to soften. I submerged them (almost blanched them) in hot tap water in the sink and put an inverted glass baking dish over them to keep them from floating for about 45 minutes. Very tedious, but my family had high praises! Next time, I will start in the morning as opposed to the evening and also enlist the help of a friend. I was EXHAUSTED by the time they were finished at 1:00 in the morning. I started around 9:00 in the evening. Oh, I also never bothered tying the tamales (my family doesn't do it either), and I divided the chuck roat into 2 parts and boiled them in 2 seperate pots to cut down on the cooking time. I trimmed off most of the fat, but you want to leave just a LITTLE tiny bit for flavor :)
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Being a San Antonian, home of Tex-Mex, I was a bit nervous about making tamales on my very own...