Reviewed: Jun. 18, 2009

This was ok on it's own, but true Mexican tamale meat has a few more ingredients in it. I used this basic recipe but added 3cl. garlic, cumin, oregano, chile colorado, and I used chicken broth instead of water. It was pretty good, but next time I'll throw in a chipotle chile with mole for a little smokey flavor. This is a great basic recipe to build upon!

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6 users found this review helpful

Reviewer:

Donna

Cooking Level: Expert

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Reviewed: Apr. 23, 2009

Very nice, very simple. Just ate it in wraps with mesclun and tomatoes. I cut up the onion, not even realizing the recipe didn't call for chopped onion. Will leave the onion in one piece next time!

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2 users found this review helpful

Reviewer:

Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 19, 2008

What a great recipe! This is easy to make and good in corn or flour tortillas with a little hot sauce. My family loved it!

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5 users found this review helpful

Reviewer:

michellereno

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Jul. 22, 2005

Nothing special.

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4 users found this review helpful

Reviewer:

SHELLYHELM

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Reviewed: Dec. 26, 2003

This recipe is as close as you can get to authentic...without flying to San Antonio. The recipe works very well with beef.

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18 users found this review helpful

Reviewer:

SPAK

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Reviewed: Mar. 6, 2003

This tastes really good. I preferred the pork to beef in tamales when I made both.

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14 users found this review helpful

Reviewer:

JAKKPETERS

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Reviewed: Jan. 16, 2003

I cooked this for use with tamales, but my children were so enticed by the smell, they kept eating it and wouldn't leave it alone! They just LOVED it, plain.

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28 users found this review helpful