Tamales are a Christmas tradition here and these are the real deal. I got raves on mine this year from our friends that we gave a dozen to. The chili's used here are very mild, so I use cascabel peppers. I always use 2 pork tenderloins to make mine. I poured all the chili sauce on the shredded meat, added about 1/2 tsp each of ground ancho chili powder and ground chipotle chili powder since it adds a smoked taste. Then let in stand for several hours before I made it into tamales. This is easier done the day ahead. I also add some ground ancho chili about 1/2 tsp. and 1/4 tsp ground chipotle chili to the masa. I use Maseca brand instant corn masa flour. I use almost all the broth and make the masa the consistency of thick cake frosting. I do have to make double the masa to use all my filling though. I don't measure the filling out, I just take some with my fingers and lay out a strip of filling down the center. It gives me 4 dozen tamales. We all agree these are even better the next day. They get spicier after reheating. I took some to work and everyone thought they came from the local (and favorite) tamale shop here. Took a bit of work, but was simple to do, and worth the time. Very easy to do, you just need a little time. If you are going to the trouble and effort you may as well make lots of tamales... I've done these with the lard and with crisco, the lard is better, so don't substitute. Delicioso! Muy Bueno!
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Tamales are a Christmas tradition here and these are the real deal. I got raves on mine this...