Reviewed: Oct. 28, 2005

I made these last year for Dia de los Muertos and I liked them so much that I'm doing it again this year! I substituted veg. shortening for the lard and it turned out great...

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DARLINGDIVA02

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Reviewed: Oct. 7, 2005

Yummy! My family loves these.Thanks for a great recipe.

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mom24kids

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Reviewed: Sep. 28, 2005

OK, this was my first time making tamales ever. I personally love peruvian style tamales (the masa is reddish brown, and they serve it with sliced onions in a light lemon vinegar sauce) but these turned out better than I had expected. I used CHICKEN, and I made my masa very peanut buttery like - it really does dry out. I also added an olive or two for each tamale...the oil & flavor naturally comes out while you steam it.

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LIZMARYANN

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2005

I worked so hard to make these and they were SOOOO bland. Even with putting salsa, guac, sour cream, etc on them, we couldn't eat them cuz they were just too bland. I give it 2 stars just because the instructions were good.

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MDRUTAR

Cooking Level: Intermediate

Home Town: Waikoloa, Hawaii, USA

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Reviewed: Sep. 5, 2005

This is a good recipe...you just need to add your own touches. For the masa..you can go to your Hispanic Mkt and buy the Masa (dough) already prepared . All you have to do is add salt to taste,some chicken broth to make it plyible.(easy to apply to the corn husk) and add some shortening (lard or crisco) taste as you go. It just takes practice.

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kelliegirl21

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Reviewed: Jun. 29, 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.

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STEELMAGNOLIA73

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Reviewed: Jun. 29, 2005

I had tried other recipes and had almost given up.This recipe is fool proof I've made it many times since running across it and it works every time.Depending on if I'm making beef or chicken,I use chicken or beef powdered bullion for the dough,I also mix dried parsley,onion powder and garlic powder, and a touch of cumin -oh and some powdered ancho pepper.I use a product called Maseca there are two types I do not recommend using the one that lists making tortillas and a bunch of other things the type I use comes in a light peach coloured bag and says Maseca for delicious tamales.For some reason using the other stuff was disasterous for me and if I'm putting hours of labour into a recipe disaster is not an option! : ) My favourite way to make these is with cubed grilled chicken or steak, onions and three types of cheese and just a little bit of VERY mild green chiles'. Of course they're pretty good anyway you make them.I even started selling them to friends that kept bugging me to make them.Thank you so much Saddiecat for a delicious recipe and quite possibly a lucrative business!

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SARAHCOLEMAN72

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Reviewed: May 9, 2005

The outside (Masa part) came out fabulous. The pork was a little bland for my taste but I am working on that. My first time making them and I thought it was time consuming but easy. Friend just asked me if I would make more and said she would pay me for them! So I would say these worked well. Only yeilded 13 for me so I may try doubling the recipe. Thanks so much, really liked this one.

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KMC

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Reviewed: Feb. 20, 2005

Great recipe! I have been looking for a good tamale recipe for years, and this one fits the bill. I make a full strength batch of these for the grownups and another mild batch for the kids (and wimps). Thanks!

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KITCHENMAID007

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Reviewed: Feb. 13, 2005

The recipe was easy to follow and the outcome was excellent. The next time i make it, i will use more chile, was a little mild for our taste. All around thumbs up!

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AMBER49

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Reviewed: Nov. 9, 2004

really good.....difficult to make...but worth the effort.

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 19, 2004

Made these for my family and we loved them. I worked in a mexican restaurant for 15 years and these were excellent. thanks.

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LLPRAN

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Reviewed: Feb. 11, 2004

A few things for the beginner: it's better to boil the peppers(any kind will do) and all the flavorings for 30ish minutes, and then cook the meat in that broth. Also, the water should cover the meat in the pan and it needs to be cooked until it is crumbly to the touch--this makes it easier and faster to shred by hand and eliminates any further meat preparation. Depending on the meat I use my cook time varies between 4 hours to overnight. I keep my corn husks in hot/boiling water for at least an hour--they need to be very soft. Two VIP things to note: masa is very bland, there is no substitute for lard! I use the leftover meat juice instead of broth for my masa, and still add lots of other spices. When you are making tamales the masa will dry out; just add a little meat juice to keep the consistency. It should spread like creamy peanut butter. The corn husks should only measure 4-5 inches across; larger ones can be torn to size. Place the meat filling along the edge and roll like a cigar. Also when steaming them, they need to be as close to standing upright as possible. Good reference recipe, thanks!

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TRPTGODDESS1

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Reviewed: Oct. 17, 2003

My husband is from New Mexico, and this is the type of food he is used to eating.I am from the deep South and had never made tamales before.I made these for dinner , and he absolutely loved them!Not too spicy for my tastes, not too bland for his.Even my super picky 2 year old liked them.I do reccomend using a little bit more broth, as they came out somewhat dry, but on a second try using more broth, they came out perfectly!I used ground beef instead, mixed it and the onion with the strained mixture using a blender (threw out the large chunks of chile).I will definitely make these again!Thanks for a great recipe!

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Jamie®

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Reviewed: Jan. 19, 2002

CAME OUT GREAT HOLE FAMILY CAN HELP

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HGRIZZ33

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Reviewed: Nov. 10, 2001

This recipe doesn't say what to do with the onion that cooked with the meat, or the cooking liquid. Do you discard both? When you strain the chile mixture after blending, what part are you throwing away? Why use a can of beef broth when you could use the cooking liquid? I have never made tamales before and I found the recipe instructions confusing.

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