Reviewed: May 11, 2012

Delicious! Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Apr. 10, 2012

Instead of using pork I used chicken. I boiled the chicken in water that was seasoned with saffron, and homemade adobo seasoning. I also seasoned the masa with the adobo seasoning and used the water the chicken was boiled in instead of canned. I boiled the chiles and I used two different kinds I added some cumin and adobo seasoning to the mole. This was the first time I have ever made tamales and they smell wonderful

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

emilyrose68

Reviewed: Feb. 5, 2012

i made this recipe! my husband and friends at work want me to make it again it is awesome!!! love it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jac62

Reviewed: Jan. 23, 2012

These turned out great! I was a little anxious, but the Mexicans that work with my boyfriend said they were spot on. Like many of the others, I added ancho chili powder, chipotle chili powder, and cumin. It still was not quite spicy enough for my taste, so I will probably use spicier peppers the next time. I cooked a pork tenderloin overnight in a crock pot on low heat, which turned out to be perfect. I bought a tamale steamer and they were done after about an hour and 15 minutes. My only complaint is that I don't care for using lard. I will probably substitute it the next time. Thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lathamm07

Reviewed: Jan. 21, 2012

Perfect tamale mixture! I tripled the recipes and used this tamale spread for all kinds of tamales, from sweet potato & chorizo to traditional chilchen & green chile.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Just Feedin' My Boys

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Sullivan, Wisconsin, USA

Reviewed: Jan. 10, 2012

I am so sorry to give this a bad review, I adore tamales and have been looking for a recipe for years but this was extremely confusing and had huge gaps in the process. Did she mean a pressure cooker at the end? What happened to the onion? Why are we using separate broth? It's over my "cooking" head.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

newlywedme

Reviewed: Jan. 4, 2012

Made these for Christmas and they were PERFECT!!! My first time ever making tamales and they were so yummy. Only thing I changed was that I used beef instead of pork. I also used a slow cooker for the meat. They were delicious and even my SUPER picky big brother loved them and took some home with him. One time saving tip: If your neighborhood has a hispanic grocery market, see if they have prepared Masa for tamales. That way you don't have to prepare the dough yourself. It's ready to go. Thank you sooo so very much for this recipe. I've saved it and will use it MANY times in the future. It's fool proof :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Janelle

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jan. 3, 2012

For starters, this is a fabulous recipe, the best I have ever had. These are the changes I made: I slightly melted the lard in the microwave for easier mixing instead of fluffing it with the beater, it worked out very well. I also cooked a boston butte pork roast instead of loin, and I cooked it in the crock pot. I added a bit more salt, a tablespoon of cumin and chili powder to the meat mix after tasting it and it came out perfect. The masa was very moist and tasty, perfect salt to masa ratio on the recipe. Since I quadrupled the recipe, it took me all day to cook them, but I used the masa recipe to make some bean and jalapeno tamales, too. My two teenage boys couldn't get enough of them, gobbled them up as they were coming out of the pot. It was a very lost cost recipe compared to the amount of meals I got out of it, freezing recommended if holding longer than 4 days. I will try this with chicken next time, and even beef when the price of beef goes down a little. Try the masa recipe with a chunk of mozzarella cheese stick and a slice of pickled jalapeno instead of meat, very good! I cut the cheese stick down the middle to make it more narrow, and layed it in the middle of the masa, then put a strip of jalapeno next to it. Wow, these are very tasty and economical, too.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

hawkbandmom

Reviewed: Dec. 30, 2011

Loved it! I made 24 count and I used 24oz of broth and cooked them for 2 .5 hrs. I covered the Tamales with corn husks and a cloth to keep moisture in. Deliciosos Tamales!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RedGem

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 24, 2011

Although I made some minor modifications, this was a great first experience making tamales. The meat was nicely spiced but not hot--my picky, heat-wimp 9-year old loved them as did everyone else. To the 1.25# pork loin, I added 1/2 chopped onion, 1/2 (7oz) can of diced chiles, 2 garlic cloves pressed, 1/4 tsp cumin, 1/4 tsp chile powder, 3 shakes of cayenne pepper and a Tbsp or more of Cholula Hot Sauce. Note that this is a toned down version of Charley's Mexican Meat recipe (aka "Atomic Meat") but same ingredients. I ended up making a double batch of dough since I was also making some tamales without meat. Into the meatless ones, I combined diced chiles (rest of can), grated sharp cheddar and same spices in meat but slightly less since there was less volume. I used 1/4 cup of grease from sausage made this morning + vegetable shortening instead of lard (1/3 cup for each cup of masa). I used juices from cooked meat instead of broth and omitted the sour cream. The corn was moist and the fillings were flavorful. My entire family was impressed and we had fun making them. Toughest part was making sure the steamer water didn't boil away. Use a coin in the bottom that rattles when the water boils (stops when water is gone). I served with 505 Green Chili warmed. Yum! LOVED IT!!!

Was this review helpful? [ YES ]
8 users found this review helpful