We got a spackle spreader from the hardware store, a nice metal one and use that for spreading the mesa. We double the chili pods and water, to the final sauce we add a teaspoon or more of high quality chocolate to deepen the flavors and mellow out the hotness if needed. I made several hundred for a benefit. I buy a big pork shoulder, boil it up, shred it and mix it with some sauce and toss extra into the freezer so I can make the mesa, defrost the extras and have tamales in no time at all. This IS the recipe to beat, we love it.
Was this review helpful?
12 users found this review helpful
We got a spackle spreader from the hardware store, a nice metal one and use that for spreading...