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Real Homemade Tamales

Reviewed: Dec. 24, 2010
I applaud this recipe but boy is it way off. Look, never, ever use Maseca for anythig. Get tortilla masa from your local Mexican bodega or market. Also, the mixing is crucial. Use baking powder and baking soda. For the meat, a flank steak is best since it shreds easier. The key is the sauce. And that's my maternal grandmother's recipe from Cuernavaca, Morelos. And you can't have it. One tip: unless you have vegetarian guests, use Lard. And not that trans stuff like REX. Go to a good butcher and get the natural stuff. It might look gross but the taste is worth it.
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