Instead of drizzling the left-over sauce over the tamales, I mixed some into the dough(just enough to tint the masa red). I mixed it in real well and then prepared the tamales into the corn husks as directed. It gave the masa a good hint of flavor. It is good to double or triple this recipie and serve these for a party, pot luck, or freeze them for up to 6 months. They are a labor of love so if you make them, make a lot.
I thought it would save time to buy the masa prepared but that was a big mistake the first time, never again. This recipie for the masa was great. I did have a lot of the filling left over but I just used the left over meat mixture throughout the week for tacos, quesadillas, and enchiladas.
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Instead of drizzling the left-over sauce over the tamales, I mixed some into the dough(just...