This is so easy! Quick changes: 1) I cooked meat in the croc pot for almost two days with a whole onion, four cloves, cumin, and cajun seasoning (like a seasoned salt), covered with water. It made the meat super tender. 2) I mixed almost two cups of the "marinade" from the meat (croc pot) with the chile mixture in the blender with onion powder and garlic salt. Very good. 3) I used a LOT of juice left over from meat for the masa mixture. I had to use an extra cup of beef boulloin. 5) I doubled the masa mixture and used 3lbs of pork. 4) I mixed all the chile sauce that I made with the pork and put INTO husks/tamales instead of leaving some for on top. I think this was much better this way... less dry. 5) I put fat amounts of masa mixture and lots of meat mixture in each husk. My tamales were chunky! :-) 6) I steamed in a regular pot, layed flat, for 30 min. I had made the chile sauce and meat in one day. The next day I started the masa and assembly at three and we ate dinner by 5:30. These are easy easy easy! Will definitely make again. Thank you so much for this recipe! The best one I've found on allrecipes! :-)
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This is so easy! Quick changes: 1) I cooked meat in the croc pot for almost two days with a...