This was my first attempt at making Tamales. Instead of combining the masa, lard, and salt myself, I went to the local Hispanic grocery store and bought a 5lb bag of prepared masa. I put 4 1/2 cups of water with the chuck roast. I had 5 cups of beef stock after the roast was cooked. I boiled the stock down to 1 1/2 cups and mixed it in with the prepared masa to get the consistency required. I used a single 8 oz. package of husks with plenty left over.
This recipe was not a waste of time. I prefer a little more flavor and a lot more heat than what was in this recipe, but then my wife and son would not have been able to enjoy this recipe.
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This was my first attempt at making Tamales. Instead of combining the masa, lard, and salt...