WOW - I had always thought tamales were hard to make and it hadn't even crossed my mind to attempt it til I saw this recipe and from start to finish, only took an hour and a half (including cooking time), because we didn't cook any meat. I used vegetable shortening, vegetable broth and as the filling, black beans with el pato sauce, cumin, garlic salt & onion powder simmered on the stove for 5 mins, as well as a julienne slice of monterey jack. I also mixed a few tablespoons of the el pato into the dough for flavor, which didn't change the color much. As expected without meat, they were a TAD on the dry side but still great, especially with some el pato sauce on the side. I did need to use about 1/4 c. more broth than the recipe called for. I steamed these in a pot with rack for 1 hour and they were definitely done after that hour, but only did 12 or so at a time. They kept their shape when unrolled, and looked great! This made about 24 tamales for me. OH one more thing, don't even bother using a spoon to spread the dough on the husk, it's MUCH easier just using your fingers to press it down, the dough has lots of fat so it doesn't stick to your hands. THANKS for the recipe!
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WOW - I had always thought tamales were hard to make and it hadn't even crossed my mind to...