We got a spackle spreader from the hardware store, a nice metal one and use that for spreading the mesa. We double the chili pods and water, to the final sauce we add a teaspoon or more of high quality chocolate to deepen the flavors and mellow out the hotness if needed. I made several hundred for a benefit. I buy a big pork shoulder, boil it up, shred it and mix it with some sauce and toss extra into the freezer so I can make the mesa, defrost the extras and have tamales in no time at all. This IS the recipe to beat, we love it.
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We got a spackle spreader from the hardware store, a nice metal one and use that for spreading...