Do try this recipe!!! My experience with this recipe was excellent. However, I did wavier the pork loin only because I had some leftover brisket I was needing to use. I chopped up the brisket and heated it up with enchilada sauce just to moisten, not loaded with sauce. Which worked out perfectly all the way around. But do try it with the pork loin. My suggestions to this recipe is that, the "chili" part was a little off. It really tasted like a spiced water with salt. If that makes since. I had to call my hispanic friend who is a whiz making tamales and ask her what was wrong with that part. She told me how I could easily spice up the sauce, with cumin, chili powder, extra water and little bit of enchilada sauce and proceed to cook longer for flavor. I can't tell you the extract measurements because it was a through in. And I hugged her through the phone it was excellent addition to the tamales. The tamales themselves, needed just a bit more broth then required because it was rather pasty as I was working with it. Do keep an extra can of broth on hand just to add a little at a time for a smooth texture when it starts to dry out. And the hardest part was just getting the tieing part down for the tamales. However, totally well worth the time. It is time consuming but however, the finished result was nothing more then awesome. I will be making this again. Because my family felt like they died and gone to heaven, thank you.
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Do try this recipe!!! My experience with this recipe was excellent. However, I did wavier the...