I am from New Mexico and this is almost what me and my family have done for years. The only changes I would make is: The chile should taste good enough to eat on its own. When you make chile, I would add garlic and salt to taste. I also let the meat and chile marinate for at least 2 days. Also you should put the meat in crock-pot with water filled all the way to the top and cook until the meat falls apart, at least 6-8 hours depending on the size. Save the juice that is from the crock-pot to use to make the dough. You may also need more broth so you can make the dough to a really think pudding, or really creamy peanut butter. It needs to spread really nice. To cook, I would just lay the tamales on top of each other on top of in inverted aluminum pan with a few holes poked in it on and then place a glass plate on top of that and add water up to the plate, then start stacking the tamales. Good luck and happy cooking!!!!!
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I am from New Mexico and this is almost what me and my family have done for years. The only...