For starters, this is a fabulous recipe, the best I have ever had. These are the changes I made:
I slightly melted the lard in the microwave for easier mixing instead of fluffing it with the beater, it worked out very well. I also cooked a boston butte pork roast instead of loin, and I cooked it in the crock pot. I added a bit more salt, a tablespoon of cumin and chili powder to the meat mix after tasting it and it came out perfect. The masa was very moist and tasty, perfect salt to masa ratio on the recipe. Since I quadrupled the recipe, it took me all day to cook them, but I used the masa recipe to make some bean and jalapeno tamales, too. My two teenage boys couldn't get enough of them, gobbled them up as they were coming out of the pot. It was a very lost cost recipe compared to the amount of meals I got out of it, freezing recommended if holding longer than 4 days. I will try this with chicken next time, and even beef when the price of beef goes down a little. Try the masa recipe with a chunk of mozzarella cheese stick and a slice of pickled jalapeno instead of meat, very good! I cut the cheese stick down the middle to make it more narrow, and layed it in the middle of the masa, then put a strip of jalapeno next to it. Wow, these are very tasty and economical, too.
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For starters, this is a fabulous recipe, the best I have ever had. These are the changes I...