GotGarlic
New member
Thank you GG. Do you make beef or pork tamales?
I've made them twice so far. The first time was for a group of people, some of whom had diet restrictions, so I filled some with cheese and some with chicken. These, which I made in January and froze, were filled with pork simmered in my homemade red salsa.
Also, I used Marcela's recipe, but I have a book by Rick Bayless that has diagrams on how to fill and wrap them and I used that as a guide. He says to tear a few corn husks into strips and use those to tie them once they're wrapped. That way, they stay closed while you wrap them all and stand them up in the steamer. I used a Dutch oven with a pasta insert as my steamer.