I have never made homemade tamales & just don't think I can cope with spreading all that masa dough on those husks.
Was thinking of making the pork mixture & then making the masa & creating small "tamale pie" casseroles with the masa spread over the meat & then freezing. How do you think the end result would taste without those husks?
Are the husks essential for getting that real tamale flavor?
By the way, do you have a great pork tamale recipe you would like to share?
Would love to hear your opinions on my idea. Thank you.