they turned out pretty well. I stewed about 12 pounds of pork shoulder with cumin, garlic, onions, carrots in beef stock. then shredded w/ ancho chili, oregano & more stock thickened with a little roux.
I did cheat a bit and bought prepared masa from a local market, but it was really great tasting stuff. plus they had nice wide corn husks and good fresh ground chili powder.
anyway.. I think I stacked them a little too tightly, as some were over-cooked. but all in all, it was pretty easy, just time consuming. but a fun project for me and visiting family.
thanks for all the earlier encouragement... although it took me a few months to get around to it. I can't wait to try it again. I had hoped to have some tamales left over for christmas eve.. but at the rate my family is eating them, I might have to make another batch. :)
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