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REC:Pork Tamales with Double-Chile I made these from Fine Cooking last year. I spread it out over

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Joined: Dec 9, 2005


Posted to Thread #21288 at 2:13 pm on Dec 26, 2011

two days, made the sauce the first day and dh helped me fill and roll. It was awkward at first but we soon felt like pros. I felt the tamales weren't salty enough, he didn't give amounts and I didn't taste enough. Other than that, they were really good and very similar to what we used to buy in San Antonio. I used a vegetable steamer in a large pot and a steamer that fits into a saucepan to cook them all at once. Oxo makes a collapsable steamer with 1.5 inch legs, which would work better than the ones with the short legs. I cut the top and bottom from a tuna can and set it in the middle so the steamer was higher up and I could put more water in. You can also set the legs on wads of foil to make it sit higher. I put a penny in each pan. When the water level gets low, the penny will make a noise and alert you.

Just don't try to do it all in one day.


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