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May 5, 2021
6:40
:05
am
jxncoog
All-American
This is close to the way we do it.
A couple of things:
Baking powder in the masa seems to help fluff up the corn layer.
Get creative with the meat. We’ve used pork tinga, sweet pork and smoked brisket all of which has been dressed up with flavor.
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jxncoog
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jxncoog
Joined
Sep 2, 2005
Last login
Apr 24, 2024
Total posts
9,777 (888 FO)
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Messages
Author
Time
You guys always have great recipes. Help me out. Tamales?
chitchatfan
5/4/21 11:33pm
We asked a Mexican lady in our stake to come teach us for FHE. The secret
wabluecoug
5/4/21 11:45pm
We make them & family loves them. I just use the recipe on masa bag using broth for liquid
Soupie
5/4/21 11:51pm
This is close to the way we do it.
jxncoog
5/5/21 6:40am
We use this one. The coconut oil makes the dough really taste good
mannheimadler
5/5/21 12:13am
This is the best one I’ve found. We made hundreds for New Year’s Eve. Big hit.
autonomous
5/5/21 6:09am
Rick Bayless has some good ones (link)
Pig_Chicken
5/5/21 6:13am
Thanks everyone. I can’t wait to get started!
chitchatfan
5/5/21 6:46am
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