Hot Tamales

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I used Ma-Se-Ca Tamale Flour for the dough and braised the meat in my stock pot all day. The tamales turned out perfectly! So delicious!

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The masa was awful, too dense and bland, I should have done more research before I decided to follow Alton with blind faith, to my disappointment. Clearly, corn meal is NOT the way to go, should be masa harina. I will give him a big shout out for the meat prep, it was flavorful and all I adjusted for was the lack of cilantro which gave it a great taste....I only made a dozen and did the taste test before I proceeded to finish the entire quantity, glad I did, I then made a masa with harina and then we had some great tamales....

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This was my first time to try to make tamales and it is definitely time consuming, but it turned out great! I was a little worried after the last cooking part because it looked watery and mushy, but I took the tamales out and let them sit for about 10 or 15 minutes and they firmed up. I am really impressed with these!

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I love the recipe. I made one change and use the maza flour instead of corn meal, it seems to hold more of the flavor. Thank you for a great recipe.

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First time I have cooked any tamale recipe. Turned out great. Good spicy heat with nice underlying flavor.

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Time consuming but not overly complicated. It was delicious in the end though.

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I am making this recipe for the fifth time today. We love it. The only adjustment we made was cutting the salt in half.

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We really love this recipe. I tried to make tamales one year for Christams,and they were so good. Everyone really loved the flavor of the pork. So, I decided to try to make this same recipe, but use the meat for pulled pork tacos instead. It is so easy and has become one of those meals that everyone in the household agrees on!

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Turned out terrific! A lot of work but not too difficult or overly complicated...just time consuming. This is one of those recipes where all that time spent is well worth it. I did as another review suggested and used the filling from this recipe with the dough from the turkey tamales featured in the same episode. I ended up with slightly more filling than dough so I will probably make more dough next time I make these. As for the people that are saying that the dough is just too bland, I have seen some recipes that add chili powder or cayenne pepper to the dry ingredients when making the dough to spice it up a bit. This may work. Although I think the dough from the turkey tamales recipe complimented this spicy pork filling really well. All in all a great recipe to make over a weekend for a big Sunday dinner or to freeze and have great leftovers to take to work for your lunch (yum.

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No question you MUST use Masa Harina for the masa. This recipe is the closest I have ever seen to my own. A few differant spices, but all good. I always just wrap in the husks and fold. I can honestly say I have never bought a store bought tamale that I did not HATE! I also hate when resterants try to pass ground beef tamales Yuck.