Tamales

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I open for the recipe and it is not on the site

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Okay, so you have to use your instincts when making these. I boiled a 5 lb. pork loin with one head of garlic for 3 hours first in water, then shredded and used in place of the hamberger meat. I also used Chicken Broth instead of water, and I believe the sauce was all the better for it. I was shooting for boiled tamales vs. steamed. Steamed tamales are drier and not as delicous as boiled, and this recipe did the trick. The sauce can be served in small cups on the side and the tamales served in cereal bowls with sauce spooned on top. This is to die for.

You can also use the sauce to make tamale soup (thin with hot water (1:1 and by breaking up the tamales after unwrapping and serve in soup bowls.

Make sure you make enough tamales because everyone eats more than they think they'll eat. I also added fresh jalepeno slices to some of the tamales and dripped a red food coloring on the corn wrappers to mark the hot ones. These were most excellent. Enjoy this batch, its worth the work!

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The recipe is easy to follow but some of the ingredients are not explained enought ie. quater box of salt ? how big of a box. Also the cooking method could be explained more.

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c+ grade

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This recipe may have been "scaled down" from restaurant service size, but it is extremely vague in preparation.

It was written to throw onto the internet in a hurry, not to teach.

I want to learn how to make authentic tamales for about 14 people. With the instructions given, I would not even attempt this recipe beginning with 5 lbs of meat.

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I was raised on Doe's tamales, my grandmother Mattie actually tied tamales at Doe's, so I was excited when I stumbled across this recipe. The yield ratio is incorrect as I made 96 tamales so be warned prior to beginning this production. The recipe was easy to follow and it was fun to "roll" the tamales. My tamales turned out fairly close to Doe's tamales....I used too much corn meal mixture so my tamales were more doughy than Doe's. I think the art to tamales is practice, practice, practice rolling. Thanks for the recipe Doe!

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Bobby has outdone himself of this recipe. It is easy, fun and I didn't destroy the kitchen in the process!!! The only change I made was that instead of adding so much water, I substituted 1/2 of the water with chicken broth. It made the sauce "to die for"!!!