The meat part ain't hard.
Mixing the tamale dough is not hard either.
Rolling them bastids is tough.
I tried it a couple months ago with some left over smoked Pork.
Be sure to keep the dough a little wet. If it is dry, it will stick to everything.
Too wet, it will fall apart.
Make sure your husks are soft and real wet too.
Use lots of spice. If you make the Pork just right, the plain tastinng dough will make it less spicey.
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