Likes: 
Thanks: 
HaHa: 
Reply With QuoteJust to add here, a press is not needed to make the tamales if you have a Sausage Stuffer they work for the meat filling. Before I bought the Press I used my Sausage Stuffer to run out meat on a cutting board. Then you cut to the size you want. The Masa is spread on say half your Cork Husk, the meat filling cut section placed in the middle of the Masa, then roll and fold. If no Sausage Stuffer, use less liquid in the meat filling at mixing to leave a little stiffer also a cup of Masa (dry) added to the meat filling tightens it more like a Meat Loaf. You take a palm full and roll in your hands to form, then roll in your Masa coated Corn Husk. Cooked, shredded or chopped meat fillings can be used also like most Mexican Restaurants do. This recipe can be halved, quartered, etc but you may find too small a batch for the mess and have regret set in when you're out of Tamales in one Meal. I have a Induction Hot Plate that I carry to a get together along with a pot that holds around 75-80 Tamales, I let them cook on site so everyone gets "Hot out of the Pot" Tamales. These Tamales can be made ahead, kept in the refrigerator, and cooked when needed within reason. Don't make them 4-5 days ahead keep it to 3 days max. Since you're introducing "Salt" to your meat filling it helps to stabilize the ground meat much like sausage is more stable.
Originally Posted by Snakebit
I want the real deal! 
. Looking forward to your follow up posts John. Good luck!
