When making homemade tamales, chill the fat off the cooked pork roast and use that instead of store bought lard. Use any fats you’ve save. FREE!
Also, don’t make those teeny little tamales you see at the store or a restaurant with half the corn husk folded up. Fill those husks up as much as possible and only fold up an inch at the bottom.
No need for a tall pot to steam them in. Just put a steamer rack in the bottom of a large pot and lay them on their sides above the water.
LOL. I never make tamales. Can’t stand em. Crunchy tacos or taco salad-that’s my go to. But thanks for the tip—in case I have not choice but to make em.
I love tamales. But I’ve never actually made them. I might, since I haven’t been able to find that many here in East Tennessee.