Those are beautiful!!! I would love to try making some but DH doesn’t like them so it wouldn’t be fun. Tamale making needs a party I’ve heard!

Those look interesting. I've never eaten tamale's, how are they eaten?

If made from scratch, it's rather labor intensive and does take all day. "Many hands make light work" as they say. The masa is made with butcher's slab lard, so none of those preservatives. The filling is a spicy pork/chorizo/Anaheim chile mixture and after an hour of steaming we serve them unpeeled with a homemade mild guajillo chile sauce poured over the top.
 

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If made from scratch, it's rather labor intensive and does take all day. "Many hands make light work" as they say. The masa is made with butcher's slab lard, so none of those preservatives. The filling is a spicy pork/chorizo/Anaheim chile mixture and after an hour of steaming we serve them unpeeled with a homemade mild guajillo chile sauce poured over the top.
Where do you get your lard? Specialty butcher shop?
 
Good (late) morning, all! Finishing Cup #3 while indulging in some BYC time before getting back to work. We had 1.16" of rain from the Pacific cyclone that "brushed" the coast yesterday through this morning, lots of gusty winds but power stayed on, no trees down. Now the sky is blue, bright sun and happy pullets chickening-about in their open-sky outer run. Next Pacific cyclone's coming, but supposed to be clear for the arrival of our out-of-town family on Thursday (whew!).

Looking at the weather news for the East Coast -- WOW! Hope everyone's okay with the major storms and rainfall from Florida to Maine! Y'all are getting clobbered!
 

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