Katie Rogers

I made this recipe twice back to back using brand new yeast. I couldn’t get it to rise very well either batch. They were too dense. Honestly, it’s probably me. What do you call a black thumb- but for baking? Yeast bread hates me.

This is a great recipe. The texture & flavors were really nice. I baked mine in the oven for about 1 1/2 hours instead of on the stove. Everyone raved over the tenderness of the pork & how flavorful the whole dish was! A winner all around. I served it with fajita style veggies & Spanish rice.

This recipe turned out great! My tamales were moist & flavorful. Some reviewers said they tasted bland, I guess I always add extra seasoning for my own taste (garlic, onion powder) because I didn't have that problem. I will say that the amount of masa did not make nearly enough for the amount of pork filling I made. I had to do a double batch of masa & still had enough pork filling for enchiladas or tacos! Also, I used pasilla peppers & it was a rich deep color similar to mole. I pureed some garlic cloves I added to the boiled peppers for added depth of flavor. The pepper puree made an excellent accompaniment to cheese quesadillas the next night & would be a great marinade for chicken.

This turns out amazing! Make sure to use Eagle Brand sweetened condensed milk for a smooth & thick consistency. When I used Carnation Brand, the texture was a little grany, like half melted sugar. Also, I boiled an extra hour (total of 4 hours) to make sure it was really thick & camelized. I use this on apple slices, poured over a hot apple pie, or over icecream. Also makes a great addition to gift baskets.

What a great dish! I added more carrots, garlic, & celery to mine. We like meat so I also browned some spicy Italian sausage with the onion & garlic. I topped ours with parmesan & served with some sourdough bread. It was the best cold weather dinner.