Originally Posted by Okie Sawbones
You got that right. We made them ONE time, and decided it was easier to go to the local Mexican restaurant/store, when you can buy them fresh made. But we love pork butt, and the idea of it in tamales makes it seem well worth the effort.
We have a lot of really good Mexican restaurants in the area, but I like to make them because I get to control the meat to masa ratio. Seems when we get them out there is a lot more masa then filling.
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