Okay, you made that look too easy!! Our tamale spreading parties are all day affairs of smoking meat, (I hate to admit this but some meat gets boiled too!) Then it's pulling meat, soaking husks, whipping up the masa by hand, making all the different fillings, then spreading and steaming. During this process, lots of beer, of all types and nationalities is consumed. In the end we end up with enough tamales to give to neighbors, and freeze for the rest of the year! Man, I'm already tired. Those little wrapped goodies are a labor of love indeed. You can tell you did yours just right cause the tamale peeled away from the husk cleanly.
I will need to look into the Zaaschila chipotle cremosa method you used when we get to making ours. Sounds like a winner. You rocked them tamales, Jeanie!! You know I'd hit a few of those!
See if you like this breakfast recipe for leftover tamales.......
Remove from husk and melt some butter in a pan. Heat and brown the tamale in the butter till heated through and golden brown. Plate it and then go with some red salsa and then an egg or two on top. Good stuff. One time we had some leftover white gravy my dad had made and put them on top of the eggs.........Dang.......I'm hungry!