Hot Tamales

Many moons ago... my friend Kristy gave me some corn husks for tamale-making purposes. I was in Ohio at the time and it just wasn't going to happen there, but I was hopeful that someday I would attempt and conquer that task.

In January, I finally decided it was now or never. I found a fabulous recipe on the Internet and set about to acquire all the ingredients and cooking gadgets I'd need. I warned Brian beforehand that this was my project and he should not touch anything... (I can be a little territorial when I want to prove to myself that I can do something from start to finish.)

I cooked the meat per the instructions and waited until the next day to do the rest (recommended in the instructions). The next day, I soaked the husks, made the masa, and began assembling tamales. I filled one pot full of tamales but... the meat bowl looked just as full as it had when I started! That's when I realized I had bitten off more than I could chew...
I went pleading to my dear, wonderful, sweet husband to ignore what I said earlier and please, please, please save me from myself. And he did. :D


So, together, we spent the rest of the evening making several dozen tamales. They turned out great!

P.S.
Yes, Monica, they freeze well. One of the kitchen gadgets I acquired was a vacuum sealer; the recipe says they will keep indefinitely that way. :D