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Green Chile Cheese Tamales


Source: Mary Sue Milliken and Susan Feniger
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 Reviews:  3   Viewing: 1 - 3  
Rating: 3
by: Inez Reviewed: 12/11/2011
Green Chile Cheese Tamales
re: Green Chile Cheese Tamales recipe. You refer to cold prepared masa mix & you really mean the dry masa mix (Masa Harina in one brand). You don't want them to go and get masa mix that is already prepared, it has the liquids in it....that will end up a soupy mix). You don't ever say to mix together the ingredients for the filling. Tip: lay the hojas on a square of waxed paper and use that paper to help fold. Cook tamale in it, no foil. Keeps filling in. Reheat tamale in microwave too.
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Rating: 5
by: Judy Reviewed: 07/29/2011
Best tamales ever. Green salsa should be cooked.
This was a lot of work and totally worth it. Recipe is not clear and took some figuring out. I couldn't find prepared ground masa for tamales. I prepared it from scratch using masa for tamales and fridged it. Next morning I started tamales and did not need to add any more lard but I did add a little chicken stock with the salsa to loosen it up. I made the Green Salsa twice. First time following recipe and result was very raw. I started over cooking tomatillos in the 1/3 cup water. Perfect.
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Rating: 1
by: Carolyn Reviewed: 01/03/2010
Green Chile Cheese Tamales
I prepared the recipe measuring out the specific amounts. This recipe call for 1 pound cold prepared ground masa...but, when the other ingredients were added to only 1 pound, it was to thin and soupy. Good thing I had another pound to add to make the desired consistency needed. I will not make this again. I wasn't a true Tamale taste in my opinion.
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 Reviews:  3   Viewing: 1 - 3  
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