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Beef Tamales | MyRecipes.com - Pork is the traditional filling for tamales in New Mexico, but since we use pork in Carne Adovada, we chose beef filling for these tamales. Adjust the ground chile for more or less heat as you prefer. If this recipe makes more tamales than you need, freeze for up to a month.
Tamale Pie with masa crust. used a different filling. put in a 9 x 13. made masa base with olive oil instead of butter. was hoping the masa layer would firm up a little more, like a tamale. maybe an egg in there might help?