It is not a matter of which ones are the best--it is a matter of does the cook or cooks know what they are doing. Certain family members on my mom side of our family put big chunks of carrots, potato and chunks of jalapeños. It was a challenge to eat! Plus they were Jalisco style so they were huge. Now all of these should be steamed (the first time)....there are people who make the Central American variety and they mistakenly boil them in water...it is the steaming that cooks them not boiling in water!!! I love all tamales especially when the cook is being mindful, creative and aware!
Posted on: Sat, 20 Dec 2014 17:48:17 +0000
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