Just call me Abuelita

Tamale making was a complete success! It is always a good feeling when you learn how to make one of your favorite foods that was previously hard to obtain at the certain level of quality you've come to expect. I didn't cut any corners, I made those suckers as authentic as it gets. I had no idea that it would take me DAYS to do it, but hey, I was happy with the end result and that's what counts. Day one included shopping for all my ingredients, slow cooking two pork roasts, making homemade red chili sauce, then shredding the pork and marinating in the chili sauce overnight. The next morning I soaked my corn husks and made my mesa mixture. Spent the afternoon rolling tamales and then later steaming them. I had so much left over ingredients that I had to make another batch the next day. But we had a nice tamale dinner and invited friends over, and sent some home with everyone, plus I have about three dozen in the freezer. And man are they delicious!!