Originally Posted by
braslvr
We make tamales too, about once a year, 100% from scratch. About 50-60, and freeze most of them. Incredibly labor intensive. Better part of 2 days. Worth every minute.
Labor intensive indeed but even more so when the husks tear, are too thick or too small, not pliable enough. I was at it for 4 hours and could have cranked out a lot more if not struggling with the husks. I would guess the 3 of us made about 50-70. We buy the masa so that is the only thing we don't do from scratch.