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.
Originally Posted by
corky
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.
Tamales are too labor-intensive for me to make as while this house has two people who like them during their military years in El Paso, they don't like them as much as I do and it is not worth my time.
When I asked what they wanted to cook for Christmas, the conversation was short.
Me: (to the Parents): What do you want for Christmas dinner?
Mom: I think you should cook us a Rib Roast.
Pops: Yea! (in "Trading Places" voice)
Me: You know, as soon as the pandemic hit and there were thoughts of stores closing, I bought two beef tenderloins which are in your garage. I showed them to you when I got them and Mom, you were questioning why I bought that cut of meat.
Mom: Oh, yea. Just cook that but make sure you buy another pecan pie or key lime.
Now I have to get all the other stuff together.