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they aight

I make a pretty great tamale. I always start by watching the good eats ep tamale never dies and also slow cooking pork the whole day before so it absorbs all the flavours and shreds nicely. The rest is pretty easy flavour your masa and let it sit covered by a warm damp towel before you fill your husks. Start soaking your husks that morning. And always make way more than you think you need because they freeze well and make great gifts.