I had Grandma help me by making her famous sauce (which has 3 types of chilis, garlic, peanut butter, chocolate, pumpkin and sesame seed in it!!) and I did the rest. I went a little crazy because I figure when in Rome so we made beef/pork combo tamales ala family tradition, chicken chile verde tamales ala Mara experimental tradition, and sweet tamales which are kind of rare and unique around here so I was really excited about these. They are basically like dessert tamales.
Like any obsessed blogger, I catalogued the process the whole time with my camera. I started cooking the meats on Friday, and we assembled on Saturday. Greg helped. Started steaming on Sunday and into Monday, each batch takes between 2-4 hours to steam.
Here are the highlights. I am happy to report that every version was received with cheers by the family members and the most important taster, my cute guinea pig husband, who wants to eat tamales and cookies solely for meals the rest of this week. I like the way he thinks!!
done, cooled and cut-up. they ARE as tasty as they look.