Mark Behrend - Tamale Recipe Please

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Hi Mark,[p]Your comments relative to the pork butts and tamales sounds great to me.[p]I would appreciate it, if it is not too much trouble, if you would post your Tamale Recipe.[p]I appreciate your comments.[p]KL

GRILLEMARK

KL,
We are are moving this weekend but will try to get a last post out!

GRILLEMARK

grillemark,
O. K. Here it goes. log on to FOODNETWORK.COM, go to the heading of recipes, go to the search and type "BEEF TAMALES" and it should bring up only 1 recipe by TYLER FLORENCE. It starts with "2 lbs shoulder roast" and salt and pepper to taste. I use no salt as it caused me to gain over 75 lbs of water weight and have a heart attack at age 38 and am now retired. Feel free to vary the recipe such as no salt or I like to use fresh peppers or ones of a different heat and have found that most any meat or veggie or even fruit works well, please eliminate any spice and peppers from the fruit variation. Chipoltle peppers are a must for the meat tamales. Also please trust me when I say have a big party with friends and neighbors and do it in a large volume, not the first time but after a couple of runs so you like the results. The last party turned out over 400 and leftovers the next day resulted in 150 more. You must also have a vacume packer or purchase one, its worth the money. When you get hungry pull out a pack or 2 and boil for 20 min or so and they are just like the day you made them. ENJOY !!!!!!!!!!!!!!