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I tried this today and I love the flavors. The only problem I had was that it dried out and the crust became hard. I think if I would have cooked it less, it would not have been cooked through. I think I will try a water bath next time to see if that helps.
This was really good. I was rather confused about the recipe for the masa, so I used Corn Masa instead and it seemed to be fine. Thanks, Olga!
A winner for sure! I have allways loved tamales, even as a child. But making them myself was not possible because of the lack of available banana leaves. This recipe has all the flavor of tamales in the convience of a casserole. ( I read some where that there isn't a spanish word for "casserole" so the term in spanish translated means "dry soup") anyway, I did alter this for my ingredients by using boneless porkloin, the option of achiote substitute, and I also used a layer of homemade frejoles before adding the meat layer on top. I also learned quickly that the last hour of cooking was too long for my oven. So I cut the time back to 30 minutes. I also omitted the mint since I didn't have any. I will be making this again with chicken. Thank you for a delicious recipe, which was enjoyed by all my children.