"Shelora" > wrote in message
om...
> Hello,
> I made tamales in corn husk on Sunday. I used a pork lard which I
> rendered myself (highly recommended - much better than crisco!) and
> the flavour was out of this world. I have a question about cooking
> times. These tamales took longer than usual - over three hours on
> high.
> What determines the cooking time of a tamale. Although I laid roasted
> poblano strips on the dough, they weren't really that wet. I thought
> maybe, the filling was the reason they took so long.
> My other question is, can you overcook a tamale?
> Looking forward to hearing from you out there.
> Shelora

My friend left some locally made tamales reheating in a crock pot for 12
hours while we were out fishing. We were dead tired and the aroma of
hot tamales filled the cabanna on our return. Those tamales really hit
the spot on that cold November evening, over- cooked or not. :-)

Doc