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On 19 Apr 2004 13:23:15 -0700,
(Shelora) wrote:

>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

Tamales only need steamed for 45min-1hour. You did cook the
filling before hand, right? They're done when the masa puffs up.
I can't imagine them taken more than 1hour.

BTW: Crisco is vegetable shortening, lard is from pork. Never use
Crisco/Veggie shortening for tamales. Ugh.

-sw