On Sat, 5 Jul 2014 20:18:26 -0700, "Julie Bove"
> wrote:

> So... What would make the tamale tough like that? This isn't a restaurant
> where we dine a lot. My first meal there was terrible. But everyone else
> raved about it. So we tried it again and the food was great! Until now.

Obviously there wasn't enough moisture in the filling. When I learned
how to make a beef filling for tamales, the beef was cooked until
tender and then cooled so the juice jelled and the jell was included
in the filling along with the meat so the filling was moist.

--
All you need is love. But a little chocolate now and then doesn't hurt.