On 7/5/2014 11:59 PM, sf wrote:
> 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.
>
The one time I made tamales yes, lots of the gelantinous juice stayed in
the meat filling. I also steamed the finished product over the juices
that remained in the pan.

Jill