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> What kind of cheese do you use?
"Sam D." <<

I like the fresh mexican style cheese but I have used montery jack as well. I
suppose you could even use the jalapeno jack cheese.

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<<Using meat stock as liquid for the tamale dough is a winner, too!

Jack Husk<<

When our family gets together to make pork tamales, we save the stock from
cooking the pork to make the masa. It's got garlic and cumin in it from the
meat and makes the tamale shell taste really yummy.

Several years ago some friends and I made vegan tamales and we substituted
veggie stock and shortening in the masa but we found it needed lots of
garlic and cumin to make it taste good. My version of chile cheese olive
tamales were inspired by a lil mexican restaraunt in Woodland Ca that always
had a tamale booth at my local farmer's market. Being a college town there were
lots of vegetarians about and they catered to them. They made just awesome
tamales!