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Off Topic TN Forums
Cooking Forum
Rosca De Tamal (Tamale Pie)
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<blockquote data-quote="BamaProud" data-source="post: 5543584" data-attributes="member: 9871"><p>I did't use all of the meat because I felt like I was over-filling the pie. The "trench" method she used didn't work well for me, maybe because my masa was a little too thin. (hence my suggestion of using 1/2 cup less water). When I cut into it, it was obvious that I should have forced more meat into it. But I did keep the extra meat and have just been warming up a little to go on the side when I cut a slice.</p><p></p><p>I'd also recommend making more sauce to use while eating. It is moist, but a little extra sauce on the side never hurts any dish IMO.</p></blockquote><p></p>
[QUOTE="BamaProud, post: 5543584, member: 9871"] I did't use all of the meat because I felt like I was over-filling the pie. The "trench" method she used didn't work well for me, maybe because my masa was a little too thin. (hence my suggestion of using 1/2 cup less water). When I cut into it, it was obvious that I should have forced more meat into it. But I did keep the extra meat and have just been warming up a little to go on the side when I cut a slice. I'd also recommend making more sauce to use while eating. It is moist, but a little extra sauce on the side never hurts any dish IMO. [/QUOTE]
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Rosca De Tamal (Tamale Pie)
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