I've made tamales and I LOVE them. Since they are so time consuming I always make enough to freeze but I haven't had the time lately to make them.

Do you use fillings Cathy? What do you put in yours?

Jfain,
The first batch I made I used pulled pork, then this most recent batch I used pulled chicken. I season the meat to MY liking- I do not care for it very hot; a tad of heat is good for me! I do not follow the recipe for seasoning the meat as they have it on the web-site I use my own mixture of seasonings (Cumin, garlic, onion, tomato-chipolte buillon, etc.) maybe that is why I like mine best!!! I taste the meat until I get the seasoning tasting just perfect. I also use the broth that I have originally cooked my meat in, it is highly seasoned and I use that for the Masa. Since I do not scim the fat from the broth I do not add any lard or shortening to my Masa, there is enough in my broth to get the job done, so all I add is a tad of salt, & the baking powder when I mix up the Masa.

Like you I make enough to freeze as well! I so far have not had many last too long though! I have been eating them every day for lunch, and am becoming sort of addicted, Next Step will be a 12-Step program for me!!! "Hi I am Cathy and I am a Tamale-a-holic!!!!!" YIKES>>>>I am becoming a plus-sized girl slowly but surely, today I am wearing the dress that I had on in the photo that is on my member page, thank goodness it is a nice flowing Moo-Moo type dress and so it hides my rolls well hee-hee!!!!!

IC the rack I use is actually a collapseable steamer basket that adjusts for any size pot or pan, it has a little handle in the middle (that I remove as needed and screw back on when needed) works great!