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I have some reservations about this, but might be worth a try:


1) I'd leave out the garlic and onion in the stuffing.

2) I'd, probably, add the tamale to the pre-cooked stuffing - Note that consumers have been warned that lobster tamale, currently, has some health hazards.

3) I'd probably cover it with AL foil, so that it steamed in its own juices, rather than baked, open, over charcoal/wood.
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