Interesting using the broth and oil instead of lard. That might make a good potluck dish for the hubby's work.
Daughter in law is Hispanic heritage and both she and the son are Vegan. I keep saying that I'm going to learn how to make tamales but I want to start with a Crisco base and vegan fillings I think... since the Hubby is keto and I'm low carb, I'm concerned that the test batches will go largely uneaten. But I guess really, it's not that much in terms of masa.
Hubby and I have been stopping by a local restaurant Sunday mornings before bowling. They make a dulce tamale with raisins that has the loveliest texture and I know what I'm trying for, lol, I also know the soggy stuff I've ended up with years ago. As Martha Stewart would say, a good tamale is a good thing
