I cook my meat in beef bouillon, basting it often and for hours as Mariaelena does too. I also slip sliced thin garlic slices into the beef roasts used. I want a good quality meat, whether beef or pork. She is correct that there is NO substitute for the realtnhing, for homemade tamales.
_________________________
Take a peek at my BLOG:

http://charleen-micheles.blogspot.com/