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You are here: Home / Recipes / Main Dish / Pork Tamales (Tamales de Puerco)

Pork Tamales (Tamales de Puerco)

Main Dish | 82 Comments

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Pork tamales along with other types of tamales are very popular during the holidays. They are incredibly flavorful and go great with many Mexican sides. Give them a try this holiday season!

tamales

Pork tamales may seem difficult to make but they aren’t.

The key is to spread the process out over a couple of days.

I promise this makes everything a whole lot easier.

My favorite are the pork tamales but I love all tamales.

Making tamales yourself is definitely the way to go.

Many times when you buy them they will only have a tiny bit of meat inside and a lot of masa.

I think that’s a huge rip off!

My recipe includes plenty of meat filling and it makes dozens of tamales.

I have included some photos that should make things easier if you have never made tamales before.

I love making tamales for the holidays. I look forward to them all year!

Ooh another one of my favorites are tamales in banana leaves! The banana leaves give the tamales an incredible flavor!

Tamales are perfect for the holidays along with this Mexican Christmas punch and bunuelos!

However they are a lot of work.

Therefore many people choose to have a tamale making party.

This is a great option as you can get it done faster this way.

Unfortunately for me it’s just my husband and I making them.

But that’s ok!

I break it down into steps and it’s not bad at all once you get the hang of it.

How to Make Pork Tamales

Day 1: Make the meat and chile sauce

Put the meat, onion, garlic, bay leaves, salt and water in a large stockpot and bring to a boil.

Cover and simmer on low for 4 hours or until the meat is tender and falling apart.

While meat is cooking toast the chiles on both sides in a skillet over medium heat. This will take less than a minute.

toasting chile

Be careful not to burn the chilies or they will take on a bitter taste.

toasting chile

Also toast the onion and garlic.

toasting onion and garlic

Transfer chiles, onion and garlic to a pot with about 6-7 cups of warm water and simmer on medium low for about 10 min or until chiles are soft.

soaking chiles

Transfer the chiles, onion and garlic to a blender with 5 cups of the water and blend for 1 min. Do this in two batches.

chiles in blender

Add 1 1/2 tbsp of oil to a pot over medium heat. When oil is hot strain the chile sauce into the pot.

straining-sauce

Simmer over medium low heat for about 15 min. Salt to taste. Reserve 1/2 cup of the sauce for the masa.

cooking-sauce

When the meat is done remove it from stockpot and shred with two forks making sure to discard any fat. Or use your hands when the meat is cool.

When the broth is cool strain it and store it in the refrigerator.

Mix together the shredded meat and the chile sauce.

Don’t forget to reserve 1/2 cup of the sauce which we will use for the masa.

pork in chile sauce

Store the meat and the rest of the sauce in the refrigerator when cool.

Day 2: Make the tamales

Put the corn husks in a large pot with hot water and bring to a boil.

Turn the heat off and let the husks soak for at least one hour.

Take the broth out from the refrigerator and skim off the fat

fat from broth

In a large bowl mix together the Maseca, baking powder and salt. Then add 5 cups of the broth and the 1/2 cup of reserved sauce and mix well either with a spatula or your hands.

Maseca with broth

In another bowl beat the 2 cups of lard with an electric mixer for a couple of minutes.

lard

Add the Maseca and broth mixture to the lard and continue to beat for about 3 minutes more.

maseca with lard

After the husks have soaked shake off the excess water.

Take 1 husk and spread a heaping tablespoon of masa over it.

Then add a heaping tablespoon of the pork filling on it.

preparing tamales

Fold the sides of the husk then fold the bottom part of the husk up.

You can tie the tamales with long stringy pieces of the husks to make them more secure but this is optional.

tamal tied

Repeat the above steps until all the masa and pork filling are gone.

Fill a tamale steamer with enough water so that it wont run out while steaming but not too much that it gets the tamales wet.

The water shouldn’t come through the holes of the steamer insert.

Put all of the pork tamales in the steamer standing up.

Bring the water in the steamer to a boil and then reduce the heat to medium low.

Cover and cook for 1 hour.

If the masa is mushy and is still sticking to the husks steam for an additional 15-20 min.

The tamales should look something like the photo below when done.

tamal after steaming

Pork Tamales

These delicious pork tamales are sure to please everyone during your holiday festivities.

My favorite thing about tamales is that there’s always plenty of leftovers the next day!

Serve these tamales with my delicious mexican rice and some champurrado to make it a complete meal!

I truly hope you enjoy them! If you liked this recipe please leave a rating below.

Also don’t forget to join the Latin American Foodies Facebook group where you can share photos and recipes of your favorite Latin American foods!

Thank you!

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3 tamales
4.49 from 52 votes
Print

Pork Tamales

Moist and full of flavor everyone will fall in love with these amazing pork tamales! They’re especially popular during Christmas and New years.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings 45 tamales
Calories 224 kcal
Author carissa

Ingredients

For the meat

  • 5 pounds pork butt cut up into pieces
  • 1 white onion quartered
  • 8 garlic cloves
  • 2 bay leaves
  • 16 cups of water
  • 3 teaspoons of salt

For the sauce

  • 25 dried guajillo peppers
  • 5 dried morita peppers
  • 1/2 white onion
  • 3 garlic cloves
  • 6 cups of water
  • 1 1/2 tablespoon oil
  • salt to taste

For the masa

  • 5 cups of Maseca for tamales
  • 5 cups of pork broth
  • 1/2 cup of chile sauce
  • 3 tsp baking powder
  • 3 tsp salt
  • 2 cups of lard
  • corn husks

Instructions

For the meat

  1. Add the pork, onion, garlic, bay leaves, water and salt to a large stock pot and bring to a boil.
  2. Reduce heat to low, cover and cook for 4-5 hours or until meat is tender and falls apart easily.
  3. Remove meat from pot and transfer to a large bowl and shred with two forks. Or when cool use your hands to shred.
  4. Strain the broth and when cool place in the refrigerator.
  5. Skim the fat off from the broth.

For the sauce

  1. Toast chiles in a skillet over medium heat. (about 25 seconds)
  2. Toast garlic and onion.
  3. Transfer chiles, garlic and onion to a pot with about 6-7 cups of warm water and bring to a simmer over medium low heat. Simmer for about 10 min or until chiles are soft.
  4. Transfer contents to a blender with about 5 cups of the water from the chiles.
  5. Blend for 1 minute (Do this in 2 batches).
  6. Heat 1 1/2 tablespoons of oil in a pot over medium heat and when hot strain the chile sauce into the pot. stir, cover and cook over medium low for about 15 min. Season well with salt.
  7. Reserve 1/2 cup of the sauce for the masa
  8. Add the shredded pork to the chile sauce and stir well.

For the masa

  1. Soak the corn husks in hot water for 1 hour
  2. In a large bowl add the Maseca, baking powder and salt in a bowl and mix well.
  3. Add the broth and chile sauce to the Maseca and mix well making sure the dough is moist.
  4. In another bowl beat the lard with a mixer until it is fluffy. (a couple minutes)
  5. Add the masa to the lard and continue to beat for 3 min

Assembling the tamales

  1. Spread a heaping tbsp of masa over the corn husks.
  2. Add a heaping tbsp of the pork onto the masa.
  3. Fold each side of the husk and then fold the bottom part of the husk up
  4. Fill the steamer with water then put the steamer insert in and add the tamales standing up.
  5. Bring the water in the steamer to a boil and lower it to medium low.
  6. Cover and cook for 1 hour.
Nutrition Facts
Pork Tamales
Amount Per Serving
Calories 224 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 40mg13%
Sodium 463mg20%
Potassium 303mg9%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 11g22%
Vitamin A 515IU10%
Vitamin C 3mg4%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Learn how to make authentic pork tamales with step by step directions
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  1. Robin says

    October 31, 2016 at 1:56 pm

    These look delicious and I cannot wait to try them! I was wondering if you could freeze the tamales and if so, how would you? Thanks!

    Reply
    • Kellie Bell says

      May 3, 2017 at 6:14 pm

      I love to freeze mine

      Reply
  2. Keri Cruz says

    January 2, 2017 at 6:55 pm

    I followed the directions as closely as possible and they came out amazing! I have gotten so many compliments on the flavor of the masa. I’ve made this recipe twice now. It took my tamales a little longer to cook, but I just kept checking on them until they were done. Thank you for sharing this yummy recipe. And to the other person who commented about freezing, I freeze tamales all the time. I use a food saver to get all the air out and do about 3 per package. They will stay in the freezer for year.

    Reply
    • Carissa says

      January 2, 2017 at 8:43 pm

      Hi Keri! I’m so glad you liked them and thanks so much for coming back and commenting. I definitely need one of those food saver things, I’m sure it works way better than my method of wrapping in foil and then placing in a freezer bag.

      Reply
  3. Sasha @ Eat Love Eat says

    January 7, 2017 at 12:21 pm

    I would absolutely love to make tamales! I love Mexican food so much and especially love making it at home! These look divine!

    Reply
  4. mikaela | wyldflour says

    January 9, 2017 at 2:23 am

    My hubby is from New Mexico and making tamales is one of my favorite things!!

    Reply
  5. Damaris says

    November 19, 2017 at 8:31 pm

    This is by far the best pork tamales recipe I have ever made. I am so glad you share it with all of us. The only modification I did was to reduce the amount of lard to 1-1/2 and add 1/2 c. Olive oil.

    Reply
    • Carissa says

      November 19, 2017 at 9:10 pm

      Thank you Damaris, I’m so glad you liked them!! And thanks for sharing how you reduced the amount of lard. I know many people prefer to cut back on the lard!

      Reply
  6. Debbie says

    December 8, 2017 at 4:15 pm

    Yes! You put chili sauce in yourmasa mixture too. It makes all the difference in the world.

    Reply
    • Carissa says

      December 12, 2017 at 11:30 am

      It really does! And I love the color it gives!

      Reply
  7. Amanda says

    December 16, 2017 at 10:04 am

    About how many tamales does your recipe make? I need to make 24 dozen. Your recipe makes this adventure lo K manageable. Pictures help so much!!

    Reply
    • Carissa says

      December 16, 2017 at 10:47 am

      Hi Amanda, It makes about 40-50 tamales depending on how big you make them.

      Reply
  8. Michele s says

    December 18, 2017 at 8:05 pm

    I want to try this recipe but I will be sharing them with some friends that do not like too much spice. Do the morita chiles make these really spicey?

    Reply
    • Carissa says

      December 18, 2017 at 8:10 pm

      Hi Michele, I do not find these tamales spicy but just to be sure you can omit the morita chiles. I like the hint of smokiness the morita chiles give. However They are by no means a necessity for this recipe. I hope this helps 🙂

      Reply
  9. jessica says

    January 5, 2018 at 11:52 am

    Are these spicy

    Reply
    • Carissa says

      January 5, 2018 at 12:19 pm

      Hi Jessica, I don’t find these spicy at all but they may be mildly spicy to those who are sensitive to spice.

      Reply
  10. SHEILLA BUCHANAN says

    January 9, 2018 at 4:13 pm

    I AM MAKING THESE NOW I JUST FINISHED THE SAUCE BUT IT TASTES VERY BITTER AND I`M AFRAID TO ADD TO MY PORK..DOES IT NORMALY HAVE A BITTER TASTE OR DID I DO IT WRONG? FOLLOWED DIRECTIONS COMPLETELY

    Reply
    • Carissa says

      January 9, 2018 at 5:22 pm

      Did you fry and salt the sauce after blending? It shouldn’t be bitter unless the chilies were toasted too long.

      Reply
      • Sheilla buchanan says

        January 9, 2018 at 5:33 pm

        Ah I think that might be the problem I did toast them too long! Thank you for the quick answer

        Reply
        • Carissa says

          January 9, 2018 at 6:00 pm

          You’re welcome!

          Reply
  11. William Smith says

    April 16, 2018 at 2:57 am

    5 stars
    Wow! Real tasty recipe. Loved it with a little salsa. Thanks for sharing this awesome recipe with us.

    Reply
  12. Debbie Dahdah says

    September 15, 2018 at 4:42 pm

    5 stars
    I am making tamales for the first time. I love the homemade ones. They are really exspensive if thay are any goid. And I can see why with all the prep. Can’t wait to make them. I am doing it in the 2 day process. Will write back when I am finished

    Reply
    • Carissa says

      September 17, 2018 at 6:35 am

      Yes making them over two days is so much easier. I really hope you enjoy them!

      Reply
  13. michelle says

    November 20, 2018 at 2:05 pm

    hELLO, I HAVE TO SAY THIS HAS BEEN THE BEST RECIPE FOR TAMALES. THIS IS MY 3 RD TIME MAKING THEM, THIS TIME ALL BY MYSELF. LOL sPREADING IT OUT TO IT BEING A 3 DAY PROCESS INSTEAD OF 2 DAYS. LOL HAVING LITTLE ONES MAKES IT A TAD MORE CHALLENGING. BUT ITS WORTH IT…. I WANT TO TRY DIFFERENT ONES WAS THINKING THE CHEESE AND jalapeños … curious on what type of cheese is best to use?

    Reply
    • Carissa says

      November 21, 2018 at 12:54 am

      Thank you so much Michelle, your comment has made my day! Little ones definitely make it more challenging! I’ve never made tamales with cheese before though I’ve also been wanting to. I was thinking of using a block of monterrey jack cheese when I do. If you make them before I do I would love to hear how they turn out.
      Happy Thanksgiving!!

      Reply
    • Ada says

      December 21, 2019 at 7:23 am

      If you want authentic queso fresco and poblanos is the way to go

      Reply
  14. Nathalie says

    December 28, 2018 at 10:11 am

    Hi, what chile sauce do you use? Thanks!

    Reply
  15. Ona says

    December 29, 2018 at 12:04 pm

    5 stars
    My favorite recipe for tamales. I used this recipe every time I make tamales.

    Reply
  16. Kristina Grant says

    December 29, 2018 at 11:33 pm

    5 stars
    If I want to make half spicy half not how would I go about doing this? My mom is VERY sensitive to any spice.

    Reply
  17. Georgia says

    January 2, 2019 at 9:14 pm

    In the middle of making the sauce! How much salt should I season with while it’s cooking with oil??

    Reply
  18. Lisa Costello says

    January 3, 2019 at 9:47 pm

    5 stars
    Followed your recipe to a T. PERFECT!!

    Reply
    • Carissa says

      January 4, 2019 at 3:30 am

      Thank you Lisa! I’m glad you liked them!

      Reply
  19. Sabrina says

    January 16, 2019 at 8:16 am

    making these this weekend for the family, can I use ancho Chili’s instead of guajillo (I can seem to find then anywhere) thanks

    Reply
    • Carissa says

      January 17, 2019 at 11:46 pm

      Hi Sabrina! Yes you can. Let me know how it turns out please!

      Reply
  20. Karen says

    February 4, 2019 at 7:27 pm

    Hi! I want to make these tamales using parchment paper instead of husks. Is there any prep for paper? Also, I live in the country and I have everything but the chiles. Can I use bell pepper and chili powder as a replacement?
    Thanks

    Reply
    • Carissa says

      February 8, 2019 at 8:32 am

      I’ve never used parchment paper for tamales so I’m not sure. The chiles are an important part of this recipe so I wouldn’t make the recipe without them. I know that Amazon sells them.

      Reply
  21. Ron Ott says

    May 8, 2019 at 9:35 pm

    How do i make the tamales Spicy?

    Reply
    • Carissa says

      May 22, 2019 at 9:03 am

      Just add a few chile de arbol

      Reply
  22. Sandra says

    August 3, 2019 at 3:03 pm

    If you can’t find guajillo peppers or morita peppers what can I useto substitute

    Reply
    • Ada says

      December 21, 2019 at 7:26 am

      You can use Calif or New Mexico Chiles

      Reply
  23. Denise Crosby says

    August 17, 2019 at 3:54 pm

    I live in Maine and they have yet to come up to speed on ‘good’ Mexican food… Where might I get those particular peppers? Or can I substitute them? If so with what? I haven’t had a good tamales in years I look forward to making some.

    Reply
    • Carissa says

      August 18, 2019 at 10:37 pm

      Hi Denise, you can find these peppers at any Mexican market. If you don’t have one close to you you could always order from Amazon. I really hope you enjoy the tamales!

      Reply
  24. Tina says

    August 20, 2019 at 12:17 pm

    5 stars
    Thanks for the great instructions!! The tamales turned out fantastic!! I even used some of the fat from the broth for extra flavor in the dough.

    Reply
    • Carissa says

      August 22, 2019 at 10:09 am

      Yay!!! You’re very welcome, I’m so happy you liked them. And that’s a very good tip thank you!

      Reply
  25. Ernest says

    November 7, 2019 at 11:51 pm

    4 stars
    These look like my Mom’s I hope they are as good as they look the recipe looks good, I am going to try this method. I have made them several times. thanks, I found your site on Pinterest and sent this to my facebook,
    Chef Ernesto`

    Reply
  26. ruth says

    December 12, 2019 at 5:57 pm

    Hi
    Going to make tamales but would like to know when you say pork broth is that the broth from the pork that I am cooking or broth from the store. Frist tme making tamales.
    Thank you
    RUTH

    Reply
    • Carissa says

      December 13, 2019 at 7:30 am

      Yes it’s the broth from the pork you cook not store bought. I hope you enjoy them!

      Reply
  27. Natalie says

    December 17, 2019 at 10:11 am

    THESE WERE DELICIOUS! I made everything in my instant pots to save some time. I did the pork for one and a half hrs high pressure with natural release and the sauce for 20 mins. Both i reduced the water by half and didn’t add any when I blended the sauce. I added a teaspoon of chicken bouillon to the sauce because my daughter said it was bitter. i also did as was suggestedin the comments and subbed some of the lard with the fat skimmed off the broth. When i cooked the tamales i also did it in my instant pot for 20 mins then natural release then took them out and let them set. Thank tou for the recipe

    Reply
  28. Regan says

    December 23, 2019 at 11:01 am

    5 stars
    First time I ever made tamales, the instructions make it very easy and the pictures are so helpful! This is a new tradition with my daughters.

    Reply
    • Carissa says

      January 2, 2020 at 8:20 pm

      I’m glad you all enjoyed them and started a new tradition!

      Reply
  29. Ginny says

    January 1, 2020 at 2:56 pm

    Cant wait to try this, hopefully I can do this next Christmas. Your instructions were great. Thank you

    Reply
    • Carissa says

      January 2, 2020 at 8:15 pm

      Thank you Ginny, I hope you enjoy them!

      Reply
  30. Amanda says

    April 6, 2020 at 12:24 am

    Would it be possible to cook the meat in an insta pot while preparing other parts? Only so it’s not drawn out over 2 days?

    Reply
  31. Rosa tran says

    April 18, 2020 at 9:00 pm

    5 stars
    I Love the recipe. Its flavorful and very authentic. The only thing I did was add some cumin to the masa.

    Reply
  32. krista says

    May 8, 2020 at 7:12 pm

    going to make these this weekend, mothers day project with the kids. I am wondering how to toast the chilies, do I cut them open and remove seeds and the top, or just toast them whole with the seeds still inside and blend it all together?

    Reply
    • Carissa says

      May 8, 2020 at 7:19 pm

      yes, take the stems off and open them and take out the seeds. Then toast. I hope you enjoy them!

      Reply
      • krista says

        May 9, 2020 at 6:01 pm

        I’m so sad mine turned out epic fail, I followed recipe to a T, only differnce was I put in instant pot for an hour. my tamales came out rubbery and. no flavor. I dont know what happened I’m so sad. any ideas on what I did wrong so sad ,really wanted to surprise everyone with fresh tamales for mothers day

        Reply
  33. Michele says

    May 17, 2020 at 8:57 am

    Long time cook, 1st for tamales. Im curious, it says to strain the chili sauce into the hot oil. Does that mean you strain all the liquid out before putting the paste into the oil?

    Reply
    • Carissa says

      June 11, 2020 at 12:44 pm

      I strain the sauce and discard the paste.

      Reply
    • Ada says

      June 11, 2020 at 2:02 pm

      usually you throw out what’s in the strainer because it’s seeds and chile skin

      Reply
  34. Ruthann says

    September 6, 2020 at 5:08 pm

    5 stars
    Love pork Tamales! my niece & I used to make them every year. I’ve made them by myself a few times. I also love green chile & cheese ones, your recipe is awesome! as soon as the weather cools down, tamales it is!

    Reply
  35. phyllis davis says

    October 24, 2020 at 1:53 pm

    These are the kind of tamales I grew up eating. when getting tamales in most places they are total masa, big and dry. I will have to hire a helper to help me do this recipe. This is the way tamales are made

    Reply
  36. Michelle Waters says

    October 31, 2020 at 11:58 am

    5 stars
    This recipe was wonderful ! Thank you!! My new family recipe!

    Reply
    • Carissa says

      November 4, 2020 at 12:03 am

      Thank you! I’m glad you enjoyed them!

      Reply
  37. Denna says

    November 25, 2020 at 11:39 am

    Voy a tratar tu receta mañana, es parecida a una que había echo anteriormente pero me gusta como describisteis los pasos a seguir so I will give it a try
    thank you

    Reply
    • Carissa says

      November 30, 2020 at 5:38 pm

      De nada Denna! I hope you liked them as much as we do!

      Reply
  38. Tara Monrose says

    December 10, 2020 at 12:05 pm

    i cannot find dried morita peppers, can I use Chipotle peppers instead?

    Reply
    • Carissa says

      December 13, 2020 at 3:22 pm

      I’ve never tried it with chipotle peppers. I think it would be fine though. If you try it let me know how it turns out.

      Reply
  39. Maria ramos says

    December 18, 2020 at 3:04 pm

    I have used this recipe for two years now with a few additions. I’ve added Chipotle peppers to my sauce. The kind in the jar. About two heaping tablespoons. Plus come cumin because i love the flavor and spice! Comes out delicious! This is pretty much how my mom made them as well. Here’s a tip that i didn’t see any where. Make sure to feel the husk and spread the mass on the smoothe side. Prevent them from sticking.

    Reply
  40. Heather says

    December 22, 2020 at 9:15 pm

    Great recipe. authentic, and easy to follow. I just always have a problem with the masa not being cooked completely so need to cook much longer.

    Reply
  41. Ashly Bravo says

    December 22, 2020 at 11:09 pm

    5 stars
    Three words:
    Ah may zing!!

    Your directions were great and thanks for the tip on how to break them up between days. My picky husband loved them, my 13 year old devoured them and my 4 year old had tamales for the first time and loved it! It was a hit. I’m saving this recipe and making them over and over again. I used née Mexico Chile and even made a batch with green sauce in the masa for chicken tamales and cheese tamales. The masa was sooo good. Best I’ve ever had!

    Thanks again!

    Reply
    • Carissa says

      December 24, 2020 at 7:38 am

      I’m so happy to hear that your family enjoyed them!

      Reply
  42. Nora says

    December 27, 2020 at 3:31 pm

    Wanted to ask you what u think I did wrong…my masa on the tamales got runny when cooked. Did I put too much broth in it ??
    They wouldn’t fall off the hush

    Reply
    • Carissa says

      January 18, 2021 at 10:53 pm

      Hmmm, I’m not sure. Did you cook them long enough? I never have any problems with this ratio of broth to masa.

      Reply
  43. Tonia thurman says

    January 10, 2021 at 3:57 pm

    I made these and they turned out perfect. I had to improvise since I didnt have a tamale steamer. Niw that I know they are not too difficult to make, I just bought a tamale steamer.

    Reply
  44. Jackie says

    January 29, 2021 at 10:14 pm

    5 stars
    I had never made tamales before. This recipe is fabulous! Great directions. Was nice to break it up over a few day. I cooked my pork in a crockpot! For my first time making them, I was surprised at the compliments I had received. thanks for sharing!

    Reply
    • Carissa says

      February 1, 2021 at 11:50 am

      You’re welcome Jackie! I’m so glad you found the directions easy to follow and that they turned out great.

      Reply
  45. Dorothy says

    February 1, 2021 at 11:16 pm

    Question, do you discard onion garlic and bay leaves after pork is cooked?

    Reply
    • Carissa says

      February 18, 2021 at 9:35 pm

      yes

      Reply
  46. Donna says

    February 2, 2021 at 9:53 am

    Sounds like a lot of work, but worth it in the end. Breaking it up over a couple of days sounds easier

    Reply
I’m Carissa, Thanks for stopping by! I love helping families save money at home especially by making delicious home cooked meals!

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