QUOTE(Punchdrunk Monkey @ Dec 14 2006, 07:06 PM) [snapback]2025103[/snapback]
I've always loved tamales but have been scared to make them. I've always heard how hard it is. One day I noticed our local ROP was offering a Tamale class. So I took the class. Now I'm a tamale making fool. We just had our first Tamale party! What a blast. I premade pork in red chile sauce, chicken in a chile verde sauce and vegatarian (ones for a friend). I bought the masa from the local El Tigre store. Tamales are very simple if you pre buy the masa. And the possiblities fo the fillings are endless.
I can't wait to try your verde salsa. To sounds great.
I would love to host a local, San Diego, GD.com tamale party.
Who knows how to make Tortillas?
Tamales are no more difficult than making enchiladas or lasagna. It's just a technique as far as spreading the masa. And it's the quantity that they are usually made in that intimidates people.
If you can make tamales you can definitely make tortillas! I learned to make tortillas at my abuela's knee, long before tamales. Flour tortillas roughly consist of:
4c flour
1-2 tsp salt
1/4 c lard or shortening
1 1/2 c warm water
You cut the shortening into the flour/salt mixture, kinda like making pie crust. Then add the water a little at a time til it's moist. Knead until smooth and let rest covered for 10 minutes or so. This is the hard part to try to get across w/words: You squeeze little balls of masa between your pointer finger and thumb. You then dip those in flour, flatten using your fingers and then roll out. Put on the comal, when it bubbles smoosh the bubbles then flip and smoosh them again. Hot off the comal are the best.
If you meant corn tortillas, I've made those too, but they are trickier. Let me know if you want those directions.
Edited to add, I'd be down for a tamale making party. I'm not SD but would make the trek.
You betcha 
The meats are cooked and cooling, the salsas are made, the cheese is shredded. Tomorrow is the day. 
