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Chef Jim's tamales with pork

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BATON ROUGE - Chef Jim Urdiales cooked one of his tamale specialties today on News 2 at 4.

He said this is a perfect dish for Thanksgiving because you can use all the leftover meat, or during hunting season where you can use venison backstrap instead of pork.
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Tamales with Pork.
Recipe to include if for the Masa, or the outside of the Tamal.
Recipe for Masa:
5 cups of Masa Harina
2 cups of Chicken or Beef Stock
2 cups of Cold Water
2 cups of Vegetable Shortening
1 cup of Creale Seasoning
You will need equal parts Masa to the inside mixture.

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