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Tamales. I like 'em. I like eating them. Sometimes I even like making them. I'll usually go for a pork bathed in red chile sauce or pulled chicken in a salsa verde. Toast 'em up on the comal and add a shmear of crema. Doesn't get much better than that. So, when Leslie and I decided that we were going to talk about tamales for this month's edition of she ma
