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In reply to the discussion: Ham on Easter? An Interesting Tradition. [View all]demosincebirth
(12,530 posts)36. My mother used to make 'em from scratch. She had a Metate and ground her corn to make "la maza"
and whipped it by hand until it was aerated to her liking. Three to four hours to get it right. Now, like you said, you can buy it ready made for the pork and the husk to wrap them in. But oh, how she worked! Just so we could have a good Easter.
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As it's one of the times it needn't be special ordered, we eat lamb on Easter.
HereSince1628
Mar 2013
#3
I'm thinking about baked rabbit. No. not for Easter, just thinking that I haven't had it since I
demosincebirth
Mar 2013
#29
Mexican dinner on Easter, at our house, was home made pork tamales, chicken and cheese enchiladas,
demosincebirth
Mar 2013
#31
My mother used to make 'em from scratch. She had a Metate and ground her corn to make "la maza"
demosincebirth
Mar 2013
#36