December Cooking Tips
As I mention before on the “About” page I started writing this blog to share with my family and friends the stories and recipes that have brought us the discovery of world stories, the joy of music, the laughter, and appreciation for good food, and hopefully this idea that every day is a Fiesta in the making.
Tamales are a Christmas tradition for Hispanic families in Mexico and those living abroad. There are a couple of ingredients and equipment that you need to make tamales, and this twist will make it a lot easier for you.
1st. Soak the dried corn husks in hot water until soft for about 30 minutes.
2nd. the Masa: 2/3 Cup of Lard [Mix until fluffy] Add 2 Cups Maseca, 1.5 teaspoons of Baking Powder, 1.5 teaspoons Salt, 2.25 Cups of broth [from cooking the protein]. Mix it all until you have a cookie dough consistancy. This amount of masa will make about 20 tamales.
3rd. The Filling: Cook about 2 pounds of chicken, pork or beef with water, onion, garlic, bay leaf, salt, and pepper until the meat is soft. Shred the meat, Add a can of “Enchilada Sauce” to the shredded meat, set aside.
The Secret: Place one corn husk on the bottom of a “Tortilla Maker”,Using an ice cream scoop for consistancy, place one masa scoop, put another husk on top and press to make a tortilla. Remove the top corn husk. Place a spoon full of filling on top of the masa, fold one side to the center, fold the other side to the center, it will look like a taquito, then fold the corn husk and fold the bottom. Steam them for one hour, let them rest and be sure to let me know how you like them.
I want to share with you a new way of making tamales, that I think is easier, faster, and could become your new tradition!
Equipment and Ingredients you will need to make the tamales.
My husband made this wooden tortilla maker when my children were very young.