Monday, May 30, 2011

My Busy Sunday

Loaded and ready to go......

I marked a half inch registration mark all the way around the quilt to leave room for the bind.  I didn't want to quilt all the way to the edge,  just a reminder for me.

             I will finish all the main leafy feathers today then add the crossing hatching and lines. 

I made Tamales yesterday too!! 

I traveled Mexico for about 28 years and learned how to make Tamales and other delishes meals.    The methods of cooking are very basic and simple.    Here is the recipe for the Tamales

1 cup masa
2/3 cup lard ......  yes I use lard ( can subsitute ) but I like the flavor and it is something I don't eat everyday
1/2 tsp  salt
1 tsp baking powder
1 1/4  cup lukewarm chicken broth (sometimes they use water )  again the flavor for me

Lard is whipped until really soft .....( like whipped cream)

Chicken broth is added to the masa and mix together until is like play dough.   Sometimes I have to add a little more liquid to get it to the dough stage.....

Now the masa and lard are mixed together ..... in Mexico it is done by hand or wooden spoon.
I like using the mixer.

Now were ready to make Tamales

Pork is cooked in the oven until it falls off the bone.    Garlic,  salt, and onion for flavor,  a little oil poured over the pork,   then bake.    Shread the pork  ( could use chicken also)
 Mixture of Chile's,  Dried Ancho and Guajillo are steamed, seeded, put through the blender to puree.....  garlic, cloves, & oregano are added for flavor.
Combine the chile's and meat mixture together,  simmer on low heat so the flavors blends. 
I prepare my meat a couple days ahead ,  shortens up the time for making the tamales.
The corn husk are soaked in hot water to soften them.... 

add a table spoon of mixture on the corn husk and spread out...

next  fold over and press the mixture slightly.....

                                                           fold the bottom in

fold over again....

Wallllaa you have a tamale
Tamales are layer in a tamale pan with water in the bottom of the pan.    The tamale pan comes with a wire stand that sits in the bottom.   (Do not fill with water or the wire stand.)   Layer with the left over corn husk and place on the stove,  bring water to a boil,  then turn to low heat and steam for about two hours.   Let the tamales cool down a little......     Now they are ready to eat.    I double the recipe,  made 6 dozen.
You can use anything for a filling.   They also use cheese or fruit.
My family loves Mexican food.    Great for a Holiday......YUMMMMMM!!!

Fresh   " Pico de Gallo"


Irene said...

You are one amazing, superwoman!

Raylene Smith said...

the wholecloth is off to a good start, for the Tamales....looks like a lot of bother to me...I have never seen them...I will have to wait till I visit to try them.... you can cook