Flying Flour, Splashing Spices, Roomful Aromas

Thursday, July 15, 2010


Tamales!  I put the jalapenos, onion, garlic,salt, and green chile sauce in the blender for a few pulses.

I chopped the smoked pork and mixed it with the sauce to use a filling for the tamales.

I blended the shortening in with the masa harina, salt and warm water to make the tamal.  This was spread on the corn husks and topped with a bit of filling.  I enlisted the Combsman to help tie the tamales and line the pasta steamer with them.  Once filled, the steamer was placed on the burner on the grill.  We were keeping this steam outside in this heat.

Meanwhile, I prepared the rice and refried black beans.  And then, "Come and get it!"  Dinner was  served.

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