posted by jennifer:
so one of the things on my to do list over the holidays was making tamales. i finally crossed it off on christmas evc. it took most of the day, and 2 days of prep work on prior days. but i must say it was an enjoyable day.
wrapping tamales while listening to the chieftans christmas album, i couldn't help but think how grateful i am to live in a part of the world where we are exposed to so many cultures and all the wonderful things that go along with those cultures.... especially the food for me.
i made three types of tamales:
-pork with red sauce
-chicken with roasted salsa verde
for the pork i cooked a pork shoulder in the slow cooker, shredded it, and added a homemade red sauce. i used this cookbook for the recipe: muy bueno. it was written by Yvette marquez-sharpnack, veronica gonzalez-smith, and evangelina soza. it is a beautiful written and photographed book.
for the chili cheese tamales i roasted poblano (from the garden) and anaheim chilies (from the store). after the chilies were roasted/blistered, peeled, and chopped; i mixed them with diced cheddar and monterey jack cheese.
to go with the chicken tamales i made the following:
roasted salsa verde
3 pounds tomatillos (peeled and quartered)
2 medium onions (peeled and sliced)
6 cloves garlic (peeled and cut in half)
4 T. olive oil
2 t. salt
1 t. pepper
1/2 c. chopped roasted peppers (i used poblano and anaheim)
*in large baking dish toss the tomatillos, onion, and garlic with the olive oil, salt and pepper.
*roast in a 425 degree oven for about 30-40 minutes or until the onion and garlic are browning and the tomatillos are breaking down.
*allow to cool (save the juices)
*when cool, add half to a blender or food processor along with half of the roasted chilies
and some of the juice in the roasting pan. pulse until somewhat smooth. you want a bit of
texture, but not huge chunks. transfer to another container, and repeat the with the
*add more salt to taste
i added this to cooked, shredded chicken (enough from two 4 pound birds) and had enough filling to make about 5 dozen tamales.
we had tamales for christmas eve dinner, i froze several dozen, and took a few dozen to our annual boxing day gathering in fullerton.
oh, and good news! my auntie joyce, who was visiting from texas, was telling us about a store in her town where this time of year they sell tamales from a vending cart in the store. you will be shopping and all of a sudden your ears will be assaulted (my word not hers) with a loud hhhhhhhoooooooooottttttttt
tamales! of course, i had to give it a go. and i must say i think i had a pretty loud and sustained tamale shout. good enough that my aunt told me i could be hired by the store. so, if i ever need part time seasonal work and i am in texas, i have potential work! yeehaw!!
man! i have totally got this down.