That's Samuel's new name since he created the best tasting masa for our tamales! It's a tradition that's faltered in recent years, and this year, with the purchase of a real Tamale Steamer Pot (see below), we're back in the kitchen again.
The quest?
It's always the same:
To make the perfect tamale!
Moist, savory, some heat...
This year we made two types of tamales:
Classic Shredded Pork in a Red Chile Sauce
&
Mozzerella & Sliced Green Chilis'
Utterly delicious!
(See my pot in the background? She's a beauty alright!)
These are not for the feint of heart and they do pack on the pounds! But oh, to once a year sit down to a plate of three (or four) piping hot tamales...
HEAVEN!
3 comments:
You are AMAZING!
Wow, yumm! Where did you get that cool white thingy hanging on your wall? Love it!
It's a wooden cut-out I found at Ross. It was $6.99 and it's original color was blue. After a few coats of white up it went in the kitchen! I'm glad you like it!
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