Thread: Tamales redux

In article <[email protected]>,
"modom (palindrome guy)" <[email protected]> wrote:

> There's to be a potluck gathering at a friend's house tomorrow night,
> so last night, D and I made tamales for the multitude. This time it
> was pork. We had one pound of frozen ground pork left from the
> pastured 1/2 hog we bought last year. I browned it and seasoned it
> with canned green chiles, roasted poblano chiles, cumin and garlic.
> After the liquids were cooked off, I added some roasted sweet corn.
>
> That was the filling. The masa was made from MaSeCa, lard, smoked
> tukey stock and a little chili powder.
>
> After steaming them, we sampled. The masa wasn't as firm as I'd like,
> but the flavor was good. They're in the fridge right now. I'll check
> the firmness of the masa again at lunch time.
> --
>
> modom
> ** Posted from http://www.teranews.com **

Sounds tasty.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama