Tamales

The tamales started as a tradition in Mexico because of the "dia de la candelaria" which is a holiday that we have two weeks after the "dia de los reyes magos" ( 6th of january). The tamales are sort of the price that you have to pay if you got the jesus that is hidden in the bread that in Mexico is eaten the 6th of january, i'll do a post next week about that bread so you can get familiarized with these "jesus". As it is the tradition, if you get a hidden figure while you are eating the bread you will have to make and pay the tamales for the "dia de la candelaria".


  Traditionally a tamale is served plain, as is. Lately, a lot of restaurants serve them in a sauce that compliments the filling: for example, green chile sauce for pork or chicken, or a red chile sauce for beef. Sometimes tamales are served in the corn husks, and sometimes they are opened and removed for you. Experiment and find out how you prefer to serve them.

Ingredients:
• 5 lb Lean pork or beef, cooked and shredded • 1 Bundle oujas • 1-1/2 lb Lard • 6 to 7 lb Fresh masa • 1-1/2 pts Red chili sauce • 1 tbsp Salt
How to make Tamales:
• Cook meat by boiling it in a big covered pot with sufficient water to cover completely. • Add salt to it and boil until completely done. • Cool the meat and save the broth. • When meat has cooled, shred and combine it with the chili sauce. • Clean the oujas in warm water. • Combine together the masa, lard, salt and enough broth to make a soft paste. • Beat until a little amount will float in a cup of cool water. • Spread masa on ouja and add a little amount of meat to it and roll up. • Fold up the ends of ouja and put them on a rack in a pan deep enough to steam. • Add 1 to 2 inches water, cover it with a tight fitting lid and steam for about 1-1/2 hours. SIMPLY GORGEOUS, BON APPETITE!!! VIVA MEXICO!