Tamales

A few years back, I learned how to make tamales. They are a traditional Christmas food here in St. Johns, but I didn't want to have to rely on someone else to get my fix for these wonderful treats. So, I talked to tamale makers, found a few recipes, bought myself a book on tamale-making and jumped in. I didn't want to be compared to the wonderful cooks here, with their red chili beef/pork tamales, so I found a recipe for chicken tomatillo tamales. Surprise, surprise! I figured it out. It's not tough, but it's A LOT of work, so I only make then about twice a year. I'm sharing a few pictures of the process. Unfortunately, I didn't get any pictures of the finished product. . .I think I was just relieved that I was done.

The tomatillo salsa that serves as the sauce for the tamales.

The masa, chicken and salsa spread on the corn husk.

All wrapped up.
Next, I wrap it in parchment paper, and then steam them.
And then we eat them in 1/2 the time it took to make them. I think Lauren ate 4 within the first ten minutes.

I just found a recipe for tamales in which the masa, chicken, corn and sauce are all mixed together, wrapped in the husk and then steamed. If I get brave and ambitious (sometime around summer vacation) I think I may try those.