Mrs. ThePoint

Tamales make the world go ’round. Really. Wikipedia it. Well, they are very good anyway.

This is a slighly difficult dish to make, but with a little patience you can make a bunch of these and freeze what you don’t eat right away for a quick meal later. And it is definitely more efficient to make lots of these in one big batch.

Tools you need (Makes 10 tamales, multiply for more):
Dried Corn Husks, A vertical steamer (a tall double boiler will work), a slow cooker.

Ingredients for pork: 1 lb. pork loin, adobo seasoning, 2 cloves of garlic, 4 tbsp soy sauce, one medium sized tomato, two fresh jalapeno peppers, half of an onion (chopped), 3/4 cup cooking wine, 1 cup of water.

1. Marinate pork overnight with garlic, adobo seasoning, and soy sauce. I like to poke holes in the pork for better flavor.
2. Brush the tomato and the jalapeno peppers with a little oil. Roast them at 350°F for 15 minutes.
3. Heat some oil in a pan. When hot, sear all sides of the pork until brown.
4. Remove pork and add to slow cooker. Saute onion in same pan.
5. When cooled, chop jalapeno peppers into small pieces.
6. Add tomato, jalapeno peppers, onion, and cooking wine to the slow cooker.
7. Deglaze the pan with water and pour into slow cooker. Cook for at least 4 hours.

Ingredients for Tamales: 3 cups of cornmeal, one ear of corn (in the husk), 3 tbsp butter, 1 tsp salt, 2 tbsp honey, 1 tbsp paprika, 3 cups water, dried corn husks, and your super terrific slow cooked pork (shredded).

1. Boil a pot of water and remove from heat. Soak husks for one hour.
2. Carefully pull back husks amd clean silk from corn. Rinse. Spread 1 tbsp butter on corn and replace the husks. Oven roast for 40 minutes at 375°F.
3. In a food processor, combine cornmeal, roasted corn (remove from cobb), salt, remaining butter, honey, paprika, and 3 cups of water. Mix until well blended. The mixture should be thick, but somewhat runny.
4. Put a thin layer of the corn mixture onto the wide part of the corn husk. Make sure to leave some room on one side. Avoid putting the mixture at the skinny end of the husk.
5. Add a few spoonfuls of the shredded pork on top of the corn mixture.
6. Roll the corn husk over onto itself starting from the side with the corn mixture all the way to the edge. The skinny end should be folded last to seal the tamale. As you finish each one, place them vertically in the steamer with the open end facing up. This process is very difficult – it is much easier to do this with a partner.
7. Steam for 15-20 minutes, until corn mixture becomes firm.

When this exhausting process is over, serve on a bed of lettuce with a little smashed avocado and a little salsa. Don’t tell your friends about this one, or they may want some.

Tamales 像是墨西哥式的粽子，Tamales 是非常好吃的。
這是一個有點困難的菜。耐心做，您能一口氣做一堆，然後冷凍。

您需要的工具(１０個份，依倍數增加份量): 乾玉米皮,電鍋

燉豬肉成份: 1 磅豬瘦肉, 燉肉 調味料, 2 瓣大蒜, 4 tbsp 醬油, 一個中等大小蕃茄, 二新鮮的青辣椒, 蔥段, 3/4 杯子烹調酒, 1 杯水

1. 用燉肉調味料，大蒜，醬油，蔥段，醃豬肉，泡隔夜。我喜歡在豬肉上戳孔，味道會更好
2. 用少許油煎過蕃茄和青辣椒。烤１８０度 15 分鐘
3. 加熱一些油在平底鍋。煎豬肉四邊直到變褐色
4. 放豬肉在電鍋中。
5. 蕃茄和青辣椒烤好後切小斷。
6. 加蕃茄、青辣椒, 蔥,所有醃料 和烹調酒在電鍋中。
7. 煮至少4 個小時。

墨西哥式粽子的成份: 3 杯玉米粉、１／２杯玉米粒, 3 大匙奶油、1 匙 鹽、2 大匙 蜂蜜、1 大匙辣椒粉、3 杯水, 乾玉米皮, 和您的超級，美妙，慢煮的豬肉(切細)

1. 煮沸一個鍋水，浸泡乾玉米皮一個小時
2. 加1 大匙奶油在玉米粒中和替換果殼
3. 在攪拌器中加入，玉米粉, 鹽，２大匙奶油、蜂蜜、辣椒粉, 和3 杯水。混合直到均勻。混合物應該是厚實, 但有一點水水的
4. 將玉米混合物放薄薄一層在玉米皮比較寬部份。避免放在玉米皮的末端
5. 加切細的豬肉在玉米混合物頂部
6. 一直滾動玉米皮，直到玉米混合物蓋到邊緣。原則上是盡量把內容物，包在中央，封口封好 。當您完成每一個, 放垂直在電鍋內鍋中。這個過程滿困難的─有幫手會好一點
7. 蒸15-20 分鐘, 直到玉米混合物變得牢固。 當這個用盡的過程是結束, 放在萵苣上，加一點搗碎的鮞梨和少許辣調味汁。