This process is called nixtamalization and was developed in Mesoamerica, and used to sustain Aztec and Mayan warriors.Tamal filling varies widely depending on the region, and the creation comes wrapped in a corn husk or some type of leaf.He passed away when she was just six, and her mother followed just ten years later.
She is a real-life Tita from Como Agua Para Chocolate (Like Water For Chocolate…a must read for all Foodies) – she was born to cook.
When my Grandma, Maria Elucresia Herrera, entered the world “early,” in October of 1922, she weighed only 3 pounds.
” In our family, Grandma’s tamales are like gold, and if you don’t like tamales before you’ve had hers, you will likely convert after you do.
The tamal (plural, tamales) has a long history in the Southwestern US, Mexico, Central and South America.
View procedure step by step (in pictures), click here » Day 1: Cook meat (pork or beef, or both in separate pots) in a large pot of water (or in a slow-cooker filled with water) with an onion, 2 garlic cloves, 1 teaspoon of chili powder, salt and pepper. The more broth you can generate from the meat, the better!
After the meat is cooked (so that it falls apart and shreds easily), remove from pot, set aside to cool, and puree the onion and garlic with the broth. Season shredded meat with chili powder, salt, and cumin (optional) to taste.If you can’t talk your friends or family into helping, there must be plenty of good music to get you through.Plan two days for the project, and make sure you (or your neighbors) have enough freezer space to preserve the abundance.This November, “Joseph and Mary” will celebrate 60 years of marriage and 60 years of tamales.You can bet that our ten-month-old Sofia will be making tamales like her great-grandmother as soon as she can stand on a stool and mix masa!be willing to put up with our constant musing about everything and anything edible.