Peanut Butter (or Lead) And Pineapples

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inthepitofmystomach: Do you like food as much as we do? Tamale Ingredients: 6 ears fresh corn on the cob with husks intact 3 cups tortilla flour 1 cup shortening 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon salt ½ cup fresh hot chili peppers, chopped fine 2 cups Monterey Jack cheese, shredded 2 cups cheddar cheese, shredded Directions: Remove the cornhusks from the corn, and place the husks into a large kettle of warm water. Cornhusks should be soaked overnight, but, if time is of the essence, try to soak them for at least four hours. The husks need to be tender in order for the tamales to cook properly. While the husks are soaking, work on the filling. Cut the corn kernels from the corn cobs, and then grind the corn in a food processor. Measure out approximately three cups of corn for this recipe. Place the corn in a mixing bowl, and use an electric mixer to add the tortilla flour, shortening, sugar, baking powder and salt. Spread one spoonful of the corn-flour mixture in the middle of one corn husk. Place the corn-flour mixture in a line on the corn husk so that you can easily roll the husk into a cylinder and still have room to tie each end closed. A little goes a long way. Using a stiff pastry bag works well. Sprinkle about one half teaspoon of hot chili peppers along the line of corn mixture, and then spread a teaspoon of shredded cheese over the top of it. Wrap the husk by rolling it and tying it on each end. Clip each end with scissors for uniformity. Place the wrapped corn husks in a steamer, and steam for about 30 minutes. Tamales will begin to pull away from the husks when they are done. For variety, place one green onion or a whole jalapeno lengthwise into each husk before you tie them. Tamales With Picadillo To make sweet savory tamales, fill them with Mexican Hash, called “picadillo.” To make picadillo, brown one pound of hamburger, and then add about one half cup chopped onions and one clove minced garlic clove to the skillet. Cook until heated through. Drain, and set aside. Add one minced apple, pear or a few plums, and cook for another five minutes. Meanwhile, mix together one tablespoon of vinegar and one tablespoon of sugar. Add to it about one half teaspoon each of the following ingredients: salt, pepper, cinnamon and cumin. Stir until well blended. Pour this in with the hamburger, and add about three Roma tomatoes. Peel, de-seed and dice the tomatoes before adding them to the skillet. Cook for an additional five minutes or until heated through and the spices have had a chance to blend. Spread the corn-flour mixture into the corn husk, layer the picadillo on top of that, wrap up the corn husks, and steam for about 30 minutes before serving.

inthepitofmystomach:

Do you like food as much as we do?

Tamale

Ingredients:

  • 6 ears fresh corn on the cob with husks intact
  • 3 cups tortilla flour
  • 1 cup shortening
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup fresh hot chili peppers, chopped fine
  • 2 cups Monterey Jack cheese, shredded
  • 2 cups cheddar cheese, shredded

Directions:

  1. Remove the cornhusks from the corn, and place the husks into a large kettle of warm water. Cornhusks should be soaked overnight, but, if time is of the essence, try to soak them for at least four hours. The husks need to be tender in order for the tamales to cook properly. While the husks are soaking, work on the filling.
  2. Cut the corn kernels from the corn cobs, and then grind the corn in a food processor. Measure out approximately three cups of corn for this recipe. Place the corn in a mixing bowl, and use an electric mixer to add the tortilla flour, shortening, sugar, baking powder and salt. Spread one spoonful of the corn-flour mixture in the middle of one corn husk.
  3. Place the corn-flour mixture in a line on the corn husk so that you can easily roll the husk into a cylinder and still have room to tie each end closed. A little goes a long way. Using a stiff pastry bag works well. Sprinkle about one half teaspoon of hot chili peppers along the line of corn mixture, and then spread a teaspoon of shredded cheese over the top of it. Wrap the husk by rolling it and tying it on each end. Clip each end with scissors for uniformity.
  4. Place the wrapped corn husks in a steamer, and steam for about 30 minutes. Tamales will begin to pull away from the husks when they are done. For variety, place one green onion or a whole jalapeno lengthwise into each husk before you tie them.

Tamales With Picadillo

  1. To make sweet savory tamales, fill them with Mexican Hash, called “picadillo.” To make picadillo, brown one pound of hamburger, and then add about one half cup chopped onions and one clove minced garlic clove to the skillet. Cook until heated through. Drain, and set aside. Add one minced apple, pear or a few plums, and cook for another five minutes.
  2. Meanwhile, mix together one tablespoon of vinegar and one tablespoon of sugar. Add to it about one half teaspoon each of the following ingredients: salt, pepper, cinnamon and cumin. Stir until well blended. Pour this in with the hamburger, and add about three Roma tomatoes. Peel, de-seed and dice the tomatoes before adding them to the skillet. Cook for an additional five minutes or until heated through and the spices have had a chance to blend. Spread the corn-flour mixture into the corn husk, layer the picadillo on top of that, wrap up the corn husks, and steam for about 30 minutes before serving.

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