Welcome to my BlogSpot. I have created this blog in hopes of inspiring everyone to cook. I have found my inspiration from living in both Southern and Northern California. My influences in flavors have come from family recipes and meals with emphasis on healthy foods, marrying into an Italian family and the ethnic flavors throughout California. There are so many wonderful memories connected to our family dishes as well as new memories in the dishes that have been recently created. My husband, Randy who is recently retired, has been my biggest supporter and inspiration in our kitchen. He is my taster, my sous chef, and has created some really great dishes himself, which will be added to this blog. It is my hope that you too will be inspired to cook and create your own dishes for your loved ones and enjoy the craft of cooking.

One thing I ask of you is if you print out, email and pass out my recipes, please include my name and link.

Be sure to check out my Sweaty Equities blog about the ups and downs of crafty projects and our DIY remodels.
You can find it at http://sweatyequities.blogspot.com/

Friday, December 9, 2016

SuperCali Tamales

SuperCali Tamales

Before starting, fill a large container or pot with dried corn husks and enough hot water to cover the husks, and cover with a lid, flipping occasionally so all are softened.
·        2 packages of corn husks, soaked in hot water. (it may look like a lot but many of the husks are too thin to wrap.
·        2 pounds pork shoulder, shredded

Salsa Rojas Guajillo;
·        4 Oz (2 bags) Guajillo Chile Pods, seeded and toasted in a pan.

·        2-4 Chili Arbol  pods – depending on your taste for spicy foods, deseeded and lightly simmering in a small pan of olive oil until soft

·        2 large tomatoes or 1 can tomatoes
·        1 large onion
·        2 cloves garlic
·        1 quart chicken stock
·        Salt to taste
Combine the above ingredients, including the olive oil in a large pot and simmer until softened. Blend in a blender until smooth.
***(Or you could go the easy route and buy a couple large cans of red chili enchilada sauce instead of making the Salsa Rojas, but there is a difference in taste)

Shred the pork and and mix in some of the Salsa Rojas Guajillo

Masa Mix
·        4 Cups Maseca 

·        3-1/2 cups Chicken Stock , ½ cup of Salsa Rojas Guajillo.
·        2 teaspoons baking powder
·        1 cup of shortening or lard. (I use coconut oil)
·        1 teaspoon salt
Mix all ingredients thoroughly until consistent with loose cookie dough.  (makes for easier spreading)

Now here’s the part that requires a little practice. Using a rubber spatula or back of a spoon, spread Masa onto the lower half and wider ends of the husk.  Fill center of masa with chicken.  Fold the right side of the husk over the filling, pull back the husk slightly so you can over-lap the masa from the left side, then close and fold the top of the husk Place the tamale folded sides down on bottom of steamer and steam for 1 hour, being careful not to run out of water at the bottom.
Serve with rice and beans
You can substitute chicken for pork

By Susie Tronti

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