getting over the let down

after waiting one year for one day, the day after Christmas used to be my least favorite day of the year. As a kid, the gloomy let down started Christmas afternoon around 4. After the stockings, tinsel, and lunch, my older siblings would inevitably fall asleep on the couch while my grandpa slept in the recliner. We waited all year for this gloriously shiny day, and all everyone wanted to do was nap!?! In their defense, I was a whole lot younger than my teenage siblings, and it was perfectly reasonable that they were more interested in naps than toys. Now, as a more reasonable adult, I understand all of that, but even as an adult I still feel the eminent let down... taking away the tree, tangling the lights back into one massive knot, saying goodbye to Christmas baking for one whole more year... ohhh. I have to stop.
A whole smacking new year is at the door and I am sulking about one day? (it is an amazingly amazing day) But really, we have 2008, and being able to share it with each of you is a super treat.

Chin up! We are going to make a great year.

This morning as Myrtle and I were out on her walk a flash of culinary fusion sparkled before my eyes and I am ecstatic. Around here it is tradition to eat black eyed peas and collards on New Year's Day to bring money and good luck in the coming year. Another tradition that I love is Mexico's Christmas tamale tradition. Families gather and roll tamales by the hundreds. After learning a few years back about the delicious little tamale, we started making our own. Because they are so convenient to eat, tamales are a fantastic food for feeding a group. Stephen and I have rolled up to four hundred tamales for an event, and trust me, I kissed the ground he walked on for helping me through that fiesta. Rolling them is simple, but they have to steam for 1 and 1/2 hours and so the waiting between batches of four hundred tamales can be painful. Perhaps you should start with a small batch and work your way up to the hundreds. (I do not want any of you cursing me under your breath as you stand for 10 hours in a steaming kitchen.)
Ok ok ok so the the fusion idea for this New Year's Day is that we will have black eyed pea tamales with loads of chipotle salsa and a side of collards. The best of many worlds... I am so excited.

Tamales' varied history, preparation, and ingredients are too extensive for this little post, but I will share with you my variation that is a palate pleaser for sure.

If you are not in the market for eating black eyed peas anytime soon, tamales work well with pulled chicken, pork, black beans or beef as the filling. Sliced roma tomatoes, peppers, or cheese are also lovely in the filling of your choice.  I have tried different brands of masas and have found that the MaSeCa brand makes the fluffiest best flavored tamales. Some mainstream grocery stores carry MaSeCa and the corn husks. If yours does not, a Hispanic grocery store will.

Invite a friend, prepare your filling, slice your peppers or tomatoes, make yourselves comfortable, and start to roll.
Tamales freeze perfectly after they have been steamed and cooled. Make a bunch and freeze them in Ziploc bags. When you need a meal, pull a few from the freezer and steam them 10 minutes to reheat. You could microwave them on high for about 3 minutes to reheat them, and so they are perfect in a packed lunch. They will be the coolest in the cafeteria... or cubicle. 

Tamales makes 3 dozen tamales

4 cups masa (MaSeCa brand or fresh masa if you are lucky enough to have it)
4 cups vegetable broth or water
2 tsp baking powder
1 1/2 tsp salt
2 tsp paprika
1 tsp cumin
1 1/3 cup canola oil

about 40 corn husks
3 roma tomatoes or 2 bell peppers or jalapenos or cheese
3 cups beans or meat

1. soak husks in water for 5 minutes until soft. rinse and pat dry. set aside
2. mix broth into masa, baking powder, salt, paprika, and cumin
3. mix oil in blender or with hand mixer for 1 minute until bubbly and then mix oil into dry ingredients
4. the masa should hold together and be a bit spongy not dry and crumbly
5. hold a husk in your hand with the small end towards your wrist. (some of the husks will be too small or tear. that is normal) spread a rectangle of masa about 2 inches wide and 3 inches tall and about 1/2 inch thick on husk. spread your filling in the center and roll edges of husk around masa so that the sides of the rectangle meet and seal around the filling. roll the husk closed and fold the bottom up. stand in metal colander or steaming basket in a large soup pot. have enough space between the basket and the bottom of the pot to keep about 1-2 inches of water in the pot. the tamales have to steam for nearly 1and 1/2 hours. you will have to periodically add a bit of water to the pot with out drenching the tamales and so leave a spot where you will be able to pour in the water. cover pot with a damp dish cloth being careful that it is not near the burner.

6. after 1 and 1/2 hours, pull one tamale from the pot and if the masa is ready the tamale will pretty much hold together if lifted from the husk. the masa should feel moist but firm.
7. serve with salsa and sour cream. enjoy

Comments

[riley]

I am already longing for next year's Whiskey Cake. The Whiskey Cake erased all memories of past fruit cakes and a new love has started. Thanks