mexican kitchen is back

As I told several times before, I'm a huge huge huge lover of mexican food. If I had to choose one fav country when it's about food, I couldn't choose between China and Mexico.

And as I also told you, I miss a lot Santa Fe. I miss a lot of things, but one of the things that I miss most, is the food.

That mix between american and mexican food is unique! And I really really miss some days on the cafeteria of the university when the menud was baked cheese with pasta or tamales.

So today, we're going with tamales!!! A really delicious mexican dash, spicy, of course, but REALLY yummy!!

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Actually, there are a lot of different kinds of tamales: pork, chicken... but my favorite is the green chile and cheese tamales!

Actually, I think this is a more difficult recipe than others that I posted on the blog, so I tried to find the most simple recipe on the Internet, and I found this one on this blog

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INGREDIENTS:

2 cups instant masa
2-3 cobs of corn (or 1 can)
2 cups water
2 vegetable bullion cubes
1 cup vegetable shortening (optional)
1 cup diced roasted green chilis
20-25 large corn husk wrappers
1 1/2 cup crumbled queso fresco (farmers's cheese)
1 cup chopped cilantro

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DIRECTIONS:

• soak corn husks in water
• steam corn on the cob for 20-30 min 
• warm water to dissolve bullion cubes (or use 2 cups veggie broth)
• mix together masa, broth, corn and shortening so that the consistency is thick like mashed potatoes
• take 3-4 husks and rip into long strips that are about 1/4 in.
• place about 3-4 Tbsp masa into the center of the corn husk
• top with desired amount of green chilies, cheese, and cilantro (avoid overstuffing)
• fold over the two lateral sides of the husk
• fold over the top and then the bottom flap
• make sure the bottom overlaps the top 
• tie husk string so that it is taught but not too tight
• repeat until ingredients are gone
• place in steamer for 45 min to 1 hr (or until tamales puffed up)
• serve hot with red and/or green sauce

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mexican food, just makes me drool!

xo