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!!
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
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
- 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
mexican food, just makes me drool!