Foodbuzz 24x24: A Thanks+giving Tamale Tradition.

This post is brought to you by Foodbuzz, who was kind, and gracious to invite me along for the 

November 24x24 event.

How lucky am I?!

Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, 

the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. 

"From San Francisco to Sydney, Feast on it!"

What a cool concept right?!

*

How lovely of them to allow me to take this opportunity to profess my love, thankfulness (hmmm is that a word?) and gratitude to the women that helped shape my early years,
 and have contributed to my solid foundation.
My Sisters.

 You are about to catch a glimpse into what it is like to spend some food love time with 6 women, around a kitchen table, telling jokes and laughing until our faces turn blue and at least one of us is snorting and hyperventilating. Stories are told, memories are shared...and laughter is always in order.

Did I mention this occurs on a somewhat regular basis?

;-)  ahhh it sure does fill up my love tank...

Our ages range from 50+ (they wouldn't want me to divulge their age!) to me- the baby at 32.
 There is a pretty big age gap, but the one thing that truly unites us is ~love. 

This is just a small token to them.

Thank you for being my rocks,
Love your ~lil sis.

I hope that you too can use these recipes to taste, share & spread the love this holiday season*

Tamales: A Lovely, Timeless Tradition.

Spreading the love~

doesn't this look like fun?

What is most lovely about it is that it's just us, working together, making a meal and sharing.

It takes me back to a time when that was what this holiday season was about. 

Being thankful, working together and giving. It was a lovely era ...

My mother's era, our grandparents era...

maybe it can still be OUR era?

Spicy, cheesy and potatoey (ok maybe not a word-but it sounds good ;-)

What's not to love about it?!

Happiness written all over it ;-)

Some To Taste & Some To Share....

It's The Food Love Way~

*One of my favorite ways to eat tamales is reheated on a griddle

...smokey, crispy, fluffy and perfect!

Here's to traditions*

May we keep them going~

Tamale recipe on a small household of 4 scale*

Filling: Chicken- 1 1/2 pounds chicken (Bone In) 1 large onion, halved 1 clove garlic Chile Sauce- 3 roma tomatoes 4 dried Guajillo chile pods 2 cloves garlic 1 medium onion 2 cups water 1 (10.5 ounce) can chicken broth 1 tsp cumin powder 1 1/2 teaspoons salt (to taste) Jalapeno Filling- 8 large Jalapenos 1 medium onion 4 russet potatoes 1 lb Monterey Jack Cheese cut into strips Salt & Pepper

Tamale Dough: 2 cups masa harina 1 (10.5 ounce) can chicken broth (heated) 1 teaspoon baking powder 1/2 teaspoon salt (to taste) 2/3 cup lard 1 (8 ounce) package dried corn husks *Or substitute prepared Masa from your specialty store.

DIRECTIONS:

1.	Place chicken into a Dutch oven with salt, onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 1 hour.
2.	Place chiles & tomatoes, onion and garlic in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the ingredients and 1 cup water to a blender and blend until smooth. Strain the mixture, stir in salt and chicken broth simmer for 15 minutes and set aside. Shred the cooked meat and mix in the chile sauce. For jalapeno filling, sautee all ingredients except potatoes. Potatoes should be peeled and cut into strips.
3.	Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the hot broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough. (You can you already prepared masa from your specialty market to substitute this step).
4.	Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling or jalapeno filling with potato and cheese into the center. Fold the bottom and sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5.	Remove tamales from husks and enjoy! with the ones you love*

Corn Flour