The Christmas Tamalera - a la Petit

a

"tamalera"

is

a 

tamale-making

extravaganza

you can

really

NOT

make

tamales

alone

you must

have

a 

gaggle

of

friends

(or family)

...

each assigned

to a task

First,

you need

to think about

what

you

want

to stuff

inside 

your tamales

                            our Christmas tamales this year were:

1.  Ashley's slow cooked chicken and corn

2.  slow cooked chipotle pork

3.  Black bean and roasted corn with cotija cheese

4.  Jack cheese and jalapeño strips

while 

you

prepare

the fillings

you
must

soak
 the

corn husks

(I had to put a plate over the husks to keep them from floating to the top of the sink)

for

a minimum of

two hours

    then

you can mix up

 the masa

(we used Crisco instead of lard)

and

then the

tamale-making begins

*****

Ashley

spread the 

masa

on the softened corn husks

just

like

this

 

Emily

aka M.C.

spooned

the filling

in

the middle of the 

masa

and

Annie

folded

the corn husk

around

the filling

it is

quite

the social

event

I

tried

to keep the

troops

ON TASK,

but.....

I 

thought

it was

time

to help

get

back on

the

tamale-making task

(and

I 

am

known

for

always

"staying on task"

...NOT)

.....

fast forward

three tamale-making hours

 later

we

spread, filled and folded

just about

 109

tamales

John readied

the

large pot and a small pot

for 

the tamales

to steam

and

they were

ready

after about

11/2 hours

Deliciousness!

(photos in next post)

here's

the

masa recipe

we

used:

1 c. Crisco

1 TBS. sea salt

2 tsp. baking powder

3 1/2 c. masa harina

2 1/2 c. warm water

In an electric mixer, beat shortening, salt and baking powder

until light and fluffy

-about 5 minutes

(scraped down the sides often)

add the dry masa harina

and

mix until

just incorporated

with mixer on low

slowly add

 1 1/4 c. water

increase speed,

continue mixing

and 

stream in remaining

warm water

Masa

should 

have

the consistency

of cake batter

and

is ready

to spread 

on corn husks

Fillings

can

be 

just about anything!

  I cooked a pork butt in the crock pot with a can of pureed chipotle chiles for 6 hours - delish!

  Chicken or turkey thighs can be slow cooked the same way.  Ashley added Trader Joe's Roasted Corn to her slow cooked chicken.

   Black beans, the same roasted corn and Cotija (or Jack Cheese) is good

   Apples, raisins, cinnamon and cream cheese is good

   Jalapeño strips and Jack cheese strips is super yummy

   Cooked pureed sweet potatoes, or cook pureed butternut squash with chevre and toasted pecans is divine

   Shredded beef - YUM!

         

Persimmons and Really GOOD Advice

a 

persimmon

is

a berry 

"God's Pear"

divine fruit

if heart shaped

eat when squishy (Hachiya)

if squat and tomato shaped

eat when firm (Fuyu)

(Fuyus are my favorite addition to salad with chevre and toasted hazelnuts)

the information above

is

VERY IMPORTANT

..

(we were

given a

huge bag of

persimmons

and in 

my 

blind

excitement,

I sliced 

up

a

hard

heart shaped

persimmon

and

took a 

BIG BITE

    blech...)

learn from my mistake, people!!!

patience

makes 

for

squishy persimmons

ready to

bake

 into

coffee cakes

breads

muffins

 and

 doughnuts

Emily

aka MC

baked

these

squishy beauties

into

Persimmon Doughnuts

s

yum,

right?

they

are light

and delicious

you will 

need a doughnut pan

here's one

from

Sur la Table

.....

Persimmon Doughnuts

2 medium Hachiya (squishy) persimmons, ripe [puree should yield 1 cup] 

2 1/4 cups all-purpose flour

2 tsp ground cinnamon

1 1/2 tsp pumpkin pie spice

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

3/4 cup soft unsalted butter

1 1/2 cups + 2 TBSP granulated sugar, divided

3 large eggs

1 tsp vanilla extract

1/4 cup sour cream

350 degree oven

Peel persimmons and 

puree 

jelly like fruit 

in a food processor.  Set aside.

Mix dry ingredients.  Se aside.

Beat together softened butter and sugar  until light and fluffy. Add vanilla and eggs until combined.

Add 1/2 of dry ingredients and 1/2 of persimmon puree

to the butter mixture

 and mix together.

Add sour cream and the remainder of the dry ingredients and the persimmon.  Mix until combined.

Spoon or pipe into doughnut pan.

Bake for 15 minutes.

There is a 

Vanilla bean Buttermilk glaze,

but

it is very watery

(a cream cheese glaze (or frosting would be delicious)

 powdered sugar is perfect, really...