The Choice Was Clear

For da Bears, the choice was clear - either win this game or call it a season. They made the right choice and gave the fans an early Christmas gift with a 28-13 win against the Arizona Cardinals. The defense was awesome (another touchdown for Peanut) and the team was looking much more like what we expect from the Bears. While this blogger wondered about Cutler tendency today to overshoot his targets and the problems with Special Teams, perhaps Santa is smiling on our team led by a quarterback from Santa Claus, Indiana.

The menu choice was also clear. Da Bears were playing a do or die game against Arizona the day before Christmas Eve. Are you with me? It could only be homemade tamales. They are a holiday tradition and a favorite of the Southwest. Yes, they take a bit of work  so pace yourselves and allow 2 days. Trust me, it's worth it.

Here's my recipe for success and, I must say, they were delicious!

Tamales

Filling (called Picadillo)
Ingredients:
1 LB Pork Shoulder Roast
1 TB each of butter and vegetable oil
1/2 onion, sliced
Seasonings: Ancho Chile Pepper, Cayenne Pepper, Creole Season Salt, Chili Powder, Garlic Powder and Pepper
8 oz Tomato Sauce
1/4 cup dry red wine
1/4 cup salsa

Directions:
1.  Dust pork with seasonings on both sides. Allow to sit 10-20 minutes

2.  Melt butter and oil in a heavy pan. When hot, add pork and brown.

3.  Remove pork and add red wine to deglaze pan

4.  When liquid is about half of what it was, return pork to the pan and add tomato sauce, salsa and onion.

5.  Cook slowly until pork is tender (about 2 hours)

Corn Husks
Soak in warm water several hours or overnight in large, wide bowl. Put a plate on top of the corn husks to push them into the water

Tamale
Ingredients:
1 1/2 cups masa harina
1/2 cup warm water
1/2 cup warm broth from  pork filling
1/2 lard
1/2 tsp salt

Directions:
1.  Mix masa harina, water and broth in medium size bowl. Cover and let stand 20 minutes

2.  In a larger bowl, mix lard and salt with electric beaters until fluffy

3.  Add masa harina mixture to lard mixture. Beat until well incorporated

Assemble
1.  Put 2 TB of tamale mixture onto each corn husk

2.  Roll the husk to spread the tamale mixture into a 1/2 inch wide strip of dough leaving a small part of the top and bottom of the husk without tamale mixture

3.  Add 1 TB of Picadillo onto the dough

4.  Roll the husk to resemble a cigar. Secure both ends with a strip of corn husk tied in a double knot

Cook
1.  Place tamales on rock in steamer or electric skillet

2.  Water should be just below rack level

3.  Bring water to a boil, cover and steam 40-45 minutes or until tamales pull away from water. Add water as needed.

This recipe made 9 tamales. If you're making for a crowd (which is most likely) adjust measurements accordingly.

NOTE: Tamales can be frozen if, after they've cooled, you wrap them in plastic wrap, then foil. However, they are best fresh and can be stored in the refrigerator for about 1 week.

Merry Christmas!