Welcome Back Cutler

If someone was trying to prove how important Cutler is to da Bears, they certainly staged it well. Even with his requisite interception, Cutler had a good game. He also showed a bit more enthusiasm for winning which seemed to rally the troops.

Cutler's status was uncertain up to the last moment, so this blogger felt that a family football favorite - Tamales - was necessary. Granted, they are a bit of work, but we were looking at Zero Wins. So tamales are what die hard fans do. They're also pretty darn delicious. Consider making the meat filling the day before assembling the tamales. The flavors will combine nicely and you won't have such a marathon cooking session.

So, before you begin researching your Kansas City recipe, grab a pork roast, spices, masa harina and corn husks and get cooking. Muy Deliciosa!

Meat Filling

Ingredients:
1 # pork roast
3 ancho chiles, seeded, stemmed and soaked
Spice Rub to cover the roast:
     dry mustard
     garlic powder
     chili powder
     pepper
     cayenne powder
     cumin
Beef broth
1 onion, chopped

Directions:
1.  Rub the pork with the spices, let it sit until it's around room temperature
2.  Put the ancho chiles in a sauce pan with water to cover, boil about 15 minutes
3.  Remove the ancho chiles to a cutting board and remove the stem. Cut open and rinse to remove          the seeds.
4.  Spray crock pot with Pam
5.  Put the roast, onions and chiles in the crock pot
6.  Cover with beef broth
7.  Set crock pot to low and cook several  hours until tender and can be flaked with a fork
8.  When it's nearly done, add 1/2-1 cup of salsa
9.  When it's done, test to see if salt is needed
10. Drain but reserve the liquid

Tamales

Ingredients:
Corn husks, soaked for several hours
3 cups masa  harina
2 cups warm water
1 cup lard
1 tsp salt

Directions:
1.  Mix masa harina and water using a fork, cover and let sit for 20 minutes
2.  In large bowl, beat lard and salt until fluffy (this will likely take 20 minutes)
3.  Add masa mixture and beat until combined
4.  For each tamale:
          Choose a softened corn husk and spread about 2 TB of dough in a 5 x 3 rectangle in the center
           of  the corn husk
          Top with 1 TB or less of the drained pork meat
          Roll jelly roll style and tie each end with a strand of softened corn husk
5.  Place tamales on a rack or crumpled up foil in a single layer in a steamer, electric skillet or dutch
     oven. Add water just below rack level (add a bit of the reserved pork roast liquid)
6.  Bring to a boil, cover and steam for about 45 minutes or until tamale pulls away from wrapper. Add water as needed checking about every 15 minutes.

Makes about 20 depending on the size of the corn husks.