Subj : Chilies
To   : Shawn Highfield
From : Dave Drum
Date : Wed Nov 13 2024 05:39:00

-=> Shawn Highfield wrote to Dave Drum <=-

 RH>> Looks good. I got some pork tamales with red sauce at the
 DD> Including my share. I have never been a fan of tamales for some
 DD> reason. A popular Springfield chilli dish is a thing called the

 SH> I've always wanted to try one, but they are just not on any menu's
 SH> here, even the "real" mexican places.

You're not looking hard enought:

https://www.yelp.ca/search?find_desc=best+tamales&find_loc=Toronto%2C+ON

Bv)=

Or you can stop by any stupormarkup that sells Hormel or Derby canned
goods. Or make your own:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mario Lopez: Tamales Tradition
 Categories: Pork, Vegetables, Chilies, Citrus, Beer
      Yield: 20 Servings
 
      2    Jalapeno chilies
      1 bn Chopped cilantro
      1    Diced yellow onion
      2 tb Cumin
      3 c  Chicken stock
      4    Poblano chilies
      1 lb Halved tomatillos
      3 lb Chunked boneless pork butt
      6 cl Sliced garlic
      1    Bottle ale
           Lime wedges
      4 tb Olive oil
           Salt
           Crema

MMMMM-----------------------MASA WRAPPERS----------------------------
    1/2 c  Lard
      2 c  Masa harina
           Corn husks; rinsed; soak 2
           - hours in warm water
      1 c  Chicken stock
           Salt
 
  Set your oven to 450ºF/232ºC.
  
  Toss peppers in olive oil and salt them.
  
  Roast in the oven for 15 minutes, to dark brown.
  
  Let cool. Then remove skin and seeds.
  
  Puree peppers with half your cilantro, plus salt and
  tomatillos.
  
  Heat oil in a dutch oven to brown the pork with salt and
  pepper.
  
  Cook with garlic, onions, and cumin for two minutes.
  
  Add beer with chicken stock. Bring to a boil; then simmer.
  
  Put in remaining cilantro and tomatillo mix, simmering
  to tenderize the pork for about 90 minutes.
  
  Use lime wedges for seasoning.
  
  Make the masa by mixing well with salt.
  
  Alternate between masa harina and chicken stock to
  create a smooth combination with a soft, doughy
  consistency.
  
  Press masa flat in the palm of your hand.
  
  Put filling in the center and fold it around to seal it.
  
  Wrap in corn husks and roll the edges to cover your
  tamale.
  
  Steam with the seams facing down for half an hour.
  
  Serve hot with crema.
  
  RECIPE FROM: https://www.popsugar.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... January 6, 2021. ANOTHER day that will live in infamy!
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