Day 4
Tamales chicharon & chili cheese
Mom decided that today we make Tamales what does that mean? I start really early in the morning with mom so this is how it all went down…
materials:
Pot and steamer lid
Large bowl
measuring cup large (1-4)
measuring spoons
wooden ladle
4:30 A.M. - We get the work space clean and asemble all the materials (not really that much to clean)
5:15 A.M. - Mom and I work together to cut up the chicharon (still slightly frozen to cut easier)
5:30 A.M. - I put the chicharon in a pot of hot water so it becomes easier to work with when making the tamale.
5:45 A.M. - we start to make the masa
6:00 A.M. - we mix the masa ingredients together (2 cups margerine, 2cups conssume,baking powder 1 tsp,salt 1/2 tsp salt ) in large measureing cup.
6:30 A.M. - The paste took a little while to mix but we got there and we put it to the side for now.
6:45 A.M. - we soak the husks untill they're soft (when they're dry corn husks are usually hard to work with)
7:00 A.M. - mom and I ready the chichar on for frying.
7:30 A.M. - Then (when the chihcaron is ready) the meat is fried untill golden brown (with chicharon there's no real need for cooking oil because the fat melts off and becomes manteca)
7:45 A.M. - The meat is mixed in to chili mix to get cook with the chili mix for some time.
8:30 A.M. - when husks are soft and meat is handling safe spread the masa on the top half of the now soft husks and place the meat onto the husks and fold in the meat (filling (NOTE: the tamales should have an extra flap when done applying masa, use this to create a "bottom half" of the tamale by folding "up" towards the opposite end of the tamale so the filling doesn't fall out and the masa melts every where )) .
9:30 A.M. - when the tamales all have filling in them wrap them up in wax paper and place in to the pot carefully so the wax paper doesn't come undone and the Tamale filling doesn't fall out or the masa melts out the "top end"
10:00 A.M. - start to simmer the tamales for (about) two hours (check the tamales every once in a while)
12:00 P.M. - I take out and try the tamales (We serve some to sis and dad.).
12:30 P.M. - I now start on the oher version mom had in mind The chili cheese, FIrst I clean the work space.
1:15 P.M. - we Pepare the masa this time we use a little bit of the leftover hominy from the puzole blend it with some consumme
12:45 P.M. - I pretty much do the same thing but with a few changes mom wanted me to try this time through so I could see another method and I'm not the same exact thing over, like the change in this step, wash the chilies.
1:00 P.M. - I gut the chilles (by gut I mean remove the seed pods and the veins, they contain most of the oils that cause the chilli heat )
1:15 P.M. - we Pepare the masa this time we use a little bit of the leftover hominy from the puzole blend it with some consumme
1:30 P.M. - Mom decides that it would be cool if we also used ht corn that we found recently so we ad that to the blender (and save the husks) .
1:45 P.M. - We pretty much puree the mixture and leave it alone in a bowl (for now,)
2:00 P.M. - We prepare the masa same as before this time mom added some of the manteca from the chicharon and let me see how it changed the consistancy (it was asome! it was like wet sand that wasn't wet and didn't stick to my skin.)
2:30 P.M. - we add the rest of the masa's ingredients, the puree corn mix, and made some changes with the water amount because this one ended up being alittle too thick.
2:45 P.M. - I start to mix the masa again....
3:30 P.M. - after giving the masa a good mixing the husks are readied to be applied with masa.
4:00 P.M. - The masa is applied to the husks this time the fresh corn husks are also applied, unfortunately they all came out ablit small... it's ok we just have two husks for every tamale when using the little green fresh husks this time around the filling is chilies (the ones we preped earlier, and a white mexican cheese we cut into slivers about as long as the chilies).4:45 P.M. - we had minor difficulties because of the size of the fresh husks but we over came them with some quick thinking on mom's part (some of the chilies were too big for the fresh husks), other than that we preceed to wax paper the tamales and place them into the pot
5:00 P.M. - We place the lid on the pot and let it simmer for another two hours.
7:00 P.M. - We serve these tamales and finally eat properly.
8:00 P.M. - I clean and wash the area , and relax after making so many tamales.
cook time 1: 3 hrs 45 mins
sreve time 1: 30 mins
prep. time 2: 15 mins
cook time 2: 7 hrs 15 mins
serve time 2: 1 hr
total time: 16 hrs 15 mins
Current ICH : 32 hrs 30 mins
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