This time of year is typically the time of year for tamales. I am providing extra links for tamales since I am not so detailed in my explanation. I have been making these delicious little treats for years and years now and I dont follow a recipe so much as I just throw it all together. I started the meat last night in the pressure cooker with chiles, garlic, onion salt and pepper so that today it was pulled and shredded by hand and tasty. I made the masa, soaked the husks and got busy this morning making 2 dozen of these bad boys. I basically did the same as this.
Spread the masa
A dollop of meat
Steam for 90 minutes or so ( I usually steam about
8 at a time but I show three here for convenience)
This big pot of chile is for spooning over the plated
tamales covered in melted cheese and served up
"wet" as referenced by my food buddy at Opinions
and Rectums. I dont need to tell you how good these are.
