(06-26-2018, 11:48 AM)Kreeper Wrote:
(06-25-2018, 11:37 PM)Team Uzi Wrote:
(06-25-2018, 08:53 PM)JayRodney Wrote: As a child, I recall I could not wait to talk to convey that I had lived before, when I did I was seriously let down as I was promptly informed "that's impossible".
We believed our Son was a Chinese man that had died in a car crash,
I was a Mexican woman that cooked for 16 children, go figure.
It's a strange scenario.
But we Believed.....
Do you have a good recipe for authentic tamales?
As a matter of fact I do.
Americans probably won't like them as much because real authentic tamales contain bone fragments which is supposed to enhance the flavor during the simmering process.
The first time (in this continuum) I bit right into a small chicken rib.
I personally don't prefer the authenticity.
It's crucial to have fresh corn leaves for the wrapper and make sure that they are folded tight. That ensures that the corn flour cooks evenly.
The world is the limit on fillings.
Generally. I use slow cooked pulled pork with roasted, skinless and deseeded habaneros (to mellow the heat)
Afterwards, I arrange them on cilantro infused Coleslaw with tons of sour cream and chopped green onions with homemade Salsa.
They take awhile to cook but they disappear quickly in my kitchen!