I’ve been experimenting with food photography to no avail. I love to cook and I love to take pictures, but the low-light problems as well as my lack of talent suggests I need to take more photos of sceneries.
In any case, every year for Christmas I make my dad a batch of tamales and Fedex them over to him in California.
1. A good tamale starts with lard. The first year I gave these a try I used shortening. They were great I thought. Then the next year I tried lard and I’ve never looked back. Lard is better. It is on the other hand extremely difficult to clean dishes and hands that have lard on them.
More after the jump.
2. Next I make a tomatilla sauce with roasted tomatillas, garlic, fresh chilis and chicken broth.
3. After mixing the masa with lard and chicken broth, you spoon it onto a corn husk. Then you add the tomatilla sauced mixed with chicken and cilantro (fresh coriander.)
4. Then you seal it up. This is probably where most of the work lies.
5. Finally it goes into the steamer for an hour.