There's to be a potluck gathering at a friend's house tomorrow night,
so last night, D and I made tamales for the multitude. This time it
was pork. We had one pound of frozen ground pork left from the
pastured 1/2 hog we bought last year. I browned it and seasoned it
with canned green chiles, roasted poblano chiles, cumin and garlic.
After the liquids were cooked off, I added some roasted sweet corn.

That was the filling. The masa was made from MaSeCa, lard, smoked
tukey stock and a little chili powder.

After steaming them, we sampled. The masa wasn't as firm as I'd like,
but the flavor was good. They're in the fridge right now. I'll check
the firmness of the masa again at lunch time.
--

modom
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