Food Recipe: Tamales

As per Rikki's request, courtesy of Amber.

Slow Cooker Mexican Style Meat

The yummy stuff for inside the tamale.

2-3 lbs. Pork roast (we used a butt roast and 4 lbs.)

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons olive oil

1 large onion chopped

1 and 1/4 cups diced green chilie pepper

1 teaspoon chili powder

1 teaspoon cayenne pepper

1 teaspoon garlic powder

hot pepper sauce

Add everything to crock pot and let cook over night -- you could also let it simmer covered on the stove. When the pork is done, use two forks to shred it into small pieces. Later, we'll wrap the shredded pork in the masa and corn husks to make a tamale.

After you shred the pork, this is a good time to crumble Mexican cheese (queso) and slice canned jalapenos. Of course, you should experiment and use what you like for inside your tamale.

Masa

The delicious corn mixture surrounding the shredded pork, cheese and peppers.

2 cups Masa Mix (tan bag)

1 teaspoon chicken stock granules

1 teaspoon baking powder

1 tablespoon New Mexico Chili Powder

1 tablespoon California or Colorado Chili Powder

3/4 cup lard (blue box)

2 cups warm water

Add dry ingredients to the bowl and mix until well-blended. Add lard and cut into the dry mix--like you do for pie crust.

Add 1 cup warm water and mix by hand; add additional warm water to reach the right consistency as needed--with a double batch I add a little over 3 cups warm water. Do not make more than a double batch of the masa at a time.

Assemble tamales

The most time consuming step.

1 package dry corn husks (about 70 husks)

35-feet kitchen twine, cut into 6-inch pieces

Soak the corn husks in warm water for at least 15 minutes.

Roll a small of masa in your hands until it's the size of a fat thumb. Place the masa roll on a single corn husk (about 12 inches square). Smash out the masa until it is a 3 to 4 inch circle about a half inch thick.

In the middle of the masa circle, place a tablespoon of shredded meat, a pinch of crumbled queso and a canned and sliced jalapeno. You can use different mix-ins if you like.

Now pat out a smaller circle of masa (about the size of a quarter), place it on top of the meat, cheese and jalapeno. Use your fingers to stretch the masa out so the meat, cheese and jalapeno are completely covered.

Next use your burrito wrapping skills to fold in the sides of the corn husk. You want the masa to seal at the edges so none of the meat, cheese or jalapeno is poking out. Lay the sides of the corn husk back down and flat.

Pull the bottom of the corn husk up, over the top of the masa, gently pul the corn husk down until the masa feels tight. Then pull the sides of the corn husk back over the masa, wrapping it like a present.

Now use the kitchen twine to tie the top of the masa like a small purse. (They should look like the ones in the photo.)

Steam

Using a pot of boiling water, a colander and a lid steam the wrapped tamales for 15-20 minutes depending on size.

Remove from the colander using tongs.

Let cool. Enjoy!

Tamales is an all day process and shouldn't be taken lightly. If you are serious about making tamales give yourself plenty of time and space. Good luck!

El Menos

Ah...Mexican! My love of Mexican food is great. In fact, I would say anything that is cheesy, greasy, spicy and cheap is delicious. I love Mexico, the food, the people, the culture and the soaps.

El Menos is a little family restaurant on 1700 South at about 300 East. The atmosphere is amazing. The little girls are playing tag with each other in the restaurant while the parents are in the back cooking. The glass bottles of Pepsi, the mismatched tiled table tops and the cement floor make you feel like you've stepped into Mexico.

There is something about this place that makes me want to go back. Perhaps, it's the old men lazily watching futbol on the TV or the little girls running through the tables. I'm not sure, but there is something about El Menos that makes me feel at home.

Our service was decent. Our waitress is the owner's 14 year old daughter. She was very patient with my gringo friends and I as we struggled to ask questions about the all Spanish menu. She was also very shy, but give her some time and she will be an excellent waitress.

The food is cheap expect to pay about $8 for an entree, arroz, frijoles y cola. The have a small market of Mexican treats and toys at the front counter as well. So if you'd like to pick up some plastic tops or ancho chiles you can.

El Menos food is hardy, delicious Mexican. The family feeds you like you are one of their kids home for a visit. The experience is unmatched by any other restaurant I have been in Salt Lake. El Menos makes you feel right at home even when you can barley say, "no hablo espanol." I can't wait to go back. See you there!

Street Eats

A controversy faces Salt Lake from time to time (other than polygamy): taco stands. It's true, for reasons unfathomable to myself some people take issue with the men and women who make a living selling food from a street cart. My response to this issue: try the taco then follow your addiction until these 2 a.m. yummies are a staple in your dining experience.

Taco stand tacos are delicious. I love street food. Not only is it cheap: $1.50 for two tacos, it is the best authentic Mexican taco you can get in this city. The tortillas are freshly made everyday. The doubled taco shells are stuffed with your choice of meat. You will find more than carne asada (roasted beef) and pollo (chicken) on the menu--the stands also serve lengua (tongue) and buche. For the more adventurous you can order cabeza (head) as well. The toppings are served buffet style including pickled carrots and jalapeno, red cabbage and cilantro. The sauces include a red (hot) and green (medium) hot sauce both of which have great flavor.

My favorite taco is the lengua with cabbage, onion cilantro salsa and green hot sauce. Enjoy the delcious mess of flavor and don't forget to grab a paper towel for the food dripping down you chin.

You can find taco stands in Salt Lake and West Valley. The easiest stands to find are located in the Sears parking lot on State Street at about 1300 South.