After having one too many dried out tamales, where the masa was like cardboard and the filling bland, I am embarking on an experiment: Making My Own Tamales.
Day 1 - Procure ingredients
Most everything is available at Fairway, though it was a search for the dried corn husks. I had bought some for Esme to make dolls with years ago, but I had to ask four employees where they were. Turns out they were in their usual place in the produce section, hiding behind some dried chilies.
I had to ask about the lard too. It was above the pork products in the cold room.
Day 2 - It's a start
I roasted a small chicken with salt, pepper, and coriander. I decided to stuff it with a lime, which seems to have worked well. When it was done, I cut it up and saved the juices, making stock from the bones.
I started soaking the corn husks in hot water, with a plate over them to keep them from floating up.
It suddenly occurred to me that some cheese would be good, so I googled "mexican market westchester" and found Mariachi Loco on Central Ave. (the ugly, busy street that every city seems to have). I got the cheese, some more limes, some warm tortillas, and some pre-made mole. On the way out I sampled a chicken taco at their restaurant next door. Muy bien.
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