The Acculturation of Corn How the Melting Pot of the Americas was and is Shaped by Native American Food, as told through Cornbread and Tamales By: Charles Hine and Michael King Native American Influence on Food Jerky
How the Melting Pot of the Americas was and is Shaped by Native American Food, as told through Cornbread and Tamales
By: Charles Hine and Michael King
A Few tribes that associate corn with a goddess or a creation story
Cornbread continued to be a staple, especially for the poor and in times of hardship
8 Pork Roast
10 Pkgs. Corn Husk
9 lbs of Lard
1 Gal can Olives
1 lb California Chile
5 Tbs Salt
3Tbs Baking Powder
Combine ready made Masa, baking power, salt in large bowl (electric mixer) mix broth/water from cooking roast to moisten dough. In large bowl mix lard until fluffy then add to Masa until it looks spongy. (In a cupful of water roll a small piece of maze in a ball put in cup until it floats to top of cup this will let you know Masa is ready to spread on corn husks). If maze does not float to top add more water until ball of Masa floats to top.
Prior to preparing tamales cook pork roast in large container until meat is fully cooked and ready to be shredded. Cook approximately 6-8 hours.
Combine cooked shredded meat with prepared chilies until flavored add additional spices if desired.
Spread prepared Masa onto corn husks evenly with spoon toward top of husk. Add desired amount of meat filling to center of husk add a few olives to each tamale. Fold each side of husk together with end turned under tamale. Stand tamale in a large container with open ends up. Once container is full add water and top container with open husks and a few towels to keep steam in to help cooking. Cook tamales approximately 3 hours or until Masa separates from husk, this will indicate tamales are completely cooked and ready to eat. (Makes approximately 10 dozen per large container)How to make 10 dozen tamales