Well, the tomales are in the steamer and I'll let y'all know how it turns out 2 hours from now. First impressions are the meat part of this recipe is a winner! It would make excellent taco and/or enchilada filling as well.
I left out the chicken and just used pork.
Tamale Meat Ingredients:
1 pork roast (2lbs)
2T Garlic powder
4T Chili Powder (I used ancho chili powder. (You can get about 10 different kinds of chili powder in some of the crocery stores in Houston)
2T Powderd Cumin
1/2 C Corn Oil (really didn't measure this, that's close)
1 1/2 T Salt.
Cut the roast into fist size chunks. Put the chunks into a Pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really tender, take it out of the broth to cool (Save the Broth, you can use it in lots of things). Pull the meat apart with your fingers the fat will fall off and it's easy to separate the fat from the meat. I made the meat/broth last night and put it in the fridge. It's easy to skim the fat off the broth that way. Then I warmed up the meat in the micro wave before I started.
Put the oil and seasonings in a pan and warm it up. Just make it warm, not hot, I could stick my finger in it without burning.
Pour over meat and mix thoroughly. Cover and let stand on the counter for an hour.
That's it.
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