posted on Nov, 17 2014 @ 11:11 AM
No pictures...it was messy and busy work. But we made tamales over the weekend.
On Friday I took about a lb of mixed ancho and big jim dried chilis, a couple heads of garlic, and a large onion and simmered them for about 45
minutes, until the only beef broth left was a devilishly dark chili and beef broth. I wanted just barely enough liquid left to make the chile sauce.
I pureed the whole thing down, strained it, and ended up with a sizable amount of chile sauce.
Saturday we spent at my sister in laws. She had made a couple of butt roasts, and was in the middle of mixing up the masa. She was just waiting on
my chile sauce to get it all ready to start making tamales. Once we wrapped them all up and had them tucked away to steam, the wife and I came
Sunday we took our share of the tamales (5 dozen) and froze 4 of them. We ate the other one. To go with it I made an avocado fundido. Spanish
speakers may hear that and die laughing, as it sounds very close to another spanish word that would be anything but appetizing. But with that said,
it is the best chip dip you will ever make. Recipe is very simple:
- in a cast iron skillet brown up some chorizo. Maybe 1/3lb of it. Once it is cooked, put it on a drain and drain off the grease.
- dump in 1 1/2 cups of black beans. I typically just use canned black beans for this. Pinto's work fine, too. But not refried. Whole beans.
- cover the beans with a layer of cheese. I use oaxaca at this point, but feel free to use monterrey jack, colby, colby jack, or cheddar
- cover the cheese with chorizo
- sprinkle 3/4 c of fresh salso/pico de gallo. You can also use a canned salsa, but never a jar of it. Canned keeps tomato's tasting fresh...so it
works just fine
- sprinkle 4 or 5 minced garlic cloves over this layer, making sure you spread it around a bit
- cover this layer with avocado chunks. don't be shy.
- top it off with queso asadero. Again, any of the aforementioned cheeses work
- at this point I also sprinkle queso cotija around the top to get that salty wonderful flavor melted into the asadero
- serve with tortilla chips.
damned good eats!!