The nice thing about living in an area with a good many Hispanics is that I can easily find ingredients for even the weirdest of Mexican dishes I might want to make. The not so good thing about living in an area with a good many Hispanics is apparently they like to make tamales for Thanksgiving and I never knew that. Next year, I will have my supplies before now! I was able to buy the corn husks at Walmart but they were completely out of pork butts and MaSeCa. Kroger had pork butts but they were also out of MaSeCa and the third place, Brookshire’s, had two bags of MaSeCa left!
In Missouri, I could get MaSeCa but our local Walmart and grocery stores rarely had corn husks.
The tamale recipe I use isn’t hard but it takes a while and some planning. I will put the pork butts in crock pots today and let them cook overnight, then I’ll let them cool tomorrow, shred the meat and probably begin the tamale making on Thursday. By the time they’re flash frozen and then sealed in vacuum seal bags, it will be Friday before I’m done.
One of my very favorite cold weather dinners is tamales, covered with chili, cheese, sour cream and black olives!
I put them five to a bag. Vince will eat three and I’ll eat two. There’s one bag left in the freezer so it’s time to get more made!