Handmade with love: Three generations of women with one more generation on the way (congrats to Emily, due in April) worked from 7 PM to 1 AM last week making 100 tamales in the style of their Central American roots. And I was one of the lucky recipients of that labor of love. Thank you, ladies!
A banana leaf is laid flat then topped with masa prepared with lard and seasonings. Pork ribs were sliced into bite-sized pieces by their butcher, then cooked with onions and spices. The masa is topped with the cooked pork, peas, garbanzo beans, unpitted little green olives, capers, and some had achiote paste.
Wrapped up in a neat little bundle with aluminum foil to hold it all together and steamed for an hour. (To reheat, simply remove the foil and warm up in the microwave). The filling was a surprise in that there were bones and pits to watch out for. Marlene tells me this is the way they have always made it, I suspect the bones enhanced the already delicious depth of flavor and I love the authenticity.
Served with a salad of sliced tomato, white onion, avocado, a drizzle of oil and squeeze of lime. The tamale was dressed with Crema Salvadoreña (Salvadorean style sour cream) and salsa roja. Muy sabroso. And the beauty of giving tamales as a gift, they are already wrapped! Muchas gracias a la familia del Figueroa.
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Hi, Lori! I never make tamales, but I will! oh, my, I’m hungry…
You have a nice, tasteful, amazing blog!
Congratulations!
Paula
we have something similar known as dumpling-glutinous rice filled with pork,chestnut,duck yolk.mung bean,straw mushroom wrapped and tied tightly with bamboo leaves and boiled for 2 hours. delicious!
The minute I saw the first picture, I knew I wanted to read the whole story. For me, tamales are to be had at any meal…always comforting.
I did want to clarify one thing though for anyone not familiar with tamales…not all tamales are Mexican. The ones pictured in this story are central american (specifically from El Salvador)because banana leaves are used. Mexican tamales use corn husks and the masa is completely different. Both have their unique and delicious flavors, but I prefer the moist central american ones.
I am getting hungry the moment I open your blog. Simply can’t help it, you evoke such lovely memories. I used to frequent a small place, a whole in the wall really, near the Library of Congress, on 7th Street, they served excellant Salvadorian food.
Yum! When I was growing up a lady down the street always brought us tamales for Christmas. Thanks for the reminder.