Tuesday, March 11, 2014

Braised Pork Tamales

With the weather getting warmer I am spending more and more time on my boat. Today I decided on Mexican pork Tamales served with a cold beer, a perfect plan. The Tamales are Made by slow braising pork butt and dried chili peppers till it is fall apart tender, the cooked and shredded pork is added to a spoonful of corn masa dough which are then enclosed in fresh banana leafs. The little bundles are then steamed for about an hour and then they ready to eat. I served them with a tomatillo-green chili salsa and avocado. They were perfect eaten on the boat while watching the warm sun set. Note: tamales are a perfect food that can be made far in advance and reheated when ready to eat and available now in well stocked markets.

Tamales Steaming

Banana Leaf Wrapped Pork Tamales

Sailing back to Port while the Tamales Steam

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