This year I used my regular pork filling recipe, though I see now I forgot to use onion. It's missing that flavor base, for sure.
For the dough, this year I rendered my own lard instead of buying the sketchy shelf-stable hydrogenated stuff. I just put some chopped up fatback in the crockpot for a day on low; that worked pretty well. The lard was a little softer and meltier than other lard I've encountered, but mild and delicious.
With the tamales we had homemade beans and a sort of ad hoc cole slaw made from brussels sprouts, lime juice, yogurt, olive oil, salt, pepper, and toasted cumin seeds. I made a batch of classic red chile sauce to spoon over the tamales.
1 comment:
Mmm--tamales! We just bought our New Year's batch at Tania's (west of the freeway on Grande along the Santa Cruz), where we went with Russell and Britt for breakfast. This is the latest in the new year that we have procured tamales. I hope they will be as wonderful as yours.
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