Happy Tamale Day!

It starts with the happy blare of Mexican brass and the rattle of margaritas being shaken, not blended, and ends with a towering pile of savory corn-meal encased spicy porky treats. It's Tamale Day, a beloved tradition in our family--the mass manufacture of pork tamales leading up to the mass consumption of same on Christmas Day.

 O cooks four pork butts in various spices, then shreds them. I make the dark red sauce,
roasting dried pasilla, negro, mulate, and guajillo chiles, then blending and cooking
them with garlic and cumin. I also add a few blocks of unsweetened chocolate
to add further depth and richness.

 Meanwhile, the corn husk wrappers soften in the sink.

 We buy our masa at a local Mexican store, then add lots of pork broth and spices.

Then the assembly line begins. John and Eryn spread the masa 

on the corn husks.

Then O and I add the meat and roll them up for the steamer.

A woman and her progeny.

They steam. It takes many steamersfuls before we're done.

The first batch is done! But the steaming continues for most of the day. Can't wait for Christmas!

P.