 |
| Tamales |
Last weekend with a help of a friend I made some tamales. They were pork in red chili tamales, the light version, not too heavy and not too spicy. My men loved it, they shoveled one after another, and in 15 minutes only corn husks were laying on the plates. For me clean plate is always a perfect sign that food was good. Although in this case most of the credit must go to my friend as I was a prep-cook this time.
It took us about two hours to make it, two hours of laughter and fun.
For now I am sharing the pictures only as we didn't do any measurements. She makes her tamales by heart. I have to take one more "lesson" from my friend and then I will post her recipe.
My grandmother was the same, she never had a single recipe written down, and she was one of those cooks that was famous in the area for her food.
I remember her catering for a big parties, and for some parties during the summer she took me along. I recall a crowd of people giving orders to one another, some arguments at times, but grandmother was always calm and smiling. She would always say a joke or two, specific to the situation, and the whole atmosphere around would change.
I asked my dad recently how many events she catered and for how many people. I was shocked by his response: from "small" two hundred people anniversaries to fifteen hundred people weddings! Yes, it's fifteen hundred! From what I remember, the only thing grandma ever wrote down was the menu and how many people were attending the event.
The rest was done by heart.
 |
Do you have a recipe that you make by heart?
See you,
Marina
