Thursday, February 28, 2013
Tamales and Tepary Beans
and Tepary bean filled Tamales...can go any way you like them. I have written about both before, because we love them. Making tamales can be grueling when you are doing it alone, but I don't mind...once a year. Back during the holidays I taught my son's girlfriend about he Hispanic tradition of making them for the holidays and put her to work! Ha!
I experimented with this batch. Some were stuffed with pulled pork, and some with chili Tepary beans. Using the sauce from the beans I flavored the masa harina, and used traditional lard. We made six dozen and gave family and friends six each for gifts. Frozen, these made a good treat for us once we returned home from the long family gatherings.
Never made tamales before? Plan ahead and have some friends chip in and you can all sit together and make them. I did this with a friend back in Texas for her family. Afterward she said it would have been too much by herself, as she had asked me to make a Costa Rican party for 30 people. So we made a Costa Rican tamale. You can find most ingredients in the 'International' isle of your local markets.
Tepary beans are considered heritage and heirloom and are available on-line and only in Arizona. Hubs travels there for work and makes it a point to bring me back a bag of black, white, and brown. They are lowest in glycemic index of all beans, and one of the best things to eat if you have high blood sugar issues like diabetics. Check out this recipe for Tepary Beans and a Hungry Chef!