Tamales and mincemeat

[Guest guest]

I just made a batch of the BEST

tamales! I got some masa from a store

that caters to Mexicans, pre made, which

seems to have a good bit of lard in it.

Probably not the GOOD lard, but I wanted a

baseline before I tried mixing my own masa.

Anyway, I cooked a pork roast in the slow

cooker, and seared some dried peppers (sans seeds) in my

dry frying pan. Then I soaked the peppers

in a bit of water, and pureed that with

some leftover sweet potatoes, salt and pepper

(I didn't use onions or garlic because I

wanted to give some to someone who hates those,

but normally I would!). I added the puree to

the shredded pork, and used that as filling.

They are soooo good.

I also made some *real* mince meat, with meat!

from the rest of the pork roast, leftover

fruit salad, raisins, beef fat, and brandy.

THAT is for the next batch, which will have

to wait until I get some more corn husks and

make my own batch of masa ... The mince meat

is wonderful though. Here is the recipe:

1 1/4 pounds of beef round or leftover roast

1/4 pound suet

1 1/2 pounds apples (I used leftover fruit salad)

1 cup raisins or currant

1/2 cup white sugar

1/2 cup brown sugar

1/8 teaspoon pepper

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon clove

2 teaspoons nutmeg

1/4 cup brandy

2 cups cider or apple juice

You cook it slowly til it gets nice and thick and

brown, a couple of hours, then add the brandy.

If you use a little more brandy, you can keep it

at room temp for months and months. Some recipes

call for a LOT of brandy, then pour a bit over

the top, and put a lid on it. But I don't think

mine is going to last that long.

-- Heidi Jean