landarc
somebody shut me the fark up.
Tonight's dinner was something of an homage to my childhood. Up until I was 12, we lived in a very ethnically varied neighborhood that included a large population of Mexican and Tex-Mex folks who brought their own cultural backgrounds to our town. Amongst these traditions was the idea of home made Christmas tamales. One of the things I remember growing up where the tamale girls with their Red Hots. Red Hots were small spicy pork or chicken tamales, sold from the insulated carts, that the women walked around town with, a little bell ringing as the cart went along. I wanted to make tamales that were reminiscent of these little snacks. I am thinking these would be a good Christmas Day appetizer/snack dish.
Smoked Chicken
Before the kettle
And then on the plate
Now, since the idea was to make Red Hots, I made sure it was small enough that a single husk would cover the tamale for cooking. These were put in a steamer for 2 hours until the dough was set. Here they are with some chips for scale, and snacking as well.
Smoked Chicken
Before the kettle
And then on the plate
Now, since the idea was to make Red Hots, I made sure it was small enough that a single husk would cover the tamale for cooking. These were put in a steamer for 2 hours until the dough was set. Here they are with some chips for scale, and snacking as well.
