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Pork and/ or Beef Tamales

Recipe Source: Maria E. Salazar
Required Time: 2 days

Ingredients (using 6 pounds of meat makes about 10 dozen tamales and will take over a large American freezer, so feel free to cut this recipe in half or more, but don’t decrease onions or garlic)

*3 pounds’ pork roast

*3 pounds’ beef roast

*2 large onions

*4 cloves garlic

*1/3 to ½ cup chili powder or more (depends on heat of chili powder and spice tolerance of tamal eaters)

*salt

*pepper

*cumin

*8 cups masa harina

*2 cups shortening or lard

*Corn husks (2-3 packages for full recipe)

 Pork and/ or Beef Tamales

  1. Cook meat (pork or beef, or both in separate pots) in a large pot of water (or in a slow- cooker filled with water) with an onion, 2 garlic cloves, 1 teaspoon of chili powder, salt and pepper. Cook for the day, 4 hours minimum. The more broth you can generate from the meat, the better!

  2. After the meat is cooked (so that it falls apart and shreds easily), remove from pot, set aside to cool, and puree the onion and garlic with the broth. Season broth mixture to taste with chili powder and salt.

  3. Shred meat finely with two forks (you can even chop it after shredding), and store covered in refrigerator separately from broth.

  4. Soak corn husks in water overnight.

  5. Rinse and clean corn husks thoroughly. Drain well and pat dry.

  6. Season shredded meat with chili powder, salt, and cumin (optional) to taste. As you season the meat, add a small amount of broth to moisten meat, but it should not be runny.

  7. For every 2 cups of masa harina (meal), add 1/2 cup of shortening or lard, 1tsp. of salt, and enough chili powder to make a pink dough. Add broth mixture a little at a time to masa and mix with your hands to get a smooth, spreadable consistency. If you run out of broth, you can use hot water, but you will wish you had plenty of broth. (If you use about 6 pounds of meat, you will likely use about 8 cups of masa harina in total).

  8. Assemble the tamales: spread masa about 1/8-inch-thick on corn husk with fingers, leaving about ½ inch border along the sides and 2-inch border along the top and bottom of husk. Use about 2 Tbsp. of shredded meat to fill the tamal (like a cigar). Fold sides until they just overlap, fold narrow end under, and place tamal folded side down. Tear thin strips of the corn husks to tie a “little belt” around each tamal to keep it secure. Although this isn’t necessary, it does look the nicest and makes each tamal a little gift to be opened.

  9. To cook, steam fresh tamales for 15 minutes or until masa is no longer sticky.

  10. Store in freezer. Steam frozen tamales for 20 minutes. (This is a real treat a few days or a few weeks later.

Copyright Nicole Stich

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Top-Selling GM Car In Mexico Has Huge Safety Flaws

One of General Motors Co.’s most popular cars in Mexico is putting the lives of its drivers at a huge risk.

The Chevrolet Aveo failed tests on adult occupant protection, according to a new rating issued Monday by the Latin America branch of the New Car Assessment Program, an independent group that evaluates the safety of consumer vehicles. The sedan, which was the best-selling car in Mexico from September 2013 until August of this year, is marketed without airbags in the country, placing adult occupants at high risk for life-threatening injuries if accidents occur.

Crash tests conducted by Latin NCAP found the car’s body shell to be unstable, with particularly poor protection for the driver’s chest and head. The Aveo received zero out of five possible stars for adult occupant protection.

Cars sold in Latin American markets are not held to the same safety standards as those sold in the United States and Europe. Many vehicles in Mexico are not required to have basic features like antilock braking systems or airbags, and their absence has been cited as a big factor in the rise of car-related deaths in the country.

The results of the Aveo’s recent safety test were so disturbing that Maria Fernanda Rodriguez, president of the Latin division of NCAP, wrote to GM CEO Mary Barra about the dearth of safety features in the automaker’s cars sold in Latin American markets.

“It is hard to understand how GM can still sell a non-airbag version of the Aveo in Mexico with a high fatality risk,” Rodriguez wrote.

The NCAP tested a European Aveo model nine years ago with slightly better results. The European version, with four airbags, received a two-star rating, which allowed it to to squeeze past the European Union’s regulatory tests. But those standards were discarded for models sold in Mexico.

The disparity underscores long-standing criticism that automakers lower safety standards for Latin American models in order to offset decreasing profits. A 2013 report by the NCAP found that cars by GM, Suzuki and Renault-Nissan tested significantly lower than their equivalent models in Europe and America, suggesting that the companies placed a higher value on the safety of customers there than those in developing countries.

“Government regulations in Latin America are softer than they are in the U.S. and Europe, and that allows manufacturers to sell cars with lower safety standards,” said Alejandro Furas, secretary general of Latin NCAP. “They also want to make as much profit as possible by removing certain features. We’ve seen less reinforcements in the structure, so less metal material, and no airbags.”

The NCAP is now calling for dramatic changes from GM, which just last year announced a sweeping effort to encourage employees to speak up if they notice potential safety issues in cars.

“All the measures we’re talking about have been developed in the last 20 years,” Furas said of GM’s safety features. “There’s no reason not to put them in the cars we have in Latin America.”

Earlier this year, Nissan backed away from its defense of its Datsun Go car as complying with Indian safety regulations. After receiving backlash for the model’s weak body shell and airbags, Nissan pledged to improve safety features. It’s an indication that car companies are gradually — though still somewhat reluctantly — starting to take concrete actions toward reducing the sale of potentially harmful vehicles in emerging markets.

GM did not immediately respond to a request for comment.

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Mexican Style Salted Cod / Bacalao Mexicano a la Vizcaína

Salted cod is another traditional dish that’s very popular during Christmas time. It’s funny, but I actually didn’t care much for this dish growing up. I have vague memories as a kid of the grown ups in the family praising this dish and how exquisite the combination of flavors tasted. Now that I’ve grown up and tried it myself, though, I can see that they were right: this really is an exquisite dish. The image of the cod simmering with the roasted tomatoes, garlic, onions, olives, parsley, and raisins just makes my mouth water. Yes, I know, I’ve used that expression before, but I just can’t help it when I come across a really great recipe like this one.

Vizcaina Style Salted Cod originated in Spain, and was later adapted by Mexican cooks by adding more ingredients. Not only is salted cod a common dish for Christmas Eve Dinner, but the leftovers are used to make sandwiches (tortas) using French rolls the next day. It’ll actually taste better, since the flavors have had time to fully blend together.

The sauce for this recipe is very similar to the one for the Red Snapper Veracruz Style, just with some extra ingredients, like a variety of pickled peppers known as “Gueros” (very similar to banana peppers). I couldn’t find that particular type of pepper, so I used Pepperoncini peppers instead. Depending on where you live, you can also use Hungarian banana peppers or pickled jalapeños.

If you’re going to try this recipe out, make sure to make enough to have some left over, it tastes better the next day!

MAKES ABOUT 6-8 SERVINGS
INGREDIENTS:

  • 1 1/2 Salted Cod
  • 2 Lbs. Plum Tomatoes
  • 1/4 cup olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1/3 cup raisins
  • 3/4 cup pitted olives
  • 2 Tablespoons capers, rinsed
  • 1-1/2 teaspoon dried Mexican oregano
  • 1 Lb new potatoes, cooked and peeled*
  • 4 Red peppers, roasted and cut into strips
  • 1 cup parsley, chopped
  • 6 Pickled Guero peppers  (banana, pepperoncinosi or jalapeños peppers will work fine)**
  • Salt and pepper to taste

DIRECTIONS:

  1. Rinse Salted Cod in water for at least 3 times until water comes out clean. As you can see on the top right picture, the water has a lot of salt floating in it. This was the first rinsing. After the 3rd rinse, the water is clear, as shown on the picture at the bottom left. Leave the fish to soak in this water for about 6-8 hours. It will be tender after the soaking time, as you can see on the bottom right picture
  2. Rinse and drain the fish again and place in a large stock pot with clean cold water. Gently simmer over a medium-high heat for about 7 minutes until it is tender. Drain fish and set aside, reserving some of the cooking liquid in case your sauce get dry and you need more liquid.
  3. While the fish is cooling, place tomatoes on a hot griddle to roast.
  4. Roasting the tomatoes will take about 10 minutes. If the fish is already cool enough to handle, shred it finely.
  5. Place roasted tomatoes into a blender and process until you have a smooth sauce. Strain using a sieve and set aside.
  6. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until transparent, about 4 minutes, then stir in the garlic and cook for a couple more minutes. Add the roasted tomato puree and cook for about 5-7 minutes.
  7. As soon as the tomato sauce starts simmering, add the shredded Salted Cod. Stir and cook until the tomato sauce start simmering again, and, one by one, start slowly adding the raisins, olives, and capers. Allow the sauce to simmer and the flavors to blend.  Now, add the potatoes and keep simmering and stirring.
  8. Finally, add the roasted red pepper strips, freshly crumbled Mexican oregano, parsley, and pickled “Guero” peppers. Season with pepper and salt to taste. Remember that the fish was already salted, so be careful not to add salt before tasting the sauce. Keep simmering for about 10-15 more minutes or tomato sauce has reduced.
    http://www.mexicoinmykitchen.com/2014/12/mexican-style-salted-cod-bacalao-vizcaina-mexico.html
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How to Make Lobster, Puerto Nuevo Style

Puerto Nuevo is a seaside village in Baja California, Mexico. It was made famous some 50 years ago for its succulent Pacific spiny lobster, which is renowned throughout Southern California.

Back in the old days, local fisherman would cruise up and down the shoreline in their pangas (fishing boats) and dive right off the rocks in search of the best lobsters.

The traditional Puerto Nuevo Lobster is deep fried in lard. They are pan-fried in the lard so the meat of the lobster stays tender and succulent. A good ‘ol Mexican beer or some ice cold coca-cola is a must with this dish. Of course don’t forget the beans, Spanish rice, limes, salsas, and only in Baja you can enjoy a delicious Lobster with rice and beans with a Sonora stile flour tortilla handmade your choice Tequila or beer either way …  Amazing!

Enjoy!, Cindy

 

INGREDIENTS

Servings: 6

6 large Mexican lobsters

2 cups lard or solid vegetable shortening

Old bay seasoning

Pepper

2 cups frijoles (beans)

2 cups spanish rice

Dozen or two of flour and/or corn tortillas

2 cups Salsa Fresca

2 cups Salsa Verde

PREPARATION

  • Bring a pot of water mixed with a little Mexican beer, to a boil. Throw in a bit of old bay seasoning.

  • Put the lobsters in for about 3 minutes. They won’t be thoroughly cooked.

  • Heat lard or vegetable shortening, in a heavy deep skillet.

  • Split the lobsters in half lengthwise and remove the green tamale inside.

  • Season the lobster halves with old bay seasoning and pepper.

  • Pan-fry each lobster halve for about 5 minutes on each side, until meat is tender and crisp.

  • Drain on paper towels.

  • You can serve them right away or place them in a warm oven until ready to serve.

Serve up your Puerto Nuevo Lobsters with frijoles, rice, tortillas, lime and salsas. You can eat the lobster either in a burrito or taco or just by themselves. Use the tortillas to scoop and mop up your beans, rice, excess pan juices and salsas – the Mexican way!

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