We started the process of making traditional Christmas tamales today. The pork butt is cut into chunks and combined with white onion, Anaheim chiles, and garlic gloves, and will cook overnight in a Crock Pot on low.
The meat will either be cut or shredded in the morning, depending on how it turns out and what texture we are looking for.
Next up will be making the sauce from the juice in the crock pot, some of which will be added to the masa.
The masa is made right before the tamales are assembled.
Assembling the tamales happens when you have everyone together. It is a production line event, which is why it is usually reserved for big holiday gatherings.
Finally, steam and eat. That is the best part.
I will also be making enchiladas, tacos and burritos. I am contemplating trying chile rellenos but that will cost me another trip to the store. I want to give them a try since I have not made them before.
I still have some heirloom red and blue masa so I may make some more corn tortillas.
