The Serpent's Tooth Sunday Suppers: Homemade Tamale Recipe 🥁🥁🥁🥁🥁
/The Serpent’s Tooth Sunday Suppers: Homemade Tamales 🥁 🥁 🥁 🥁🥁 A recipe from different Drummer’s own novel…
It’s Cinco de Mayo and what better side dish than Homemade Tamales from Different Drummer’s novel, The Serpent’s Tooth: A Texas Mystery, which ends with a glorious outdoor feast.
Austin is now the trendy number one city, but back in the eighties it was more laid back – not so many skyscrapers and urban hipsters. Just outside of town, you'd be likely to run into old cowboys, ranch hands, and a diamondback or two. And just maybe – an accidental death not as accidental as it seems…
Amazon Reviews
“What a great escape! A nostalgic trip back to the 80s to a place where life was more real and slow-paced.”
“An intriguing novelette set in 1980’s Texas with an engaging cast of characters. “
“Reading and recipes. What more could you want?”
Today’s recipe comes from Fernando Munoz, perhaps the Only person who did like his the now dead Henry, his partner in some cattle they kept in nearby Taylor, Texas. Fernando is the first person besides Charlotte to think Henry’s death is suspicious.
In addition to our Homemade Tamales here are some other Texas Recipes and Cocktails for a Marvelous Cinco de Mayo:
Tortilla Soup (Tortilla Soup)
Homemade Flour Tortillas (Cry Macho)
The Perfect Margarita (San Antonio and the Perfect Margarita)
Barbacoa de Cabeza (Giant)
Roasted Corn with Cilantro Butter (The Three burials of Melquiades Estrada)
Beef and Bean Burrito (Premium Rush)
Trudy’s Mexican Margarita (Sicario)
Texan Venison Chili (No Country for Old Men)
Yaller Bread with Pintos (True Grit)
Homemade Tamales
Ingredients
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
Directions
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool.
Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer.
Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
The Serpent’s Tooth: A Texas Mystery
