Guido’s Crazy Cajun Red and Green Tamales!
So I got to thinking about this throw down. Now I could ram up the old Cajun and Creole recipes all up in my head. But you know one of the best things about being Cajun and Creole is that practically anything you touch becomes Cajun/Creole. It’s like magic. Now one may say that tamales isn’t Cajun/Creole, but I have you know that in the Times-Picayune Creole Cookbook, 2nd ed. 1902 there is a recipe for tamales. This isn’t it. J
But in New Orleans there is Manuel’s Tamales. Now they may not be Tex-Mex tamales they are a New Orleans mainstay and I grew up eating them all the time. My daddy often came home with them and it’s with them I got my loving of tamales. And then when he couldn’t make it into the Big Easy, well he was a salesman for a food company so he would make trades with the Hormel guy and get tamales. Well I snarfed them down too.
When I grew up I was vicaring in El Paso and every year the Mexican Ladies Guild would make tamales as a fundraiser. Being the vicar I got to-had to help.
It was glorious! It was also in El Paso I fell in love salsa verde and chili verde. So besides the red sauce I also made a green one as well. Finally, since I love oriental food so much, besides some black peppercorns in the mix I also added some schezuan corns as well. We’ll see what they add to the mix.
So for the masa:
Masa Harina 16-Cups
Ground Garlic 1/3Cup
Chile Powder 1/3Cup
Oil 4 Cups
Baking Powder 1/3Cup
Place masa in a large bowl, add broth water combination and mix using a mixer. Mix oil, chili powder and salt, add to masa. Mix using a mixer. Add baking powder and mix. Start on low and then whip for about 10 minutes. Let masa rest for 10 minutes then spread using the Mas Tamales Masa Spreader.
Now I had about a 6lb piece of pork butt that I boiled forever with an onion, a couple of bay leaves, a globe of garlic and salt.
The red sauce I had soaked 12 guillo, 12 new mexico and 20 chili japonese, and blended them with 1 globe of garlic, 2 tbl. Cumin crushed, 1 tbl. Black peppercorns, 1 tbl of schezuan corns, and 2 cups of stock with some of the water the chilies soaked in. Then I put 1 tbl. Lard in a pot and cooked the mixture in it a while till it thickened up.
The green sauce had same herbs/spices plus 1 bunch of cilantro, 1 lb. tomatillos, 2 onions, 2 slam chilies and a handful of jalachuan chiles. These I roasted first and then blended them with 2 cups of broth. Cooked the same as the red.
I split the meat in half and poured enough red and green sauces respectively over the meats, mixed and kept over night.
So today I spread the masa on the corn husks and steamed them for 2.5 hours and voila’!