This morning we went for a walk on the beach. It is so nice knowing the beach is only a few miles away. We found a lot of interesting sea shells and a lot of Man 'O Wars washed up on shore. While reading about them, I found out they can still sting you up to 24 hours after they die. They can sting dogs too. Scary!
|Huck... Can't take a picture!!|
|Man 'O War|
Later in the day, we went to Sabor Latino Supermarket to get some Corn Husk for Tamales. I am planning some Beef Tongue Taco's in the future. Maybe for when my mom comes to visit.
For dinner, I made Tamales and what was suppose to be Mexican Soup, but turned out to be more like Mexican Chili.
- 3 lbs Pork Tenderloin
- 1/2 Onion Chopped
- Salt and Pepper
- 3 Cups Masa Mix
- 2 Tbsp Paprika
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Ground Red Pepper
- 1/2 Tbsp Black Pepper
- 1 Cups Chicken Stock
- 1-3 Cups of liquid from Pork
- 1 Can Salsa Verda
- 1 Package Dried Corn Husk
- Heat pot over medium high to high heat. Season meat with salt and pepper and add meat to pan. Brown on all sides. Cover meat with water and cook until tender and falling apart.
- Soak corn husk in warm water until softened
- Shred meat with two forks and reserve liquid.
- In a large mixing box, mix Masa and all seasoning together. Add chicken stock and 1 cup pork liquid.
- Stir and add more liquid until consistency of wet sand and will hold together in a ball.
- Spread a few tablespoons of masa mix onto corn husk, a 1/2-1 tablespoon salsa, and a few pieces of meat.
- Roll sides of husk over filling and fold end up.
- Place in a steamer with water over medium heat and steam for 1 hour.
- Tamales are done when filling releases from husk easily.
- To serve, remove from husk.
- 2 Cups leftover Black Bean Soup
- 1 Can Tomatoes
- 1/2 Cup Uncooked Rice
- 1 Can Corn
- 2 Cups Chicken Stock
- Leftover Pork from Tamales
- 2 Tbsp Taco seasons.
- Mix together all ingredients.
- Cook over medium low heat for 20-25 minutes.