Cuban Style Tamales

In a trendy designer skillet, brown the ground pork along with the onion, green pepper, garlic&add cappers, olives, salt, pepper, chili powder, seasoning to taste and so on and tomato paste&.do not drain the artery clogging fats and stuff for better flavor&.simmer till done&set aside (61kb) While the pork is browning I take the opportunity to prepare the onions, Bell pepper, olives by coarsely processing them and adding to the pork. (49kb) As the pork cooks you can add the remaining ingredients, cappers, etc...Better cooks would drain all that artery clogging material but I make a puddle and add the tomamto paste or sauce and it improves flavor: what's the worse than could happen? (65kb) My mom and I went around the block a few times on this one, but fresh corn and then wrapping them in corn husks for steaming makes this dish so much more flavorful but who has hours and hours to do this and wrap them to boot? (44kb) So, I used frozen cut corn, thawed to room temperature instead or maybe even half and half. (85kb)
The cut corn is COARSELY processed for the rough effect that gives these tameles a wonderful texture. (54kb) DCP_0554F.jpg (74kb) Collect the coarsely mushed corn ready for the final mixing. (69kb) Add the corn meal, oil, and remaining ingredients as directed. (66kb) After mixing to the proper concistency, begin with your sheet of tin foil. (67kb)
Add (2) scoops of corn mixture in the center as shown. (66kb) and (2) smaller scoops of the pork mixture that has cooled and can be comfortably handled. (63kb) Begin the folding process by herding the mixture in the center and folding (3) times on the sides and (3) times on the top to form a neat little package as shown. (65kb) DCP_0567F.jpg (78kb) whallah! Booga-ga!
Place in a steam pot for 45 minutes or so or boil for the same amount of time;the steaming is safer if you haven't done such a groovey job of assembling. (76kb) Whooops, this picture was for another segment: Stay tuned for Vinceness Quiche. (54kb)