Here, far away from our Mexican roots, we found the ingredients and spirit to celebrate this tradition. So..... tamales and atole were served to keep us warm on this crazy snowy day which brought around 25cm of snow.
2 cups of Nixtamalized corn flour to make tamales (Minsa Brand)
2 cups of Chicken stock or water
1 tsp of baking powder
1/2 tsp of salt
1/2 cup of lard
15 corn husks dried
In a pot bring water to a boil and add the dried husks until soft and manageable. Meanwhile, in a mixer, blend the lard until light and fluffy. I n a separate bowl add the corn flour, baking powder and salt and mix well. Add the chicken stock to the dry ingredients and mix well. Once everything is well incorporated mix the dough with the lard and make sure once m ore everything is well incorporated.
Once the husks are soft, open them and spread the dough in the middle of the husk, then put the filling in the centre and roll the husk in order to cover all the filling. In a steamer put all the tamales together and cook for almost 1 1/2 to 2 hrs.
For the Atole I used David's recipe and was super super delicious.....