(Source: Pinterest and LinkedIn and kappboom wallpaper and Met Office video and English Heritage video and SciShow Kids video)
••••WINTER SOLTICE 2019❄️🌟✨💫!!
(Source: Pinterest and Wikipedia photos and UFCW and Deaconess hospital)
••••THE TRADITION IF CHRISTMAS!!
(Source:travelandandleisure.com and touropia.com photos and fluentin3months.com and unsplash.com and fonders travel guide and travel excellence.com and tripmasters.com and study abroad photos and Pinterest and Jess wandering photos and mexicanplease.com and Patrick Calhoun recipe and photos and The Tico Times video and Nani Nani Kids video and Phoenix and Scott video and Marcia Perez-Del Valle video)
••••C🎅A🎄T🌎W••EASY TAMALES (COSTA RICA)🇨🇷!!
Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.
••••ENJOY THE VIDEO!!
Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.
Add the other half and combine into a cohesive dough. Along the way you might need to add additional stock to get it to combine.
I usually end up using my hands to give it a final mix.
Drain the corn husks and pat dry a few of them. We'll use the husks that are widest and intact.
Spread 2-3 tablespoons of masa dough on the lower left portion of the husk's wide side.
I like these tamales best when the dough layer is super thin and I find that using my hands is the easiest way to get a thin, even layer of dough on the corn husk.
You could also use the back of a spoon or a spatula to spread the dough.
Add 2-3 tablespoons of filling to each tamale. I used bean dip and cheese for this batch.
Fold the tamale onto itself and seal the edges so that you have a cocoon of tamale dough surrounding the filling.
Place a vegetable steamer inside a large pot and fill the pot with enough water to barely reach the level of the steamer. I used a large stock pot with approximately 1" of water in it.
Bring the water to a boil and then lower heat to mediumish. My stove setting for this batch was between medium and medium-high.
Stand the tamales up vertically in the steamer, with the open side up and the folded side facing the side of the pot, this will keep them closed as they steam.
Cover the tamales with the remaining corn husks to prevent water from dripping into the open ends.
Steam for 60-75 minutes.
Keep an eye on the pot to ensure that there is always water to steam; if it runs low you can add more. When the husk pulls away readily from the tamale then they are done.
Ideally the tamale has a light, moist consistency.
Serve immediately with your choice of Salsa and sides.
••••ENJOY THE VIDEO!!
••••ENJOY THE VIDEO!!
••••ENJOY THE VIDEO!!
