12.24- Tamales

Tamales in the making

What better way to spend X-mas eve than making tamales?

Masa, pork, chile ancho, manteca (lard), a dash of salt and baking soda, corn husks plus a little elbow grease (ok, a LOT of elbow grease) results in this wonderful cholesterol-filled hunk of holiday fun.

Good with beer. Best when shared.

Not to brag or anything, but they got rave reviews at the Millers' annual X-mas party. Obviously some very discerning consumers.

My brother Fred and I will assemble another two dozen or so in the morning for X-mas dinner.

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