My host sister's mother in law was gracious enough to let me invade her kitchen, snap lots of photos, and 'help' with tamale-making yesterday and this morning. Here is an exhaustive photo journal of the process.
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| Day One involved making the sauce and filling for the paches |
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| Preparing the sauce involved roasting all the ingredients. Tomatoes |
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| Pumpkin and sesame seeds |
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| White bread, toasted and then moistened |
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| Roasted bell peppers plus two different kinds of dried chiles simmering |
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Pumpkin and sesame seeds and cinnamon sticks get ground with a coffee grinder,
then added to the chiles, tomatoes, and onions |
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| And the bread, for thickening |
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| Blend it all together |
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| Me with Dona Reina, my host sister's mother-in-law and master pache chef |
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| Heat up sauce until it simmers, then cook another ten minutes |
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| To make the masa or filling, add ground white rice to boiling water in a ginormous pot |
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| Over a wood fire |
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| Stir constantly! |
After the
masa of ground rice boils for five minutes, we took it off the fire to cool for the next day.
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