Kelly Barto of Kellybot is passing along her Grandma's recipe. Kelly says, "in our household, we eat our tamales in mush/mound form. My mom says that's called Tamales en Casuela (in a pot)."
"Sometime before I moved to Minneapolis, maybe around 2000, I was at my Abuela's house and tape recorded her instructions on how to make tamales. The funniest thing on the tape is when Abuela says, "Now stir this constantly for an hour and a half." And I say, "What!? Constantly?" And she says, "Yes, or else it will stick." Well, maybe she never made them in a non-stick pan, because I don't have much trouble with that."
Tamales in Casuela
1 onion, chopped
1 green pepper, chopped
5 cloves garlic, minced
1 T. olive oil
4 ears corn, kernels removed from cob
1/4 c. soy milk (or regular)
3/4 c. corn meal
1/2 c. tomato sauce
1 t. salt
10 - 15 whole green olives, pitted, with pimentos
In a large, non-stick pan, make a sofrito by sauteing the onion, pepper, and garlic in the olive oil until lightly brown. Puree the corn kernels and milk in a blender or food processor. Reduce the heat on the sofrito and add the corn/milk mixture, corn meal, tomato sauce, salt and olives. Mix well. Cook on low for 45 - 90 minutes, stirring frequently. It will be done when the corn meal is done (the same way rice is done). You can add more milk if it gets gummy or dry. Serve with hot sauce!
Serve my tamales on this fabulous Iron Red Dinnerwear from Sue Pariseau Pottery please!
