Tamales a'la Talierci-Olivo

Recipe makes about 35 tamales...

Tamale Prep Ingredients
1 bag of pre-made "Masa"
16 oz of Lard
Salt
1 bag of corn husks (a bag can make up to 100 tamales)

Mole ingredients:
2 lbs of skirt steak
2 cups of Flour
1/4 cup of cooking oil
Chili paste (see Chili paste ingredients)

Chili Paste ingredients:
1 bag of dry hot chili's
1 bag of dry mild chili's
1 small bag of "Chile de Arbol"
Garlic Powder
1 onion (1/2 will be used to boil with the steak)

Preparation Instructions:

Place the corn husks in a bucket of water at least 8 hours before using them. The husks will be dry and they need to be immersed in water to use them when they get soft.

In a pot, boil the chili paste ingredients in a pot. Boil about 10 of each dry chili and half of the onion, this makes a nice balance so they are not too "hot". The chili's will get soft, once they are easy to penetrate a fork in them, you will use a blender to puree all of the chili's to make a paste. Taste the chili paste to make sure its the right "hot" level. Use the water left in the pot to add to the spiciness. Make sure it's a "paste" not a sauce. Set a side for later use.

Next, boil the skirt steak in a separate pot with the other half of onion, garlic powder and salt to taste. Boil until the steak is easy to shred with just using the fork. When done, shred the steak and place in a bowl, set a side for later use. Save the beef broth, you will need it for the mole.

To prepare the mole, in a clean pot large enough to fit the shredded meat, add 1/4 cup of oil. Heat to medium then blend in the flour until it becomes the consistency of peanut butter. Make sure the flour and oil do not burn. While mixing, and you will need help for this, strain the chili paste into the cooking flour. Use the beef broth to add to the chili paste for straining. While someone is mixing the strained chili paste into the flour, someone else is pouring beef broth through the strainer with the paste. Mix this until the pot is filled half way with liquid. Once you made what looks like a chili gravy, add the steak and mix it together.

Let the mole cool down before using for the tamales at least 1 hour.

Finally, prepare the masa with melted lard and about 1/2 cup of salt. Mix the ingredients until the masa is the consistency of a spreadable dough.

Spread the masa on the soft side of the corn husk. Once it is spread evenly on the whole husk, add about a spoonful of beef mole in the center and fold. Fold the short end first and then roll into a small buritto-like shape.

In a large pot, place about 2 inches of water and use a metal rack to steam the tamales. They will steam for about 2 hours before ready to eat.

Enjoy!

they can be made ahead and frozen

Baklava

This is a delicious and easy recipe but time consuming so I don't make it too often. But we normally have it for Thanksgiving and Christmas.

• 1 package phyllo dough (16 oz)
• 1 1/2 cup finely chopped pecans (or walnuts)
• 1 cup coconut
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup butter (or margarine) melted
• 3/4 cup sugar
• 3/4 cup water
• 2 Tbp honey
• 2 tsp lemon juice

Thaw the phyllo dough and cut the sheets in half (crosswise - to have rectangles about 13x9"). It is important to cover the sheets with a damp dishtowel or the phyllo sheets will dry out and crack.
In a bowl mix the chopped nuts, coconut, brown sugar, cinnamon and nutmeg.
 Butter the bottom of a a 13x9 pyrex and put one sheet of phyllo in the pan, immediately brush with the melted butter - use a soft brush or i use 2 or 3 cotton balls (if using cotton balls they have to be replaced more than once).
Keep adding phyllo sheets one at a time, buttering the sheets immediately after.

After about 15 sheets (I never really count them but we need 3 layers of dough) spread half of the nut mixture over the phyllo in the pan.
Repeat the process with another 15 sheets - the first one after spreading the nut is kind of tricky so be careful not to tear the phyllo too much.
Spread the rest of the nut mixture and repeat the process with the rest of the phyllo dough so it ends with phyllo.
Cut the phyllo into diamonds - yes, before cooking. It doesn't need to go all the way to the bottom, just to about the top layer of the nut mixture.
Bake at 350º for about 40 to 45 minutes ot till gold-soft brown
While doing the dough layering, put the white sugar, water and honey to boil, simmer for about 10 minutes (it thickens a bit). Remove from the heat and add the lemon juice.
While still hot (or warm) pour the syrup over  the pastry.
Finish cutting along the diamond line to allow the syrup to reach every piece.
Cool and enjoy


This recipe freezes well - if you have any leftovers.

Spinach Puffs

Four 10 oz. packages frozen chopped spinach
4 cups herbed stuffing mix
4 large onions, finely chopped
12 eggs, beaten to blend
1 1/2 C. butter, melted
2 C. grated parmesan cheese
2 T. garlic salt
1 t. thyme
2 T. pepper

Thaw spinach and squeeze dry. Combine all the ingredients in a mixing bowl. Mix well. Form mixture into 1 inch balls. Place on a greased baking sheet. Freeze until firm. Place in plastic storage bags until ready to use.

To serve:
Preheat oven to 375°F. Place spinach puffs on a baking sheet. Bake for 20 -25 minutes until puffed and golden.