S AN R OSENDO
C ROSSING
W HITE C RANE
A CUPUNCTURE
C LINIC
Acupuncture
•
Herbs
•
Bodywork
Jewelry • Pottery
Unique Gifts
Shanna Cowell, L.Ac.
N EW L OCATION :
303 E. Sul Ross • Alpine
432.837.3225
Hwy 90
Marathon
Mon. - Fri. by appointment
2014 Chamber Events
October - Marathon to Marathon & Quilt Show
November - Cowboy Social at Ritchey Brothers Building
December - Fiesta de Noche Buena
18
– go to marathontexas.com for details –
Cenizo
Big Bend Eats
by Shirley Obeso
I
can recall precious memorias as a child help-
ing my abuela making tamales for the
whole familia. My abuela has made tamales
ever since she was five years old. She would tell
me that her siblings and she would make
tamales with her great-grandmother and
mother, not only for family gatherings or holi-
days but also for a living. They would make
tamales to sell in the farmers market. My
grandmother grew up poor and tamales were
the most economical food that they could
afford to feed a family of 16.
As we cooked, my grandmother told me
stories of how long tamales have been made.
She would always say to me that tamales have
been made ever since 7000 B.C. She said that
in Pre-Colombian history, Aztec women were
taken along in battle to cook for their hus-
bands and the armies. The name “tamal”
comes from the Aztec word meaning
“wrapped.” It has been given to several
American dishes of indigenous origin, usually
with corn dough wrapped in corn husks,
banana leaves and even aluminum foil.
Ever since I can remember, my abuela has
been making tamales for holidays and family
gatherings. It wouldn’t feel like a holiday if
Abuela’s tamales weren’t on the table for
Christmas Eve. I remember that my grand-
mother’s first step in making tamales would be
to put two different pots on the stove for boiling
water, one for the chilies and the other for the
meat. After the chilies and meat were boiled she
would make the chili for the tamales. Once the
meat had cooled she would shred it very fine
and then pour the New Mexico-style chili into
it. After that, she prepared the masa. I would
pass her the ingredients: salt, lard, chili. She
would mix all the ingredients with her wrinkled
hands and she would always say, “Ya esta lista la
masa para los tamales.” Then I would pass her the
corn husks and she would spread a spoonful or
two of the masa over it. She would say, “Mija,
pasame los ingredientes,” and I would pass her the
meat, chopped carrots, sliced potatoes and
olives. She’d add those things on top of the
masa and then fold the husk in half. After she
had a big batch of tamales she would put them
to steam in a big pot, and after a few hours my
abuela’s tamales were finally ready to be eaten.
A tamal can be made with a variety of stuff-
ings such as vegetables, cheeses, poultry and
even fruit. A tamal can be spicy, sweet, or just
Fourth Quarter 2014
have the taste of corn. They vary in size, color,
texture taste and shape. Tamales are known in
many American countries including Mexico,
Peru, Argentina, Chile, and Bolivia, anywhere
that corn is a dietary staple.
I have tried to make my grandmother’s
tamales many times, but they don’t ever come
out the same. I always ask her why, and she
replies that they need to be made with lots of
love. That’s the secret ingredient. She has also
told me to be patient, and maybe one day they
will be as good as hers. She tells me to never
give up, so one day I can teach my daughter to
make them. I miss helping my abuela prepare
tamales while I listen to her stories about life.
Tamales Sonora, Mexico style
2 bags maseca (corn dough)
4 lbs. chuck roast or pork tenderloin,
or 6 chicken breasts
4 bay leaves
3 cloves fresh garlic
1 lb. carrots, shredded
1 lb. potatoes, sliced
3 medium onions, whole
1 can olives, sliced
4 Tbsp. salt
2 Tbsp. black pepper
1 lb. lard
3 packs corn husks
1 large bag New Mexico chili pods
Boil the meat with 1 Tbsp. salt, one onion
and a clove of garlic until tender, about an hour
and a half. While the meat is cooking, boil 4
cups New Mexico chili pods with 1 Tbsp. salt,
pepper, 2 onions and 2 cloves garlic until ten-
der. Puree in a blender. Shred the meat and
add the chili mixture to it.
For the masa: mix the lard and maseca,
adding 2 Tbsp. of salt gradually. Add a small
amount of water until the dough forms a ball,
kneading until firm. Wash corn husks and
remove silk. Smear 1-2 Tbsp. masa on a corn
husk. Add meat and chili mixture, shredded
carrots, sliced potatoes and olives.
Fold the corn husk in half. Steam a large
batch of tamales in a pot for 3 to 4 hours.
Enjoy!