Mexican corns, Indian corn, field corn, maize, are some of the names of corn that are used in our tamale today. This corn is not the sweet corn variety that you are probably used to. In northern California, Mexican corn is not readily available. We have a corn connection at ‘Ramirez’ farm in Freemont California. We paid him a visit last year and would return to acquire some more of his special corn. This trip we got to meet Mr. Ramirez. He was impressed that we attempted to make corn tamales. Mr. Ramirez made a special trip to the field to pick us some fresh ears. He picked us a mix of corn that was in different stages of ripeness. The longer the corn stays on the vine the more starch content. He picked us the perfect mix for tamales.
8 comments:
Oh, wow, that sounds so good but how did you resist adding chilis to the corn mixture?
Oh, I'm so homesick! We used to get these just at this time of year at El Cholo in LA. They don't serve them here in Dallas. I'll have to find a few spare moments and make my own...
Zoomie, There was plenty of chile in the salsa. Lots of serranos and jalapenos that were grown in my backyard.
Zia, Hello, long tme no see. It is worth the effort to make your own. They freeze well too.
Way beyond amazing. El bonito!
cookiecrumb, Here is a corny thought; What does corn and cookiecrumb going to the Sunday market have in common? Corm Flakes! That was pretty bad. I hope to see you in the morning at the market.
If eight's not too early (Rob has parking issues). Or we'll just wait for you. My hair is OK.
cookiecrumb, We are there.
It's getting the time of year when I'm ready to start making some tamales. My first try using help from you turned out great last year.
Post a Comment