Mercado de Pulgas

jerseys-fleamarket

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

El fin de semana pasado, Carlos y yo fuimos al mercado de pulgas, (también conocida como “el mercadillo” pero todos los salvadoreños y mexicanos que conozco aquí en los Estados Unidos le llaman “mercado de pulgas” o simplemente “las pulgas” porque en inglés se llama “flea market.”)

Lo que me gusta de este mercado de pulgas en particular es que hay gente latina vendiendo cosas que me encantan. Claro que saque unas fotos para enseñarles.

En la foto en la parte arriba de esta entrada pueden ver que venden camisetas de fútbol. Este día no tuvieron las camisetas que estabamos buscando, entonces fuimos a una tienda – pero comparto sobre la tienda en otra entrada. Ni modo, habian otras cosas sobre el fútbol que me gustaron.

balls-fleamarket

keychains

shoekeychain

Pero comprando me daba sed, entonces, fuimos al camión de comida por una horchata bien heladita.

foodtruck-fleamarket

duritos-fleamarket

Ver la comida rica me recordó que tenía que comprar la comida por la semana. No tienen todo lo que necesito en el mercadillo, pero tienen buenos precios en frutas y verduras.

limes-fleamarket

mangos-fleamarket

¿Tienes un mercadillo o “mercado de pulgas” cerca de ti? ¿Qué te gusta comprar en tu mercadillo?

[ENGLISH TRANSLATION]

This past weekend, Carlos and I went to the “mercado de pulgas”, (also known as “el mercadillo” but all the Salvadorans and Mexicans I know here in the United States call it “mercado de pulgas” or simply “las pulgas” because in English it’s called “flea market.”)

The thing I like about this flea market in particular is that there are Latino vendors selling things I love. Of course I took some photos to show you.

In the photo at the top of this post you can see they sell soccer jerseys. That day they didn’t have the jerseys we were looking for, so we went to a store – but I’ll share about the store in another post. Anyway, there were other soccer things I liked.

Shopping made me thirsty, so we went to the food truck for a nice, cold horchata.

Seeing the delicious food reminded me that I needed to buy groceries for the week. They don’t have everything I need at the flea market, but they have good prices on fruits and vegetables.

Do you have a flea market near you? What do you like to buy there?

Atol de Avena

atol-de-avena-latinaish

When my suegra lived with us, she used to buy oatmeal, which she called by one name and one name only – “Quacker.” This used to make me crazy because “Quacker” sounds like a nickname for a duck, but it was her mispronunciation of the brand name “Quaker Oats” – and perhaps it’s a common mispronunciation in El Salvador, the same way Corn Flakes are called “Con Fleis” – I honestly don’t know if it was a suegra thing or a Salvadoran thing.

When my suegra would make oatmeal though, she didn’t even attempt to decipher the directions on the can; the result was more like soup than anything I previously recognized as the thick, lumpy oatmeal of my childhood. I told her many times that you aren’t supposed to add that much water or milk, but she would only look at me like I was stupid and sip her oatmeal out of her favorite cumbo.

It was only years later that I found out what “atol de avena” is – and realized that my suegra had never been attempting to make American-style oatmeal in the first place. So, here is a lesson in humility, a reminder that there isn’t always one right answer, and a recipe for “atol de avena” which I am sipping right now, suegra-style.

Atol de Avena

2 cups water
1 cinnamon stick (and/or ground cinnamon)
1 cup uncooked oatmeal (I use Quaker Oats 100% Natural Whole Grain Old Fashioned)
1/4 teaspoon salt
2 cups milk (I used 2%)
4 packed tablespoons brown sugar or other sweetener (see directions below)

Directions:

1. In a medium pot over medium-high heat, bring 2 cups water, a cinnamon stick, salt, and oatmeal to a boil. (If you don’t have a cinnamon stick, you can add ground cinnamon to taste later.)

2. Reduce heat to a simmer. Stir continuously for about 3 minutes.

3. Add milk and stir until heated through. Remove from heat.

4. While still warm, you’ll want to add the sweetener. I usually use brown sugar, (4 packed tablespoons), but you can use piloncillo, dulce de atado, or dulce de panela. My suegra never would have added more sugar than this as she doesn’t like things overly sweet, but feel free to add more if you don’t find it sweet enough. You can also add ground cinnamon for more flavor as this recipe yields a very mild tasting atol de avena.

5. Serve warm. Makes about 4 cups.

¡Tras el gol! (Going for the Goal!)

brasil-2014

Divulgación: Este es un post patrocinado, sin embargo, todas las opiniones expresadas son 100% mías.

¿Quién está listo para el 13 de junio? Sé que estoy lista! Mientras esperamos que los partidos de fútbol comienzan, debemos distraernos, y hoy tengo un poco de distracción para que puedas pasar el tiempo.

En el sitio web de Dollar General, Coca-Cola® tiene un juego de fútbol que se llama “Going for the Goal!” (¡Tras el gol!) que puedes jugar en inglés o español. En el juego, primero eres el delantero y tienes 45 segundos para hacer tantos goles como sea posible. Los siguientes 45 segundos eres el portero, y tienes que bloquear tantos goles como sea posible. Cada vez que ganas un partido, pasas a la siguiente ronda. ¿Cuántos partidos crees que puedes ganar con tu equipo favorito?

Juega en inglés aquí.

Juega en español aquí.

Honestamente, no soy muy buena por este juego. ¡Hasta ahora pierdo el primer partido todo el tiempo! Ojalá el equipo de los Estados Unidos tiene mejor suerte en la vida real.

(Por cierto, ¿en el sitio de Dollar General notaste el nuevo sabor de POWERADE®? Es Tropical Mango! ¿Alguien lo ha probado? Voy a tener que conseguir uno para Carlos y mi hijo mayor, ya que ambos son amantes de todo que tiene sabor a mango.)

[ENGLISH TRANSLATION]

brasil-2014

Disclosure: This is a sponsored post, but as always all opinions expressed are 100% my own.

Who’s ready for June 13th? I know I’m ready! While we wait for the soccer matches to begin, we should distract ourselves, and today I have a little distraction so you can pass the time.

On the Dollar General website, Coca-Cola® has a soccer game called “Going for the Goal!” that you can play in English or Spanish. In the game, first you’re the striker and you have 45 seconds to score as many goals as possible. For the next 45 seconds, you’re the keeper and you have to block as many goals as possible. Each time you win a match, you move on to the next. How many matches can you win with your favorite team?

Play in English here.

Play in Spanish here.

Honestly, I’m not good at the game. So far I’ve lost the first match every time! Hopefully the United States has better luck in real life.

(By the way, on the Dollar General site did you notice the new POWERADE® flavor? It’s Tropical Mango! Has anyone tried it yet? I’ll have to get one for Carlos and my older son since they’re both lovers of anything mango-flavored.)

Note: I am not an official sponsor or partner of the 2014 FIFA World Cup Brazil™. Any mention of the 2014 FIFA World Cup Brazil™ was editorial in nature and should not be interpreted as an endorsement on their part of myself, my opinions, or this website. I am just a soccer fan sharing with other soccer fans. All opinions are my own.

5 Meatless Salvadoran Meals

Vegetarian Salvadoran recipes for Lent

Carlos reminded me that yesterday was Ash Wednesday. Lent (“Cuaresma” in Spanish) is not something I grew up celebrating, but I know that many people do observe various traditions this time of year, such as eating meatless meals. I checked my recipe index and there are several options to choose from that fit this criteria, but I’ve chosen 5 of my favorites to recommend to you. Whether you’re celebrating La Cuaresma or just want to explore some vegetarian Salvadoran cuisine, these are some tasty meals to consider making and enjoying with your familia!

5 Meatless Salvadoran Recipes

casamiento1-302 Casamiento is a delicious marriage of beans and rice, best served with fried plantains and rich Salvadoran cream. Get the recipe here.











desayunouni1-302 Desayuno Universitario isn’t just for hungry university students on a budget. Beans spread on toasted french bread, topped with melted cheese and fresh salsa, make a satisfying and well-balanced meal for anyone. Get the recipe here.









latinaish_pupusas1-302 Pupusas are the national food of El Salvador and many varieties are completely vegetarian-friendly. Try pupusas de queso (cheese), pupusas de queso con frijoles (bean and cheese), or pupusas stuffed with cheese and shredded zucchini. Served with curtido, (the traditional pickled cabbage slaw), and a fresh salsa, even meat lovers will be begging for more. Get the recipe here.






platotipico-302 Plato típico is a traditional breakfast in El Salvador, but breakfast for dinner can be just as delicious. Fried sweet plantains, refried beans, scrambled eggs, Salvadoran cream, and warm, thick, corn tortillas fresh off the comal are perfect washed down with a cup of coffee. Get the recipe here.








rellenosdeejotes_latinaish3-302 Rellenos de Ejotes are a must for cheese lovers. Green beans are encased in slightly salty mozzarella, then dipped in a batter and fried to a golden brown. Serve with fresh salsa and rice and you’ve got yourself a complete meal, my friend. Get the recipe here.



Do you eat vegetarian meals once in awhile? What are your favorite meatless meals?

Taco Bell Mexican Pizza (Copycat Recipe)

Taco Bell Mexican Pizza Copycat - Latinaish.com

I have a confession to make… I love Taco Bell’s Mexican Pizzas – they’re probably my favorite thing on the menu. Sometimes when I need my fix, I just make my own version at home since they’re so easy to recreate, (and it also saves Carlos from frustration at the drive thru! See the image I created below if you’re not sure what I mean.)

spanishspeakerproblem

Okay, enough funny business! Here’s the recipe, and some step-by-step photos!

Taco Bell Mexican Pizza (Copycat Recipe)

You need:

medium-sized thin flour tortillas
refried beans (canned or fresh, regular or fat free)
Mexican-style shredded cheese
taco sauce (Taco Bell brand, or other brand – your choice!)
green onions, diced
Roma tomatoes, diced

Optional: salt to taste

Method:

1. Toast the tortillas on both sides on a comal/griddle to the point that they are slightly crunchy. You will need two tortillas per Mexican pizza.

2. Place one tortilla on a baking sheet. Use the back of a spoon to spread refried beans on the top, almost to the edges.

3. Place the second tortilla on top of the beans. Use the back of a spoon to spread taco sauce on top, almost to the edges.

4. Sprinkle the taco sauce with cheese. Top with diced tomato and green onions. (Repeat steps 1 through 4 for each Mexican pizza you want to make.)

5. Place Mexican pizza(s) under a broiler for a couple minutes until cheese is melted. Optional: Add salt to taste. Serve!

Taco Bell Mexican Pizza Copycat Recipe step-by-step, from Latinaish.com

Té de Miel y Limón

honey-lemon-tea

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

Últimamente parece que cada día una amiga diferente me dice que está enferma. Creo que es un buen momento para compartir mi secreto para combatir el virus del resfriado. Hace muchos años Carlos insistió que tomará un “té” de miel y limón cuando tuviera un dolor de garganta; mucha gente en El Salvador beben esto cuando están enfermos. Yo era escéptica, pero con los años descubrí que ayuda y ahora, cada vez que siento los primeros síntomas de un resfriado, empiezo a beber este té varias veces al día hasta sentirme mejor. El limón proporciona Vitamina C y la miel es un antibiótico natural, además de que sabe bien y se siente bien beberlo. Salud!

Té de Miel y Limón

Necesitas:

una rodaja de limón
una taza de agua muy caliente
miel

Instrucciones:

Exprimir el limón en el agua caliente. Añadir una o dos cucharadas de miel y revuelva. Servir.

Opcional: Últimamente también he ido añadiendo una pizca de jengibre molido que añade sabor y también tiene beneficios médicos.

[ENGLISH TRANSLATION]

Lately it seems that each day a different friend tells me she’s sick. I think it’s a good time to share my secret for combating the cold virus. Many years ago Carlos insisted I drink a “tea” made ​​from honey and lemon when I had a sore throat; many people in El Salvador drink this when they’re sick. I was skeptical, but over the years I found that it helps and now, whenever I feel the first symptoms of a cold, I start drinking this tea several times a day until I feel better. The lemon provides Vitamin C and honey is a natural antibiotic, plus it tastes good and feels good drink. To your health!

Honey Lemon Tea

You need:

a slice of lemon
a cup of very hot water
honey

Directions:

Squeeze the lemon into the hot water. Add one or two tablespoons of honey and stir. Serve.

Optional: Lately I’ve also been adding a pinch of ground ginger which adds flavor and also has medical benefits.

Burrito Box – The World’s First Automated Burrito Kiosk

burritobox

I’ve never really wanted to live in Los Angeles… until now. Los Angeles is home to the Burrito Box, which is the first automated burrito kiosk. For $3 plus tax you can use the touchscreen vending machine to get one of the following 5 varieties at a Mobil gas station on Santa Monica Boulevard:

Chorizo sausage with cage-free eggs and cheese
Uncured bacon with egg and cheese
Roasted potato with egg and cheese
Free-range chicken with beans and rice
Shredded beef and cheese

If you want sour cream, hot sauce or guacamole, they cost a little bit extra. Pay with your credit card and then wait. (It takes about a minute to a minute and 30 seconds.)

Unfortunately, reviews from people who have actually tried the burritos seem to be much less enthusiastic than those who want to try the burritos. Since I’m on the east coast and don’t have access to a burrito vending machine I guess I will have to continue to make my own, but if anyone invents a pupusa vending machine, DC Metro area has dibs on it.

Arroz con Leche

arroz con leche - latinaish.com

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

A pesar de nuestras diferentes crianzas, Carlos y yo tenemos algunas cosas sorprendentes en común – arroz con leche (o “rice pudding” en inglés) es uno de ellos. Al crecer casi nunca comimos arroz en mi casa para cenar, pero de vez en cuando mi madre calentaba arroz blanco en un recipiente con leche, luego añadió la canela y el azúcar para un deleite especial. Esta es una receta antigua de mi familia, pero es algo que Carlos comió en su casa en El Salvador, también.

Arroz con Leche

1 taza de arroz cocido
3/4 taza de leche (1%)
2 1/2 cucharaditas de azúcar
canela molida
una pizca de sal

En una olla mediana, combine el arroz y la leche. Revuelva hasta que esté caliente. Agregue la sal y el azúcar. Retire del fuego. Sazone con canela al gusto y servir. Rinde 2 porciones.

[ENGLISH TRANSLATION]

Despite our different upbringings, Carlos and I have some surprising things in common – rice pudding (arroz con leche) is one of them. Growing up we almost never ate rice at my house for dinner, but occasionally my mother warmed white rice in a bowl with milk, then added cinnamon and sugar for a special treat. This is an old recipe from my family, but it’s something that Carlos ate at his home in El Salvador, too.

Arroz con Leche

(Rice Pudding)

1 cup cooked rice
3/4 cup milk (1%)
2 1/2 teaspoons sugar
ground cinnamon
a pinch of salt

In a medium pot, combine rice and milk. Stir until warm. Add salt and sugar. Remove from heat. Season with a sprinkling of cinnamon and serve. Makes 2 servings.

arroz con leche - latinaish.com

Biscochitos

biscochitos

Today we’re getting ready for the annual “galletada” with my mother, sisters and all the kids (my sons, my nephew and my niece.) We always make decorated sugar cookies but sometimes we each bring already prepared cookies of other varieties to share. This morning I decided to make biscochitos.

Biscochitos (often misspelled “bizcochitos”) are a holiday tradition passed generation to generation for many families in New Mexico where my older sister lived for a few years. One of the souvenirs she sent me back while living there were these anise seed cookies with a unique licorice-like flavor I really liked, so I looked up recipes and made them myself many times over the years even though Carlos isn’t that fond of them. (He says that anise is used as a home remedy in El Salvador so they taste medicinal to him.)

Anyway, if you want to give them a try, my recipe is below. Unlike traditional biscochitos, I use butter, even though New Mexicans will insist that to be authentic, you must use lard. My older sister is vegetarian which is why I usually use butter, but please feel free to sub lard for butter in the recipe. It will give it a slightly different texture, (which many much prefer!)

biscochitos3

Biscochitos (New Mexican Anise Seed Cookies

You need:

1 cup unsalted butter, softened (you can use lard)
1 cup sugar
2 eggs
1 1/2 teaspoons anise seed
2 tablespoons vanilla extract (you can use rum)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

For topping:

1/2 cup sugar
1 teaspoon ground cinnamon

Method:

1. Cream together the butter and 1 cup sugar in a large bowl. Next beat in the egg, anise seed and vanilla extract.

2. In a separate medium-sized bowl, combine the flour, baking powder and salt. Mix the dry mixture into the wet mixture little by little until combined. Do not over mix.

3. Chill the dough in the refrigerator for about 30 minutes. Once chilled, roll out on a floured surface. The thinner you make them, the crunchier they’ll be, so if you’d like them to be a little softer, roll them out thicker. Use a drinking glass dusted with flour or a cookie cutter to cut the dough into circles or desired shape. Carefully move the cookies to a foil-lined greased cookie sheet.

4. In a small bowl, mix the remaining ½ cup sugar with 1 teaspoon ground cinnamon. Set aside.

5. Bake the cookies at 350 F until they’re starting to brown at the edges. Sprinkle the cookies with the cinnamon sugar mixture while still hot. Allow to cool and serve.

Makes about 3 dozen cookies.

biscochitos2

Salvadoran Tamales de Gallina

tamales salvadoreños de gallina / Salvadoran chicken tamales - Latinaish.com

My first attempt at tamales salvadoreños de gallina (pollo) was a delicious success! (For that I am very thankful, because it would have been a huge disappointment after all that work to have them not turn out.) I kept detailed notes during the entire process and documented everything I did so that I could share it here with you. I hope this recipe and the instructions below help you make perfect tamales this holiday season. You’ll need an entire day to make these from start to finish, so plan accordingly. Buena suerte!

Salvadoran Tamales de Gallina

The filling

5 lbs. chicken pieces (I used 12 chicken thighs)
2 small tomatoes, quartered
1 small onion, quartered
1/2 small green pepper
1 large carrot, peeled
1 stalk celery
1 handful cilantro
4 cloves garlic, slightly crushed
3 bay leaves
1 tablespoon salt, plus salt to taste
1 tablespoon achiote (ground annatto)
1 tablespoon dry oregano
1/4 teaspoon turmeric

3 large Russet potatoes, cut into sticks, raw
2 cups garbanzo beans, already cooked

1. Simmer the chicken with all ingredients listed (besides the potatoes and garbanzo beans) with enough water to cover well. All of these vegetables and herbs are to flavor the broth which you’ll later use in the recaudo and the masa. This broth/chicken stock needs to be really flavorful. Some people use chicken bouillon to achieve this, and you can feel free to add some, but I avoid using bouillon.

2. Simmer the chicken until it is cooked through. Remove the chicken to a large dish to cool.

3. Remove the vegetables from the chicken stock and discard them. When cool enough, taste the chicken stock and determine whether you’d like to add a little additional salt. (I added a little more at this point.) Set this aside. You will be using it soon for the racaudo and masa!

4. When the chicken is cool, discard the skin and bone. Shred the meat into large pieces by hand and season with a little more salt if needed. (I added a little salt at this point.) Set aside.

5. If you haven’t already, wash and peel 3 large potatoes. Cut each potato into french fry-sized “sticks.”

6. If cooking your own garbanzo beans, you should have done this a day before. If using canned, just have them ready to open and drain when you assemble the tamales. I like the tamales with minimal filling ingredients but other people may put any of the following in their tamales: slices of hard-boiled egg, capers, green olives, green beans, sliced green and red bell pepper. Use any of these if you wish!

7. Set all these ingredients aside. These will be used, along with the recaudo, as the filling for your tamales. Next, we make the racaudo.

The recaudo (sauce)

8 small tomatoes
1 small green pepper
1/2 medium white onion
3 cloves garlic
1 dried guajillo chile, stem removed

1/8 cup pumpkin seeds, roasted
4 bay leaves
1/4 cup sesame seeds, roasted
1 teaspoon whole cloves
1/2 teaspoon whole cumin seeds
1/2 teaspoon black peppercorns
1 tablespoon dry oregano
1 teaspoon achiote (ground annatto)

2 pieces French bread, each about the size of a small fist
1 cup chicken stock
1 teaspoon salt

1. Roast the tomatoes, green pepper, onion, garlic and guajillo chile on a comal/griddle (or large frying pan) over medium heat. (Be careful not to burn the guajillo chile – it doesn’t need much time on there.) Once slightly roasted on each side, put everything into a blender. You can use a large wooden spoon to smash the tomatoes inside the blender to make room if it gets too full. Don’t run the blender just yet.

2. Some use a pre-made “relajo” spice packet for the recaudo, but I wanted to create my own homemade “relajo” spice mixture with measurements of each spice for those who don’t have these packets locally available. (This also gives you greater control over the flavor and gives the recipe better accuracy since relajo spice mixtures vary by brand.) The spices you need to make your own relajo are: pumpkin seeds, bay leaves, sesame seeds, whole cloves, whole cumin seeds, black peppercorns, dry oregano and achoite (ground annatto.) If your pumpkin seeds and sesame seeds aren’t already roasted, slightly dry roast them (no oil) in a small pan or on the comal, stirring and being careful not to burn them.

relajo salvadoreño - Latinaish.com

3. Add all the “relajo” spices on top of the vegetables in the blender. Add the chicken stock, french bread and salt. If your blender is a standard size, it’s a very tight fit! Be careful and make sure your lid is secure! Blend until smooth. (Your blender might not blend all the spices perfectly smooth – that’s okay!)

4. Pour the recaudo into a medium pot and heat to simmering, stirring occasionally for 5 to 10 minutes. Remove from heat and set aside.

recaudo - Latinaish.com

The masa

8 cups instant corn masa flour (I used MASECA. There’s no need to buy the one that is especially for tamales.)
9 cups chicken stock
8 cups warm water
1 lb. lard
1 cup recaudo

1. In a very large bowl or large stock pot, mix the chicken stock little by little into the corn masa flour by hand. (If you run out of the homemade chicken stock, you can use store bought in its place, but I had enough.) Make sure there isn’t any dry flour in the bowl and that it’s all been worked in.

2. Add the lard and work into the masa by hand. Make sure it’s completely distributed throughout – this will take a few minutes and you will notice the masa get fluffier.

3. Add the recaudo and work in by hand.

4. If you’re working with the masa in a bowl, transfer it now to the stock pot. Add the water, little by little, and work it in by hand. Make sure there are no lumps.

5. This is the most difficult part of this process. Make sure you have at least one other person with you in the kitchen who is willing to switch off with you. You’re going to cook the masa in the pot over medium heat, but YOU MUST STIR CONTINUOUSLY! Do not stop stirring for more than a second or two or the masa will stick/cook to the bottom of the pot and it will be ruined. Before you start, make sure you’re using a very strong, sturdy wooden spoon. Make sure you have oven mitts (especially if the handles of your pot are metal and get hot.) Make sure you have a timer you can set to keep track of the time. You will need to cook and stir the masa for at least 25 minutes. After 25 minutes, remove from heat and stir for another minute before allowing to cool.

One thing to note: I prefer my tamales on the firmer side so I’m really happy with how they turned out, but Salvadoran tamales are famously gelatinous. I think that if you wanted to achieve that “squishier” texture, you could add more chicken stock before cooking the masa, and possibly sub cooking oil for lard.

The wrapping

2 packs plantain/banana leaves
Aluminum foil (1 roll of 75 feet is plenty)

1. Plantain/banana leaves come frozen in the United States. About 1 hour before you’re ready to assemble tamales, disinfect your kitchen sink then fill it with warm water. Submerge the packets of plantain/banana leaves in the water, (placing a pot on top if they float too much.) This will defrost them and make them more pliable. Some people later warm the plantain/banana leaves over heat but I didn’t find it necessary at all.

2. After 1 hour, remove the packets from the water, cut open and drain. Rinse the leaves in warm, clean running water and shake dry before transferring to a large clean counter surface.

3. Cut the plantain leaves to about 12 inches x 7 inches, (rectangles.) They won’t be exactly the same measurements – that’s okay. Set aside any pieces that are too small or ripped or oddly shaped, (don’t discard them – you will use them later.)

4. Cut pieces of aluminum foil to about 18 inches x 12 inches.

5. Put down a piece of foil, and on top, a plantain/banana leaf, (lighter side of the leaf facing up.) Repeat the process so you have an alternating stack of foil and plantain/banana leaves. (This makes the tamal-making process easier later.)

6. Assemble all your ingredients. You’re ready to start making the tamales!

7. Place a large spoonful of the masa as shown in the video, in the middle of the plantain/banana leaf. In the middle of the massa place a spoonful of the racuado. Add chicken, a few pieces of potato, a few garbanzos and/or whichever other fillings you prefer.

8. Fold closed as shown in the video, rolling and folding tightly to seal. Repeat process for each tamal.

9. Put the tamales in a steamer pot with slightly salted water in the bottom. (Some people cover the tamales with water but I always make sure the water doesn’t touch the tamales so they can properly steam.)

10. Cover the tamales with the leftover plantain/banana leaf scraps and then the lid. Simmer on low heat, adding salted water if necessary to the bottom of the pot until cooked through, making sure you don’t allow the pot to cook dry/burn.

11. It can be difficult to tell when the tamal is ready because while hot, the masa will be very soft. You must remove a tamal and allow it to cool a little while the other tamales continue to cook. Once it’s cooled, you can open it and check for doneness. It’s a good sign if the potato inside is cooked. Mine took about 2 hours.

12. Allow tamales to cool before refrigerating. They will taste better re-heated the next day. Whatever isn’t eaten within a few days should be frozen.

Makes 30 to 40 large tamales.

tamal salvadoreño de gallina - Latinaish.com