At 17, while her brothers labored in the fields, Maria cooked for them and the other workers.In this part of the world, you could bet on a steaming pot of creamy pinto beans that had been cooked all day, potatoes fried with onions, and stacks of soft, warm, handmade tortillas.Stephanie and David, our dear American friends are the best example.Over the two years they lived in our neighborhood, the term hospitality got redefined: Our very first dinner together at the Greek place just around the corner transformed into an ecstatic party with lots of broken porcelain, the ultimate food shopping tips were exchanged over hot chocolates at not short of the one or other recipe.
Well, this sweet little thing had plenty of fire in her blood, and has been thriving ever since. As soon as she could climb on a stool to reach the cupboards and stove, she was making biscuits for her father, Elfido Herrera.But Grandma’s tamales weren’t conceived until she fell in love and married her childhood classmate, José Olojio Salazar, in 1947.My Grandma said she never liked any tamales that she had tried, so she was determined to come up with her own recipe.View procedure step by step (in pictures), click here » Day 1: Cook meat (pork or beef, or both in separate pots) in a large pot of water (or in a slow-cooker filled with water) with an onion, 2 garlic cloves, 1 teaspoon of chili powder, salt and pepper. The more broth you can generate from the meat, the better!After the meat is cooked (so that it falls apart and shreds easily), remove from pot, set aside to cool, and puree the onion and garlic with the broth. Season shredded meat with chili powder, salt, and cumin (optional) to taste.