September 27th, 2011
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Tamale, traditional food from Latin AmericaTomorrow is Bunny’s adoption day.  It’s been six years since we brought our little bundle of joy home from Guatemala.  Every year I think about holding her in my arms knowing she was finally mine.

In years past we have celebrated with cake and singing, taking time to celebrate the expansion of our family.  Rather than sugary sweet confections this year, I’ve decided I want to try something different.  Tamales.  I want to make tamales.

Tamales from Guatemala are different than the Mexican tamales we typically see.  They are usually wrapped in banana or plantain leaves rather than in corn husks, and they are smaller, although there are more variations than there are Guatemalan regions.

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I’ve been searching around the internet for Guatemalan tamale recipes and I must say I am intrigued.  I’m used to Tex-Mex tamales with pork filling and a side of refried beans.  But, the Guatemalan recipes I’ve come across have capers, green olives, and raisins, in addition to pork.  I’m not sure I can make the thinnest masa, but I’m willing to give it a try.

For a six year old who likes Tabasco on her scrambled eggs, I think she will enjoy her A-Day feast.

Nine months from now is Elle’s A-Day.  Again breaking with tradition, the cake is out and the borscht is in.  For every tamale recipe I’ve found, I have found one for borscht.  Ironically, I grew beets this summer in my garden.  I’ve always loved beets, but I had no idea Elle would fall in love with them.  I guess it is genetic.

So, I am off the kitchen to roll masa and chop beets.  I am not sure how it will turn out, but I’ve built in enough time to keep trying until I get it right.

And just in case, maybe I should order a cake.

Photo Credit.

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