Nuevo León Style Tamales

It's Potluck week at IHCC (I Heart Cooking Clubs) and I'm doing tamales.  Way too long since my last go around.  Those were Carnitas with Black Bean Tamales.  These were inspired by some excellent pork - wild boar brought me by a hunter friend.  A whole leg (what ham is made from for you folks not up on "know your cuts of meat".  Does anyone remember where that came from?  The old David Letterman Show, I think.  So you might say it was inspiring a whole cartload of meals.  And this has cleared out the lot.

From Rick Bayless - Nuevo León Style Tamales, which may be found in his excellent and extremely well-researched book,  Authentic Mexican.  I varied mine by using a formula for making the dough without lard.  For which recipe I am sadly without a source.  Someone over at the now defunct "Daring Cooks" event.

Tamales are quite an involved process, which can be broken down into 2 days worth of steps if you like.  Firstly soaking the corn husks.  Next making filling, by shredding the cooked pork and adding various spices, and seasonings.

Chilaquiles Verdes or Tortilla Casserole with Green Sauce

It's a real bonus when what you have, especially items that need to be used up, coincide with an easy, quick and delicious Mexican meal.  The IHCC theme this week was a Potluck with any of the past chefs, and Rick Bayless was my choice with his excellent book, Authentic Mexican.

I had just enough chicken, chicken broth, left-over tomatillo green sauce, the tortillas, and etc. etc.  Perfect.

Tinga Poblana - A Smoky Pork and Potato Stew

 This is Potluck week at IHCC, (I Heart Cooking Clubs) and I selected a wonderful recipe from Rick Bayless out of his Authentic Mexican Cookbook.  Which, after perusing the library book with extreme covetousness, for weeks already,  I now have coming via Amazon.  My very own copy.