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HOT PLATE!
HOT PLATE.
GRACIAS!
LOOKS ABSOLUTELY DELICIOUS!
LADIES AND GENTLEMEN, ALLOW ME TO PRESENT THE TAMALE,
COOKED CORN DOUGH FORMED AROUND A SPICY FILLING,
ALL WRAPPED UP IN A CORN HUSK AND STEAMED.
TAMALES ARE PURE SIMPLICITY,
THEY'VE FUELED AMERICANS ON THE GO FOR CENTURIES,
FROM THE HALLS OF MONTEZUMA TO THE MISSISSIPPI DELTA.
BUT, LIKE ALL SIMPLE THINGS,
THEY ARE VERY EASY TO MESS UP.
AMERICAN STRIP MALLS ARE PACKED TO THE PINATAS
WITH TEX-MEX MESS HALLS,
SERVING UP TAMALES SO GNARLY, YOU NEED A GOBLET OF GREEN MARGARITA GOO
JUST TO WASH ONE DOWN.
BUT IT DOESN'T HAVE TO BE THAT WAY.
IF YOU ARE WILLING TO OBTAIN A FEW BASIC INGREDIENTS,
CONQUER A FEW SIMPLE TECHNIQUES, AND APPLY SOME SOUND SCIENCE,
THERE IS NO REASON YOUR OWN TAMALES CAN'T BE NUTRITIOUS, DELICIOUS...
(server) HOT PLATE!
♪
FLAVORFUL FILLINGS MAY FORM THE HEART OF A TAMALE,
BUT THE SOUL IS ALL CORN, MAIZE TO BE MORE EXACT.
NOW, MESO-AMERICANS DERIVED A HUGE PERCENT OF THEIR DAILY CALORIE INTAKE,
AH, HERE IT IS, FROM MAIZE,
WHICH WASN'T ANYTHING LIKE WHAT WE SLATHER BUTTER AND SALT ON SUMMERTIME.
NO, MAIZE IS TOUGH STUFF, STARCHY AND HARD,
IT ALSO REALLY LASTS A LONG TIME.
THESE EARLY CULINARIANS FIGURED OUT THEY COULD SOFTEN THE KERNELS BY COOKING THEM
IN AN ALKALINE SOLUTION
MADE WITH CALCIUM OXIDE AND WOOD ASHES.
WHAT THEY DIDN'T REALIZE, THEY WERE ALTERING
THE NUTRITIONAL CONTENT OF THE KERNELS,
THUS FREEING THINGS LIKE NIACIN
AND ESSENTIAL AMINO ACIDS.
NOW THE PROCESS WAS CALLED NIXTAMALIZATION,
AND WE WOULDN'T HAVE TORTILLAS OR TAMALES WITHOUT 'EM TODAY
BECAUSE THE CIVILIZATIONS THAT INVENTED THEM WOULD HAVE DIED OUT FROM MALNUTRITION
BEFORE THEY MADE THEIR MARK ON THE WORLD.
AND THAT DOESN'T SEEM LIKE A BIG DEAL, UNTIL YOU THINK THAT,
WELL, WITHOUT THE AZTECS, WE WOULDN'T HAVE
THE "ALIEN VERSUS PREDATOR" FILMS, NOW WOULD WE?
NOW, ONCE NIXTAMALIZATION IS COMPLETE, THE MAIZE CAN BE GROUND INTO A DOUGH,
CALLED MASA, WHICH WE MADE IN OUR TORTILLA SHOW A WHILE BACK,
BUT, ICONIC THOUGH TORTILLAS ARE,
IN THIS CULTURE, THEY HAD NOTHING ON TAMALES,
WHICH...
THIS I DON'T BELIEVE.
WHAT ARE YOU DOING HERE?
WHAT AM I DOING, I'M OVER HERE TRYING TO RESET THE HANDS OF TIME ON TAMALES,
WHAT ARE YOU DOING HERE?
TAMALES, WE CAN TALK ABOUT TAMALES.
YEAH?
IF YOU LOOK AT THIS ANCIENT MAYAN WALL RELIEF,
IT'S ALL ABOUT TAMALES BECAUSE TAMALES WERE
A VERY IMPORTANT, EVERYDAY FOOD BACK THEN,
KIND OF LIKE THE SANDWICH IS FOR US.
IN FACT, THE WORD "TAMALE" COMES FROM THE NAHUATL LANGUAGE,
AND IT MEANS "WRAPPED FOOD."
WELL WHAT ARE YOU DOING HERE?
YOU KNOW, THE ANCIENT MAYAN WOMEN ACTUALLY INVENTED THE TAMALE,
BECAUSE THEIR MEN WERE ALWAYS GOING OFF TO WAR AND THEY HAD TO COOK FOR THEM,
SO THEY INVENTED A FOOD THAT WAS HIGHLY NUTRITIOUS AND PORTABLE,
AND KEPT WELL IN THE TROPICAL HEAT.
I BET NAPOLEON WISHES HE AND HIS GUYS HAD HAD SOME OF THOSE
BACK IN THE WINTER OF 1807, HUH?
BUT IT WASN'T JUST A K-RATION, IT ALSO HAD AN IMPORTANT SOCIAL SIGNIFICANCE,
ESPECIALLY TO THE AZTECS.
THE KING OF THE AZTECS USED TO THROW AN ANNUAL FEAST,
WHERE HE JUST GAVE AWAY FOOD TO EVERYBODY AND THEY COULD EAT AS MUCH AS THEY WANTED,
BUT THE ONLY FOOD THEY COULD TAKE HOME WITH THEM WERE TAMALES,
AND THEN IT WAS AS MANY AS THEY COULD HOLD IN ONE HAND.
REALLY?
SO TAMALES HAVE ALWAYS BEEN "TO GO?"
THAT'S RIGHT, AND THE MASA CAN BE EITHER SWEET OR SAVORY,
AND THE FILLINGS CAN BE MEAT, VEGETABLES, BEANS OR FRUIT.
SO BASICALLY ANYTHING YOU COULD WRAP A CORN HUSK AROUND?
DOESN'T EVEN HAVE TO BE A CORN HUSK,
ANY NON-POISONOUS LEAF WILL DO.
IN COLOMBIA, THEY MAKE HUGE TAMALES USING BANANA LEAVES.
SO ANYTHING THAT CAN STAND UP TO THE HEAT OF THE STEAM, THEN?
WELL THE MAYAS HAD STEAMING AND YOU CAN SEE IT ON THIS WALL MURAL HERE,
THIS IS A MAYAN STEAMER,
BUT THE AZTECS JUST LAID IT NEXT TO THE FIRE TO COOK 'EM.
DEB, WHAT ARE YOU DOIN' HERE?
OKAY ALTON, I'M TAKING IT.
I AM TAKING THIS BEAUTIFUL PIECE OF CULINARY ART,
AND IT'S GONNA BE THE CENTERPIECE OF
DOCTOR DEBORAH'S MUSEUM OF NUTRITIONAL ANTHROPOLOGY.
YOU THINK THAT THE HOVITOS WHO LIVE AROUND HERE
ARE JUST GONNA LET YOU CHIP THAT OFF THE WALL AND WALTZ OUT OF THE JUNGLE?
THE HOVITOS WORK FOR ME.
OH DEB, IF ONLY THEY KNEW YOU THE WAY I KNOW YOU.
YOU COULD WARN THEM, IF ONLY YOU COULD SPEAK HOVITOS.
OH BOTHER.
THERE ARE FIVE DISTINCT PHASES OF TAMALE CONSTRUCTION.
FIRST, WE MUST SELECT AND PREP A WRAPPER.
THEN, A FILLING MUST BE CONCOCTED.
THE MASA, OR CORN DOUGH, MUST BE PREPARED.
WE MUST FABRICATE THE TAMALES, OF COURSE,
AND THEN WE MUST COOK THEM.
SO LET US DEAL FIRST WITH THE WRAPPER.
NOW, A LOT OF FOLKS THESE DAYS TEND TO REACH FOR PARCHMENT PAPER,
BUT I FIND THAT TAMALES BORNE OF SILICONE ARE USUALLY DENSE,
AND OFTEN, DOWNRIGHT GREASY.
UH, SOME CENTRAL AMERICAN COUNTRIES, LIKE COLOMBIA,
LEAN TOWARDS BANANA LEAVES,
BUT THEY'RE HIGHLY PERISHABLE AND THAT KIND OF DERAILS THE WHOLE CONVENIENCE ANGLE,
WHICH IS WHY I STICK WITH GOOD, OLD-FASHIONED DIRT CHEAP,
AND 100 PERCENT NATURAL CORN HUSKS.
DRY VERSIONS ARE AVAILABLE YEAR-ROUND,
THEY'RE USUALLY RIGHT NEXT TO THE MASA HARINA AT THE OL' MEGA MART.
THEY'VE GOT A SHELF LIFE OF APPROXIMATELY 3.5 EONS,
SO THEY'RE EASY TO KEEP AROUND,
BUT IT ALSO MEANS THEY NEED TO BE SOAKED.
NOW I'M PLANNING ON MAKING 2 DOZEN TAMALES,
SO I HAVE 2 DOZEN, PLUS A COUPLE OF EXTRAS JUST IN CASE,
ROLL 'EM UP AND JUST PUT 'EM INSIDE MY ELECTRIC KETTLE.
THERE, IT'S GOT ABOUT 5 CUPS OF WATER IN IT,
TURN IT ON, LET IT COME TO A BOIL, IT'LL TURN ITSELF OFF,
AND THEN I'M JUST GONNA LEAVE THEM IN FOR AN HOUR,
SO THAT THEY FULLY HYDRATE.
NOW IF YOU DON'T HAVE AN ELECTRIC KETTLE, THAT'S OKAY,
JUST PUT THEM IN A BOWL, POUR THE BOILING WATER ON, THEN ADD SOME KIND OF WEIGHT
TO HOLD THEM DOWN, LIKE ANOTHER BOWL, OR A POT LID.
THIS IS A LOT EASIER.
RIGHT, THE WRAPPERS ARE DEALT WITH FOR NOW,
SO WE CAN TURN OUR ATTENTION TO...THE FILLING.
ALTHOUGH VEGETARIAN, AND EVEN SWEET FILLINGS ARE COMMONPLACE,
FOR ME, TAMALES MEAN...
MEAT.
ALTHOUGH THE BIG THREE, PORK, CHICKEN AND BEEF
ARE CERTAINLY COMMON TAMALE ELEMENTS,
IF WE'RE TO STRIVE FOR ANY HISTORIC ACCURACY HERE,
AND I SEE NO REASON WHY WE SHOULDN'T,
WE MUST CONSIDER THE MEAT SELECTION AVAILABLE
TO PRE-COLUMBIAN CENTRAL AMERICAN COOKS, OKAY?
THERE WERE, FOR INSTANCE, NO PIGS.
THERE WERE NO COWS, AND THERE WERE NO CHICKENS.
WHAT THEY DID HAVE WAS PLENTY OF RABBIT, WHICH IS PROBABLY ANOTHER SHOW,
AND, THEY HAD TURKEY, WHICH WE HAVE PLENTY OF.
OH, THERE WAS ONE OTHER CHOICE...
(barks like a dog)
GOOD BOY, DOWN BOY.
(barks like a dog) GO ON, BEAT IT.
UH, IT WAS MORE OF A CEREMONIAL FOOD.
SO, TWO TURKEY LEGS WILL DO THE TRICK.
ALL RIGHT, FOR THE FILLING, A 6-QUART POT GOES DOWN ON THE COOKTOP,
AND INTO THAT GOES...
AND BELIEVE ME WHEN I SAY UNTO YOU, FRESHLY TOASTED AND GROUND SEEDS
WILL GIVE YOU A FAR, FAR BETTER FLAVOR.
ALSO NEED...
THEN, IN GO THE LEGS, WHICH WE WILL ALTERNATE,
SUCH AS THIS,
AND THEN, ENOUGH WATER TO COVER,
IT'S USUALLY GONNA TAKE ABOUT 2 1/2 QUARTS.
NOW WE'RE GONNA BRING THIS UP TO A BOIL OVER HIGH HEAT,
THEN WE'RE GONNA REDUCE
AND SIMMER, UNTIL THE MEAT IS NICE AND SOFT,
ABOUT 1 1/2 TO 2 HOURS.
THERE WE GO, EXCELLENT.
NOW THESE ARE GONNA NEED TO COOL THOROUGHLY BEFORE SHREDDING,
SO JUST SET THEM ASIDE, WHILE DEALING WITH THE REST OF THE FILLING.
AS FOR THE LIQUID, LET THAT COOL DOWN, WE'LL BE USING IT AGAIN.
NOW, FETCH DOWN A SECOND SAUCEPAN,
A LITTLE SMALLER, IN THE 4-QUART RANGE,
PUT THAT TO MEDIUM HEAT AND ADD...
ANY TYPE WILL DO, AND WAIT UNTIL IT IS NICE AND SHIMMERY DOWN THERE.
NOW ADD..
AND COOK, STIRRING OFTEN, UNTIL THE ONION'S SOFTENED,
IT'LL TAKE ABOUT 1 TO 1 1/2 MINUTES.
NOW INVITE TO THE PARTY...
AND...
AND COOK, STIRRING, FOR ANOTHER MINUTE.
EVEN THOUGH SERRANOS CAN BE A GOOD DEAL HOTTER
THAN THE AVERAGE JALAPENO, THEIR FLESH IS MUCH, MUCH THINNER.
SO, WHEN SEEDED, DICED FINE AND COOKED,
YOU GET A FRIENDLY FIRE,
RATHER THAN A MOUTHFUL OF AFTERBURNER.
NOW, WHILE THIS FINISHES UP, YOU MIGHT WANT TO TEND TO THE TURKEY.
AS SOON AS THEY ARE COOL ENOUGH TO HANDLE, YOU WANT TO SHRED THE TURKEY MEAT,
BEING CAREFUL TO REMOVE ANY SKIN, BONES, GRISTLE OR ANYTHING ELSE THAT ISN'T GOOD EATS.
NOW, WHEN THE AROMATICS ARE READY, JUST MOVE THIS
RIGHT INTO THE POT...
AND ADD...
NOW BACK ONTO THE HEAT,
BRING TO A SIMMER AND COOK FOR ANOTHER 2 TO 3 MINUTES,
OR UNTIL IT LOOKS LIKE THIS.
SEE, NO MORE LIQUID, REALLY, RUNNING AROUND THE BOTTOM OF THE PAN.
SO, KILL THE HEAT
AND LET THIS COME TO ROOM TEMPERATURE.
AND SO, WITH BOTH THE WRAPPERS AND THE FILLING CURRENTLY IN HOLDING PATTERNS,
WE TURN OUR ATTENTION TO THE MASA DOUGH,
WHICH IS ESSENTIALLY, WELL, IT'S A BISCUIT DOUGH, ONLY KIND OF DIFFERENT.
INSTEAD OF WHEAT FLOUR, WE'LL BE USING...
THAT'S APPROXIMATELY 3 1/2 CUPS OF MASA HARINA,
A CORN-BASED FLOUR, WHICH IS AVAILABLE
IN JUST ABOUT EVERY MEGA MART IN AMERICA THESE DAYS.
NOW, INSTEAD OF THE TRADITIONAL BISCUIT BUTTERMILK,
WE'RE GONNA BE USING...
BAKING POWDER AND KOSHER SALT ARE STILL IN THE MIX...
AS FOR FAT, INSTEAD OF SHORTENING,
WE WILL BE WORKING WITH...
WHAT?
I MEAN, SURE, YOU COULD USE SHORTENING,
AND THE TEXTURE WOULD BE NICE AND LIGHT, BUT THE FLAVOR WOULD BE FLAT.
LARD, OR RENDERED PIG FAT, THAT'S FLAVOR.
LARD IS LOWER IN SATURATED FAT THAN BUTTER,
AND IT CONTAINS ABOUT THE SAME PERCENTAGE OF MONOUNSATURATED FATS
AS SUNFLOWER OIL.
WHAT'S MORE, MOST OF THE LARDS ON THE MARKET ARE FREE OF THE TRANS FATS
THAT SO OFTEN LURK INSIDE SHORTENING.
SO, COME ON, GIVE LARD A CHANCE.
LET'S MAKE TAMALES.
THERE WE GO, 15 OUNCES.
NOW, IF YOU CAN MAKE BISCUITS, AND YOU CAN,
YOU CAN CERTAINLY MAKE TAMALE DOUGH.
JUST GO AHEAD AND COMBINE THE BAKING POWDER AND THE SALT GOES IN,
AND JUST MIX THAT WITH YOUR HAND.
NOW, INVITE THE LARD TO THE PARTY, OR SHORTENING,
OR SHORTENING, IF YOU MUST.
AND JUST USE YOUR FINGERS FOR THIS,
YOU WANT TO KIND OF GRIND THAT LARD INTO THE FLOUR,
USE JUST YOUR FINGERTIPS AT THIS POINT
OR YOU'RE GONNA MELT THE LARD.
ALL RIGHT, SO FAR, SO BISCUIT, RIGHT?
WORK IN JUST ENOUGH OF THE RESERVED LIQUID SO THAT THE DOUGH ENDS UP
LOOKING KIND OF LIKE MASHED POTATOES.
I USUALLY WORK IN THREE DOSES, BECAUSE THE LAST THING YOU WANT TO DO IS PUT IN TOO MUCH.
AND NOW YOU CAN REALLY PUT YOUR WHOLE HAND INTO IT.
ALL RIGHT THERE, MOIST BUT NOT WET.
SINCE THIS DOUGH DOESN'T CONTAIN THE GLUTEN THAT YOU FIND IN WHEAT FLOUR,
IT ISN'T GONNA BE AS GOOEY, BUT IT IS A LITTLE ON THE STICKY SIDE.
IF YOU'RE NOT READY TO BUILD RIGHT AWAY, JUST COVER THIS WITH A DAMP TOWEL,
AND SET ASIDE.
ALL RIGHT, HERE'S WHERE WE ARE.
WRAPPER, CHECK... FILLING, CHECK... MASA DOUGH, CHECK.
I GUESS YOU KNOW WHAT'S NEXT?
MAKING TAMALES IS LESS COOKING THAN FACTORY WORK,
AND THE MORE YOU THINK LIKE HENRY FORD,
THE EASIER TIME YOU'RE GONNA HAVE AND THE MORE CONSISTENT YOUR TAMALES ARE GONNA BE.
I'VE GOT A WORK AREA LAID OUT, I'VE GOT MY INGREDIENTS IN ORDER OF USE,
HARDWARE IS LAID OUT, I EVEN HAVE MY STRINGS FOR TYING BUNDLES PRE-CUT.
IT TAKES...WELL, I CUT A DOZEN OF THEM JUST TO BE ON THE SAFE SIDE.
NOW WHEN YOU GET GOOD AT THIS, YOU'LL PROBABLY BUILD 3 TO 6 AT A TIME.
BUT, JUST FOR THE SAKE OF DEMONSTRATION, WE WILL BEGIN WITH ONE.
SO, EXTRACT ONE OF YOUR HUSKS, AND PLACE IT THUSLY IN FRONT OF YOU,
NOTICE THE LARGER END IS AWAY FROM ME.
IT IS CONCAVE,
THAT IS GONNA BE FOR EASIER WORKING.
FOR DOSING OUT THE MASA, I'M GONNA USE A 2 TABLESPOON DISHER,
MAKES THINGS A LITTLE BIT EASIER, I THINK.
JUST PUT A BLOB RIGHT IN THE MIDDLE, IT'S ALMOST LIKE COOKIE DOUGH AT THIS POINT.
MAKE SURE YOUR HANDS ARE A LITTLE BIT ON THE MOIST SIDE,
AND YOU JUST USE THE HEEL OF YOUR HAND, KIND OF SPREAD THAT OUT
INTO A LITTLE RECTANGULAR PATCH WOULD BE IDEAL.
YOU DON'T WANT TO GET MORE THAN ABOUT 1/2 INCH AWAY FROM THE EDGE, THOUGH,
OR THINGS ARE GONNA GET MESSY.
THERE, THAT LOOKS GOOD.
OKAY, NOW 2 TEASPOONS OF FILLING, A HEAPING 2 TEASPOONS.
THERE, 2 TEASPOONS DOESN'T SEEM LIKE A LOT, BUT REMEMBER,
TAMALES AREN'T ABOUT GETTING A LOT OF FOOD AT ONE TIME.
THIS WAY WE GET TO EAT MORE OF THEM.
JUST KIND OF SPREAD THAT OUT... INTO A LOG KIND OF SHAPE LIKE THAT,
AND THEN, THE ROLLING.
NOW THIS IS KIND OF COOL, YOU DON'T WANT TO PICK UP THE FOOD,
YOU PICK UP THE HUSK AND KIND OF FOLD THE MASA IN ON ITSELF, LIKE THAT,
PULL ONE SIDE AWAY, TUCK THE OTHER OVER,
AND THEN ROLL, NOT TOO TIGHT, IT'S NOT A CIGAR.
THEN, ON THE SEAM SIDE, YOU PUT A FOLD,
AND THEN PLACE THAT DOWN, THAT IS A TAMALE.
NOW, AS SOON AS I HAVE THREE ROLLED,
I GO AHEAD AND TIE THEM INTO A BUNDLE.
YOU ALWAYS WANT A BUNDLE SO THAT THE SEAMS ARE FACING IN,
SO I'M GONNA PLACE TWO LIKE THIS,
AND TRY TO GO FOR THE CENTER, OR CLOSE TO IT,
AND THEN ANOTHER ONE RIGHT HERE, THAT WAY, NOTHING CAN OPEN UP ON US.
WHEN IT COMES TO KNOTS, I LIKE THE SURGEON'S KNOT.
WE'VE USED THIS IN SEVERAL SHOWS BEFORE,
BUT IF YOU DON'T REMEMBER IT, TAKE A LOOK AT THIS STUNNING GRAPHIC.
YOU JUST GO ONE EXTRA TURN UNDER,
LIKE A REGULAR KNOT, FOR YOUR FIRST PASS,
AND THEN YOUR SECOND HITCH IS STANDARD, THERE.
YOU KNOW IN MANY COMMUNITIES, TAMALE MAKING IS CONSIDERED A SOCIAL EVENT,
LIKE A QUILTING BEE, OR A BARN RAISING.
SO, GET A FEW FRIENDS TOGETHER AND MAKE A BIG BUNCH OF TAMALES AND THEN SPLIT THEM UP.
OF COURSE, IF YOU CAN'T GET ANY FRIENDS OVER,
YOU CAN ALWAYS HIRE THE NEIGHBORHOOD KIDS ON THE CHEAP.
COME ON, YOU GUYS, PICK UP THE PACE,
I'M PAYING YOU 20 CENTS AN HOUR, ONLY 50 DOZEN MORE TO GO.
(kids moaning)
HAVING SUCCESSFULLY COMPLETED THE FABRICATION PHASE,
WE NOW MOVE TO THE CRUCIAL COOKING PHASE.
ADD JUST ENOUGH WATER TO AN 11-QUART POT,
TO COME UP TO THE BOTTOM OF A FOLDING STEAMER BASKET,
THEN STAND THE TAMALES, OPEN END UP, INTO THE POT THUSLY,
COVER, BRING TO A BOIL, THEN REDUCE THE HEAT TO SIMMER.
EVER 15 TO 20 MINUTES, YOU'RE GONNA WANT TO ADD
ABOUT 1/2 CUP OF HOT WATER TO THE POT, JUST POUR IT DOWN THE SIDE.
CONTINUE COOKING FOR 1 TO 1 1/2 HOURS OR UNTIL THE DOUGH
PULLS AWAY EASILY FROM THE HUSK.
AH, THERE IT IS, NOW A LOT OF FOLKS WILL TELL YOU
THAT YOU NEED A LOT OF FANCY SIDES TO EAT TAMALES, I SAY YOU DO NOT.
ALL YOU NEED IS A KNIFE OR PAIR OF SCISSORS FOR CUTTING STRINGS,
SOME HOT SAUCE, AND OF COURSE, A BEER.
OH, I SHOULD MENTION THAT WHEN THEY'RE HOT, IF YOU WANT TO TRAVEL WITH THEM,
CHECK OUT MY MESO-AMERICAN LUNCH BOX,
ALL YOU HAVE TO DO IS WRAP THEM UP IN SOME NEWSPAPER,
AND THEY WILL STAY MYSTERIOUSLY HOT FOR HOURS.
ON THE OTHER SIDE OF THE THERMAL SCALE,
YOU CAN WRAP THEM UP IN PLASTIC WRAP, AND FREEZE THEM...
FOR UP TO A MONTH.
TO REHEAT THEM, JUST TAKE OFF THE PLASTIC, DROP THEM INTO A STEAMER
UNTIL THEY ARE WARM TO YOUR LIKING.
NOW, I WOULD CALL THIS JUST KIND OF THE PERFECT SOUTH-OF-THE-BORDER MEAL.
OR IS IT?
DOWN IN THE MISSISSIPPI DELTA,
THAT MYSTERIOUS ELLIPSE OF LAND THAT RUNS WEST OF HIGHWAY 55
FROM VICKSBURG TO MEMPHIS,
THEY TELL A TALE OF THE LEGENDARY BLUESMAN, ROBERT JOHNSON,
WHO, THEY SAY, MET UP WITH A CURIOUS CHARACTER ONE NIGHT,
AT A CROSSROAD NEAR ROSEDALE.
JOHNSON'S CAREER WAS JUST GETTING STARTED, AND THE MAN OFFERED HIM A DEAL.
WANT TO BE THE KING OF THE BLUES?
WHAT'S IT GONNA COST ME DEVIL-MAN?
JUST YOUR SOUL.
HA, SOLE'S NOT IN SEASON THIS TIME OF YEAR,
BESIDES, MOST OF WHAT GET MARKETED AS SOLE IS ACTUALLY LEMON FLOUNDER.
ANYWAY, LEGEND STATES
THAT JOHNSON DID TAKE THE DEAL, AND THE DEVIL SAID TO HIM, AND I QUOTE,
"ROBERT JOHNSON, YOU THE KING OF THE DELTA BLUES,
"NOW GO ON BACK TO ROSEDALE AND GET YOU A PLATE OF HOT TAMALES.
"YOU GONNA NEED SOMETHING ON YOUR STOMACH WHERE YOU GOING."
NOW, WHY IN THE WORLD WOULD OLD SCRATCH COME TO THE DEEP SOUTH
AND EVOKE TAMALES?
UH WELL, ACTUALLY, AT THE TURN OF THE LAST CENTURY,
MIGRANT MEXICAN WORKERS TAUGHT LOCAL AFRICAN-AMERICAN LABORERS HOW TO MAKE THEM.
NOW THEY'RE AS MUCH A PART OF LIFE IN THE DELTA
AS THE BLUES.
AS OFTEN HAPPENS WHEN A FOOD TRAVELS FAR FROM HOME,
WHEN TAMALES CAME TO THE DELTA, THEY UNDERWENT A MAGICAL TRANSFORMATION.
WHENEVER I MAKE HOT TAMALES, I GENERALLY GO FOUR TO FIVE DOZEN MINIMUM.
THAT MEANS, WE'RE GONNA NEED MORE ROOM FOR SOAKING OUR CORN HUSKS.
I JUST USE THE KITCHEN SINK, HOT TAP WATER WILL DO THE TRICK, ONE HOUR.
YOU MIGHT WANT TO USE A CLEAN TOWEL ON TOP THOUGH,
TO MAKE SURE THE FLOATERS STAY MOIST.
NOW, HERE'S WHERE HOT TAMALES GET THEIR HEAT.
THE SPICE MIXTURE FOR THE FILLING BEGINS WITH...
JUST MIX THAT UP WITH A FORK
AND RESERVE HALF FOR LATER USE.
NEXT...
AND ADD TO A 6 TO 8 QUART POT WITH ENOUGH WATER TO COVER IT,
ADD HALF THE SPICE MIX, AND BRING TO A SIMMER.
COVER AND COOK LONG AND LOW FOR 2 1/2 HOURS,
OR UNTIL THE MEAT IS FALL-APART TENDER.
THEN, FISH OUT ALL THE PIECES AND LET THEM COOL ON A PLATE,
LEAVING THE LIQUID RIGHT WHERE IT IS.
NOW, HEAT...
IN A 4-QUART SAUCEPAN OVER MEDIUM HEAT.
ADD...
THEN ADD...
AND MAKE SURE YOU TAKE THE SEEDS OUT.
COOK THAT ALONG WITH THE REMAINING SPICE MIXTURE FOR 1 MINUTE.
THEN BRING THE SHREDDED MEAT TO THE PARTY,
AND JUST COOK UNTIL IT IS HEATED THROUGH.
NOW TO THE DOUGH.
THIS TIME, WE'RE GONNA USE...
STIR THAT IN WITH YOUR FINGERS,
AND THEN ADD...
AND JUST WORK IT IN UNTIL IT'S MEALY, LIKE THAT.
THEN YOU'RE GONNA NEED...
JUST STIR IN WHATEVER IT TAKES
TO GET IT INTO A NICE, SMOOTH PASTE.
THAT IS PERFECTLY SCOOPABLE LIKE THAT,
ALMOST LOOKS LIKE ICE CREAM.
BUILDING IS EXACTLY AS IT WAS BEFORE,
LAY OUT YOUR CORN HUSKS, PUT DOWN THE MASA LAYER,
AND THEN THE MEAT LAYER, JUST MAKE SURE TO WORK THAT INTO KIND OF LITTLE LOGS.
AND THEN, ROLL AND FOLD,
BEING SURE THAT YOU FOLD UP ON THE SEAM SIDE.
BUNDLE JUST AS BEFORE.
NOW COOKING, THIS IS WHERE HOT TAMALES ARE VERY, VERY DIFFERENT.
YOU WANT TO STACK THEM, OPEN END UP, IN THE COOKING LIQUID,
AND I LIKE TO USE A DINNER PLATE TO KIND OF HOLD THINGS TOGETHER.
WHEN YOU'VE GOT THEM IN, ADD ANY OF THE OTHER LIQUID
YOU MIGHT HAVE KEPT OUT FOR THE DOUGH,
AND ENOUGH HOT WATER SO THAT THE LIQUID COMES UP TO WITHIN AN INCH OF THE TOP.
COVER AND BRING THAT TO A BOIL.
THEN UNCOVER, REDUCE THE HEAT,
COOK FOR 1 TO 1 1/2 HOURS, OR UNTIL THE DOUGH IS FIRM.
PACKED IN A METAL CONTAINER OR A THERMOS, ALONG WITH SOME COOKING BROTH,
HOT TAMALES STAY HOT AN AMAZINGLY LONG TIME,
WHICH IS PROBABLY ONE OF THE REASONS THAT THEY CAUGHT ON SO WELL
WITH FIELD WORKERS SICK OF COLD LUNCHES,
THAT AND THE FACT THAT THEY TASTE AWESOME.
I PREFER MINE IN THE WET STYLE, SERVED WITH PLENTY OF BROTH.
YOU KNOW, FOR ONCE I THINK I'LL SKIP THE GIMMICKY END MONOLOGUE
AND JUST EAT MY TAMALES.
SAY, THOSE LOOK PRETTY HOT!
HOW ABOUT YOU GIVE THE DEVIL HIS DUE?
OKAY...
YOU WOULDN'T.
MM-HMM.
(devil screams)
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