(report from June 2015)
They are labor-intensive, but freeze extremely well, so now I have enough for a few months.
I made two kinds: chicken with salsa verde, and for the first time, “de elote.” I don’t know what that means, but they’re a combination of pureed corn, whole kernel corn, and corn batter. That may sound a bit redundant, but when served with “crema” (runny sour cream) the sourness of the cream perfectly balances the sweetness of the corn, and they’re my favorites.
Your tour starts now!
Soaking corn husks:
Charred tomatillos fresh from the oven:
Salsa verde, yum!
Super A Market doesn’t carry my favorite brand of pork fat, so I had to make do with the generic:
Assembly line:
Assembly:
Ready for steaming:
Steamer steamin’:
Cheers,
-R