EnnaEel Cooks

August 10th, 2009

You date a girl and find out later she smells just like a percolater.

Posted by LA in Barista Stories, Mexican, Recipes, Rice


Tilapia and sweet corn tamales with Mexican rice. I don’t know why I decide to begin all of my most time-consuming food projects after 10:00 pm. Because this generally means not eating until 1:00 am.

Masa
1 c. maseca
1 c. lukewarm chicken stock
1 t. baking powder
1 t. paprika
1 t. garlic powder
2 t. chipotle chili powder
1/2 t. salt
1/3 c. vegetable shortening

  • Blend maseca, baking powder, paprika, garlic, chili, and salt in a small bowl.
  • With your hands, slowly work the broth into the dry mixture.
  • Beat shortening into mixture until dough has a spongey texture.

    Tamales
    Prepared masa
    1 large fresh ear of corn
    1 T. maseca
    1 t. kosher salt
    2 (8 ounce) tilapia fillets
    1 T. unsweetened cocoa powder
    1 t. ancho chili powder
    1/2 t. ground cinnamon
    6 corn husks

  • Soak corn husks in room temperature water for 30 minutes before preparing tamales.
  • Lay corn on work surface and cut off kernels. Coarsely chop kernels and mix with maseca and salt. Set aside.
  • Cut tilapia fillets into strips. In a small, flat dish, mix cocoa, ancho chili, and cinnamon. Coat tilapia in dry mixture and set aside.
  • Shake the water off of the corn husks and set on a towel while you roll your tamales.
  • Lay the shuck across your hand, with the small end toward your fingers. Spread about a half-cup of masa on the shuck with a spatula. Leave the right and bottom third of the shuck uncovered so that you can roll it later.
  • Place a strip of tilapia in the center of the masa, and cover with about a T. of the corn mixture.
  • Starting on the part of the shuck where the masa goes all the way to the edge, roll all the way to the opposite edge. Now fold the empty end of the shuck up, and set aside. Repeat until you run out of shucks.
  • Steam the tamales in a large pot on low for an hour, with the tamales closely packed and upright so that they don’t unfold.
  • Remove one tamale and let cool for 5 minutes. Unwrap and check to see that the masa is cooked through.
  • Serve with rice, beans and a few warm corn tortillas.

    Mexican rice
    1 c. long grain white rice
    1 T. vegetable oil
    1 1/2 c. chicken broth
    1/2 onion, finely chopped
    1/2 green bell pepper, finely chopped
    1 fresh jalapeno pepper, chopped
    1 T. ketchup
    1 tomato, seeded and chopped
    salt and pepper to taste
    1/2 t. ground cumin
    1/2 c. chopped fresh cilantro
    1 clove garlic, halved

  • In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil.
  • Stir in onion, green pepper, jalapeno, ketchup, and diced tomato. Season with salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

    This turned out surprisingly well. I usually don’t have such high hopes for something that requires so much assembly – there are so many steps where something can go wrong. But this recipe came off without a hitch, and was extremely tasty to boot. True story. (I have witnesses.)
    Score one for surprise cooking instincts attributed to my Mexican ancestry.
    I actually didn’t have a pot large enough to steam the tamales upright, so instead I used my wok and bamboo steamers. It actually worked out really well. Here’s hoping that my next batch of dim sum doesn’t taste like corn.

    It’s been so incredibly busy at work these past couple of weeks. And this has exponentially increased the likelihood of the sort of interactions with customers that can only be responded to with a “Bwuh?”
    And for your reading pleasure, my two most recent favorites:

    Dear Customer: Do you make your mocha with chocolate syrup or chocolate milk?
    Friendly Neighborhood Barista: *raises eyebrow* I, well… what?
    DC: Do you make your mocha with chocolate syrup or chocolate milk?
    FNB: *considering whether both could be true* Well, we make a mocha with chocolate syrup, milk, and shots of espresso.
    DC: *looking disappointed* Then I’ll have a latte.
    FNB: Would you like us to make that hot or iced?
    DC: Iced.
    FNB: *picks up plastic cup*
    DC: You’re going to put it in that? Can I have it in a paper cup?
    FNB: You’d like your iced drink in a hot cup?
    DC: Yea, I’d like it hot.

    Bwuh?

    Friendly Neighborhood Barista: Evenin’ miss, what can we ge–
    Dear Customer: *really quickly and barely discernible* I need something sweet, and hazelnut, and South American, with cream, and mixed with ice. With coffee. You know? Like, a coffee thing. And just, mixed up with ice.

    I’m still tripping on the ‘South American’ bit.

    • Listening to:: Frank Sinatra - The Coffee Song
    • Reading:: Blackest Night