In this time of uncertainty and separation I’ve been reflecting on the people and things that matter the most to me.
Right now cooking feels more sentimental than usual.
I’m cooking each night and feeling grateful for my family.
At the same time, I’m missing my other family. My cooks.
I wanted to cook something in honor of the people who support me the most and who in this time need the most support.
This dish and this recipe, does not belong to me but I’m proud to bring its traditions into my home tonight because it’s near to my heart.
This recipe comes from Audel Gonzalez and his family. It was passed to me like a gift like most recipes are.
Audel is from Puebla Mexico,
We met 10 years ago and have stood just a few feet apart, working day in and day out, hours on end and through honestly some of the hardest shit nyc has had to offer.
Each year at Christmas, his wife makes this recipe and he brings in some for all of us in the kitchen. I miss my guys, I miss my kitchen, I miss my team and most of all I miss our closeness.
If you do attempt to cook this recipe, remember the most important ingredients are some love. The tomales do not need to be perfect and the more you make the better you’ll get it making them.
Keep it real
“Sin Maíz No Hay País”
Tamales with Mussels and Shrimp in Red Sauce.
- 8 Dried Guadillo Peppers, tops removed and seeds removed
- 3 Dried Puja Peppers, tops removed and seeds removed
- 1/4 White Onion
- 1/2 Tablespoon dried Oregano
- 1/2 Teaspoon Cumin
- 2 Teaspoon Red Wine Vinegar
- 3 Cloves Garlic
- 3 Whole Black Pepper Corn
- 2 Cups Chicken Stock
- 1/2 Pound Mussels, scrubbed and beard removed
- 14-16 U-16 Shrimp, peeled, deveined and tail removed.
- 6 oz beer, preferably Mexican.
- 4 Cups Masa Arina or Tomal Flour.
- 1.5 Cups Vegetable Shortening, whipped to soften
- 2.5 Cups Chicken Stock or Water
- 2 Teaspoon Salt
- 2 Teaspoon Baking Powder