Pork Tamales with Red Chile Sauce

Well the stuffed strawberries didn't happen but my husband and I spent most of yesterday in the kitchen making tamales.  They really are a labor of love.  Once you've had a fresh one, you'll never look at frozen the same way.

If you've never made them I have a few recommendations:

• Select a recipe.  I can't say enough about  Tamales 101 by Alice Guadalupe Tapp.  Once you've decided on a recipe read through it two or three times.  Coordinating the meat, the masa, the husks and the sauce can be tricky so you want to know what you're up against.
• Check and double check your supplies.  You really don't want to get part way into the process and realize you don't have an ingredient, or, more importantly a good stand mixer or steaming pot.
• It really helps to have a partner in crime.  While I work on the masa, my husband makes the sauce.  We've developed an assembly line process that cuts down on the time in the kitchen.  Even with a helper you need to budget a big chunk of your day to this process.

• Don't take yourself or the process too seriously!  You'll learn something new every time you make them and you'll forget two things before you make them again.  Just have a good time and enjoy the fruits of you labor...because they'll be delicious!!

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