Tamales de Ceniza

With the holidays approaching and cold weather as well. Most Hispanic family have a unique way of making tamales. Some are made with fruit , vegatables ,different kinds of meats and even mixed with anything you desire. 

The ones that we have all had at one time or another are the traditional Mexican tamales made with pork or chicken in a spicy green and red sauce. Served with Atole or Champurrado. 

The best way for me to eat the tamales was to chop them up, lightly cover them with sour cream and add some more hot sauce .

The ones  some people are not familiar are Tamales De Ceniza. They are mostly made in the rural areas or very small towns. These tamales are not for everyone if you don't mind some of the ingredients that are needed to make these Tamales. That one ingredient is Lard Aka Manteca. That is the only thing that I stay away. But as a child living in Mexico , lard was used on the daily bases in my household.

 

1 kilo de masa
de manteca de cerdo
1 cucharada de ceniza
1 cucharada de royal
sal
1 kilo de frijol bayo
4 chiles de árbol
20 hojas de milpa fresca
1 queso fresco
1 cuarto de tomate verde

Only difference about the tamales is the flavor. When you bite into them you will feel the thickness of them, but also what ever filling they use. For me it was just beans topped with sour cream and showered on a green tomatato hot sauce  because of the thickness , they tend to be somewhat dry when you eat them. Hopefully whatever version of tamales you eat, the main thing is family time when the holidays arrive. I kind of grew up quick and was born at the point that my parents actually looked more like my grandparents instead. I wish I can get a do over on life but I know it's not possible.  Enjoy your family to the fullest.