I've Got Nelsons Syndrome

TAMALES AND DAY LA CANDELARIA

In Mexico, Candlemas Day is customary, who won the baby Jesus in the rosca de reyes, have a party (traditionally based on tamales and atole, both products of corn). This tradition has Hispanic roots, in many villages people have ears to church to be blessed in order to sow their grain in the agricultural cycle begins, as the February 2 coincides with the eleventh day of the first month of the ancient Aztec calendar when it held some tlaloques gods, as Fray Bernardino de Sahagun. In central Mexico it is customary to dress the baby Jesus's birth and bring Christmas to hear Mass, after which is placed in a niche where he remained the rest of the year.

whole ritual that signifies the celebration of Candlemas Day is the result of syncretism of two cultures and religions: Catholic, referring to when the Virgin Mary carried the baby Jesus to the temple, and Hispanic, which is brought tamales to worship the gods.

Hispanic tradition that was established to bring tamales when worship of Tlaloc to Chalchiuhtlicue (god of water) and tlaloques (first assistants), who shed rain upon the earth thereby ensuring good harvests. This festival is associated with and integrates the Catholic celebration that also matches with the fertility of land and water benefits.

The antecedent to dress the baby Jesus VI century, when it began the Feast of the Purification of the Virgin Mary and Child Jesus appeared in the temple of Jerusalem, which it then spread to countries Middle East. Years later, he is holding came to Rome, where it became part of the litany. Later in the ninth century, he said the blessing ceremony of the candles, where word Party derives Candlemas Day.

Source: Wikipedia.es

There are many kinds of tamales that are made here in Mexico. On this occasion I share the recipe for traditional corn husk that can be filled everything they want. Traditional are the mole, green, green peppers or sweet. TAMALES

Ingredients

corn husks 3 kgs. flour for tamales
225 grs. shortening, lard 525

cold chicken broth and drained (about 1 liter) 50 g
.
50 g salt. powder Fill baking
(chicken mole, pork with green sauce, sliced \u200b\u200bmanchego cheese and salsa oaxaca or red)

Preparation

1. Wash corn leaves one by one and drain them well.

2. Beat the butter until blanched (to look like a shiny meringue.) If you have the paddle mixer, use it.

3. Mix the flour with the baking tamal in a large bowl (I used a basin wide and not very deep). Add the butter and mix with the help of a shovel or by hand.

4. Gradually add chicken broth.
5. Beat with hand until dough is fluffy.

6. Add salt and continue mixing.
7. Let the mixture stand 15 minutes.

8. Take each sheet (2 or more if they are too thin).

9. Take with customs of a spoon, the dough and spread on the sheet.

10. Fill with meat (chicken or pork) or manchego cheese and slices.

11. Top with salsa (red, green or mole).

12. Close the road very well.

13. Push the bottom to the whole mass comes together.

14. Fold the tail of the tamale. Book.

15. In a tamale, is going to be way down a bed of corn husks. Put up all the tamales standing with the tail down. Cover with another layer of corn husks.