We’re half-way
through the winter. Before we know it, spring will be here. So, it’s time to
start thinking about organizing, storing and, getting rid of items you no
longer need.
There are
all kinds of storage containers such as drawers, totes, etc. Here are a few
ideas for you to check out.
𝗔𝗳𝗳𝗶𝗹𝗶𝗮𝘁𝗲
𝗗𝗶𝘀𝗰𝗹𝗼𝘀𝘂𝗿𝗲:
The product descriptions may contain
affiliate links. If you click an affiliate link, it will cost you nothing. As
an Amazon Associate, I earn from qualifying purchases. Your support is greatly
appreciated! #Amazon
BLACK & YELLOW Original 5-Gallon Tough Storage Containers with Lids, Stackable (6 Pack)
Walker Edison Traditional Wood 3 Drawer Nightstand Side Table Bedroom Storage Drawer and Shelf Bedside End Table, 18 Inch, Caramel
I made tamales this weekend. It's my 4th/5th time making them. They're not hard to make just time consuming. You can view the video on my YouTube channel and, the recipe is posted below.
Also, there are similar products used posted below.
𝗔𝗳𝗳𝗶𝗹𝗶𝗮𝘁𝗲 𝗗𝗶𝘀𝗰𝗹𝗼𝘀𝘂𝗿𝗲: This video and description may contain affiliate links. If you click an affiliate link, it will cost you nothing. As an Amazon Associate, I earn from qualifying purchases.
Use prepared masa. I doubled the recipe and used two 5 lb. containers of "La Guadalupana" prepared masa. Of course, I doubled the chili paste ingredients as well as all of the other ingredients listed.
𝗖𝗵𝗶𝗹𝗶 𝗣𝗮𝘀𝘁𝗲 10 ancho chilis (dried) 5 guajillo chilis (dried) 4 cups of water
Bring to a boil
Pull stems once chilis boil for about 20 minutes (or until tender and stems can easily be removed from the chili pod). Remove as many seeds as you can.
Place chili pods in the blender with three cups of water. Liquify and use this to flavor the meat and masa.
Reserve some of the chili paste for the masa. The rest will be used to flavor the meat.
𝗣𝗼𝗿𝗸 𝗼𝗿 𝗕𝗲𝗲𝗳 10 lbs. boneless pork or beef Water or Beef Broth to cover the meat 2 tbsp. ground cumin (comino) Salt Pepper
Boil meat until tender. Cook slightly, remove from pot and shred with two forks. Add chili paste to flavor the meat.
𝗖𝗼𝗿𝗻 𝗛𝘂𝘀𝗸𝘀 Clean and, soak corn husks for about 20 minutes until they're soft and pliable.
Spread masa on corn husk, fill with meat and roll. You can work on getting a pile of corn husks with masa then fill.
You can steams some right away and/or fill gallon bags with 2 dozen per bag and freeze for up to 6 months and, steam as many as you like at a time.
𝗦𝘁𝗲𝗮𝗺𝗶𝗻𝗴 Place scrunched up foil on the bottom of the pot. Place tamales in stock pot upright in a circle, tamales should not touch the bottom.; add water along the side (inside) of pot (not over the tamales) and steam for about an hour or more until the masa is fully cooked (it depends on how many tamales you have in the pot). Check the tamales every 45 minutes/hour or so. Again, it depends on how many tamales are in the pot.
