
This year marks the sesquicentennial celebration of Cinco de Mayo, a holiday originating in the United States as a celebration of the victory over the French who were helping rebels trying to overthrow the Mexican presidency in 1862. Although the union soldiers were outnumbered by the rebel troops, their determination to fight for a cause they believed in prevailed, and the story of their courageous triumph erupted in celebrations throughout many Hispanic communities in the US that continue today.
How do you celebrate Cinco de Mayo? For many, festivities center around the great food brought to us through Mexican-American traditions. To help you celebrate, we’d like to share with you a proven and popular recipe for homemade tamales, a favorite at www.allrecipes.com.

Real Homemade Tamales
Ingredients
· Tamale Filling:
· 1 1/4 pounds pork loin
· 1 large onion, halved
· 1 clove garlic
· 4 dried California chile pods
· 2 cups water
· 1 1/2 teaspoons salt
· Tamale Dough:
· 2 cups masa harina
· 1 (10.5 ounce) can beef broth
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 2/3 cup lard
· 1 (8 ounce) package dried corn husks
· 1 cup sour cream
Directions
1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
(Source: Allrecipes.com, submitted by SaddieCat)
At System Pavers we celebrate all month long, such as free gifts worth up to $1,500. With our Special Financing Plans on all outdoor improvement projects that can save you hundreds even thousands of dollars on your next project
Visit www.systempavers.com to schedule a free in-home consultation with one of our outdoor living specialists, and find out about the free gift and special financing we are offering in your area. Call toll free 877-728-3776!
ede896dc-8b01-471c-a176-cdc5483e91b1|0|.0