Ann Fish Special at News & Record
Tamales and chimichangas are my favorite Mexican dishes. Those that taste like Arizona and New Mexico are hard to find in North Carolina.
When I was a substitute teacher at Draper Elementary School in the early 2000s, a student learned about my love for tamales. A few days later, her mother arrived with a container of hot tamales that she had just finished making.
Years later, a high school student spoke of working at his family’s restaurant, La Jaliciense, in the mall behind Meadow Greens. He told me about their tamales. One day I stopped for some. Not only were the tamales great, the family provided friendly service.
Tamales were the first thing I had the night I arrived in Santa Fe for Christmas break as we stopped and had ‘take out’ with guacamole and fries. They made a great ‘welcome home’ dinner!
My oldest grandson, Jude, and his friend, Desiree, decided to make tamales from scratch so I could not only have the freshest available, but also learn how to make my own – a traditional Hispanic combination of the recipes. of his family and his grandmother Pacheco.
The night before the big day, Jude cooked a four-pound roast pork in the slow cooker. He combined the roasted peppercorns, Mexican oregano, medium spicy chili, bay leaves, garlic cloves, cumin, salt and pepper and rubbed the mixture into the roast. He then cut the roast into six-eight pieces and grabbed them. After returning the meat to the slow cooker, he added the chicken broth and enough water to cover the meat, and left it to cook overnight.