Despite my attempts to model good, secular behavior, I see that the combination of the end of the year and the snap of wintery cold weather sets off a celebratory chain of events that cannot be avoided (i.e., time indoors leads to elaborating and sharing those spaces; happy holidays in whatever sense seems relevant to you!)
1 or more white onions (even better if you sauté them)
1 lb. tofu
16 oz or more of Enchilada sauce -- red chile & tomato sauce (el Pato)
Black olives
Corn
Jalapenos & Garlic if you like
(Sometimes I also add cooked polenta.)
Corn Bread Topping
Step One: Combine the following dry ingredients in a large bowl and make a well in the center of the mixture.
1 1/2 cups of cornmeal
1 cup flour, unbleached flour/whole wheat pastry flour
1 ½ teaspoon of baking soda
1 teaspoon of salt
1/4 cup of sucanat or natural organic sugar. (If using honey, add to liquids and reduce other liquids.)
Step Two: Mix the liquids and add to dry stuff. Stir just until everything is mixed.
3/4 cup of butter or margarine, melted
2 large eggs, lightly beaten
Step three: Add any of the following to the bread mix. As you fancy!
Chopped Onions
Chopped Olives
Chopped Red & Yellow pepper
½ cup Corn (fresh or frozen)
Jalapeños
Put all of filling in a large, deep casserole dish or cake size baking pan and cover with bread mix.
Bake at 375ºF anywhere from one hour to one hour and 45 minutes, depending on how much you have decide to make. Bread should be golden and fully cooked according to the toothpick test.
Good Luck! I hope your new year is full of tamale surprises!
