And be a hot tamale.
A naked one.
These poor tamales lost their britches.
And by britches I mean corn husks.
Don’t we all?
But deep down we all know what matters is on the inside of our britches.
My insides are full of spicy things, y’all.
Actually, I am going to be vulnerable and emotionally naked here for a minute. 2013 has been marvelously exciting and full of progress, but all that advancement did not seem to be leading anywhere. For all my auditions on the lot that got my hopes up came the realization that I didn’t get those jobs. For all baller improv shows with my new group, I still have plenty of times I royally flounder and I wonder what the heckums makes me think I should be on stage.
I hadn’t heard from my editors with a restaurant review assignment.
I found out the bionic arm needs surgery against due to a slipped plate. Taking care of that one in a few weeks before my tendon ruptures.
Then in one fell swoop I book work I can’t yet tell you about, get another writing assignment, my improv group earns double the stage time we were getting at the Neon Venus…I feel prettyyyyyyyyy!
Though my bionic wrist still hurts like a mofo. You can’t win em’ all.
But you can make love without your britches, which is Ellen-ese for make tamales without husks.
Just do it. Get naked and do it.
Naked Tamales with Chili Cheese Filling
Olive oil spray
1/4 cup chopped onion
1 Jarred roasted red bell pepper, chopped
2 Tbsp. canned diced green chiles
Freshly ground pepper
1/2 c. Masa Harina
2 Tbsp. frozen smart balance or butter (I was out of butter so I used balance. “Out of butter” is an affliction I hope to never have again)
1/2-3/4 c. Vegetable broth
1/4 tsp. baking powder
1 oz. cheese, shredded
Cilantro and salsa, to serve
Spray a skillet with olive oil spray. Cook onion, stirring, on medium heat until it starts to brown, add sugar and cook, stirring, until a bit more browned, then add peppers, chiles, salt and pepper and cook a couple minutes longer, stirring. Take off heat.
Put yer masa in the food processor, turn it on then drizzle in broth, then add smart balance (or butterrrrrrrr!), baking powder and salt and pulse. Add more liquid if needed to get a thick batter.
Spray a couple ramekins with non-sticky spray. Fill a third full with batter, then cheese, then add filling, then add the rest of the batter. Cover ramekins with foil, put in a pan. Fill pan with water halfway up the sides of ramekins. Put it all in a 400 degree oven for 30-45 minutes. Depends on your oven. Keep an eye. When masa is pulling away from the ramekin sides it should be decent.
Eat. Be naked. Not at the same time.