What's on the Grill #103

Grilled Tamales with Poblanos and Fresh Corn!  Or, as I like to call, a pain in the ass prepared without fresh corn.  I made them the week before last, and I have just now gathered up the strength to talk about it.  This wasn't exactly the best way to spend a weeknight when you have other things to do. 

About two months ago I bought a package of corn husks with the thought of making tamales.  I was inspired by the corn tamales we had at Bobby Flay's place in Vegas.  I have never made tamales before so I was going into this completely blind.  All I knew is that I had corn husks and I had a mission.

I found the recipe on Epicurious and although I read it all the way through, I apparently "glossed" over the 3 1/2 hour total time notation.  Whoops.  Funnier still, at least to me, although the tamales are grilled...that is only 10 minutes of the 3 1/2 hour time table.  Oh well, in my book grilled is grilled.

In the future, I think I will try some kind of meat stuffing.  Someone I know suggested chorizo, and I love chorizo so that has to be good.  I would also add in a mixture of salsas. 

All in all, I was happy with the finished tamales (even though I had 30 of them...guess I didn't read that part too closely either) and I was even more excited that I got to cook with lard.  I mean how cool is that?  The name may sound bad, but it was pure delight watching that white gelatinous blob melt into the skillet.  My heart almost stopped beating right there.  Lovely.  The final word: tamales good, reading skills bad.