Zea mays L., corn, on the "high road" where I walk two or three nights a week.  Calvin Center, MI.

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(Mexican Medicine)

(Plant of the Year)
Tamales, corn masa (flour) animal lard, baking powder, salt and water (in the correct proportions) makes the covering,  Mexican spicy shredded pork for the filling, surrounded by cinnamon spiced squash,  Ginger rice, and black beans.  Multi cultural and tasty. 

Traditional Recipe for dough:  1 pound masa, 2 t salt, 1/2 pound pork lard,  1 3/4 chicken broth, cup of cold water.  Makes 3 dozen tomales. New low fat, low salt recipe--delicious

Preparation:  Beat lard for 5 minutes in mixer.  Gradually add broth and masa to blender with lard.  Broth should be cool as not to melt lard.  Ater 3 minutes of beating, drop a small piece of dough on water and see if it floats.  If it sinks keep beating the mixture until the dough floats.  Finally, mix the baking powder in thoroughly.

Tamales are wrapped in fresh corn husks and tied to prevent the seepage of water into the masa while it is being steamed.