Professional Documents
Culture Documents
a.
b.
c.
d.
Sustainability:
Sustainable produce can be grown and processed locally and have a long shelf
life.
6th period
Sustainable produce has a moderate amount of chemicals, its easy to create and
maintain, and has short modes of transportation. 1st period
Sustainable produce is able to maintain itself and human life, it provides energy,
its affordable and dependable, and its ready when you need it. 2nd period
Tamales
Ingredients
4 tablespoons of Salt
1 pound of Lard
4.4 pounds of Masa
(corn flour)
Water
Chicken Stock
(Optional)
pound of Dried Red
Chile
4 cloves of Garlic
60 dried corn husks
Directions
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2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
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14.
15.
16.
Soak the husks under hot or warm water for six hours.
In a crack pot, boil 2 lbs. of chicken with cup of chopped onion, 2
cloves of garlic, and 1 tablespoon of salt.
Simmer covered for 45 mins. until the chicken is very tender. Place the
chicken in a separate bowl and let it cool.
Take out the seeds from the dried red chile, then bring to a boil and
immediately turn off the element.
Place the boiled dried red chile, two cloves of garlic, and 1 tablespoon
of salt in a food processor and mix until the there are no solid pieces of
the dried red chile. This red salsa will be used for the masa.
In a large bowl mix the masa and 2 tablespoons of salt, then
incorporate 1 pound of lard into the dry ingredients.
After the masa is mixed with lard, add chicken stock until the mixture is
moist.
Incorporate 3 cups of the red salsa into the mixture.
Shred the chicken using two forks, discard the fat.
Place 3 tablespoons of oil into a skillet and keep it at medium heat. Add
cup of chopped onions, 2 cloves of minced garlic, 1 cup of red salsa,
and the shredded chicken. Cook for 10 minutes.
Rinse the corn husks to remove any corn silk and drain the husks.
Smear 2 tablespoons of masa into a thin layer on the husks.
Place 1 tablespoon of the chicken filling in the middle of the masa.
Fold the sides of the husk and then fold up the bottom.
Add water to a Dutch oven and place the basket above the water.
Place the tamales on top of the basket, have them face up. Cover the
tamales with husks, water, or a plastic bag.
Bring the water to a boil, cover the Dutch oven, and steam for 1 hour.
Lard
(Train) 763 kcal
.677 kcal
Omaha,
NE
4184 g-km
1349 km
1810 g
395.08
kcal
Results
Masa (truck)
- 110 kcal
2.89 kcal
342 km
2000 g
Irving, TX
4184 gkm
.423
kcal
1281 km
Mexico,
Houston TX
4184
g-km
454 g
472.46 kcal
58.80 kcal
(boat)
.677 kcal
262 km
454 g
4184 g-km
19.25 kcal
(train)
= 78.05
kcal (total)
Reflection
This recipe was chosen because it is pre-hispanic
dish from Central America that has changed over time
due to many factors such as colonization and geographic
location. This recipe reuses some materials such as corn
husks, and thus it contributes to sustainability.
Some of the tools used to make tamales have been
used for over a millennia and are still widely used today.
Take the molcajete, this is a tool that is used anywhere
from rural mountains in Mexico to bourgeoisie restaurants
in New York.
None of the ingredients used for this recipe were
organic. However, some of the ingredients such as corn
husks and corn masa came from local areas such as
Houston, Texas and Irving, Texas.
Tamales
Why I chose the recipe:
Is it organic? Is it local?
Is it worth it?
Is the economic more important than the culture
or the people who make a living from farming?
What does this have to do with sustainability?
What if Mexico was the main exporter of
indigenous, organic, GMO free corn?
Minimally produced
Include a historical or geographic fact
Tamales
Directions
Ingredients
Some Salt
Lard
Masa (corn flour)
Water
Chicken Stock (Optional)
Dried Red Chile
Garlic
Some corn husks
1.
2.
3.
4.
Tamales
Ingredients
4 tablespoons of Salt
1 pound of Lard
4.4 pounds of Masa
(corn flour)
Water
Chicken Stock
(Optional)
pound of Dried Red
Chile
4 cloves of Garlic
60 dried corn husks
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Soak the husks under hot or warm water for six hours.
In a crack pot, boil 2 lbs. of chicken with cup of chopped onion, 2
cloves of garlic, and 1 tablespoon of salt.
Simmer covered for 45 mins. until the chicken is very tender. Place the
chicken in a separate bowl and let it cool.
Take out the seeds from the dried red chile, then bring to a boil and
immediately turn off the element.
Place the boiled dried red chile, two cloves of garlic, and 1 tablespoon
of salt in a food processor and mix until the there are no solid pieces of
the dried red chile. This red salsa will be used for the masa.
In a large bowl mix the masa and 2 tablespoons of salt, then
incorporate 1 pound of lard into the dry ingredients.
After the masa is mixed with lard, add chicken stock until the mixture is
moist.
Incorporate 3 cups of the red salsa into the mixture.
Shred the chicken using two forks, discard the fat.
Place 3 tablespoons of oil into a skillet and keep it at medium heat. Add
cup of chopped onions, 2 cloves of minced garlic, 1 cup of red salsa,
and the shredded chicken. Cook for 10 minutes.
Rinse the corn husks to remove any corn silk and drain the husks.
Smear 2 tablespoons of masa into a thin layer on the husks.
Place 1 tablespoon of the chicken filling in the middle of the masa.
Fold the sides of the husk and then fold up the bottom.
Add water to a Dutch oven and place the basket above the water.
Place the tamales on top of the basket, have them face up. Cover the
tamales with husks, water, or a plastic bag.
Bring the water to a boil, cover the Dutch oven, and steam for 1 hour.
Calculations
Lard (Train) 763 kcal
.677 kcal
Omaha, NE
4184 g-km
2.89 kcal
Irving, TX
4184 g-km
1349 km
1810 g
395.08 Kcal
342 km
2000 g
472.46 Kcal