Tamales 

2 cups Semolina
4 cups of milk
3 chicken stock cubes
3/4 cup butter
1 lb cooked and pulled pork
1/2 lb peanuts
1/4 blended jalapeno peppers
salt and pepper to taste
store bought foil sheets

First toast the peanuts.  Then in a bowl combine the peanuts with the 
pork and some salt and pepper. Then mix the rest of the ingredients in 
a pot and cook in low temperature.  Be sure to stir the pot constantly.  
Cook for four minutes after the mixture starts to boil.  Then start 
putting the tamales together.  Spoon a four-ounce serving of the mix on 
a foil sheet and place some pork and peanut mix.  Then close form the 
tamale by folding the aluminum sheet to a pillow shape.  Then steam the 
tamales for 20 minutes.  Serve with salsa or pico de gallo. Makes 18.

Daniel Alcazar-Roman