Chilebrown's Spam® Tamales

We have our first Spam Cookoff entry! Chilebrown is first off the mark with an innovative use for the venerable canned meat treat we all know and love (cough, cough):

Ms. Goofy and I had fun with this competition. While we were in Santa Cruz we ordered a Spam appetizer. We would have never even thought of such an act. I will say it was different.

It was a challenge to think of a recipe. Spam can be very salty. There is a low sodium version. I chose to use 'Spam with Cheese'. Everything usually goes better with Cheese. Spam Tamale was our choice.

I traveled to 'The Mission District', in San Francisco to purchase fresh masa. I wanted to make these authentic Spam tamales. I bought the corn husks and masa. I also had a killer burrito for lunch at "Taqueria San Francisco".The Mission is a great place to eat and buy Mexican food.

I used some killer bacon purchased from the "Freedom Meat Locker" on my last 'Meat Adventure'. I chopped some onions and cubed the Spam. I cooked the bacon and onions and briefly sweated the Spam. This would be my filling. I added a little chipotle puree to the masa for flavor and color. I soaked the corn husks and then assembled the tamale.

I made three different Salsa's to accompany the tamale. I used all ingredients from the garden and some home smoked chipotle. I made Pico de Gallo, Chipotle Salsa, and Orange-Honey Habanero Salsa. The Orange Habanero Salsa was a sweet eye opener.

The tamale's steamed in a bamboo steamer for an hour. The results were very good. Ms. Goofy even enjoyed it. I think she had a closed mind coming into the competition. After she tried it she was hooked. I just had one for breakfast. What a great way to start the morning. The only problem I have now, is what to do with the two leftover cans of Spam. I am looking forward to seeing the other entries! Peace,Paul

I'll post my entry tomorrow, and a picture of the Spam appetizer that Paul mentioned in his email when I get a chance.

Keep cooking! Let's try to have the entries in by the beginning of next week, but let me know if you need more time.