Women Survives Making JOBS

Mighty Immigrant Moms—Making Tamales (Lots are single mothers) Men too can do this if no work for their families.

In Austin, Texas, undocumented single mothers can't legally be employed, but they've found a way to make a living. They formed a cooperative, where they could be their own bosses. Sure, their business is still in its early stages, but it has given them hope following pasts fraught with pain and abandonment. They left behind their homes—whether in Central America or Africa—to create new ones in the United States. By supporting and empowering one another, these mothers show what it takes to really make America great again.   Immigrant Moms Were Told They Can’t Have Jobs—So They Started Their Own Tamale Co-op Employment options can be extremely limited for undocumented immigrants who can’t work legally. These single moms are relying on each other.   READ MORE » If countries were more compassionate, and wise to keep the family's fed and off assistant and in good health they would provide easy ways (regulations) to aid them in stands to sell their goods. Don't forget you can sell tamales at home (take orders) door to door till you save up the money for license's i.e. ........................................................GREEN CORN TAMALES GREEN Corn Tamales (because this tamales was completely made from the green husk. The chlorophyll of the husk leaked into the meal when steamed, turning the Masa green.) This is my family's favorite recipe. Turn the making of them into a family project, gathering the family together. A good vegetarian holiday meal. The vegetarian styles are better as they benefits all cultures + maybe to sell more?4 lg. or 6 small ears of corn (about 3-4 cups) 1/2-cup heavy cream 1-tablespoon sugar 3/4-teaspoon sea salt 1 1/2 cups shredded Montgomery Jack cheese (Or vegetable cheese, like soy, almond i.e.) Corn:With electric knife, remove enough fresh corn from cobs to make about 3 cups. Then mix in blender or food chopper corn, and cream, not enough to Pure'. (Do not over mix...) (My son's short cut below is to use organically grown frozen sweet corn) Pour the corn mixture into frying pan add sugar, and salt. Boil rapidly, while stirring, until this has reduced to 2-3 cups (depends on corn). This can scorch so don't add the cheese till you pull this off the heat. After you have removed from heat then add the cheese. Refrigerate, chilling the mixture over night. Next Day: **Have your husk soaking in warm water and dried. Spreading, one large, or two smaller sections overlapping the husks with the mesa dough. In the center spread 1 1/2 tablespoons of the mesa mixture. Fold sides of the corn husks coated to the edges with mesa over the corn filling making a good sealing. Make ties strings out of the husks to tie ends of the tamales. Mesa 3 cups Mesa (make sure it's for "tamales") There is a prepared mesa already to spread in grocery stores. It is great to cut time. 2+ cups chicken broth concentrate (or vegetable broth) ¾ Cup of soften butterBeat Mesa, broth together with 3/4-cup soft butter, lard or shortening until dough is well blended. Add enough chicken broth to make it easy to spread mesa mix over the dried husks. Close by using a thin corn husk tie or folding method. See on the package of Mesa for further instructions. Steam: With a canning cold pack steamer (or other steamer) add water in the bottom and stack the tamales in layers going different directions with each layer. Steam (45 min.-- 1 hour), depending on how many made at one time and how stacked. The dough will come off the sides easily when done. (Makes about three doz.) (Some use banana leaf and etc. instead of store dried husks) Making Mobile Pantries, in your area.