POETRY  -  
          With the Theme of Making or Breaking Bread

" The complex perfume of simmering cumin,
coriander, and cayenne, flavored the air "
​
                                     Photo by  Weebly.com                                    

Corn Husk Memories
by Kathryn Santana Goldman

The complex perfume of simmering cumin,
coriander, and cayenne, flavored the air
with Jalisco, my Abuela’s Mexican home.
 
My father’s five sisters and pre-teen me
surround the ingredients on Abuela’s
kitchen table for chicken or pork tamales.
 
Silky smooth Masa, spread on corn husks,
covered with seasoned meats,
secured like a mother swaddling her infant.
 
My Tias’ practiced production requires
little attention; like schoolgirls, they begin
to gossip and tease, forgetting me.
 
In my pre-pubescent mind,
I am destined to be just like them,
beautiful, strong and clever.
 
I inhale the magic
of sister-coded conversations,
hoping it will never end.
 
Their belladonna eyes
hold mischief and secrets
about family legacies.
 
Their laughter is like
the call and response
of morning songbirds
 
I am safely cocooned,  
growing under their spell,
preparing me to fly.
 
My remarkable teachers are gone now.
 
Their children scattered,
our tamale tradition faded,
and I stand alone at the end of the line.

Tamale Pie with Masa

​Meat Filling:

• 1 ½ lbs lean ground beef /or chicken (or make it vegan by using 2 15 oz. cans of pinto beans, drained and rinsed)
• 1 yellow onion, finely chopped
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 10 oz can red enchilada sauce, or homemade
• 11/2 cups corn kernels, fresh or frozen
• 8 oz can diced green chiles
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 1/2 cups shredded cheese (cheddar, jack, or a combination)

 
Masa Topping:

• 1 1/2 cups Masa Harina (corn flour)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup low-sodium chicken broth
• 1 cup milk
• 1/2 cup melted butter
• 1/2 cup shredded cheese

 
Optional Toppings :

• avocado, sour cream, cilantro, hot sauce

 
Instructions:

1. Cook ground beef in a deep 12-inch oven-safe skillet or cast-iron pan, crumbling it into small pieces as it cooks, until browned. Add diced onion, season with salt and pepper, and sauté for 3 minutes.

2. Add enchilada sauce, corn, chiles, chili powder, coriander, and cumin and cook for 5-10 minutes. Taste and add additional spices (chili powder, cumin, salt or pepper), as desired. Stir in cheese. (If using frozen corn, drain first.)

3.  Make Topping: Mix the corn flour, baking powder and salt together. Stir in the chicken broth, milk, butter and cheese. Pour evenly over the top of meat or vegan mixture.  

4.  Bake 400 degrees for 40 min. Allow to cool for at least 10 minutes before serving.  

​5.  If desired, top with avocado, cilantro, sour cream and salsa.

Vertical Divider

​​A native of San Francisco, Kathryn Santana Goldman’s interest in poetry began when she was working in ICU as a registered nurse. She used this practice to process the variety of stressful scenarios experienced. Over the years, she has continued to experiment with different types of writing such as short stories and plays. As an avid traveler, Kathryn has become skilled at capturing photographs about the diversity she encounters. Three years ago, she began to combine her love of photography with her writing by using the images she captures as seeds for her poems. She continues to explore new ways to use these two art forms to share her experience with family and friends.

Other works in this issue:
Poetry:
​The Summer Luncheon
Not My Father's Pasta

Vertical Divider

We Welcome Comments