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Hot to Trot

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Lowell George. Truck Stop Rock Billy C. Spotify Amazon. Back to Tennessee Billy C. Seeds and Stems Again Billy C. Tamales lend themselves incredibly well to prepping ahead of time.

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Just pop them in a freezer-safe container once cool, and reheat in the microwave or with a quick steam. Add about 30 corn husks to a pot of very hot just boiled water and let soak until soft, about 30 minutes. You can also soak the husks in warm water overnight. In a large bowl, combine the masa, salt, and baking powder. Add the chicken stock gradually, about a quarter cup at a time, using your hands to fully incorporate each addition—this will help avoid clumps. Once thoroughly combined, cover with damp towel or plastic wrap and set aside. Add the lard to the bowl of a stand mixer.

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Using a paddle attachment, whip the fat on medium-high speed, scraping the bowl occasionally. Whip until smooth and aerated, about 3—4 minutes, though time will vary depending on how solid your lard is. With the mixer running on medium speed, add about a tablespoon of masa mix at a time to the lard, mixing thoroughly after each addition before adding the next one, and occasionally scraping down the sides of the bowl. Once all the masa is added, mix on high to incorporate some additional air, about a minute. Place a corn husk on your work surface, with the tapered side curved up and facing away from you.

Dollop about two rounded tablespoons of the masa mixture onto the husk, and spread the mixture in a thin, even layer over the lower two-thirds of the husk, leaving a half-inch border around the sides. Add a rounded tablespoon of your filling of choice to the center of the tamale. Sprinkle any extra goodies—such as cotija and green onion—on top, as desired. To fold, bring the two long edges of the husk together, and pinch the dough together to seal.

Roll the tamale lengthwise to create a seam. Place the tamale seam-side down on the table, and tuck the tapered end of the husk underneath. Tear off a piece from a different husk and use it to tie the tucked end to the tamale. Fit a pot with a steamer attachment and fill the bottom with water, making sure the water does not touch the bottom of the steamer. We will have a electrolyte drink and lots of salty foods. But you must bring your own electrolytes.

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And just to be clear, you WILL need them. Again, bring your own. Taking such medications in conjunction with dehydration greatly increases the risk of renal failure. We will not take that responsibility.

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Georgia Ultrarunning and Trailrunning Society. Hot to Trot Sponsors. Hot to Trot. What 4 or 8 hour run on a looped trail course. Counting All runners will be chip timed. Is there a wait list? I'm a wuss. Do I have to be out there for 8 hours?