Book of Days Tales

February 2^nd is most generally known as Candlemas, a day that has both sacred and secular meanings.  In the secular world in Britain it used to mark a turning point in the agricultural year, and was a quarter day in Scotland and northern England when rents were due and spring farm hiring began.  In the church it can be celebrated either as Candlemas, when the candles to be used in the church for the coming year are blessed, or as the Presentation of Jesus at the Temple/the Purification of Mary celebrating an episode in the infancy of Jesus.

In the United States, Candlemas coincides with Groundhog Day, the earliest American reference to which can be found at the Pennsylvania Dutch Folklore Center at Franklin and Marshall College:

Last Tuesday, the 2nd, was Candlemas day, the day on which, according to the Germans, the Groundhog peeps out of his winter quarters and if he sees his shadow he pops back for another six weeks nap, but if the day be cloudy he remains out, as the weather is to be moderate.

—4 February 1841 — from Morgantown, Berks County (Pennsylvania) storekeeper James Morris’ diary.

This custom is undoubtedly a New World evolution of German customs watching to see if hibernating bears and badgers come out of hibernation or not.

In Southern and Central Mexico, and Guatemala City, Candlemas (Día de la Candelaria) is celebrated with tamales. Tradition indicates that on 5^th January, the night before Three Kings Day (the Epiphany), whoever gets one or more of the few plastic or metal dolls (originally coins) buried within the Rosca de Reyes (King Cake) must pay for the tamales and throw a party on Candlemas. In certain regions of Mexico, this is the day in which the baby Jesus of each household is taken up from the nativity scene and dressed up in various colorful, whimsical outfits.

Ingredients

Tamale Filling:

1¼ lbs pork loin
1 large onion, peeled and halved
1 clove garlic, peeled
4 dried hot chile pods
2 cups water
1½ tsps salt

Tamale Dough:

2 cups masa harina
1¼ cups beef broth (approximately)
1 tsp baking powder
½ tsp salt
⅔ cup lard

Extras

1 (8 oz) package dried corn husks
1 cup sour cream

Instructions:

Place the pork in a Dutch oven with the onion and garlic, and add water to cover. Bring to a boil, then reduce the heat to low and simmer until the meat is cooked through, about 2 hours.

Remove stems and seeds from the chile pods. Place the chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from the heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt to taste, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

Soak the corn husks in a bowl of warm water.

In a large bowl, beat the lard with a tablespoon of the pork broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding broth as necessary to form a spongy dough.

Spread the dough out over the corn husks to between ¼ to ½ inch thickness. Place one tablespoon of the meat filling into the center.

Fold the sides of the husks in toward the center and tie the package up. Place in a steamer vertically.

Steam for 1 hour.

Remove tamales from the husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix the sour cream into the chile sauce.