Merry Christmas everyone. Now that the holiday formalities are out of the way, I am at the gym warming up for a spinning session.

I’ve been to a few spin classes, but today I am venturing out on my own since it’s a holiday and no instructor is willing to work today (which I understand).

So for today, I came up with a 60 minute playlist. Should be fun!

1. Boom Boom Pow vs. I’m in Miami Bitch Mashup
2. I Can Transform Ya by Chris Brown
3. Going back to Dani (Red Hot Chili Peppers vs Notorious BIG mashup)
4. Stress by Justice
5. Party in the USA by Miley Cyrus (shut up!)
6. Get Crazy by LMFAO
7. I shake I move by LMFAO
8. Shake your body by Michael Jackson
9. Sexy Chick by David Guetta
10. Shots by LMFAO
11. Around the World/ Harder Better Faster Stronger by Daft Punk Live at Coachella
12. One More Time by Daft Punk
13. Ease on down the road by Michael Jackson
14. Don’t Stop Believin’ by Journey

Hope this doesn’t kill me. I need something to burn off the tamales I made yesterday!

UPDATE: This playlist and workout was GREAT!!

Tamale time! After preparing most of the ingredients yesterday, today was the big day! Roll the tamales, steam them, and most importantly–eat the tamales! Just to clarify…this is a two day process, but SO worth it. Also, it’s worth noting that I completed this project all by myself. Tamales take time and attention. If you ever embark on a project like this…make sure you have help.

In any case,  I took the shrimp that I had cleaned yesterday, and marinated them with some seasoning (cumin powder, garlic powder, chili powder, salt and lemon juice). Then, I took the green chili sauce prepared yesterday, and mixed it into the masa (bought from a hispanic grocery store).

While that was marinating, I went ahead and soaked the cornhusks in warm water so that they would be ready for rolling. 

I was a bit concerned while rolling the tamales because the consistency seemed a bit soft and sticky, but once I steamed everything, it all turned out perfectly. The goat cheese added a very nice bright flavor to the shrimp  and the masa (infused with green chilis, garlic, onions and tomatillos). Definitely a treat for the Christmas holiday.

It’s time for food porn. Enjoy!

Soaking the corn husks.

To weigh them down, I used the tamale steamer and filled it with water as it sat on the husks.