Umm... It would be good if it was at least edible :P.

I dont know if you guys are interested in more mexican food recipies.  I can keep posting if you want it.

Sure, I love mexican food. Keep them coming!  :nyd:

I made some pretty OK ***tamales de puerco*** with the following:

Eat sweet corn (I know it's wrong Adolph! But forgive us, it's all we Americanos have). Keep husks, wash, clean off silk. Put on a table and move to a climate with zero humidity ( like here in Montana ). Otherwise I suppose you could put it out in the sun to dry.
After a few days, your husks should be pretty dehydrated enough. Soak them in hot water for at least an hour so they'll be pliable.
Get about a pound of pork, slap it into a saucepan with some diced onion, garlic, a bay leaf or two, and a few peppercorns. Boil, and simmer for about an hour or until cooked. Drain all the broth, except for reserving 1 1/4 cup for the instant corn masa flour you'll make the tamales with. Shred the pork with forks, and mix about 1/4 cup of enchilada sauce (roughly half a can) into the pork, so it's all nice and flavorful. You can supposedly let it sit overnight to bring out the flavor, but I didn't bother.
So mix about 2 cups masa with some lard, oil, or vegetable shortening (1/4 cup I think), 1 tsp. baking powder, 1 tsp. salt, and the pork broth. Knead the dough until it's all dough-y.
This is why it sucks to have sweet corn as opposed to authentic Mexican field corn: every tamale will most likely need at least 2-3 husks so you can wrap it all nice. So take the husks, pat them dry with a paper towel, put them down slightly overlapping each other, slap about 1 tablespoon of dough onto the husk near the non-pointy, open end, with a little space from the edge so it doesn't pop out. Spoon some of the pork filling into the middle of the circle (it helps to have a bit of an indentation), and cap it with some more tamale dough. Wrap the husks around the tamale, fold the pointy end over to seal up the bottom, and I like to use strips of husk to tie them all neat. Place in a steamer, where it'll cook, open end facing up.
So once you have all the tamales made up, steam them for about an hour or until they can peel away from the husk cleanly.
You can top the tamale with the extra enchilada sauce, or as I discovered this morning, Velveeta Cheese Dip (velveeta cheese + Ro Tel Tomatoes w/ green chilis) also makes an awesome topping.

So that's all just from my memory of doing it yesterday, hope I didn't forget anything.

P.S. Supposedly you can use aluminum foil in lieu of corn husks, but that would just be....not flavorful.

Oh, store extras in tin foil in the refrigerator (they'll last about 3-4 days), and heat them up again by steaming them again, in the oven, or wrapping them in wax paper and microwaving.

BASIC MACARONI AND CHEESE
Very basic Macaroni and Cheese recipe, for those of you who don't know how to make it.

Ingredients:
1 1/2lb of pasta (macaroni, shells, etc.)
2 Tbsp of all-purpose flour
3 cups of grated sharp cheddar cheese (you can mix and use different cheeses if you like)
1/2 stick of butter
1 cup of milk
Salt
Pepper

Start by salting and cooking your pasta. It shouldn't be too difficult to cook pasta, just follow the instructions on the box. Once the pasta is cooked, place it in a casserole plate. In a decently sized pot, melt your stick of butter. Once butter is completely melted, whisk in the flour. Once the flour is thoroughly mixed in with the butter, add the milk. Whisk together the ingredients until smooth. When mixture is smooth, put in 2 cups of your cheese into the pot, then whisk together until the cheese is completely melted, then add a pinch of salt and pepper. The sauce should be somewhat thick and smooth. Once everything is mixed in, pour cheese sauce over the pasta in the casserole plate. Then sprinkle the remaining 1 cup of cheese on the top of the casserole.

Pre-heat the oven to 375*F, then bake the macaroni casserole for 25 minutes.

And there we go, a basic macaroni and cheese recipe.