Calaca’s Food-Culture-Drink

03/09/2026

07/19/2025

07/18/2025

Magic is continuing!

07/18/2025

Pork ones ready! Dm me to coord pick up or delivery!

Chicken and beans will be ready tomorrow. Can pu tomorrow or deliver sunday:

Sorry tye back up, adjusting to new capacity w health being in the dumps.

07/18/2025

Back at it today folks! Did minimum yesterday my body still yelling at me, but I’ve got some help on the way yay.

Yesterday I cleaned the kitchen and did dishes and coffee table, of course w a 9yo coffee table needing recleaning and hubbers was good and keeping kitchen mostly clean just a few dishes from us eating. All clean reset.

Instant pots put back together, cleaned. Lando smeared husks yesterday for me, pork is ready to stuff.

Finishing up salsas today and the chicken and beans, I got moatly pork orders so thats good help on my to do.

I may need to cut my menu down to 2 flavors at a time. My body can’t do as much as before.

Dang I use to be able to make 300 tamales, 40ish dzs within a few days now my body can’t barely handle 15 dz and had to add days for recovery in between. 😩 but at least I can do 15!

Thank the gods for the Masa Master/ Smearer Orlando Medina I wouldn’t be able to complete it. 😘

07/17/2025

Chronic pain got me good today, we will resume tomorrow. 1-2 days behind, but we still good!

07/16/2025

Apparently, I can’t go hard ever anymore. Chronic pain chronicing, I’ll be a day or two behind on tamales. I need to take it easy today. Dumb body.

Everything going well, though! Just have to slow down.

07/15/2025

Pulled this morning after low low covered in oven all night.
Back in its juices now, more sauce and broth on extra low just while I try to finish waking up lol.

Do not put on too low of a temp where it wont maintain enough heat to keep slow cooking. Also why Pavera/ Dutch oven -ish dish is important.

All metal, so concuces plenty of heat even enough to crust while shut even on low.

07/15/2025

Baste and knocked off that excess sauce at top to show skin let it bake covered upped temp and when relook in some time well reoil that skin.

07/14/2025

Forgot to take more of pork prep chonic pain started to chronic lol

I use old school Mexican Dutch oven type thingy lol.

Pork Butt Prep:
- Cut out of bag, drained liquid, quick rinse with water.

- Pat Dry, let dry for a few min on paper towels

- After rest to dry, poke middle deep holes all over skinless side. Conisder:
Watch out with bone
2-3in apart
Stuff whole garlic cloves in each
Space big ones far apart and smaller ones can be closer together
Okay to double small cloves in same spot, and to skip holes if too close together, or it was rude to you. Lol

- Cut superficial small holes all over skin, rub favorite oil on it. Sit few min covered in dish.

- Calaca’s House Basic Rub All, all over. Make ur own or use fav store bought is great! Basic salt pepper, garlic, onion powder, etc. sit semi covered in dish.

- Leave skin side up. Rest few min to dry out more in rub. Home must be coolish, if too warm in kitchen or home watch ur final time its been out unrefridgerated.

- Calacas Chile Sauce made and brushed all over, sit a min covered. Pour and let sit sauce over skin. Chicken and beg vroth and some of the chile water on the sides. Cover let ait few min.

- Put in oven at 275. Baste, rotate, uncover and recover as needed, replenish broth below if needed, but pork should release more juices, should be fine as long as kept at liw heat. If too high juice evaporates and can burn if you’re not checking it every 15-25min to baste, etc.