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[Clansgian AT wmconnect.com]

>So, you can drain the water, rinse, and then mash directly?

Yes, drain and rinse.  Then mash.  The hominy mashes up readily, it's the 
easiest part of the process.

> 
> >Ancho?
> >Pasilla?
> >Something else?
> 
Not ancho or pasilla, althought those would make a good sauce, they don't 
make the classic chili sauce one finds on tamales.  If you grow them, any of 
those giant chili peppers like the old Big Jim and such.  In most grocery 
stores 
they are called "Guajilla" peppers.  If there's a tienda around, just ask for 
the chilis that are 'para tamales'.

> 
> >So you don't use the pepper at all?  It just flavors the water?
> 

Right, the dried pepper itself is not used, just the water you boil it in.  
'Flavor' the water is misleading, though.  The inside of the pepper 
disintegrates and all you remove from the water is basically the outside hull 
of the 
pepper, which isn't much edible anyway.

> 
> >I have become addicted to avocados.  I know they are loaded with fat,
> but I'm telling myself it is a good fat<g> 


Don't underestimate that!  It is whole, unadulterated vegetable fat.   I very 
seriously doubt any active person ever got fat from eating avocados.

James