Today is our second May post for our Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about the year-long project: here . This month, I chose the recipes and went with a Latin theme. So, last week, we made salsas. This week, we're working with masa. And so on...you get the idea. The #KitchenMatrixCookingProject Masa Creations An InLinkz Link-up This recipe isn't one of his, but I haven't made tamales in a long time and this is one of my family's favorites: tamales. I decided to make a variation of maiale al latte - Italian pork in milk - as the meat filling. Pork braised in milk has s a delicate texture and flavor and the milk slowly evolves into a rich sauce of curds. Okay, it's not particularly photogenic, but it is delicious! Milk-Braised Pork Tamales Milk-Braised Pork 2 lbs skinless, boneless pork roast 1/2 C sliced onions 1/2 C chopped celery olive oil 2 C organic ...