11/28/2020 | News release | Distributed by Public on 11/28/2020 19:28
Undoubtedly one of the most authentic and traditional dishes in both Mexican and Mexican-American cooking, we're ready for tamales.
They've become wildly popular with those in America who seek out a perfect, savory out-of-hand food. With so many recipes and variations out there, there is a tamale filling for everyone.
A pretty basic preparation, tamales are made with a corn based dough mixture that is filled with various meats, beans, chili peppers and cheese. Wrapped and cooked in corn husks or banana leaves, the husks are removed before eating the tasty cooked tamale.
Good on the their own, when served with pico de gallo and a side of guacamole and rice, it transforms them to being a proper meal.
Making tamales has begun a group event as assembly is done by hand. Many working hands makes for faster production and conviviality.
This year's distancing may change up how tamales are made in large numbers.
A party (tamalada) of just a few makes for good fun, conversation, and quick tamale work. The added bonus of customized filled tamales is in favor of the makers.
These 'special occasion' fluffy cooked dough and filling treats run the gamut of meats, vegetables and cheese.
Let the creative juices flow with cooked butternut or other winter squashes. Explore favored chili peppers or stick to more traditional red chilies like Guajillos. Anchos, Anaheims and Poblanos offer a range of mild to spicy heat. Mix it up.
The essential ingredients - corn husks and the prepared dough (masa) - can be found at any Mexican grocery store. No masa? Make your own. Conventional grocery retailers have a Hispanic aisle with quality tamale ingredients. The large stock pots, iconic for steaming them, are also on display in rows across grocery shelves this time of year.
Tamales can be filled with anything from the traditional pork with red sauce to a variety of vegan fillings to satisfy individuals with specific dietary preferences.
Simple to make, though requiring a commitment of time, use 'stay-at-home' restrictions to free the inner tamale expert. Fillings can be as varied, exotic and complex as ingredients allow.
Making tamales is almost as good as the fiesta that follows. Let's eat tamales!