There are some dishes that are in a category of their own. As the foodie craze allows for chefs and home cooks to place an unusual twist on international cuisine, some things cannot be duplicated with success. Ask any lover of Mexican dishes what item is worth waiting for and most will mention authentic tamales.
Whether plated with refried beans and Spanish rice on the side or enjoyed alone, it is hard to be mad while eating a good tamale. This is why some people will stand in line at their favorite restaurant for hours waiting to pick up a dozen or so to take home. For many, it is the layers of flavor that make it stand apart from other dishes that are popular in the States.
Buying these premade also saves on having to cook at home and wonder if something will come out right. When a person has a good cook on their side who can prepare heat and eat meals for groups, this is better than relying on the supermarket hot deli department. Caters and restaurants can also offer different varieties, including a meatless option.
The best recipes use freshly ground corn to make the masa flour. Fillings, which can be made with a combination of meats and vegetables or cheese, are usually cooked well before adding to flour mixture. A generous amount of spices are added before everything is put together inside a corn husk or banana leaf.
This is not to say that a bland dish will prevent a person from getting a deserved promotion but most successful companies have individuals who work hard and seldom have time for a good meal. Anyone who has ever tasted a tamale will remember the many layers of flavor in a single bite. Hints of garlic, mild peppers and corn flavors wrapped within a layer of rich oil often have the right amount of spice to tease the tongue.
While taking shortcuts is not recommended, the varieties out there are worth trying. Modern cooks that specialize in Mexican cuisine experiment with masa flour made from blue, yellow, and even red corn with success. Fillings can range from fruit to pepper steak but if a person is buying for a large group, chicken and a vegetarian option are great choices, as flavors may be a little milder.
Although many associate this recipe with Mexico, there are different versions made in South and Central America, as well as the southern States. Even though some food enthusiasts say that the lard gives it the flavor, few ingenious chefs have managed to eliminate the saturated fat and replace it with vegetable or olive oil. For those watching their waistline, one way to cut back on fats is to pass on wet versions that have cheese or animal oil.
Another thing about this dish is that it is filling yet affordable. People who make these for a living often say there is at least one customer who will buy more than two dozen every time. Many of these customers are normally working people who want the homecooked taste without having to leave home or cook themselves.
Whether plated with refried beans and Spanish rice on the side or enjoyed alone, it is hard to be mad while eating a good tamale. This is why some people will stand in line at their favorite restaurant for hours waiting to pick up a dozen or so to take home. For many, it is the layers of flavor that make it stand apart from other dishes that are popular in the States.
Buying these premade also saves on having to cook at home and wonder if something will come out right. When a person has a good cook on their side who can prepare heat and eat meals for groups, this is better than relying on the supermarket hot deli department. Caters and restaurants can also offer different varieties, including a meatless option.
The best recipes use freshly ground corn to make the masa flour. Fillings, which can be made with a combination of meats and vegetables or cheese, are usually cooked well before adding to flour mixture. A generous amount of spices are added before everything is put together inside a corn husk or banana leaf.
This is not to say that a bland dish will prevent a person from getting a deserved promotion but most successful companies have individuals who work hard and seldom have time for a good meal. Anyone who has ever tasted a tamale will remember the many layers of flavor in a single bite. Hints of garlic, mild peppers and corn flavors wrapped within a layer of rich oil often have the right amount of spice to tease the tongue.
While taking shortcuts is not recommended, the varieties out there are worth trying. Modern cooks that specialize in Mexican cuisine experiment with masa flour made from blue, yellow, and even red corn with success. Fillings can range from fruit to pepper steak but if a person is buying for a large group, chicken and a vegetarian option are great choices, as flavors may be a little milder.
Although many associate this recipe with Mexico, there are different versions made in South and Central America, as well as the southern States. Even though some food enthusiasts say that the lard gives it the flavor, few ingenious chefs have managed to eliminate the saturated fat and replace it with vegetable or olive oil. For those watching their waistline, one way to cut back on fats is to pass on wet versions that have cheese or animal oil.
Another thing about this dish is that it is filling yet affordable. People who make these for a living often say there is at least one customer who will buy more than two dozen every time. Many of these customers are normally working people who want the homecooked taste without having to leave home or cook themselves.
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