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.
Taking a shortcut in preparation is not advised, even though some home cooks have attempted with little success. While some delicious variations have resulted from culinary experimentation, the technique remains roughly the same. This is how everything holds together once it has cooked under low fire.
Anyone who is familiar with this recipe realizes that the person creating the magic has the labor of love with every step. And there are a few steps that take time and a little bit of patience. The fewer storebought items used, the more work that goes into tasks like grounding the corn to make masa or preparing the freshest fillings.
After taking a nice steam bath, a nice meal comes together. While this all sounds simple, some consider making a real tamale a work of art, if not a labor intensive session in the kitchen. Either way, it is not ideal for those who do not already love to cook or do not have the energy after working all day.
Even if nothing tangible comes from the event, there is still a great feeling of presenting something different to colleagues. Good food can be a nice conversation starter and it may be possible to run into someone who is also a fan of Mexican or South American cuisine. It could be the start of a lengthy relationship outside of the office.
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.
Taking a shortcut in preparation is not advised, even though some home cooks have attempted with little success. While some delicious variations have resulted from culinary experimentation, the technique remains roughly the same. This is how everything holds together once it has cooked under low fire.
Anyone who is familiar with this recipe realizes that the person creating the magic has the labor of love with every step. And there are a few steps that take time and a little bit of patience. The fewer storebought items used, the more work that goes into tasks like grounding the corn to make masa or preparing the freshest fillings.
After taking a nice steam bath, a nice meal comes together. While this all sounds simple, some consider making a real tamale a work of art, if not a labor intensive session in the kitchen. Either way, it is not ideal for those who do not already love to cook or do not have the energy after working all day.
Even if nothing tangible comes from the event, there is still a great feeling of presenting something different to colleagues. Good food can be a nice conversation starter and it may be possible to run into someone who is also a fan of Mexican or South American cuisine. It could be the start of a lengthy relationship outside of the office.
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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