After a long day at the job and sitting in traffic for hours, it feels good to come home to a hot meal. The problem is that most people in this situation feel up to cooking. It seems no matter how hard food manufacturers try to make frozen meals taste good, sometimes this is not enough or are too high in sodium to eat regularly. Foods that are fast but filling, like prepared tamales, are the perfect food that is truly satisfying.
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.
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.
For a complete meal, rice or refried beans can be warmed up while the entree is being plated. If canned or dried products are not ideal, a quick yet healthy side dish may be the answer. Just warm up instant or brown rice and top with favorite salsa or pico de gallo. Canned and rinsed beans may be added for extra sustenance.
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.
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.
For a complete meal, rice or refried beans can be warmed up while the entree is being plated. If canned or dried products are not ideal, a quick yet healthy side dish may be the answer. Just warm up instant or brown rice and top with favorite salsa or pico de gallo. Canned and rinsed beans may be added for extra sustenance.
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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