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.
While making these from scratch can take a great deal of time and energy, there are many excellent chefs and caterers who sell these by the dozen. The great thing is that a prepared tamale can be heated in any microwave or stove just hours before serving. Also, these are easy to transport, as their dense texture and casing allow for little spillage along the way.
Spicy fillings wrapped in soft masa flour and oils before cooking on a stovetop inside a corn husk brings many wonderful memories to most who have ever had that homecooked taste. This experience cannot be found in the freezer section from mass food manufacturers. Also, those who attempt to take shortcuts will not have the same flavor profile.
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.
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.
The great thing about having a half dozen or these already in the refrigerator is they are easy to heat. If frozen, let sit in a bowl of hot water for no more than 15 minutes before placing in the microwave for about three minutes. If a person is making more than two at a time, they can adjust the prep and heat times but it is still less than cooking an entree from scratch.
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.
When choosing food for large groups when time and money are tight, there are two main things to consider. Preparation is better in the hands of another person, especially if the employee is not much into cooking or does not have the time. Portability is also important, as many inexpensive yet filling dishes travel well. Keeping these factors in mind is what will make pot luck contributions free of stress.
While making these from scratch can take a great deal of time and energy, there are many excellent chefs and caterers who sell these by the dozen. The great thing is that a prepared tamale can be heated in any microwave or stove just hours before serving. Also, these are easy to transport, as their dense texture and casing allow for little spillage along the way.
Spicy fillings wrapped in soft masa flour and oils before cooking on a stovetop inside a corn husk brings many wonderful memories to most who have ever had that homecooked taste. This experience cannot be found in the freezer section from mass food manufacturers. Also, those who attempt to take shortcuts will not have the same flavor profile.
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.
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.
The great thing about having a half dozen or these already in the refrigerator is they are easy to heat. If frozen, let sit in a bowl of hot water for no more than 15 minutes before placing in the microwave for about three minutes. If a person is making more than two at a time, they can adjust the prep and heat times but it is still less than cooking an entree from scratch.
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.
When choosing food for large groups when time and money are tight, there are two main things to consider. Preparation is better in the hands of another person, especially if the employee is not much into cooking or does not have the time. Portability is also important, as many inexpensive yet filling dishes travel well. Keeping these factors in mind is what will make pot luck contributions free of stress.
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