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.
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.
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.
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.
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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