“Rahul, what do you want for dinner this week?”
Every. Single. Time. But I don’t mind, honestly, because we both really like tacos and Mexican food. For some reason when we make Mexican food at home it always ends up in the form of ground beef tacos. This time we wanted a change.
This recipe was created for Randall Beans as an idea for your fall football tailgate parties. Tamales naturally make a lot, enough that you can freeze them and steam whenever you want them, therefore negating some of the downsides to how time intensive they are. I don’t like to think that recipes are difficult but if you are new to cooking I wouldn’t suggest tackling tamales. You need to grasp the concept of timing everything out as well as having the desire to roll tamale after tamale after tamale. Don’t let the lengthy ingredients fool you, though, because you CAN make tamales.
Tamales are traditionally filled with beef, pork, chicken or beans along with masa dough. The dough is spread onto the corn husk first, then the topping gets spooned on, and then you carefully roll them up for steaming. We made Spanish rice to accompany our tamales. It only took two to fill us up but you could certainly eat more because they are so, so good. Top with enchilada sauce and more cheese because… you can.