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.
This is the type of dish that is sold at restaurants or catering delivery companies in bulk. The reason why no one makes a single tamale is that they take time to assemble and prepare. While some home cooks may attempt to take shortcuts, the taste is not the same and is sometimes a recipe fail.
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.
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.
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.
One great thing about most Mexican dishes is that they can be slightly altered for health purposes, as some traditional recipes use generous amounts of animal or saturated fats. The other is that quick fixes at home are much better than indulging in fast food. Have with a side of rice and salsa or a bowl of bean chili for something different. Not only are these meals healthier but costs a lot less than dining out regularly.
This is the type of dish that is sold at restaurants or catering delivery companies in bulk. The reason why no one makes a single tamale is that they take time to assemble and prepare. While some home cooks may attempt to take shortcuts, the taste is not the same and is sometimes a recipe fail.
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.
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.
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.
One great thing about most Mexican dishes is that they can be slightly altered for health purposes, as some traditional recipes use generous amounts of animal or saturated fats. The other is that quick fixes at home are much better than indulging in fast food. Have with a side of rice and salsa or a bowl of bean chili for something different. Not only are these meals healthier but costs a lot less than dining out regularly.
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