For a lot of people, bringing something great to pot luck can mean a lot of things. It can be a way to become acquainted with people who work in different departments or a way to take a break from tight deadlines and other high pressure situations. However, what to bring can be stressful for some, as they may not have a lot of money to spend or time to cook after a long day. Homemade tamales are not only inexpensive but very filling with a flavor profile that is not too hot nor unfamiliar.
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.
Although informal office parties can be fun, they can also be a turning point in a career. Bringing a delectable dish and engaging in positive conversation with the right people can lead to big things. It is very easy to get so caught up in daily operations and technology that people often forget to do things like socializing and go after their true professional aspirations.
The great thing about this dish is that it is hard to have just one in a single sitting. Even the most experienced cooks have a hard time making an overstuffed individual tamale that will retain its shape. For this reason, many people will have two at a time as their main meal of the day.
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.
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.
Although informal office parties can be fun, they can also be a turning point in a career. Bringing a delectable dish and engaging in positive conversation with the right people can lead to big things. It is very easy to get so caught up in daily operations and technology that people often forget to do things like socializing and go after their true professional aspirations.
The great thing about this dish is that it is hard to have just one in a single sitting. Even the most experienced cooks have a hard time making an overstuffed individual tamale that will retain its shape. For this reason, many people will have two at a time as their main meal of the day.
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.
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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