There has been long talk amongst our friends about tamales--how much we loved them, how hard it was to make them and when we would have them again at a restaurant or purchased from the store. We talked about that big tamale party we would have and how our freezers would be filled to the brim with tamales ripe for the picking. A lot of talk!
But, on one of out recent trips to Bloomington, Ellie bought a tamale cookbook by Daniel Hoyer filled with detailed instructions, plenty of photos and great recipes. So, it was on. The Caldwells gathered the supplies and began the preparation, then we all pitched in filling and rolling the little packets, drinking sangria and eating chips to stave off hunger while the tamales steamed. But it was worth it! Delicious. We made one with a tomato salsa, chicken-style seitan and black beans. The second ones were filled with roasted poblanos, fresh sweet corn and queso fresca. Amazing. Worth it and a lot of fun!
But, on one of out recent trips to Bloomington, Ellie bought a tamale cookbook by Daniel Hoyer filled with detailed instructions, plenty of photos and great recipes. So, it was on. The Caldwells gathered the supplies and began the preparation, then we all pitched in filling and rolling the little packets, drinking sangria and eating chips to stave off hunger while the tamales steamed. But it was worth it! Delicious. We made one with a tomato salsa, chicken-style seitan and black beans. The second ones were filled with roasted poblanos, fresh sweet corn and queso fresca. Amazing. Worth it and a lot of fun!
