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.
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.
Having Mexican food catered is also for home parties. People normally like tacos, burritos, and enchiladas with a side of beans or spicy rice. These days, more are receptive to trying other dishes like elote, or roasted sweet corn on the cob covered with cheese, empanadas, and pozole.
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.
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.
Having Mexican food catered is also for home parties. People normally like tacos, burritos, and enchiladas with a side of beans or spicy rice. These days, more are receptive to trying other dishes like elote, or roasted sweet corn on the cob covered with cheese, empanadas, and pozole.
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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