Reporting on Tamales 101 cookbook

I'm crazy for tamales and the places here do not serve them sauced. My friend that has a

catering company says if the tamales are flavorful enough, they don't need a sauce. So I was curious what you do. Is the sauce on top the same as the one used in the filling?

 
Your friend is right. A flavorful tamal doesn't NEED a sauce, but it sure tastes good anyhow.

Statements like that are interesting.

I'm sure there are bad tamales out there hiding under a sauce, but I've never gotten any complaints, other than what I mentioned where some people prefer more masa and less filling.

To each, his own. There's wisdom there.

Michael

 
This was a really good thread. I never liked the pueblo ones in ABQ.

To my taste, there was something "off" in them (I think it may just have been the strong odor from the lard).

Years later I sampled one in Miami--not sure if it was Cuban or Puerto Rican or one of the island variations, but Holy Pig, what a difference. They're delicious! Who knew something with such simple ingredients could taste so different.

I've had sauced and unsauced, but have yet to spend the time to make them myself. It seems like an all-day thing.

 
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