• The KillerFrogs

Has anyone seen my specialty plates?

QuilterFrawg

CDR USN (Ret)
My first job in Austin after graduating TCU was on the east side, next to a tamale factory. They "processed" everything but the moo and oink. The smell was nasty.
A friend gives me some every Christmas and because she made them, I can eat them. But I don't enjoy them.
 

Ron Swanson

Full Member
The key to a good tamale is the meat:masa ratio.

Most places are cheap and load up the exterior portion cause it’s inexpensive and then just put a tiny bit of filling, which of course is what we’re all there for. If you can find a place that isn’t stingy with the pork/chicken/beef, it’s much better. Also, good salsa helps a lot if they’re dry.

On a related note: The Mexican (my wife for those who haven’t been following along forever) gets some shipped up from her family in Mexico for Christmas every year. They are wrapped in banana leafs instead of corn husks and are waaay bigger than your average tamale. Different and very very good.
 
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