Back in September, the delightful Wednesday Chef cooked a Regina Schrambling recipe for tamales. She was not impressed. No disrespect to Ms. Schrambling, but the recipe was a mess from the get go. It was supposed to make tamale-making simple by substituting grits for masa, but there is no easy way to the culinary bliss that is a tamale.
Ever since I read that post, the blogging side of my brain has been begging to write something on the subject. And now that December is upon us, there’s no better way to present a post (or two or three) on tamales than to wrap it up in holiday garb.
Why do I write about tamales now? Easy answer—tamales are a traditional holiday food in Texas and the Southwest. And while you can buy them just about anywhere in that part of the country, they are traditionally made at home. And one of the best hallmarks of the season is having a tamalada or tamale party.
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