Salsa Verde Tamales
As I've mentioned a few times before, I'm a major gluten free snob. If it's regularly something that requires regular flour, and that's been replaced by "alternative" flours.. I usually find it revolting. So... I tend not to buy much prepare food that's labeled "Gluten Free" in the grocery store.
A couple weeks ago, though, we were rifling through the gluten free freezer area, because I desperately wanted pizza, and was willing to make that compromise to get it. My husband saw a package of Amy's "Salsa Verde Tamales", and had to have it - even if it was labeled as a gluten free product. I'd never had a tamal before, so agreed to give it a shot - the photo DID look tasty!
Damn. Frozen, prepared food from a grocery store has NO business being THAT good.
Not sure if it was an accurate representation of a tamal or not, I started researching. Convenience food is great every once in awhile, but this was obviously something that I needed to learn to make. Aside from being inherently gluten free (as I soon found out)... my husband is also the biggest corn freak on the face of the planet, and the idea of wrapping his meal IN corn? As I said - quite obviously needed to learn to make it.
So created my own filling recipe. Then, I read a bunch about the dough and rolling, took bits and pieces of info that I liked from a few sources, and came up with my own recipe. Completely bastardized, I know - it's probably nowhere close to authentic - but it IS super tasty. If you don't want to include beer, substitute chicken broth.
We used pre-made salsa verde, because I wanted to keep the cost down. Effort too, as I had NO idea what to expect, this being my first time. I recommend not only starting the corn husks soaking the night before, but also making the filling ahead of time.
This may seem expensive at first, but it makes a TON of salsa verde tamales - I think we ended up with about 70. Very, very cheap meals!
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