Six, the Easy Way ~ Vegetable Tamales
Mexican Restaurants – Whether it’s the strength of the margaritas, the freshness of their chips, the scoville scale of their salsa, or just how “authentic” it all is; everyone has their own way of judging a good one. Me? I look at two things. 1). Chili Rellenos : Is it a charred poblano pepper? Does it have a light egg batter? And just exactly what have they stuffed it with? and 2). Tamales : This is a harder judging for me. Because I like them a lot of different ways. I’ve had them in banana leaves where the “dough” is a kind of yucca / masa mash. I’ve had them in Mexico where there was a little bean or olive surprise buried in the middle. There has been the random bad one where the dough was fluffy … like a biscuit – or dry as a powder keg and dense like hard tack. Suffice it to say, tamales are like that proverbial box of chocolates.. you never know what you’re going to get until you bite into it. …