Hi Ginny,

Tamales are not too labor intensive if you do it over a couple days. A
friend and I make about 20 dozen at a time, 2 or 3 times a year.

I cook the meat for the filling the day before we plan to assemble the
tamales. Soak the corn husks over night and start making the tamales the
second day. It's fun if you have someone helping you assemble them...you
just sit at a table, roll tamales and talk, talk, talk..

We serve a gravy, refried beans, "Spanish" rice, lettuce, tomatoes, avacado
(or guacamole) with our tamales. This is traditionally Christmas Eve meal,
but should be great for Thanksgiving. The tamales are so filling that you
really don't need lots of other things on the menu.

I don't know where you live, but if it's warm, Sangria is great with this
meal...and Margarita's are good anywhere!!

jillie
Roseville, CA


"Ginny Sher" > wrote in message
...
> Hi, all.
>
> I'll be hosting a family Thanksgiving dinner this year and I'd like to
> do something different (i.e. Mexican theme meal). I plan on serving
> homemade tamales and will use a recipe someone on this newsgroup
> posted some years ago. It'll be my first attempt at these and I know
> they are labor intensive...
>
> I would like some help with ideas and/or recipes for other dishes that
> can keep in theme with a Mexican celebration. Any help from you
> knowledgeable people is greatly appreciated.
>
> Thank you very much,
> Ginny