Hot tamales!
Melba's Jammin' wrote:
> Couple questions for the panel: What kind of pork roast is used
> effectively for the filling?
A boiled hog's head. Seriously. (you asked) You should be able to use
any pork roast that you can cook to pieces with slow moist heat.
> What else goes on the plate when tamales are on the menu? What I
> picture is a combination plate from El Loro Restaurante -- frijoles,
> arroz, an enchilada or something.
A little enchilada sauce poured over, and rice and frijoles on the side.
> Is is a *bad* thing to eat them unaccompanied?
How could it be bad? But you'll probably at least want a bottle of beer
or a can of TaB to wash them down.
Best regards,
Bob
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