On Mon, 06 Feb 2006 20:59:25 -0600, Melba's Jammin' wrote:


>
> Couple questions for the panel: What kind of pork roast is used
> effectively for the filling?

The (TEX-MEX) natives here use hogs head not pork roast. It used to be
really inexpensive. We have made them with pork butt.

>What else goes on the plate when tamales are on the menu?
> Restaurante -- frijoles, arroz, an enchilada

Exactly.

Is is a *bad* thing to eat them unaccompanied?
Great unaccompanied! I love them sitting smack in the middle of a good
bowl of chili!