modom wrote:
>
> On Mon, 06 Feb 2006 20:59:25 -0600, Melba's Jammin'
><snip>
Something about adding
> >two CUPS of oil to the masa! Eeeek!!!
>
> Lard, woman. You put lard in the masa for tamales. It makes them
> light and fluffy. I don't know why, but it is so.

Thank you! Nearly gagged (ick ick ick) at the idea of oil in normal
tamales. The structure would be all wrong!

> >
> >Couple questions for the panel: What kind of pork roast is used
> >effectively for the filling? 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. Is is a
> >*bad* thing to eat them unaccompanied? I don't know these things and am
> >curious.

Any kind of cheap pork that will cook down to shreds will work. The
latest batch of tamales we made used pork cushion meat. Very lean
though; could benefit from a little pork fat.
>
> I usually use the leftover smoked tukey from Thanksgiving and/or
> Christmas when I make tamales. I add a slice of pickled jalapeno to
> each one and roll it up. Other than that, I don't know. You want it
> very tender and well spiced, I'm sure, whatever meat cut you use.
>
> My holiday tamales are usually served with a salsa made from leftover
> cranberry/orange relish and cilantro and jalapenos. And maybe a
> dollop of sour cream. But non-holiday tamales are served with chili
> hereabouts. Rice also sounds nice. And a green salad.
>
> Eating them is a pleasure and accompanied or not that's never a bad
> thing.
>
> modom

We usually just eat the tamales as is or with Spanish type rice.