(Red Chile Chicken tamales made by Monica Mead, the "Tamale Girl".)There's very little prepared food that I dare to eat at our local farmers' market. Nearly everything has wheat in it, or could possibly have been touched by gloves that are also handling bready buns:( - but not Tamale Girl and her tamales (stand located on the St. Paul side of the market in City Hall Park on Saturdays, 8:30-2).
I've been buying frozen 4-packs for a couple of weeks to eat at the house, later. Locally raised chicken and spicy goodness; and the most important instruction: DON'T EAT THE HUSK!
The sides are fresh from the farmers' market; a handfull of snap peas cut in half the long way, several thin colorful baby carrots, washed and trimmed. Tip: the carrots should be no thicker than the peas in order for them to cook at the same rate.
The rice is leftover "Forbidden" black rice (high in iron) and the white rice was all that remained of a weekend Chinese take-away. Previously cooked rice in a heat-proof dish easily reheats in the time it takes a tamale to get hot.
(I threw in a couple of garlic scapes along with the other veggies.)
(If you are sharp you'll notice this is a two layer stack, when in actuality it was 3 trays high: veggies, tamales, rice. I've staged this so the method would make a little more sense to those without bamboo steamers.)
(I threw in a couple of garlic scapes along with the other veggies.)
(If you are sharp you'll notice this is a two layer stack, when in actuality it was 3 trays high: veggies, tamales, rice. I've staged this so the method would make a little more sense to those without bamboo steamers.)Not much for instructions or amounts here, we are simply cooking vegetables for two in the bamboo steamer stack as the tamales and rice are reheating. Water at a simmer, 45 minutes, or until everything is heated through. 4 tamales and sides = 2 servings. (I did not preheat the water.)
Now, you have to understand that we are two very tired people here, so glad of having something "Wow" to eat at home after a hard day that I did not take any plated photos. The chicken tamales are very spicy and very meaty; Monica also makes them with beef, cheeses, and offers sweet tamales made with local strawberries, and almonds/chocolate.
On a cold day, the hot chocolate is awesome.
