We make tamales down here a lot, and we have some of the best teachers of different types. Our Salvadoran nanny makes a completely different type(s) of tamales, some with no meat but corn, and is almost sweet. Our Mexican gardener and I make cheese tamales, and for Christmas we make typical pork tamales. we also make them with venison. I went so far as to buy a hand pulled tamale extrusion machine... very nifty. You can see the video of how it works here:
http://www.tamaleking.com/You can serve them with Mexican rice and refried beans, with cheese and onions crumbled on top as well, but my favorite is plain, just out of the husk.
And they freeze well too!
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.
me