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what to serve with Tamales?

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  • anne Jan 22, 2004 12:54 PM
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Need another main dish to go along with shortage of tamales. I'm thinking of serving rice and beans and salsa, etc. on the side, but need something else that goes well with tamales and doesn't overpower them. All I could come up with were enchiladas, fish tacos... and I wasn't too sure about those.

If you have any excellent recipes, please do post or email, and I'd be very grateful! Thanks!

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  1. Would you consider posole to be another main dish? Our Christmas Eve food offerings have become somewhat bloated as of late (tamales, burritos, enchiladas, rice, tortillas, yada, yada, yada) but in the beginning, it was mostly tamales and posole.

    1. Maragaritas?

      1. j
        JessicaSophia

        As another poster mentioned, Posole would be a good (and traditional) accompaniment to tamales. I recently thawed out the frozen tamales that my Tia Olivia sent home with me over christmas and made some red chile sauce to go with them, which would also be great drizzled over Posole.

        With my tamales, however, I made homemade tortillas and refried beans.

        1. What about a nice chile verde? Serve it with warm tortillas and/or rice.

          Link: http://food4.epicurious.com/HyperNews...

          1. Tamales are incredibly filling, so you may not have a shortage. But anyway -- I would make a big pot of soup, either pozole as suggested or a simple caldo de pollo served with all the trimmings (little bowls of sliced japapenos, chopped onions, pieces of lime, and chopped cilantro). You could also start people off with guacamole and chips. All this talk of tamales is making me very hungry! I'll have to call the wonder lady who sells the chicken mole tamales soon!

            1. I would not suggest enchiladas or tacos - that is like serving a main dish with a main dish. The soup-type suggestions you've already gotten are good and appropriate. Another idea to begin with is queso, a northern Mexico dish that is basically melted cheese with chorizo (ie, Mexican fondue). You would make it in a cazuela and eat it by dipping in warm corn tortillas - heaven when made well. And definitely will go well with those margaritas!

              1. Along the lines of the various soup ideas, how about a nice Albondigas? I have an excellent tomatillo based recipe I can e-mail (or post) to you if interested.

                1. I like the green chile idea, or here's a take on it that is a bit different. You could marinate and grill some skirt steaks or hanger steaks, and serve the tamales with carne asada, rice, beans and salsa.

                  1. A vegetarian enchilada dish may be welcomed by a few.
                    There are a couple a approaches or recipes - enchilada style with green chili (salsa verde) and sour cream or a "bake" of layers of ingredients style(corn, green chilis, etc., tortillas - cheese). Let me know if you want a recipe. I have a few good ones from my friends.

                    Or that sweet corn cake (El Torito has a mix or there is a copy recipe on the I-net - or I have one) with a pile of braised pulled pork sauteed in a sauce of soft chorizo on top of the sweet corn cake.

                    Also, I just made some jullienned carrots and celery (and very few slivers of white onion) blanched, then stored, in a mixture of chicken broth with dark brown smoked chili salsa (available at Baja Fresh or Rubios Tacos (new there).

                    Pile up the all kinds of vegetables with a new twist on the old Mexican flavors. Californiexican. butternut squash with enchilada sauce and cheese? Why not?

                    2 Replies
                    1. re: kc girl

                      Yes, please send me your enchilada recipes - I have actually been looking for some dependable ones. Thanks!

                      1. re: anne

                        Anne,
                        the request was made, the response was "Out of town until Monday. . . . "

                        Sorry, but I will have to wait for the exact recipes.

                    2. r
                      RWCFoodie (Karen)

                      I like a sort of Southwest oriented cabbage slaw; green cabbage, red cabbage, cilantro, green onion, slivered fresh jalapenos with a citrusy/chipotle vinaigrette.

                      1. Sometimes, we serve chili on the side. Some of the guest will unwrap the tamales and spoon chili on the top.

                        Also, Mexican beer.