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WTF Saveur: Tamale Tart?????

I have to rant.

First, I hate the way the recipes are split after the first 2 lines onto another page past an advertisement (minimally, have a 2-sided page with advertisements so I can pull the page out and see the full recipe without turning a page).

Then there's this tart. While I'm sure it's tasty, it has nothing to do with a tamale. Tex Mex Crab Quiche, perhaps, but it's not a tamale.

It's a masa shelled quiche with a garlic custard (which somehow replaced venison chile?) and topped with crab.

What does this have to do with a tamale?

(Saveur Issue 121, Texas Issue, July 2009, pgs. 84/86 & 104)

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  1. I haven't seen this but it makes me shiver -------------- and not in a good way. Bleh.

    1. I also thought this looked not terribly appealing. The fact that it's steamed really didn't do it for me. Tried a few of the other recipes in the issue - the chili, the cabbage salad, and the cornbread - and all were definite keepers.

      1. I don't see the problem. Open-faced, naked tamale. Deconstructed tamale. I'm not sure about the garlic custard with crab. I think I might use a different pairing.

        1. wasn't it presented as a Stephen Pyles classic dish? Keep in mind that it's from the late 80s or early 90s, and he was somewhat of a pioneer in upscale southwestern cuisine back then. I think Scargod's post says it pretty well. That said, it doesn't make my mouth water.

          1. I am with you, where did they get that there is a tamale involved?
            I can imagine this as a nice brunch item, as a quiche like you say. I'm also looking for the sauce, where is the sauce? Give me the real tamale.