For some reason, Fall always seems like the time when I want to make a lot of tamales. I love having tamales in the freezer and chili in jars and being able to take out a package of tamales, open a jar of chili, and add fritos, peppers, sour cream, cheese and black olives and have a yummy, quick dinner that will warm us right up on a cold day.
When I make them, I make a bunch of them and I usually do it just once a year.
Every several days, I check Pressure Cooking Today to see if there are new recipes. Over the weekend, I saw Tamales in the Pressure Cooker. The recipe looks perfect and it makes 4 dozen so it isn’t like you’d be making a whole freezer full. The pressure cooker version is going to be about as time consuming and messy as making them the traditional way where the meat is cooked all day or all night in the slow cooker and then steamed on top of the stove but . . so many of us have our pressure cookers and 4 dozen is an easily doable number of tamales to make.
I’m thinking we should have a Tamale Making Day and we could all make them at the same time and then we could do a link up and show our tamales. Anyone want to do that with me? What if we planned it for September 12? That would give everyone time to get any supplies they had to order.
Even if you live alone, tamales are great to freeze. You could freeze them in groups of 2 or 3 . . whatever you want to eat.
I’ve already mentioned that we like them with fritos, chili, sour cream, peppers and cheese, but they’re also good to mash up a bit, add whole kernel corn (drained), cheese and whatever else you want to add and bake it like a casserole.
Any time you’re too tired to cook, just grab a package of tamales, heat up a jar of chili or cook some pinto beans or black beans in the pressure cooker and you have a homemade Mexican meal right at home!
Who wants to make tamales with me on September 12?