We went to the Tucson Tamale Festival today and bought two and a half dozen tamales from various booths, all family operations. The best part was the free samples.
The main varieties on offer were green corn (made with fresh corn) and traditional (made with masa, a dough with lime-treated ground corn). They were filled with beef, pork, chicken, or cheese. Sweet tamales were also available.
I always serve Salsa Rapida by Aida Gabilondo with tamales. I thought I had posted it before, but here it is in all its simplicity:
Salsa Rapida
1/2 cup pure red chile powder (no spices)
1 cup boiling water
1/4 cup vinegar
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1 teaspoon sugar
1 tablespoon pressed garlic
Soak the chile powder in the boiling water until for about 15 minutes. Add remaining ingredients, rest for a few minutes, and serve.
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