This is the week to make tamales! Years ago my husband said, “We should learn how to make tamales.” For the first few years, we really meant me.
He disavows all knowledge of this, but my memory says this is how it went down. In recent years, however, he’s come to the plate and smacked it out of the park. He and the girls handle the masa “spreading” and I do the filling and rolling.
Neither of us have a Latino background, but as Californians we love the flavors of Mexican food. I’m hoping to have pictures and a post for you soon. But, so far this month, not everything has gone according to my wishes and desires. I’m holding the tamale making loosely, but hoping that I’ll be serving them for dinner at least once this week.
Here’s our menu plan for the week, with a few adjustments based on how last week followed the plan — or didn’t, as the case may be.
- Beef Tamales, Mexican Rice, Beans, Salad
- Meatloaf, Macaroni and Cheese, Seasonal Veg
- Sauerkraut, Pork, Potatoes
- Jalapeno Chili, Cornbread, Veggie Dippers
- Soup Night
- Pan Pizzas
- dinner with the grandparents