From Maggie’s kitchen, page 9
Practical answers for anyone feeding a crowd in North Texas: headcounts, budgets, office lunches, holiday orders, reheating, and the traditions behind the tamal. Written by Chef Maggie.
Showing 97–108 of 127 articles
How to eat tamales (and why you never eat the husk)
Unwrap it, do not eat the wrapper, and then it is up to you. Fork, hands, salsa, crema, and how to keep 50 first-timers from chewing on corn husks.
9 min read
Corn husk vs. banana leaf tamales: what the wrapper changes
One is dry and papery, the other is green and glossy, and the tamal inside comes out different. What each wrapper does and why my kitchen uses corn.
10 min read
How long do tamales last in the fridge, the freezer, and on the table
Four days in the fridge, six months in the freezer, two hours on a buffet. The rules I use for leftover tamales, and the signs a tamal has turned.
10 min read
Can you microwave tamales? Yes, if you do these three things
Husk on, damp paper towel, medium power. Three rules that keep a microwaved tamal moist, with times for one at your desk or a dozen for the family.
10 min read
How to reheat tamales for a crowd without a steamer
No tamalera? A covered pan, a splash of water and a 325°F oven will bring five dozen tamales back to life. Here are my times and the mistakes to skip.
9 min read
Tamales and allergens: dairy, nuts, soy, gluten, and how we handle them
Corn masa has no gluten. For dairy, nuts, soy and everything else, the honest answer depends on the recipe, so I answer it per order, in writing.
10 min read
Why tamales are the best catering food you have not ordered yet
Portions itself, holds heat for an hour, needs no station and costs $5 a piece. Here is why the tamal wins the catering test, and where it does not.
8 min read
Tamal or tamale? Which is correct, and why we say both
In Spanish it is one tamal, two tamales. English heard the plural and invented “tamale”. Both are right, and here is how to order without worrying.
8 min read
What makes masa gluten-free, and when it is not
Corn masa has no gluten by nature. The exceptions are added wheat flour, shared mills and packaged broths. How to read any masa, mine included.
9 min read
Tamales vs. enchiladas for a party: which travels and serves better
Enchiladas are a great dinner and a risky buffet. Here is how tamales and enchiladas compare on travel, hold time, serving speed and leftovers.
10 min read
Tamales vs. a taco bar: the honest comparison for catering
A taco bar looks like the easy choice until you count the trays, the tongs and the cleanup. Here is how it really compares with tamales.
9 min read
Tamales vs. fajita catering: an alternative on cost, mess and leftovers
Fajitas are a great show and a hard buffet. Here is how tamales compare on cost, mess, hold time and what is left in the pan at the end.
9 min readNothing matched
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