How many tamales per person

As a host, I try to prep as much as possible beforehand so I can thoroughly enjoy my time with my guests. That said, your main duty is to get all the ingredients and prep, baby, prep. You can even start the day before with the filling. For a more traditional pork tamales, this would mean simmering the pork with garlic and onions, and making a homemade red chili sauce.

About an hour before your guests arrive, start soaking the corn husks and making the masa. The Tamale Kit features New Mexico, Ancho, and Pasilla chiles, plus spices, that you use to make a savory traditional red chile sauce. Have your guests arrive 3 hours before you want to stuff your faces. Set the mood as they arrive with some tunes from Pandora.

Now, get your guests a cold and refreshing Mexican brew and assign them a duty in the tamale assembly line. The jobs include:. While the tamales are steaming, make sure you guests have a beverage in hand and some munchies within reach. Chili on the side or on top. Melted cheese with chorizo. Fried eggs. Bowl of borracho or black beans. Guacamole with mango or pineapple. Cactus salad. Green salad. Poblano pepper strips with corn and cream. Salsa, sour cream and serve with rice. A margarita.

Where's Avonmommy?? Online now:. Login - Create Account - Help. Clean out your garage on Kingwood bookoo! Or find local garage sales on Yard Sale Search. How many tamales should I order for 8 people? Yosamitesa 12 years ago - At least 3 - 4 per person! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

My food writing has also been featured in major print and online pubications including Cooking Light , Fitness , San Jose Mercury News , San Francisco Chronicle , and other popular publications. More posts by this author. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe. Continue to Content. Prep Time 45 minutes. Cook Time 40 minutes. Total Time 1 hour 25 minutes. Instructions Submerge the corn husks in water and let soak.

This will make them more pliable and less likely to tear. In a medium bowl, stir together the corn masa and the warm water. Set aside to cool for 10 to 15 minutes. Meanwhile, using an electric mixer, beat together the shortening, salt, and baking powder until the mixture is light and fluffy, about 1 minute.