Tamales: A Carrier For More than Mexican Flavors


Here are some recent cooking and tasting notes from Chef Charlie Baggs:
Today we made tamales again, but this time we used chicken thigh meat seasoned with a Mole sauce. The sauce is going to be great with its spicy, earthy, sweet and sour flavor profile. We used a blend of cumin, coriander, black pepper, garlic, cinnamon, nutmeg, brown sugar, cocoa, cider vinegar and kosher salt. These complex flavors and taste combined with the sweet corn masa taste is bound to be a craveable meal. My team will taste these later to evaluate their liking.
I think this handheld format is perfect for a multitude of culinary ethnic cuisines. This could be the next “Korean taco!” I could see Korean chicken, beef, and shrimp in a tamale, tasting so wonderful. After all, the tortillas are made of masa, too – this is what has made the Korean tacos so popular. So the masa carriers taste similarly. Try to imagine a bulgogi marinated beef tamale. I think the soy, sesame, ginger, garlic and scallions would complement the flavor of the masa in a tamale. It would taste great!
What’re your most creative tamale ideas? We’d love to hear them! Get in touch with the CBCI team.


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