Thursday, May 5, 2011

An Easy Cinco de Mayo Lunch

Tamale Plate 

Cinco de Mayo didn't register on my mental calendar until this morning, too late for any major cooking event. I took the easy route and rummaged through the fridge and freezer drawers. A package of frozen pork tamales saved the day. Not just any old storebought tamales, oh no! These were handmade, crafted with care by the ladies of a local South Seattle church (and sold as a fundraiser). Miguel used to deliver them, still warm from the steamer, very early on random Friday mornings. Pork or chicken? chicken or pork? Unable to decide between the two varieties, I usually purchased a dozen of each. After enjoying many dozens of both, we still haven't declared a favorite.

Even though they had been frozen today's tamales were delicious, as always, and helped us celebrate the Mexican holiday honoring the defeat of the French forces in the Battle of Puebla. We did skip the margaritas at lunch, there were afternoon projects that required focused concentration. But now I'm thinking about posole for later in the week.........

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