Ahem. Back to cooking for one.
Ensalada Tamale
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1 box Goya frozen tamales
1 can kernel-cut corn (NOT cream-style)
1 Bag O' Salad
salsa
sour cream
grated cheese of choice
(enumerated ingredients serve 2, or make two meals)
This is the simplest (and tastiest) meal I've yet to create. Halve the serving amount to double the yield and turn this into an appetizer for 4.
Cooking:
Prepare the tamales (yes, Goya, unless you've got homemade) as instructed: boil a small pot of water, then add. Turn every few minutes. Warm the corn in a separate small pot, with a pinch of salt and pepper. If you like hot sauce in your corn, that's fine, but warn me before I taste it.
Assembly:
In a bowl, place 1/4 the Bag O' Salad. Once the corn is ready, sprinkle a large spoonful over the lettuce, then the grated cheese over the corn. Extract the tamales from their cases, and place over the cheese. Put a dollop of salsa and sour cream on the top. Serve immediately.
The sour cream/salsa combo really acts as the dressing for the lettuce here, where the loose corn adds some interesting texture and sweetness. The tamale itself is moist and tender, and serves nearly the same purpose as a the crouton in a Caesar salad.
Please let me know immediately if you do or do not enjoy this dish.
Kisses, Choop.