What can be served with tamales?

Question

I am making it for Christmas and I need something other than rice and beans. Thanks.

Answer 1

Posole, we do it that way here in New Mexico. Spanish ricce and beans would also be traditional (I know you wanted something else but why mess with tradation.)

Ingredients for Posole

12 dried long red chile
10 lbs. Boned pork roast cut into 1" cubes
1/2 head of garlic peeled and chopped
A large pinch of Mexican oregano
1/2 of a large onion, chopped
Large can hominy
Salt

Preparation

Break open the chiles and remove the seeds and veins. Put the chiles to cook in a medium sized pot. Cover with fresh water and gently boil until chiles are very soft. Let the mixture cool and using a favorite method, blend the chile and the water to make a paste and strain.

Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes. When the meat is soft, add the chile and hominy and cook for 15 to 20 minutes until the mixture is boiling nicely.

To serve, ladle the posole into heavy bowls and serve with thinly sliced cabbage and radishes, quartered limes, oregano, chopped onion, and fresh corn tortillas. Besides these side dishes, posole is usually served with sodas or cervesas

Answer 2

I'd go with some Spanish rice and a salad. I've served red tamales with a baked apple and sweet potato casserole and salad. The first time I did this it was to clear the leftovers out of the fridge. But, since I've done it deliberately. We just like the combination.

Answer 3

My wife is Mexican, and I just asked her this question.......


She said......"are they kidding"......you can't serve tamales w/o rice & beans."

Probably the reason you didn't like beans/rice is because they were canned beans or maybe the rice wasn't fried.

Answer 4

Definitely a salad. And how about some shrimp kabobs...everybody loves them...good luck!

2 lb (@48) large fresh shrimp, peeled and deveined
1/2 tsp garlic powder
1/2 tsp ground red pepper
1/4 c spicy brown mustard
1/4 c light beer
veg cooking spray

Thread 6 shrimp on each skewer. Sprinkle evenly with garlic powder and pepper. Combine mustard and beer; stir mixture well. Coat grill rack with cooking spray and place on grill over med-high heated coals. Place skewers on rack and grill; basting with mustard mix often, 5 min on each side. (can place on a rack in a pan and bake in oven)

Answer 5

look i'm Mexican and if you want to serve tamales, the best option, for me, serve them with frijoles "beans" and a special dish we make in the north called "Rajas" which is heavenly!! my mom makes them with "chilaca" chilli, but you may use also california chilli which I think would be easier to find outside the north of México...roast them until the skin gets burned.....won't take you so long in your stove and peel them (would be easier if you put them in a plastic bag after roasting them) then chop them and chop some onion, and fry it untill it gets transparent...mix everything in a sauce pan with cheese and cream...more cheese than cream tastes better

Answer 6

Chili, Spanish rice, and refritos. Don't forget the chips and salsa.

I hope they're home-made tamales.

Answer 7

Chili (to make Gringo Pie... chili on top of tamales w/ shredded cheese)
Saltine Crackers

Answer 8

I like the idea of Chili. What about Sopapillas (fried bread)?
You could have a side bowl of the canned "Mexicorn".
Nachos
Salsa
Guacamole
Flan (for dessert)

Answer 9

Chili might be a good match
Cornbread
Sweet corn - on the cob or loose
A salad with salsa on top

Answer 10

Nachos