I was a little frustrated yesterday when I steamed a dozen frozen tamales (handmade by a local mom) for a potluck we were hosting, and discovered after steaming them that we were out of tomatillo sauce. I’d sworn we had at least half a bottle left in the fridge, but no, there was no tomatillo sauce to be had for love or money. I was craving that tangy flavor, and I knew that my tamales would be a little sad and dry without it. But then I had a flash of what I swear is brilliance — I had a little beef curry left, and it was also beautifully tangy. Could I possibly combine it with the tamales?
Dear reader, the answer is yes. Chicken tamales pair fabulously with a tangy slow-cooked, meat falling off the bone beef curry, topped with a generous dollop of sour cream. Guess I know what I’m having for my next few meals…