A recent Lean Cuisine theft lead to a conversation with a sweet Mexican employee who had a similar experience. Having a pretty good grasp of the English language, he and I often discuss where to find authentic Mexican food.
I was preparing my sad frozen entree while we talked, and he offered me a tamale. I declined, not wanting to take his lunch, but when he said he had thirty of them, I changed my tune. Isabella, an older cleaning staff employee, had made a large batch to share. I happily took two.
The extra large tamales were filled with tender roasted pork and red chili sauce, then wrapped in the traditional corn husks before being steamed. I reheated them in the microwave and whipped up a quick bowl of guacamole to serve alongside.