This year for Thanksgiving I didn’t have the traditional turkey dinner surrounded by family. In fact, I haven’t had that for three years now. Instead my dad and I went to Ruth’s Chris in downtown Portland who decided to open this year on Thanksgiving a serve their version of the traditional turkey dinner. Their turkey, stuffing, creamed spinach and sweet potatoes were delicious. So was the filet mignon.
The media tells us more and more people are choosing to go out to eat on Thanksgiving instead of laboring over a hot stove and preparing the traditional Thanksgiving eats. Many Mexican-Americans have their own tradition as well: homemade tamales made in an assembly line fashion. My coworker’s parents reserve Thanksgiving Eve for the making of tamales. I was ecstatic when she told me she would bring some in for me.
Tamales are great as is. They stand well alone or pair nicely with a fried egg. In the spirit of using Thanksgiving leftovers, I concocted a recipe using the traditional Mexican-American Thanksgiving leftover.
- extra-large tortilla
- Mexican cheese
- 1 cooked tamale
- diced tomatoes
- hot sauce
- leftover black or pinto beans
- Heat diced tomatoes and hot sauce in a small pot. Chop tamale into large chunks and add to tomatoes. Heat through.
- Heat beans on the stove in a small pot.
- Place a tortilla between paper towel and microwave on high for 20 seconds to make pliable.
- Scoop the tamale-tomato mixture into the middle of the tortilla. Add beans and cheese. Fold the burrito like you would a wrap sandwich. Place in a medium-sized skillet and cook over medium-high heat until tortilla starts to brown and become crusty.
- Serve with guacamole or sour cream.