A centuries old holiday tradition for many families is gathering together to make tamales. The numerous steps involved in creating these spicy little packets make them a perfect excuse for kitchen gatherings. Stories are shared as pots of savory fillings and steamer baskets full of corn husk wrapped tamales fill the room with memorable aromas.
The more traditional fillings tend toward pork in red chili adobo sauce, black beans yellow cheese and squash, turkey in a mole sauce or even spinach with a soft white cheese. If you think of a tamale in the same way you do a sandwich, then there is no end to the filling possibilities. For out of the box inspiration, check out the book Tamales by Mark Miller Stephan Pyles and John Sedlar. These 3 stellar Southwestern chefs collaborated on unimaginable flavor combinations like Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade or Sweet Pumpkin Tamales with Nutmeg Crème Anglaise.
Keep in mind that the Co-op can help you select filling ingredients as well as certified organic masa, both yellow and blue. We are also offering our own Tamalada and you are invited. Stop by the classroom Saturday, December 13 between 11am and 1pm to watch a tamale making demonstration. You can also try your hand at making your own tamale masterpiece. We are supplying all the makings including masa, fillings (both vegetarian and meat), and the corn husks. Just come and enjoy yourself!