Tamalada time, the time to share a fragrant kitchen to make tamales, is usually around holidays like Christmas and Easter. These wrapped pieces of deliciousness can be filled with anything from pork to pineapple to squash blossoms, and are most delicious.
A tamale is a traditional Mesoamerican dish, probably from modern-day Mexico, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating, or be used as a plate, the tamale eaten from within. Tamales consist of three main elements; masa, filling, and the wrapper. Chef Valerie believes that the chili sauce used to make the filling and serve with the tamales is also an important 4th element.
This is Chef Valerie’s take on tamales. Made with pulled pork or chicken (filling will alternate between the two every other time). Participants will learn all steps to making tamales, from the pulled meat, chili sauce, masa, and, of course, how to wrap and steam them. And bringing some home to enjoy!
Chicken tamales will be made with salsa verde that you also learn to make.
Pork tamales will be made with red chile sauce that you also learn to make.