Allyson ShawLa Tamalada de Alba. On Xmas I make a tonne of tamales, ancho chili sauce and black beans and we subsist on this until new year. The last tamale has been eaten…#JoinIn #NewYearsEve #tamalada #tamales #ComfortFood #MexicanFood
Quinten SteenhuisChristmas tamale sauce cooking down (ancho and pasilla peppers). This is the time I start worrying whether I got enough ingredients for tomorrow's #tamales #tamalada
Edsel LittleI was out of lard and wasn't about to venture out to the store, so I used a blend of vegetable shortening and butter. Made a really simple beef with onion and chili filling (because that's what I had in the house), and grated a bit of muenster cheese (totally inauthentic), again because that's what I had on hand.
Tamales are in the Instant Pot now. I'm a one-person tamalada.
One of my favorite "I've got time" projects is making masa from scratch. I soaked and heated some Hickory King dried corn in water with cal, chopped the result in the food processor, and finished grinding it in the Indian rotary stone grinder. It ended up on the smooth side for masa para tamales, but it's all good.
I was going to travel to Texas for Christmas, but weather and other factors interfered with my plans. Since I took several days off from work, one luxury I have is time. It's too damn cold (-3ºF/-19ºC) to go anywhere, and the state police have closed half the roads anyways.
Phillygirl(Part II)
The holiday timing of peak tamalada season may relate to the importance of corn in Mesoamerica, the belief that the first people were created from corn, and/or a symbolic connection between the full tamal and the pregnant mother of God.
I leave you with some recipes
https://www.latimes.com/recipe/list/tamale-recipes-for-christmas
and this painting by Carmen Lomas Garza, which has always been one of my favorites.
#Tamales #Tamalada
Tamal season is upon us, querides! (Part I)
This time of year is peak tamalada time, when friends and families come together for tamaladas, gatherings whose purpose is to make tamales, both because the process is labor-intensive and many hands make the process go smoothly … and because delicious food is a stellar reason to gather everyone together.
Rich in flavor and in history, tamales date back thousands of years to the Olmec and Toltec peoples.
