Christmas wouldn't be Christmas aound the Border Southwest without a huge tamale pot of hot and steaming freshly made tamales. With the endless possibilities of filling recipes and the ease of making these delicious and tasty morsels, who wouldn't want to spend an afternoon cooking up a dozen..or two..or three? The aromas that will fill your home are gratifying enough, but when you offer these delicious treats to family and friends, well, you'll be King or Queen of the holiday kitchen.Go to these links to grab the easy tutorials in making the best tamales you've ever had.
Part One: This one talks about the husk and chile sauce preparation.
Part Two: This one discusses three different filling preparations.
Part Three: This one discusses masa preparation, assembling, and final cooking instructions.
I hope you take the plunge and try making your own delicious TAMALES this Christmas.
7 comments:
I am really glad you posted this refresher course, Teresa!
Can you believe I've never even eaten a tamale...and I adore Mexican food. I know if you've made them, Teresa, they are delicious. I'm going to order tamales next time we're at our favorite Mexican restaurant. Maybe that will spur me on to try to make them. We got your snow today, a nasty 5 inches of icy mess.
Tamales sound delicious. Thanks for the tutuorial Teresa.
I remember your tutorial from last year Teresa! It almost seems like yesterday. I've even recommended it to some people who were inquiring about how to make them. It's an excellent tutorial!
I love tamales--but usually buy them from the owner of the Latin mercantile here--she makes them herself. Maybe one of these days I will try to do my own.
Like Arlene - I've never even tried a tamale! I don't think I've even seen them on a menu. They look so delicious though!
I always love your tutorials. It's like a subtle reminder that there is no good reason I haven't made tamales yet.
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