Tamales have a certain mystique about them. As a child, I always knew they were my Mother's favorite food and we made them with a great deal of ceremony the first cold Saturday in the fall--usually in November before Thanksgiving and in time for the Christmas-New Years Holidays.
Sometimes when Mother did not have any homemade tamales, she would buy commercial ones that were just horrible--so greasy and not very flavorful. Once I mastered how to make them, learning from my Mother and Grandmother--I really love making them and teaching the special tips and techniques that make them fluffy and fabulous.
We are having a very special class on Tamale Making where we make 4 kinds of tamales Thursday, October 12 at 11 AM. We have very few spaces open--and would love to have any of you who would like to join us.
The menu for the Day is--
- is Traditional Red Chile Beef Tamales with Red Chile Sauce
- Blue Corn Green Chile Chicken Tamales with Green Chile Sauce
- Green Corn Tamales
- Dessert Tamales
- Plus Guacamole making and Perfect Margaritas
The time is set to be just perfect if you are in town for the Balloon Fiesta, because there is almost always a huge Special Shapes launch early in the morning and what could be more fun than rolling tamales? Eating them of course and especially with Perfect Margaritas!
Coming next month is our next weekend class--the last one of 2017. The class is set for November 10-12 and is our very most popular traditional New Mexican menu. Register soon so you will have a space!