Tamales were always a favorite food in our house.  Largely because they were my Mother's favorite food.  I think it all stemmed from the fact that local Nanny's took care of my Mother when she was quite young growing  up in Corpus Christi, Tx.  Her Mother as quite ill when she was an infantand needed their help.  Throughout her life, we always made tamales on the first cold Sunday when the family could get together for a tamale roll.

We always made them with a beef red chile filling, which I learned later was a Texas preference, while in New Mexico--pork is always used.  It all depended on what they had in greatest supply.  You see, Texas was always "long on beef" after the Alamo when Texas advertised in Europe that free land was available.   And, German farmers brought cattle with them when they settled.  While in New Mexico, the early settlers had brought hogs.   

And, when tamales were first invented, back in pre-historic times--it probably stemmed from the fact that meat from the hunt was always scarce. They would preserve it with red chile and then make tamales out of the corn which was their staple and fill it with the chile-laden beef and cook them over an open fire.

We have sophisticated them since, to make fluffy corn wrapped around a filling.  I think a tamale roll is lots of fun and I have been staging one during Balloon Fiesta for many years, where we make three kinds of tamales to enjoy at the end of class and then each attendee is given some to take home.

We still have space, and I am placing our highest quality tamale masa, which is quite different than tortrtilla masa on a half price sale for the next two days, ending at midnight on Wednesday, October 8.

The Tamale Roll class is set for 11 AM just after the Special Shapes Rodeo at the Balloon Fiesta set here is Albuquerque. 

If you can't make the class, I have  a Tamale Roll making kit you can purchase for $40.00.

Our next class is our week long class, October 19-24 and I am discounting it $200.00 through this Saturday, October 11.  The regular price is $1,950.  With the discount it is $1750.  PLEASE CALL to register at 505-243-2622.

After that, our next class is Perfect Pies October 30--just in time for the holidays. 

Here's a favorite fall Tamale Pie recipe--

TEXAS STYLE TAMALE PIE

This typically Texas style casserole dish is a favorite for entertaining because it can be made well ahead of time—two to three days—and then just baked before serving time. The ingredients can be varied to suit your taste and what you have on hand. A salad and perhaps bread make this a tasty meal.

Yield: 4 servings

6 cups water
1 cup white, yellow or blue corn meal
1 teaspoon salt
1 teaspoon butter
2 cups chili, any kind
½ cup whole kernel corn
1 tomato, diced
1 medium onion, chopped
¼ cup stuffed Spanish green olives, sliced thinly
½ cup grated Cheddar and Monterey Jack cheese or to suit taste

1. Place 3 cups water and salt in a saucepan. Mix the remaining water with the cornmeal. When water boils, gradually stir in the cornmeal, stirring constantly. Cook and stir until thick, about 30 minutes. Meanwhile butter a three quart casserole.

2. While still warm, line the bottom and sides of the casserole with the corn meal mush or mixture--smoothing it out to about ½ inch thickness. If baking immediately, preheat the oven to 350 F or if delaying the baking, preheat before baking.