It’s Tamale Season – Unwrap a Holiday Tradition

(Featured Photo Credit: El Palacio Mexican Restaurant)

By Isabel Byfield

Tamales are synonymous with holiday celebration in Hispanic cultures. Maybe it’s because tamales are labor intensive and require hours of seasoning, crafting and cooking. They’re usually reserved for special occasions, and Christmas is the perfect time of the year to gather together and prepare this tasty classic.

The basics are the same across all of Latin America. Corn, of course, is king because it’s the main ingredient for the masa or tamale dough. It has to be cooked for long hours until the consistency for the masa is just right. Don’t forget that this corn-based, mushy dough has to hold together all the tamale goodness that’s inside. From carrots to green beans and cooked potatoes to chicken or pork, the dough has to keep all ingredients in place.

What’s inside the tamales, however, can vary from country to country. The classic is a combination of carrots, potatoes, green beans and pork, chicken – and in most cases, both. Salsa de chile verde o roja are optional garnishes that accompany the tamale; but in some cases, people get creative and stuff tamales with rice, hard-boiled eggs and any meat they can think of.

Photo Credit: El Palacio Mexican Restaurant

Mexicans wrap their tamales in corn husk, while Colombians wrap them in plantain leaves. Some people grill the tamale for added smokiness, while others cook them in water for extended periods of time.

The tamale ritual has two stages; one is the cooking process, and the other is the dining experience. The cooking process is the perfect time to share family recipes, talk and bond together. Everyone has a task in accomplishing the perfect tamale; everyone pitches in.

The second part of the process (arguably the most anticipated after so many hours of work) is eating together as a family; but sharing with neighbors is just as important.

If you haven’t experienced making tamales for Christmas, don’t worry – we have you covered! On December 3rd at 10 am, El Palacio in Chandler will host a tamale making class with chef Anthony Serrano, who will teach you all his secrets to wow your guest with this traditional dish. The cost of the class includes lunch and a drink.

Date: December 3

Time: 10:00 a.m.

Cost: $15 includes tamale making, recipes, lunch and drink.

El Palacio

2950 E Germann Rd, Chandler, AZ 85249

(480) 802-5770