Session 168 — Tamales (Team Project)
← Block 35–36: Mexican Overview
Skill: Masa dough preparation (masa harina + lard or fat); spreading on husks; steaming
Read first: Tamales Coloraditos — Pati Jinich
SE reference: Tamales — SE
What you're learning: Tamales are one of the most community-oriented foods in Mexican culture — typically made in large quantities at family gatherings ("tamaladas"). Pati's coloraditos use a mole-style filling with guajillo and ancho chiles, raisins, almonds, and olives. The key skill is spreading the masa thinly and evenly enough that the husk folds without tearing.
Full Meal: - Tamales (makes ~25) — eat some tonight; freeze the rest - Frijoles, pico de gallo, crema
🎥 Compare Notes: Red Chile Pork Tamales for the Holidays — Rick Bayless — Rick demonstrates the full tamale process from masa to assembly; compare your masa spreading, filling ratios, and steaming technique.