Christmas Tamales

I love it when friends share their family traditions with me. Especially, those involving food. Each Christmas Eve, Billy and Angelica and their two daughters, Sophia and Gabby invite me to their annual tamale wrap.

A South of the Border Tradition

This year Billie made 3 varieties: Chicken; Cheese and Jalapeno; and Pork.

Working on the production line, we smeared the masa mix onto the corn husk wrappers. A filling was added and the tamale rolled into a small packet. 

About a dozen of us made 300 tamales. So what does a family do with so many tamales? They enjoy them during the holidays, share with friends, and freeze the rest.

This photo was taken 5 years ago when Billy sent his Mom a photo of the masa mixture to see if it was the right consistency. Her response: “Add a bit more water.” After eight Christmases, Billy’s got the technique down without needing to make a phone call home.

Corn husks form the base for the tamales. Traditionally, the husks would be used for the outer wrap, too, but Billy uses the less costly wax paper.

Let the Wrapping Begin

A South of the Border Tradition

Billy fashions the Mexican dish after those his mother and aunt made when he was a  kid growing up in California. It’s always good to see the next generation participating and learning the family traditions.

This year Billie made Chicken; Cheese and Jalapeno; and Pork.

Working on the production line, the group smeared the masa mix onto the corn husk wrappers. A filling was added and the tamale rolled into a packet. A wrapping of wax paper was added to keep the bundles in shape during the steaming process.

We made a total of 300 tamales. So what does a family do with so many tamales? They enjoy them during the holidays, share with friends, and freeze the rest.

This hand device shaped much like a bricklayer trowel, spreads the masa more quickly and smoothly than the back of a spoon.

The filling, in this case pork, goes atop the masa spread.

The Cheesy Version

Monterrey Cheese and Jalapenos

In the pot ready to steam for a few hours.

More of the Story

Here’s what it takes to make 300 tamales: 8 lbs, chicken; 7 lbs. Monterrey Jack; and 3 can’s jalapeños. (Plus an assortment of salsa and spices.)

Moral of the story: If you have friends, who make tamales, get in on the action! It’s great fun.

Billie and I look on the work of the next generation approvingly.

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