 Buy, make, eat, share, and learn the history of tamales this month.
That's right this Chit-Chat is fully devoted to nothing but tamales!
Also, a big congratulations to our "Best Darn Tamale Taster" contest winners! Marty Grimes, a self-proclaimed tamale-loving gringo and stand-up comic and Gabriela Lopez of Sigma Omega Nu Sorority of Santa Clara University.
You can catch Marty and Gabriela along with Sal Pizarro of the Mercury News and San Jose Police Chief Rob Davis as our esteemed panel of judges for the "Best Darn Tamale" contest on NBC Bay Area this Sunday at 3pm. If you miss the show the results will be posted on our website. Also, here's a quick story CBS news reporter Len Ramirez did about the rising costs of tamales. See story >
¡Feliz Navidad y Prospero Año Nuevo! Darlene
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The Tamal - Breakfast of Warriors
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Tamales have been around for a very, very long time. The
tamal is recorded as early as 5000 BC, and may date back to as early as 7000 BC. But, first came corn tortillas, made by
soaking corn kernels in a
lime/water solution to remove
their skins, and then grinding
them into
corn dough (masa). They were then cooked and served alone or with various fillings. When the Mayan, Aztec and Incan warriors went off to battle, the women came along to feed the troops making tortillas, meats, stews and drinks. Then, the women got smart and creative. They decided to stay home and let the men go off on their own. But, they still had to eat! So they spread  the tortilla masa on corn husks or banana leaves, filled them, packed them up and sent them on their way. The men out on the war fields then steamed or grilled them over the
fire and the tamal was born! Fillings varied greatly throughout the years but most likely consisted of what was most commonly eaten at the time. Aztecs were primarily vegetarian and added protein to their diet consuming insects such as crickets, maguey worm, ants and larvae. The Incans feasted on the meat of llamas, alpacas and guinea pigs. The Mayans, were the biggest meat-eaters. They ate domesticated dogs and turkeys and hunted for meat such as deer, tapir, peccary, monkey, turtle, and iguana. Their diet was also supplemented by fish, lobster, shrimp, and other shellfish. When the Spanish conquistadores arrived in the New World along with their horses they brought cows, goat, sheep and pigs. Finally pork tamales! Nowadays sizes, colors and shapes vary as much as
the fillings. Every country, region and family has its own unique variety ranging from a basic tamal reminiscent of the ones eaten 1,000 of years ago to fancy gourmet tamales that will cost you $8 a piece. So, before you go out to fight traffic, mall crowds or perhaps the economy fill up on tamales, the Breakfast of Warriors. |
| Tamale Locations across the USA
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 Okay, so you don't want to spend all day making tamales but are still craving a bite. What to do? Lucky for you we compiled a list of locations across the country
where you can purchase these wrapped delights in every sweet and savory
combination you can think of ranging in price from .50 to $8 per tamale. ¡Buen Provecho!
Tamale Locations across the USA >
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| Sanchez Family Tamale Story
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 Every year people always ask me about this picture (which was snapped sometime in the 60's with my mom, grandma and aunts) and "The Tamale Story" when the CBS Early Show profiled my family and beloved abuelita, Mama Luz. So here it is again the Sanchez Family Tamale Story > |
| "Best Darn Tamale" Contest this Sunday
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 Don't miss NBC Bay Area and CasaQ's 4th "Best Darn Tamale" Contest on Comunidad de Valle this Sunday, December 21 at 3pm PST.
Tamales being tasted:
Léona's Tamales, Lucy's Tamales, El Azteca Tamales, Texas Tamale, Roosevelt Tamale Parlor
Tamale Judges: Rob Davis - San Jose Police Chief, Sal Pizzaro - Mercury News Columnist, Marty Grimes - Stand-up Comic, Gabriela Lopez - SCU Sigma Omega Nu Sorority.
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Pumpkin Tamales
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This recipe won first prize in our last
tamale tasting contest and was a hands down
favorite with all of our judges! Tamara was gracious
enough to share her simple and tasty recipe with
us from her cookbook Tamales 101.
INGREDIENTS
2 -15 cups fresh masa
1 Can (1.10oz) pumpkin puree
2 cups sugar
1 tbsp vanilla extract
1 tbsp ground mace
1 tsp ground cinnamon
2 cups raisins dark or golden
36-48 dry corn husks
Soaked washed and drained plus more for
ties
DIRECTIONS
Place the prepared masa in a large bowl. Combine the
masa, pumpkin, and sugar then and add vanilla,
mace, cinnamon, and raisin and mix well until well-
blended. To assemble the tamales place 2-3 heaping
tbsp in the center of the smooth side of the corn
husk. Fold sides of the husk in to the center and ties
the tamales at both ends with corn husk ties.
Prick the husk several times using the tip of a sharp
knife. Steam for 45-50 minutes. Makes 3-4 dozen.
Serve Warm topped with whipped cream or caramel
sauce.
Purchase Tamales 101 Now >
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Tamale-Making 101
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If you decide to make tamales and your own family is not already partaking in this annual ritual you should find a family that does and jump in the assembly line to learn. Believe me, they will welcome the extra hands. If your plan is to make just one or two dozen tamales, don't even bother! Most large families make a hundred or more tamales at at time (figure 1-2 dozen per set of hands).
Tamales are not really difficult to make just very time-consuming. This is usually a two day affair. Day 1 - Get all your grocery shopping done, gather up everything you need for the next day and cook the meat. If you are having a crowd over set up the tables and get your knife/spreaders and bowls out. Day 2 - Make the chili, prepare the masa, spice up the meat and start spreading. Finally, steam and eat. Just remember the masa is just as important as the filling and the filling is just as important as the masa.
Heaven knows I wasn't going to sit down and write it all out. So I went searching the Internet and stumbled upon this website which actually has pretty good step by step instructions of how to make tamales.
Of course every family has their own tricks to the trade, traditions and fillings. We buy pre-made masa and doctor it up adding a little chili, some chicken stock and we keep adding lard and whipping it until it floats. Yep, until that little ball of masa floats in a glass of water it doesn't get spread on the husks. The truth is I don't believe in these fat-free, healthy tamale recipes. You eat them once a year, a little lard is not gonna kill you.
Step by Step Instructions >
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