Tamales are a laborious love. They are delicious but a job for many people, hence, the reason why we make them during holiday season when you have more family in town. We have an assembly line going. I will post the recipe soon. We made them healthy and we made a variety. You can see by the ingredients: Instead of lard we used nutiva shortening which is organic fruite palm oil, red palm oil, and coconut oil. We made 3 batches so for the others, we used coconut oil, and a combo oil from Chosen Blend: organic safflower oir and a blend of Avocado and coconut oil (looser form).
We made the traditional cheese and roasted chili (rajas and queso) and red chicken. Nancy brought an awesome vegan veggie one, which was delicious. We had moms and babies here. So as two pressed the masa, other filled and wrapped the tamales and I put them into the steamer pot. There is a tradition one only one person filling the pot (sort of superstition, if more than one person does that part, they wont turn out). Ours did! Great job ladies! Until next month's cooking class. Thank you Nancy for organizing.