Tag Archives: Tamale Party

Tamale Assembly

Posted on by May 8, 2016

It’s finally time for Tamale Assembly. You did all the prep. You bought all the ingredients. It’s time to make the margaritas, await your guests, and learn how to build those tamales. At the bottom of the tutorial, there’s a plan of attack that gives you a timeline of how to pull off the party, stress free. Also, if you’re going to make all three fillings, keep in mind you need to make three batches of the tamale dough before you even think about Tamale Assembly. Tamale Party Plan of Attack: Day 1: Make Salsas and Fillings- note which can be done at the same time. For example, roasting the tomatillos for the salsa and the chicken. You can blend the chicken sauce, then the tomatillo salsa, then the chile rojo salsa in the same blender without washing if you do it in that order (light to dark). This saves time on dishes and baking. Make the tamale dough (one batch per filling). Make hot chocolate if you like. Day 2: To eat at 7pm… Noon: make guacamole; remove dough and fillings from fridge so they can come to room temperature 2pm: have guests arrive; soak husks; make margaritas 2:30pm … Continue reading →

Tomatillo Salsa

Posted on by October 26, 2014

This Tomatillo Salsa is a very light and versatile salsa. It’s easy to make side by side with the chili lime chicken filling and pairs nicely. It also taught me how to use cilantro sprigs and I’m all for cutting back on kitchen waste. The Tomatillo Salsa has an interesting appearance because it isn’t a true salsa verde- the pasilla chile and the fresh beefsteak tomato give it a light red color that’s flecked with dark red. ½ pound tomatillos 1 pound beefsteak tomato(es) 2 serrano chiles 1 dried pasilla chile 1 medium onion, cut into wedges 1 garlic clove ½ cup packed cilantro sprigs (the leaves went into the chicken) 1 tablespoon fresh lime juice Salt Preheat the oven to 500° F. Husk and halve the tomatillos. Stemmed and seed the chiles (if you like spicy, keep the seeds from one or both of the serranos). Chop the tomatoes and onions and peel the garlic. On a baking sheet, spread the tomatillos, serranos, pasilla, onion and garlic. Roast the vegetables in the center of the oven for about 15 minutes, turning them once or twice, until softened and lightly browned in spots. Cut the beefsteak tomato into quarters and add … Continue reading →

Chili Lime Chicken Filling for Tamales

Posted on by January 20, 2015

When embarking on my first tamale party, I started with the two fillings from Anna Zepaltas, including this Chili Lime Chicken Filling for Tamales. I also created one of my own. Hers were so good, that I stuck with them for party number two. Her chicken filling is a classic. It’s very flavorful, but simple, and really highlights how good this tamale dough is. If you’ve ever had dried out, too much dough, unbalanced tamales then you’ll appreciate what’s special about these. The dough is flavorful and tender, and pairs perfectly with the spicy, acidic chicken of this Chili Lime Chicken Filling for Tamales. This is one of those meals where you should read all the recipes before you get started. There are lots of tasks that can be undertaken simultaneously, which will make things much more efficient. For example, you’re going to want to prep the sauce for the chick at the same time you make its accompanying Tomatillo Salsa. And you’re going to want to combine their grocery lists as well, for simplicity sake. Also, after the first year, I learned that I’ll have more fun if I don’t make the tamales fillings and assemble the tamales on … Continue reading →