How to Make Tamales

There is a web site called "Video results for How to make tamales" on the internet. You watch a video and follow instructions on how to make tamales.

I must tell you that there is nothing like working with the “pros” and learning first hand how to make tamales. I've learned so much by watching the Hispanic people make them in our parish kitchen. To prepare for our Advent Festival this weekend they ordered 50 lbs of Masa for Tamales from Don Pancho's warehouse. They order 2 cases of red, dried "chiles guajillo" --the seeds and stems are removed, they are soaked and finally put in a blender until totally grounded up and smooth--later, the spices are added and the mix is cooked in oil.

Every year we take the left-over turkey meat from the parish Thanksgiving Dinner. We make these tamales out of turkey meat. So, that means that they are less fattening and delicious! When the turkey meat is all gone the people make tamales they call "de rajas"...this means they have a long piece of Mozzarella cheese and a few strips of jalapeño chiles. Oh, if you have never tasted these you need to do so. They are absolutely delicious. Not spicy hot at all.

Anyway, this is a traditional meal we have around Christmas but the folks in Salem are getting accustomed to seeing them often through the year. The different Hispanic church groups sell dozens of tamales. Making tamales is hard work and it usually takes all day to make them.

Many parishioners are asking if we can have a tamale-making party so that anyone who wishes to learn to make them can come and learn from the pros. What do you think?