I’ve made an executive decision: I am posting both today’s recipe and tomorrow’s recipe today. I’ve been puzzling over how to post a recipe on Christmas when everyone will be busy and no one will be checking their computers, and the last recipe in a 25-day project promises to be a good one, so it deserves to be seen and appreciated. So, dear readers, you get two recipes in one day: one for tonight, and one for tomorrow.
My mom has this strange affinity for tamales. She seriously loves them. I even gave her tamales not once, not twice, but three times for Christmas and/or her birthday. If we didn’t already have a traditional Christmas Eve dinner in my family, I’m pretty sure my mom would adopt the Mexican tradition of tamales at Christmas.
Tamales seem like a difficult thing to make. They certainly are time-consuming–which is why tamale making is usually a party with lots of people helping out–but the ones I’ve made are simple and delicious. And I don’t just mean a little bit delicious. I mean eat a dozen of them in one sitting and then have more a few hours later delicious. Without further ado (because if you’re going to make them, you’d better get started now!).
Click HERE for the recipe.
And I’m including this cute (if I do say so myself) little diagram I drew for a cookbook my sister decided not to go through with. I’m no tamale expert, but this is the wrapping technique I’ve had the most success with.