I went to the Annual Tamale Roll class at Las Cosas this morning. We worked on three tamale recipes.
- Red Chile Pork Tamales with Red Chili Sauce
- Green Corn Custard Tamales
- Rum Raisin Almond Tamales with Spiced Creme Anglaise
I was working with two others on the Green Corn Custard Tamales. Below is a platter of those tamales before steaming.
This recipe contains
- Monterey Jack cheese
- Unsalted butter
- New Mexico green chilis
- Sharp cheddar cheese
I got to roast the green chilis.
I learned about the two sauces – creme anglaise and red chili sauce – in a class last month on sauces. We also had some red chili caramel sauce to have with the rum raisin almond tamales in you did not want the creme anglaise. That sauce was also covered in last month’s sauce class.
Tamales are a lot of work. There were 13 people in the class. Seems like you would need a small group to help with these. Especially the assembly part.
Things that surprised me:
- That tamales are steamed.
- That tamales contain lard.