Register in advance through Kitchen Underground: http://www.kitchenunderground.co/classes/
Tamales. One of the most iconic dishes from Mexico. Succulent fillings cradled in fluffy masa, wrapped in corn husks. Traditionally, a family's tamales recipe gets passed from one generation to another, ensuring the preservation of the family's flavors. Now it's your chance to start a new tradition! Join Héctor González, Mexican food preservator, at Infinite Monkey Theorem Winery as he shares his mother's tamales recipe. His mother, Doña Licha, grew up in Panindicuaro, a modest town in Michoacan, where she started helping at her aunts' restaurant when she was four years old. Her tamales are well-known in her colonia and used to sell out in minutes. Héctor will teach you how to make tamales de pollo en salsa verde (chicken in green salsa), tamales de calabacitas con queso (zucchini with cheese, vegetarian-ish), and tamales de elote dulce (sweet corn). The class will include how to make masa the traditional way as well as a vegetarian option, how to prepare the fillings, and some ideas and samples of traditional drinks to go with the tamales. Class participants will take 15 tamales (5 of each type), masa for their personal use and a recipe booklet containing instructions on how to plan a tamalada (tamal-making party) at home.
Class will be held at Infinite Monkey Theorem Winery (121 Pickle Rd. Suite 110) and will include a brief winery tour and wine will be available for purchase before, during, and after class. No refunds, but you may transfer your spot to someone else.