To ':amasar' means to knead, but that doesn't capture the tamalera magic that makes this Christmas tradition so beloved.
Stars are born at every tamalada, people who keep the beloved San Antonio cultural and culinary tradition alive and cooking. Without them, the masa, or dough, can fail to come together, its spices refusing to blend, and no amount of lard can fix it. Such a star isn’t necessarily the most skilled, nor is he the best at spreading the masa on the hojas or the most expert at fastening a corn-husk thread around a newly wrapped tamal.
But there was still so much to do before we steamed, cooled and wrapped our tamales in sturdy tin foil. We made four kinds — chicken; refried beans with jalapeño; roasted poblano peppers, or rajas, with grated Oaxacan cheese ; and a sweet variety concocted on the fly with available ingredients, including raisins, crushed pineapple, cinnamon and walnuts.
Bob Ana Tamaladas Lenie Mateo Emma Blanquita Bobby Nina San Antonio Molino Spanish Christmas Tías Emma Oaxacan
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