Making tamales is a methodical process, and when you produce on average, more than 200 each day, like they do at Santa Masa Tamaleria on the Far Northwest Side…
Tamales are one of Mexico’s most humble dishes. Consisting of corn masa and fillings, they’re made all over Chicago.
“Aside from missing it, it’s the legacy that continues to carry on through the teachings of our grandparents, and the foods that, honestly, we just love eating,” said Espinoza. You can get smothered poblano peppers, onions and cheese, a sweet version with strawberries and salted caramel, or chicken, available with either a green tomatillo salsa, or a brick red guajillo. Unlike every tamaleria in town, pork is not an option.There are also huaraches the size of a football, topped with beans, caramelized onions, chipotle crema, cheese, lettuce and tomato, as well as tacos, which use the same corn masa dough for the tortillas.
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