I received an invitation to a tamalada (a tamale-making party) recently. The party was in Seattle, which might seem like a long way to travel in order to cook with friends, but you don’t know just how much I love tamales. Unfortunately, however, the trip couldn’t happen due to conflicts with both work and my bank account. But this didn’t stop me from making my own tamales here in New York City. And while I usually make savory tamales, this time I decided to make chocolate tamales instead.
I used to tell people that instead of a silver spoon, I was born with a tamale in my mouth. As often as I can, you’ll find me eating a tamale, either unadorned or smothered in chili gravy. I’ve always been partial to shredded beef tamales, but I won’t say no to pork, chicken, cheese or bean as I’m an equal-opportunity tamale eater. And there is really never a bad time to eat tamales, morning or night, spring or fall. But the best time to eat tamales is at Christmas.
In Texas and Mexico, it's a long-standing tradition for people to come together this time of year and spend all day making stacks of tamales, to be eaten during Christmas and shared with friends and family. I suspect one reason for this is because making them takes a lot of work—not hard work, mind you, but it’s certainly time consuming. And since it’s not an everyday activity, the more hands you have on hand the faster the tamale making goes. You have a house full of family? Put them to work!
I will admit that I did not start making my own until later in life—my family missed out on all the fun by buying their Christmas tamales. But from the first time I attended a tamalada, I was convinced that there is probably no better way to gather with friends—it’s the ultimate dinner party.
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