This hands-on class explores the diversity of tamales, a dish popular in both Mexico and South America where maize was sacred in ancient times. In this class, chef-instructor Shawnie Kelley focuses on the Mexican style of preparation, which includes hand-making the masa (corn flour) dough. Students will learn to assemble and steam two types of savory tamales. The first is filled with cheese and beans in corn husks, and the second is filled with pulled pork and red chilis in banana leaves, which transform the texture and flavor. During class, Shawnie will discuss variations on the fillings and methods of cooking. While the tamales are steaming, students build red and green salsas along with a cilantro crema. Everyone will enjoy their tamale creations at the end of class with an included drink.
