Ohana Style Tamales

It is reported that the Aztecs served Spanish Conquistadors tamales in 1550. Can’t say for sure ... wasn’t there that day. Guess it’s fair to say the tamale (which means “wrapped food”) has been around for some time.

Normally, one thinks of a tamale as wrapped in corn husks but they could be wrapped in anything... banana leaves, avocado leaves, love, or anything non-toxic.  Tamales can also be steamed, roasted, boiled or fried. Personal preference is steamed with a traditional corn masa and perhaps some chicken or pork with lots of cheese over the top along with a nice tamale sauce. If reheating, try a quick roast on a grill. Peeeerrrrfect.

One of the great characteristics of tamale is their ohana nature. You see, in many families, making tamales is a long, large, labor-intensive affair. This translates to an opportunity to be together - something that unfortunately, is difficult to safely accomplish during a pandemic. Normally at holidays, kids, adults, pets and neighbors form an assembly line of sorts, spreading the ingredients inside the husk, telling stories, describing their favorite types of tamales, folding and usually steaming them. Dozens and dozens are often made by families at one sitting so everyone can take some home. It remains a great family style meal. A worthy tradition.

The Polli’s tamale production process is not much different. A delicious corn masa along with green chili’s and onions etc. are spread inside a corn husk and steamed. It’s then covered in a very tasty red tamale sauce with cheese. Ohhhh… the cheese. Pork, beef, chicken or veggie options are offered. The dish is then served with rice, beans and guacamole. 

Now take a moment... visualize the steaming light colored corn husk, delicious homemade green guacamole and dripping red sauce with some melted cheese.  Nothing says celebration like a meal of tamales.