LaVoz
In English
En Español
In English
En Español
 
  Around the City
  Arts & Entertainment
  Automundo
  Business
  Classifieds
  Commentary
  Community
  Education
  El Mundo
  Environment
  From the Publisher
  Health
  Immigration
  La Vida Latina
  La Voz Special Editions
  La Voz NAHP Awards
  Letter to the Editor
  Mis Recuerdos
  My Money
  Nuestra Gente
  Of Special Interest
  Politics
  Pueblo/Southern Colorado
  Que Pasa
  Readers Speak Out
  Sports
  Student of the Week
  Technology
  Vecinos
  Where Are They Now?
  Archives
  Home
 
 
Food, family and other traditions
 
La Voz Logo
 

By Source: Family Features
News@lavozcolorado.com
 
12/26/2018

A tamalada, or tamale-making party, is a Mexican holiday tradition that occurs during Las Posadas and combines two of the season’s most important ingredients – quality family time and flavorful food.

Consider these tips from Sylvia Garza of Qué Mami Organics to help make your tamalada fun and easy.

Food: Before your tamalada, prepare the ingredients that require extra time and work. For example, if you are using roasted chilies, roast them the day before and have them peeled, seeded and cut up for seamless assembly the next day.

Family: When hosting a tamalada, have food or snacks ready to share with your guests. Making dozens of tamales can take most of the day, so you’ll want to keep your helpers well-fed.

Flavor: Add an ingredient like Tabasco Chipotle Sauce to your masa when making tamales. Not only can the sauce add smoky flavor, but it also gives the dough an appetizing golden color. You can also mix the sauce into your filling for a brighter flavor and a kick of heat.

Find more flavorful recipes at Tabasco.com.

Zucchini and Corn Tamales

Recipe courtesy of Sylvia Garza of Qué Mami Organics

Yield: 16 tamales

30 large, softened corn husks

Masa (dough):

3 cups masa harina (corn flour)

2 teaspoons baking powder

2 teaspoons sea salt

2 1/3 cups vegetable broth, warmed

1/2 cup unsalted butter, softened

1/2 cup vegetable shortening

Filling:

1 tablespoon olive oil

1/2 small red onion, diced

1 garlic clove, finely diced

3 cups zucchini, cubed small

1 tomato, cubed small

1/4 teaspoon dried oregano

1 teaspoon sea salt

1 cup sweet white corn

4 tablespoons cilantro, finely chopped

5 ounces Qué Mami Organics Red Enchilada Sauce

2 1/2 tablespoons Tabasco Pepper Sauce

8 ounces Monterey Jack cheese, cut into 1/2-ounce strips

To prep husks: Soak corn husks in hot water. Place heavy pot on top of husks to keep submerged at least 1 hour. Once pliable, rinse each corn husk.

To make dough: In large bowl, mix corn flour, baking powder and sea salt. Using hands, mix in warm vegetable broth to make firm dough. In mixer, cream butter and shortening until fluffy then add dough in small amounts until well mixed. Continue mixing at low-medium speed 5 min.

 

 

 

 

 
Click on our advertising links for:
SERVICE DIRECTORY
CLASSIFIEDS
La Voz
'You Tube Videos'
An EXCLUSIVE La Voz Bilingue interview
with President Barack Obama
Pulsa aquí para más episodios

Follow La Voz on:

Tweeter FaceBook Tweeter
POLL QUESTION

 

© 2018 La Voz Bilingüe. All Rights Reserved.

Advertising | Media Kit | Contact Us | Disclaimer

12021 Pennsylvania St., #201, Thornton, CO 80241, Tel: 303-936-8556, Fax: 720-889-2455

 
Site Powered By: Multimedia X