Nothing is worth more than laughter. It is strength to laugh and to abandon oneself, to be light. Frida Kahlo. Champagne Confetti Co. on pinterest.com/champagnecon/
I’ve been busy with tamale making for the past three days. We added an extra day for the vegan tamales.
Tamale making (or tamalada) is something my family prepares for days ahead and that I’ve talked about in previous years.
For Christmas, there are ingredients we use for our tamale making session and for Mexican traditional beverages: Champurrado, Ponche, and Rompope. Personally, I don’t make ponche or rompope because I’d be in the kitchen for an additional day.
These ingredients are hard to find unless you live in Southern California. We have several Mexican supermarkets in the city where I live. There is no “Hispanic” aisle in these stores. The whole store stocks Mexican products.
It’s not unusual to see this:
Sugarcane used for Ponche Navideño. Tamarind and fruit is also used.
The sugarcane is used to make Ponche. If one wants an alcoholic addition to this beverage, you’d pick up these:
Rompope Santa Clara
Rompope is an eggnog-like drink with eggs, cinnamon, and rum. A couple of these and you’re not fit to make tamales anymore.
I enjoy the family time where we don our aprons, grab our butter knife or spoon to spread masa, and reminisce about Christmas tamalada’s past
Tamale making for the vegans in the family
After the hours of spreading masa on ojas (corn husks), folding, lifting huge pots with four dozens of tamales within, we sit and relax a bit. This is when I start making the champurrado.
Two hours later, the tamales are ready. We enjoy them with a cup of champurrado, this year doused with a little Irish cream, and enjoy a late evening movie.
Merry Christmas, happy holidays, and feliz navidad to everyone!
Every December, I write about making tamales, and this year is no different. Our mother has made tamales for over seventy years, longer than her children have been alive. And her mother made tamales before she was born. And her mother, back to the days of maize and metates.
Something is wrong with my universe if our family stopped making Christmas Tamales. Our world can be is disarray, but we come together, three or four generations of our family and spend an entire day making tamales.
Keeping our tradition alive is like maintaining a bridge beginning in the past crossing to the present and spanning into our future. It’s family represented with food.
The name tamale comes from the Nahuatl (Aztec) word ‘tamalli,’ meaning ‘wrapped.’ The masa (maize) for the tamales come from our indigenous roots and have names from our ancestor’s primary language (Spanish/Nahuatl). Making tamales, for me, is maintaining our culture.
This year four generations of our family donned our favorite aprons to make ‘green tamales’ or tamales de rajas. Right before Christmas we’ll make the ‘red tamales,’ or the red chile and pork tamales.
On our table, (picture above) in the twelve o’clock position is the masa preparada (prepared corn meal), at three o’clock, are strips of Ortega California green chile, at six o’clock, is more masa, at eight o’clock, is shredded Monterrey and Cheddar (a big mistake-use Monterrey only), at nine o’clock, is a pitcher of homemade chile, and in the center are the soaked corn husks, or ojas. We use a knife to spread the masa onto the oja; some people are adept with a spoon or a tamale spreader that looks like a cement masonry spreader. We are butterknife people.
Assembly line style, the five of us (four generations) spread the masa onto the oja and fill up every spot on the table. Two people stuff and fold the tamales. To get this important job you have to work your way up from tamale spreader to the stuffer.
This year, my eleven-year-old niece (representing the fourth generation) who graduated to tamale stuffer last year. You can see how proud she looks. She’s been helping since she was five years old. That’s her grandmother beside her (the second generation).
Corn husks with masa ready to be stuffed by the fourth generation-www.alvaradofrazier.com
I remember when her mother was five and helped spread masa on the corn husks. Truthfully, she spread more on the table than on the ojas, but that’s how you learn. This is a picture of her now (she’s the third generation).
This is how traditions are carried on through the years, from the parents to the children. It’s one of the touchstones that ground us to this world. For us, it’s part of parenting.
My portion of the tamales is in the freezer, ready to make the trip to Denver for a snowy white Christmas. While I’m there, I’ll make tamales and carry on the tradition, with a vegan twist, with my son and daughter.
Many of you are from different cultures and places in the world. I’d love to know what traditional food you make during this time of year. If you have a link to a post you’ve written about your tradition, please include it in the comment section so we can visit your home and kitchen.
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