Each year about this time I begin taking orders for Christmas tamales.  Many people realize that tamales are a traditional food for the Christmas season in Mexican households.  In fact, in our own households, that was the only time they were made.  Perhaps because they were so much work, and we made so many that by the time we were done we didn't feel up to making them again for a year.  That is much closer to the truth than you may think.  This was a multi-day task involving the whole family; the masa (the corn dough part) was made in a large round galvanized wash tub.  I just calculted that it probably held 25-35 gallons of masa.  Considering it takes only 2-3 tablespoons per tamal, you can begin to fathom the scope of this project.

One of the first things I did after I married, was to develop a recipe for tamales based on my mother-in-laws preparation.  She, of course, had no "recipe" and I was forced to remove and measure each ingredient after she had added it that first Christmas after our wedding.  I then spent several years perfecting a reduced version.  The objective was to develop a recipe that could be used to make 3-4 dozen.  That way, my Mary, who really liked tamales (they were without a doubt her favorite food) could have them more than once a year.

Years later, while running the Boarding House Cafe and offering them at Christmas time by the dozen, I was forced to expand the recipe back to something approaching what my mother-in-law used to do those many years ago.

Now there is nothing special about "Christmas" tamales, they are not made from some seasonally adapted recipe.  It is just that they are made for Christmas.  In our families they were made from pork.  In essence a tamal is composed of masa (hominy flour dough) spread on a corn shuck.  Then some meat cooked in mole (best described as a chili powder gravy) is spooned in the center.  The whole thing is then folded up and steamed for several hours to cook.

I prepare these to be picked up just a day or two before Christmas so that they will be fresh and tasty for Christmas dinner.  This is necessary because real  tamales do not freeze all that well.  However, they will keep for a week or more in the refrigerator and therefore can still be enjoyed for New Year.

Even though I have now closed the cafe, and moved the kitchen to the farm, I will to continue to offer this seasonal delight.  Contact me (see the home page for contact information) before December 10th to place your order. The cost is 25.00 which includes nearly 2.00 in sales tax.  That may seem high, so I invite anyone interested to come help (or maybe just watch for a while) so you can see just how much work is involved.