The tamale is a bit of history today, a bit of tradition. What was once just an Hispanic delicacy of ground corn filled with bits of spicy meat or cheese and chilies wrapped in a husk from the corn ear itself has transformed into this concept of tantalizing bits of unique flavors and textures that transcends cultural boundaries and is a favorite food item that so many of us seek out and enjoy at this time of the year.  Certainly the “TRADITIONAL” tamales of spicy pork or green chile and corn are available most everywhere now, and are consumed with great relish by enthusiasts and novices alike. However, the tamale can and does encompass a great many distinctive flavors and ingredients.  The masa of tamales is like an artist’s canvass and many chefs produce tamales of outstanding variety. Your imagination is the limit, and your taste buds are the ultimate test. We here at Austin Healthy Cooking have our December “Not Your Usual Tamale” classes where we teach the making of tamales that have a totally different style.  We make a smoked mushroom and Jarlesberg cheese in white wine infused masa tamales; Brie, avocado and candied citrus in lemon scented masa; smoked salmon, capers and onions in dill infused masa; and the more traditional ancho and coffee rubbed pork shoulder braised in beer and shredded to make somewhat traditional tamales. 

Unique, unusual, and oh so very good, tamales are no longer just what is available at the local store.  They are things of finesse and exquisite flavor that you can make at home, and wow those that enjoy them with you.

Check us out at www.AustinHealthyCooking.com and sign up for one of our free classes, or come learn how easy it is to make fantastic tamales.