CHRISTMAS IS TAMALE TIME!

 THINGS WE'VE LEARNED

THE FLAVOR OF THE MEAT IS IMPORTANT.
I THINK THIS YEAR WE GOT IT PERFECT.

THE MASA HAS TO BE SPREAD JUST RIGHT, NOT TOO THICK,  NOT TOO THIN.

ELISE, THE ONE THAT TAUGHT US TO MAKE THE TAMALES,  HAD TO CONVINCE PAPA TO MAKE HIS A LITTLE THINNER.

BE SURE TO COOK THEM ENOUGH, BUT NOT TOO MUCH.
AN HOUR AND A HALF SEEMS TO BE ABOUT RIGHT.

PUT YOUR FRIENDS TO WORK.
KATHLEEN STOPPED BY SO WE PUT HER TO WORK MAKING THE TIES FOR THE CHEESE  AND CHILI TAMALES.  WE GIVE THEM A CORN HUSK BOW, SO THAT WE KNOW WHICH ONES THEY ARE.

ALWAYS HAVE A GOOD TIME WHILE MAKING THE TAMALES.

THERE'S NOTHING LIKE A FRESH TAMALE RIGHT OUT OF THE STEAMER.

ENJOY THE FINISHED PRODUCT.

ALWAYS HAVE A GOOD CLEAN UP MAN!!!
THANKS TO ELISE AND HER EXPERT ADVICE,
IT WAS A SUCCESSFUL DAY OF TAMALE MAKING.