A Tamale Recipe Gone and Reborn

Our family comes from a diverse Hispanic/Native American heritage. I know, I know, I was lucky enough to eat tacos every day! (lol) No really, we did not eat tacos every day, but the happy memories I am going to mention revolve around a recipe that has become quite a tradition. Especially now for me and my daughters. The Mexican tamale. I do have to admit, growing up this delicious meat stuffed pie was not a favorite of mine when I was younger. I do have to warn you though this is not a random recipe, but a secret one.

My first memory of tamales does not begin with me learning how to make them but involves the start of the tradition. I guess I was around 10 years old when my Grandmother Guadalupe, Aunts and Mom gathered around the kitchen at my Grandmother's house. All the adult females were working tirelessly cooking, stuffing and wrapping tamales. Of course, being a kid, we were not allowed inside, but to be outside playing. I needed to use the restroom and as I entered the house, I could smell all the spices and different aromas envelope the air. Looking over at the kitchen area I saw them all the ladies entrusted with the secret recipe laughing, talking, smiling and just being the moment. I said to myself, "I want this. I want this feeling. Just pure happiness and joy."

When I finally tried eating the tamale, I was a teenager by then. I remember it vividly. We always took summer vacations to my Grandmother's house. Most of the time these trip's departure time was in the middle of the night. After a thirteen-hour drive, we would arrive at my Grandmother's house early morning and usually she would have breakfast made for us. I tell you it was a treat. Well the summer I am talking about, we arrived to no breakfast (which included eggs, barbacoa, and potatoes with salsa), but to tamales instead. Like I mentioned before I never really cared for the tamale, so I had to muster the courage to taste it. I was seriously hungry, so I grabbed one and slowly unwrapped it. I opened my mouth and took a bite. My taste buds got a shock of its life. The flavors, the spices, the meat, "Oh my gosh" it was like a firecracker popping off inside of my mouth. Now I understood why everyone loved eating this small, wrapped pie. Ever since then I was hooked.

Eventually, later through the years, I started noticing a few things when it came to eating the tamales. I became aware that the only people making them were the same exact women every time. I asked my mom one day, " Why is that you never make tamales with us but only when we go to Wela's house and why can't you teach us how to cook them? She replied, " It's a secret recipe. I'll give you the recipe before I pass away." "Ah, come on Mom. Can't you show us now? What if something happens unexpected and we never get to know the secret? Then the recipe will be lost. Who knows if the Aunts will give their daughters the knowledge and even then, if they would share it, I asked her? She then looked at me and said, " I'm sure if something ever happens to me, the recipe will probably be given by then."

Unfortunately, the knowledge of the secret recipe is lost forever. My Grandmother passed some 10 years ago from diabetes and well our family has been hit hard from the pandemic. My Aunts and Mother who were the secret recipe caregivers died due to Covid-19. The unexpected happened and now no secret tamale recipe to be entrusted with. I have asked all my cousins and even my sisters if they know the recipe and I get a "no". It truly hurts and is a sad occasion that a piece of my family's history is gone.

But I do have hope! A future of more tamale memories! This amazing source of tamale knowledge has come in the form of my Aunt Katie and the crazy thing is she is not of my family's bloodline. She a Californian native and married to my Uncle Joe. When I returned home after the passing for my mother's death and settling her estate, I was approached by my daughters asking to share memories about her. My Aunt Katie overheard our conversation and was intrigued by the tamale memories. She said, "Paula, I have something to show you and would like to share it with you and the girls. Come follow me." My daughter s and I proceeded to follow her to the cupboard where she kept all her recipes she owned. She pulled out a red and grey paisley patterned book and revealed a handwritten tamale recipe. She then began to tell the story of how she was given the recipe in college by her roommates who were from a Hispanic family. She said, " Their mother gave her the recipe because her daughters had such a wonderful friendship with her and that she knew later in life the recipe would be put to good use." It seems fate must have been smiling upon our family.

I decided that this year I will be making tamales with my daughters and Aunt Katie. I know they are usually made for Christmas and weddings, so my daughters have agreed we will make them this Christmas and begin our own tradition. I cannot wait to share the memories and of course the recipe with them. Even though it is not the secret recipe from my family, it is a recipe I can pass down to them. Who knows maybe later through the years we will add some secrets of our own and keep to ourselves, but until then we just have to wait.

I have received permission to share this recipe and would love to share it with other mothers and daughters out there who need to add or start sharing traditions and memories of their own.

TAMALE RECIPE

Chile Sauce:

6-7 NM dried chili pods

2-3 Chile de Arbol (fry in a little oil)

4-5 Big Tomatoes (roasted and skins removed)

2-3 cloves of garlic (roasted)

1/2 tbsp. of Ground Cumin

8-10 Saltine Crackers

Tear chili pods into pieces and roast. Pods burn easily, so turn constantly and watch the heat.

Soak roasted pods in water (hot) to soften.

Place all ingredients in blender and blend until you see no chili pod skin. Cook sauce in about 1Tbsp. of oil until hot and bubbly. Add salt and pepper to taste.

Meat:

5-6 lbs. of pork or beef roast (pressure cook, roast, or crock pot still meat is moist and well done. Add onion and garlic to water for taste.

Shred meat with a fork once cooled.

Transfer cooked shredded meat into red sauce and marinade overnight.

Soak corn husks and prepare Masa per the package instructions (use leftover meat broth /drippings)

Roll tamales

Steam for 1-1 1/2 hours until done.