OK, let’s get this straight: tamale pie isn’t the same thing as tamales. Tamales, both mild and spicy varieties, are also found on every Tex-Mex menu, but they’re most popular during the Christmas season. Stores sell tamales by the dozen during the holidays when it’s popular to bring them to office parties and home get-togethers.
But, short of using canned or frozen tamales, there’s no way to make an easy tamale recipe. Making tamales at home is a time-consuming job, one traditionally tackled by large families at a multi-generational event called a tamalada. Tamales start with the preparation of a hog’s head, boiled with garlic, spices, peppers and cilantro. After cooking, the meat is ground and then simmered with spices.
As the filling is prepared, other family members ready the hojas or corn husks used to wrap the tamale. Others prepare the masa, a cornmeal worked with lard and seasonings, that is spread thinly on the shucks before filling with meat. Finally, the tamales are steamed in huge pots.