Speaker 1: Cooking is a big part of this time of year,
Speaker 1: and tamalis reign as the big star in our community
Speaker 1: during the holidays.
Speaker 2: Lots of people and families coordinate one day to.
Speaker 3: Do a big tamalara, cooking dozens upon dozens of tamalis
Speaker 3: for family members to enjoy all season long.
Speaker 4: I know this for certain. Every household that day has
Speaker 4: one role. If you don't help, you don't get a.
Speaker 1: Bag of tamalis because it is a labor intensive process.
Speaker 3: Enjoy this special clip from last season when we honored.
Speaker 4: The tamal opened this bag right now there.
Speaker 3: This is this Latina owned small business based here in
Speaker 3: La called Tamalesca.
Speaker 4: Oh my god, I can smell it. Wait, this is
Speaker 4: in La. This is and I had.
Speaker 1: I love raha so rajas are I usually think they
Speaker 1: were alapeno.
Speaker 4: They're not the poblano slices.
Speaker 2: And then we also have.
Speaker 1: Oh I love, which is pork, which is what I
Speaker 1: usually eat in Texas.
Speaker 4: Is that what you guys? Well, deer dear dear Sea.
Speaker 1: I know we do deer tomalis and we do pork,
Speaker 1: tomullies and bean.
Speaker 4: We do beans. Is what you make here? We I
Speaker 4: made everything here. I did chicken beef bean. I did everything.
Speaker 4: I do everything, and so.
Speaker 2: This is just the mall on the corn husk.
Speaker 4: It's very red, super red. So this is obviously the
Speaker 4: carn one.
Speaker 2: I think it's the carnita one.
Speaker 4: Usually the red ones are the pork. Yeah, worn this
Speaker 4: massa obviously a savory massa.
Speaker 2: Yes, savory massa.
Speaker 4: I've never seen red is when they get confused in
Speaker 4: the bag. You don't know what you're gonna.
Speaker 2: Oh my gosh, these are I've never seen red red rajas.
Speaker 1: By the way, these are huge compared to the ones
Speaker 1: I made, really big, just relicious.
Speaker 4: That's just amazing. So mm I look at the cheese.
Speaker 1: Mm hmm it's super yeah mm hmmm. Yeah. So I like,
Speaker 1: I'm very picky about my tamalis.
Speaker 4: I don't. I like the massa meat ratio to be
Speaker 4: sixty forty. Okay, I like more meat.
Speaker 1: I like more meat too, So I think sixty mesa.
Speaker 3: These are actually really good. I have to say, I'm
Speaker 3: not like the malis are not my jam.
Speaker 4: Oh no, my jam they're my jam.
Speaker 3: I know I know that they're like. I didn't grow
Speaker 3: up making theamalis. We always had them. I lists around
Speaker 3: we would buy them from the Tamalero or gift the
Speaker 3: world be giftages. We always had them, I List and Roska.
Speaker 3: They're always the malist, but we never made them. I
Speaker 3: want to hear about your tradition of making them. But
Speaker 3: I am going to tell you these are amazing. These
Speaker 3: are really really good, and the massa is super flavorful.
Speaker 1: The mass is really Sometimes you get the malags where
Speaker 1: massa is just the thing that's holding in the filling.
Speaker 4: Yeah, and it's a little massa.
Speaker 2: All right, So now we're gonna taste.
Speaker 4: So this one must be.
Speaker 1: Which is white's Is that what it means to be aca?
Speaker 2: She's keeping us on our toes.
Speaker 4: This so normally your pork, themalas are the red or
Speaker 4: the red ones.
Speaker 3: Yeah, so now she's just doing something completely different.
Speaker 4: Oh, that's a lot of meat. It's a lot of
Speaker 4: massa too. Mmmmm. You can tell these underneathas have been
Speaker 4: cooked for a very long time. Wow, so much flavor
Speaker 4: this massa. Again, this massa is white, so it doesn't
Speaker 4: have chili in the massa like the other.
Speaker 1: Yeah.
Speaker 4: These are huge, by the way, they are.
Speaker 3: This meat is amazing, this feeling, it's all about my God,
Speaker 3: it's the Sometimes the massa it's too.
Speaker 4: Dense, too dense, This one's not. This is nice and soft.
Speaker 3: It is, and it's not Sometimes that the dope competes
Speaker 3: with the filling. Yes, you can only taste one thing
Speaker 3: and there's like a sad little strip of chicken or whatever.
Speaker 4: This is like the perfect ratio. It's a good ratio,
Speaker 4: so so flavorful.
Speaker 1: You're right, the masa has a personality as well as
Speaker 1: opposed to like just holding in the filling. This massa
Speaker 1: is really good. No, we're not sharing that, no way,
Speaker 1: are you kidding? We already finished them, by the way.
Speaker 1: Fun fact, I don't know if you do this because
Speaker 1: we're both Texicans. But I eat my the mileage with ketchup.
Speaker 4: No I do wrong. It is like, what is wrong
Speaker 4: with you?
Speaker 1: And I was like, I think it's a Texas thing
Speaker 1: and my friends in Texago.
Speaker 4: No, it's an Eva thing. I can't eat it without usually.
Speaker 1: I cannot eat it without dipping it in ketchup. Really,
Speaker 1: I know, I know, I know. I'm not must be
Speaker 1: like a childhood. I'm not Mexican enough. Every year it
Speaker 1: was a sacred day before Christmas, and we'd make hundreds
Speaker 1: of dozens, hundreds of because it was all my aunts.
Speaker 4: My aunt was a caterer too, so she would make them.
Speaker 3: She the one that makes Do you have her recipe
Speaker 3: for cookie that you only make like hundred people?
Speaker 4: Yeah, five hundred people.
Speaker 1: So we would make one hundred dozen and my mom
Speaker 1: would get twenty dozen and my aunt would get twenty dozen,
Speaker 1: and so they all got So she's like, you can
Speaker 1: sell them, you can eat them, you can freeze them,
Speaker 1: whatever you want to do. But like we're dividing the
Speaker 1: labor evenly as we divide the tomaw like it was
Speaker 1: a whole.
Speaker 4: Counting was a thing.
Speaker 1: My aunt was like, no one too, three for five, twelve,
Speaker 1: one to five, Like she was really a stickler. How
Speaker 1: many you get to take home? If you participated in
Speaker 1: the day, you got to take the home?
Speaker 2: Did you have did everybody have a roll?
Speaker 4: Like did you have a specific role? I was a
Speaker 4: good spreader.
Speaker 3: You were a spreader so always so as when you
Speaker 3: get all dormally, still spreader.
Speaker 4: Yeah, because the spreading is the most important.
Speaker 1: Like we said, masa to filling racial Yeah, so rolling
Speaker 1: in and folding him is the easiest part of my
Speaker 1: sister to do that because they're not as good.
Speaker 4: I find that hard.
Speaker 3: When I've tried to make them a list, they always
Speaker 3: I always.
Speaker 4: Have like it's the size of your husk. Maybe it's
Speaker 4: too big.
Speaker 3: I don't know, I don't know what if you are
Speaker 3: like rolling it and then if they fall.
Speaker 4: Apart, like I'll show you this year, you'll have to
Speaker 4: show me. I'll show you this year.
Speaker 2: So are you still the spreader?
Speaker 1: This is I'm still the spreader. I'm the spreader and
Speaker 1: I'm also the quality check spreader. So as we pushing
Speaker 1: down the line, I'm like, what what is that one?
Speaker 1: Send it, I reject out, spread it more, go lower.
Speaker 4: Yeah, I'm like, that's my job. So good, so good.
Speaker 4: These are freaking amazing.
Speaker 2: Go back and listen to Hungry for History from the beginning.
Speaker 4: Season one is available to Binge now.
Speaker 1: Hungry for History is a hyphen It Media production in
Speaker 1: partnership with Iheart's Michael Pura podcast Network.
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