WEBVTT - TASTE BUDS: 'Tis the Season for Tamales

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<v Speaker 1>Cooking is a big part of this time of year,

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<v Speaker 1>and tamalis reign as the big star in our community

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<v Speaker 1>during the holidays.

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<v Speaker 2>Lots of people and families coordinate one day to.

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<v Speaker 3>Do a big tamalara, cooking dozens upon dozens of tamalis

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<v Speaker 3>for family members to enjoy all season long.

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<v Speaker 4>I know this for certain. Every household that day has

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<v Speaker 4>one role. If you don't help, you don't get a.

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<v Speaker 1>Bag of tamalis because it is a labor intensive process.

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<v Speaker 3>Enjoy this special clip from last season when we honored.

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<v Speaker 4>The tamal opened this bag right now there.

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<v Speaker 3>This is this Latina owned small business based here in

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<v Speaker 3>La called Tamalesca.

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<v Speaker 4>Oh my god, I can smell it. Wait, this is

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<v Speaker 4>in La. This is and I had.

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<v Speaker 1>I love raha so rajas are I usually think they

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<v Speaker 1>were alapeno.

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<v Speaker 4>They're not the poblano slices.

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<v Speaker 2>And then we also have.

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<v Speaker 1>Oh I love, which is pork, which is what I

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<v Speaker 1>usually eat in Texas.

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<v Speaker 4>Is that what you guys? Well, deer dear dear Sea.

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<v Speaker 1>I know we do deer tomalis and we do pork,

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<v Speaker 1>tomullies and bean.

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<v Speaker 4>We do beans. Is what you make here? We I

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<v Speaker 4>made everything here. I did chicken beef bean. I did everything.

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<v Speaker 4>I do everything, and so.

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<v Speaker 2>This is just the mall on the corn husk.

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<v Speaker 4>It's very red, super red. So this is obviously the

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<v Speaker 4>carn one.

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<v Speaker 2>I think it's the carnita one.

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<v Speaker 4>Usually the red ones are the pork. Yeah, worn this

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<v Speaker 4>massa obviously a savory massa.

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<v Speaker 2>Yes, savory massa.

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<v Speaker 4>I've never seen red is when they get confused in

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<v Speaker 4>the bag. You don't know what you're gonna.

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<v Speaker 2>Oh my gosh, these are I've never seen red red rajas.

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<v Speaker 1>By the way, these are huge compared to the ones

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<v Speaker 1>I made, really big, just relicious.

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<v Speaker 4>That's just amazing. So mm I look at the cheese.

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<v Speaker 1>Mm hmm it's super yeah mm hmmm. Yeah. So I like,

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<v Speaker 1>I'm very picky about my tamalis.

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<v Speaker 4>I don't. I like the massa meat ratio to be

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<v Speaker 4>sixty forty. Okay, I like more meat.

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<v Speaker 1>I like more meat too, So I think sixty mesa.

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<v Speaker 3>These are actually really good. I have to say, I'm

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<v Speaker 3>not like the malis are not my jam.

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<v Speaker 4>Oh no, my jam they're my jam.

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<v Speaker 3>I know I know that they're like. I didn't grow

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<v Speaker 3>up making theamalis. We always had them. I lists around

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<v Speaker 3>we would buy them from the Tamalero or gift the

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<v Speaker 3>world be giftages. We always had them, I List and Roska.

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<v Speaker 3>They're always the malist, but we never made them. I

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<v Speaker 3>want to hear about your tradition of making them. But

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<v Speaker 3>I am going to tell you these are amazing. These

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<v Speaker 3>are really really good, and the massa is super flavorful.

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<v Speaker 1>The mass is really Sometimes you get the malags where

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<v Speaker 1>massa is just the thing that's holding in the filling.

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<v Speaker 4>Yeah, and it's a little massa.

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<v Speaker 2>All right, So now we're gonna taste.

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<v Speaker 4>So this one must be.

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<v Speaker 1>Which is white's Is that what it means to be aca?

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<v Speaker 2>She's keeping us on our toes.

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<v Speaker 4>This so normally your pork, themalas are the red or

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<v Speaker 4>the red ones.

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<v Speaker 3>Yeah, so now she's just doing something completely different.

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<v Speaker 4>Oh, that's a lot of meat. It's a lot of

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<v Speaker 4>massa too. Mmmmm. You can tell these underneathas have been

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<v Speaker 4>cooked for a very long time. Wow, so much flavor

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<v Speaker 4>this massa. Again, this massa is white, so it doesn't

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<v Speaker 4>have chili in the massa like the other.

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<v Speaker 1>Yeah.

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<v Speaker 4>These are huge, by the way, they are.

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<v Speaker 3>This meat is amazing, this feeling, it's all about my God,

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<v Speaker 3>it's the Sometimes the massa it's too.

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<v Speaker 4>Dense, too dense, This one's not. This is nice and soft.

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<v Speaker 3>It is, and it's not Sometimes that the dope competes

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<v Speaker 3>with the filling. Yes, you can only taste one thing

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<v Speaker 3>and there's like a sad little strip of chicken or whatever.

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<v Speaker 4>This is like the perfect ratio. It's a good ratio,

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<v Speaker 4>so so flavorful.

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<v Speaker 1>You're right, the masa has a personality as well as

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<v Speaker 1>opposed to like just holding in the filling. This massa

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<v Speaker 1>is really good. No, we're not sharing that, no way,

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<v Speaker 1>are you kidding? We already finished them, by the way.

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<v Speaker 1>Fun fact, I don't know if you do this because

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<v Speaker 1>we're both Texicans. But I eat my the mileage with ketchup.

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<v Speaker 4>No I do wrong. It is like, what is wrong

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<v Speaker 4>with you?

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<v Speaker 1>And I was like, I think it's a Texas thing

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<v Speaker 1>and my friends in Texago.

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<v Speaker 4>No, it's an Eva thing. I can't eat it without usually.

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<v Speaker 1>I cannot eat it without dipping it in ketchup. Really,

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<v Speaker 1>I know, I know, I know. I'm not must be

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<v Speaker 1>like a childhood. I'm not Mexican enough. Every year it

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<v Speaker 1>was a sacred day before Christmas, and we'd make hundreds

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<v Speaker 1>of dozens, hundreds of because it was all my aunts.

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<v Speaker 4>My aunt was a caterer too, so she would make them.

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<v Speaker 3>She the one that makes Do you have her recipe

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<v Speaker 3>for cookie that you only make like hundred people?

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<v Speaker 4>Yeah, five hundred people.

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<v Speaker 1>So we would make one hundred dozen and my mom

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<v Speaker 1>would get twenty dozen and my aunt would get twenty dozen,

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<v Speaker 1>and so they all got So she's like, you can

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<v Speaker 1>sell them, you can eat them, you can freeze them,

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<v Speaker 1>whatever you want to do. But like we're dividing the

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<v Speaker 1>labor evenly as we divide the tomaw like it was

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<v Speaker 1>a whole.

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<v Speaker 4>Counting was a thing.

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<v Speaker 1>My aunt was like, no one too, three for five, twelve,

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<v Speaker 1>one to five, Like she was really a stickler. How

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<v Speaker 1>many you get to take home? If you participated in

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<v Speaker 1>the day, you got to take the home?

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<v Speaker 2>Did you have did everybody have a roll?

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<v Speaker 4>Like did you have a specific role? I was a

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<v Speaker 4>good spreader.

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<v Speaker 3>You were a spreader so always so as when you

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<v Speaker 3>get all dormally, still spreader.

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<v Speaker 4>Yeah, because the spreading is the most important.

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<v Speaker 1>Like we said, masa to filling racial Yeah, so rolling

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<v Speaker 1>in and folding him is the easiest part of my

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<v Speaker 1>sister to do that because they're not as good.

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<v Speaker 4>I find that hard.

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<v Speaker 3>When I've tried to make them a list, they always

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<v Speaker 3>I always.

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<v Speaker 4>Have like it's the size of your husk. Maybe it's

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<v Speaker 4>too big.

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<v Speaker 3>I don't know, I don't know what if you are

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<v Speaker 3>like rolling it and then if they fall.

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<v Speaker 4>Apart, like I'll show you this year, you'll have to

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<v Speaker 4>show me. I'll show you this year.

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<v Speaker 2>So are you still the spreader?

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<v Speaker 1>This is I'm still the spreader. I'm the spreader and

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<v Speaker 1>I'm also the quality check spreader. So as we pushing

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<v Speaker 1>down the line, I'm like, what what is that one?

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<v Speaker 1>Send it, I reject out, spread it more, go lower.

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<v Speaker 4>Yeah, I'm like, that's my job. So good, so good.

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<v Speaker 4>These are freaking amazing.

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<v Speaker 2>Go back and listen to Hungry for History from the beginning.

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<v Speaker 4>Season one is available to Binge now.

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<v Speaker 1>Hungry for History is a hyphen It Media production in

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<v Speaker 1>partnership with Iheart's Michael Pura podcast Network.

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<v Speaker 3>For more of your favorite shows, visit the iHeartRadio app,

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