Flake Tamale Research Paper

Tamales made small or big, with green salsa or red, pork or chicken, each one of them were even better than the last. At a young age, I was rapidly taught to help make them. First was to make the masa or the dough by mixing chicken broth and the flour together. Then my mother would hand me a spoon and instructed me to spread the masa onto a corn husk. She’d say to make sure I spread it evenly and to not add too much or too little. My mother an expert at making them made it seem so easy to spread but when I got ahold of the masa it was an ever-ending mess. In result of my lacking productivity we’d laugh along the way and joke about how I would never get a husband with such horrible spreading skills. I was never an expert at that so I decided to switch careers in the home- made tamale industry and stuck to just adding whatever the inside ingredients. My favorite were the spicy ones which usually had salsa or jalapenos with onions and cheese. For the kids, there was an option of just having cheese tamales which taste similar to quesadillas but with a fatter tortilla. The variety was endless you could make sugar tamales which were masa with sugar and food coloring which resulting in PINK tamales. Whether it be on Saturday mornings, at a …show more content…
Christmas calls for all the types of tamales. As cousins, uncles, aunts, and close friends come together you’ll never see more tamales eaten in one day. The overwhelming smell fills the homes and warms the kids as they huddle around the pot holding a couple hundred tamales. My grandma tells stories about when she was first taught how to make tamales and how she also helped her mom make them for the holidays. At the end of every winter day it’s always nice to have a warm, homemade tamale that you’ve helped make and are now sharing with others. It’s a long tradition that I will definitely be carrying into my