I. Introduction
A. Attention Material: I have ate tamales as long as I can remember. My family makes them especially during the winter time. Tamales is one dish that is never missing during our holidays, we eat tamales for thanksgiving, Christmas, and for New Years.
B. Tie to the audience: I’m sure that all of us at some point have heard of tamales, maybe even tried one if you’re hispanic or have hispanic friends.
C. Credibility material: I have helped with the tamal making process ever since I was 10 years old.
D. Preview: Today, I will talk about what you need, how to make them, and the health benefits of tamales.
[Transition: Once you have all the material that you need, let's move on to the important part of this process]
II. Body:
B. …show more content…
I add two teaspoons of baking powder and kosher salt to the lard and mix it until it reaches the point in which it is light and creamy.
You then added the masa to the lard
For making tamales, it is better to buy the masa that is specifically label for tamales.
You then will add more liquid to your masa.
To add flavor, I like to add the chicken stock and not water, I will added until the dough can be easier to handle while adding it onto the husk.
Gather the masa, corn-husk wrappers, and your fillings on top of a flat surface.
For my fillings I used green chili with pork shreds and red chili with chicken thigh shreds, and green chili with cheese in the middle.
The next step is to put a spoonful of dough on top of the husk.
Then I used the back of the spoon to spread the dough out
You will need to spread the dough evenly and leave space around the borders or edges of the husk, do this to prevent any overflowing.
Afterwards, you will add the filling on top of the dough and more specifically down the middle of the dough.
You will need to secure your tamal and to do so you need to fold in the two sides of the husk and the pointy side you fold upward. You will then tie it with another piece of …show more content…
[Transition: Now that we have talked about how to make tamales, let’s talk about some of the health benefits of eating them.]
C. Health Benefits. (I got this information from the two websites listed on my works cited part.)
Calories and Carbohydrates
“A 100-gram serving, which is about 3.5 ounces, of pork tamales contains 168 calories, most of which come from protein and carbohydrates. One serving contains 1.6 grams of sugar and 3.3 grams of fiber, which is 13 percent of the 25 grams of fiber women should aim for each day.”
Protein
“One serving of pork tamales contains 13.2 grams of protein, which provide about 53 calories.”
Fat
“Despite the use of pork for the filling, tamales are quite low in fat.”
Selenium
“Pork tamales are high in the mineral selenium, which is an antioxidant that assists in the prevention of damage to cells.”
Vitamin B-6
“Tamales also provide 20 percent of the recommended amount of vitamin B-6, which supports the nervous and immune
A. Attention Material: I have ate tamales as long as I can remember. My family makes them especially during the winter time. Tamales is one dish that is never missing during our holidays, we eat tamales for thanksgiving, Christmas, and for New Years.
B. Tie to the audience: I’m sure that all of us at some point have heard of tamales, maybe even tried one if you’re hispanic or have hispanic friends.
C. Credibility material: I have helped with the tamal making process ever since I was 10 years old.
D. Preview: Today, I will talk about what you need, how to make them, and the health benefits of tamales.
[Transition: Once you have all the material that you need, let's move on to the important part of this process]
II. Body:
B. …show more content…
I add two teaspoons of baking powder and kosher salt to the lard and mix it until it reaches the point in which it is light and creamy.
You then added the masa to the lard
For making tamales, it is better to buy the masa that is specifically label for tamales.
You then will add more liquid to your masa.
To add flavor, I like to add the chicken stock and not water, I will added until the dough can be easier to handle while adding it onto the husk.
Gather the masa, corn-husk wrappers, and your fillings on top of a flat surface.
For my fillings I used green chili with pork shreds and red chili with chicken thigh shreds, and green chili with cheese in the middle.
The next step is to put a spoonful of dough on top of the husk.
Then I used the back of the spoon to spread the dough out
You will need to spread the dough evenly and leave space around the borders or edges of the husk, do this to prevent any overflowing.
Afterwards, you will add the filling on top of the dough and more specifically down the middle of the dough.
You will need to secure your tamal and to do so you need to fold in the two sides of the husk and the pointy side you fold upward. You will then tie it with another piece of …show more content…
[Transition: Now that we have talked about how to make tamales, let’s talk about some of the health benefits of eating them.]
C. Health Benefits. (I got this information from the two websites listed on my works cited part.)
Calories and Carbohydrates
“A 100-gram serving, which is about 3.5 ounces, of pork tamales contains 168 calories, most of which come from protein and carbohydrates. One serving contains 1.6 grams of sugar and 3.3 grams of fiber, which is 13 percent of the 25 grams of fiber women should aim for each day.”
Protein
“One serving of pork tamales contains 13.2 grams of protein, which provide about 53 calories.”
Fat
“Despite the use of pork for the filling, tamales are quite low in fat.”
Selenium
“Pork tamales are high in the mineral selenium, which is an antioxidant that assists in the prevention of damage to cells.”
Vitamin B-6
“Tamales also provide 20 percent of the recommended amount of vitamin B-6, which supports the nervous and immune