How to Host a Tamalada

Photos by Jason David Page

How to Host a Tamalada

It wouldn’t be Christmas without tamales. The smell of tamales steaming on the stove-top reminds me of my childhood, my abuelita, mami and aunts and uncles all huddled in my abuelita’s kitchen. Tamales are a traditional dish served at Christmas, but they’re so much more than that for many families here in South Texas.

Tamales are a deeply rooted connection with our past, our present and our future. The communal event of making tamales, a tamalada, goes beyond coming together to create this aromatic treat.  Making tamales with family and friends is a way to share a loving, cultural connection while passing on the tradition to future generations.

From start to finish, a tamalada can take anywhere from 10-12 hours, depending on how many you make.  The perfect opportunity to intimately connect with family and friends during the holiday season.  When we’re all gathered the table, hard at work making tamales, we have time to catch up with each other, drink way too much coffee, partake in plenty of chisme, and even resolve a few arguments.

We’ve had a few tears shed at our family tamaladas.  Happy tears, as our tamaladas are always eventful.

One year, I lived in Killeen, Texas, where my husband was serving in the military.  During our tamalada, my niece swallowed a tiny leaf while playing outside.  She began to choke and turned pale blue.  We had to call the paramedics.

The paramedics arrived, assisted and reassured us she was fine. We thanked them and packed them a few dozen tamales fresh from the pot. The paramedics were so excited, as both loved tamales and had not enjoyed them in a few years since moving away from home.

Quick Tamalada Fact:
Tamales are part of the traditional Mexican celebration of Las Posadas, which commemorate Mary and Joseph’s search for shelter before the birth of Jesus. Tamales have been traditional Christmas Eve dish for centuries because they’re portable, easy to store and inexpensive to make for large gatherings.  They also taste amazing!

A tamalada is a wonderful way to preserve tradition, while creating new traditions and plenty of memories. A tamalada is also a wonderful way to honor those who came before you.

The smell of tamal husks remind me of my abuelita. Her tiny hands instructing me on how to prepare them. The smell of the red chile sauce reminds me of my mother. I can’t tell you how many times she walked me through the process over the phone when I lived far from home. Patiently waiting on the phone as I fried, tasted and seasoned the sauce. I would tell her it just doesn’t taste like her sauce. I messed it up. And she would say “Keep practicing. Soon you will create your own sauce.”

And she was right, as she always is. For the last five years, I have been given the honor,or as my little brother puts it, been handed down the torch, to host our annual tamalada.

At first it scared the crap out of me, after all, this is huge. The first year there was a few bumps in the process.  I didn’t make enough fillings for all the masa we made. Another year we ran out of husks mid-day and we had to rush from store to store to purchase more. Last year my dishwasher exploded – the entire kitchen flooded. It was a mess.  But luckily, my little brother was able to fix the pipe as the kids mopped up the floor.  We all laughed and kept on making our tamales.

It was a messy, unorganized, memorable day that we will never forget. And it was all worth it as we sat at the table enjoying the first batch of fresh tamales straight from the pot.  Piping hot, with a sprinkle of salt. Delicious.

Quick Tamalada Fact:
Historians speculate the creation of tamales dates to 8,000 to 5,000 B.C., according to M. Dustin Knepps, an assistant professor of Spanish at the University of Central Arkansas who specializes in Latino and Latin American Cultural Studies. Tamales were served at great Aztec banquets and in the streets and homes of the Americas long before the arrival of the Europeans.

Today I want to share with you a few tips and tricks on how to host your very own tamalada.

First off, let me start by saying that hosting a tamalada is a lot of work. We start prepping a few days in advance to host a the large crowd in our home.  Then the task of making tamales…and don’t get me started on the clean-up. It’s intense, messy, busy and a huge task to take on, since a tamalada will typically result in many dozens of tamales.

But trust me, it is all worth it. Looking out to see a table full of people you love all working together to make something so special and insanely delicious is amazing. Tamales are truly a labor of love.

At a family tamalada, we typically make anywhere from 200 to 300 dozen tamales.  But if you’re new to the tradition, I suggest you start smaller and work your way up.

Practice until you feel confident to making more. I used to practice by making a few dozen just so that I could perfect my sauce and really get a feel for the masa process. You can also attend a few tamaladas to see more of the process and pick up a few tips from the host.

Ok.  So, let’s get started shall we?

Hosting a Tamalada: Stocking Your Kitchen

I create my menu a week before I host my tamalada, including the fillings I plan to make, and the food I plan to serve.  Making tamales is an all-day event, so be prepared to have food on hand for all of your guests. You want your guests to be happy after all, since they are helping.

I also plan my cocktail list.  Because after a few hours of making tamales, a cocktail keeps everyone motivated. Then I write up my grocery list, being sure to add plenty of disposable tableware, napkins, fresh fruit for the kids and beer for the men.  I head out to the store for a big grocery haul and begin my prep.

First, I make the food for the day.  I always make two types of pozole, a red and green. I also whip up a few baked treats. Then I begin working on the fillings, a pork, meat and chicken filling and few meatless options.

Tamalada Hosting Tip:
Ask your guests to bring a filling. This way, there is a variety of fillings available and less work for you. I also try to make a sweet filling for tamales, but it’s not priority on my list. I find my family aren’t really fans of the sweet tamales.

Hosting a Tamalada: Setting Up Your Tamalada Space

A few days before my tamalada, I rearrange my house. I rearrange my tables, island and make plenty of room in the living room for people to relax and take a break. I move my island to another section of the kitchen where I set up an additional two single burners. At any time of the day I can have up to four or five pots steaming away. I also have an extra fridge in the garage when I begin to arrange my fillings, bake goods, pozole and refreshments.

Tamalada Hosting Tip:
Ask everyone who is invited to bring along a baked good to enjoy that day or pack alongside tamales in a take home bag.

Quick Tamalada Fact:
The word Tamale is derived from the word tamalii from the Nahuatl language, spoken by the Aztecs. The word means “wrapped food.”  No one knows for sure when or who invented tamales, but we do know that tamales have been written about since pre-Columbian days. In the 1550’s, the Aztecs served the Spaniards tamales during their visits to Mexico. Tamales were also eaten by soldiers on their lengthy sojourns since tamales are easily portable and reheatable.

Hosting a Tamalada: Refreshments and Goodies for Your Guests

I also create a baked goods table, where everyone adds their homemade baked good. We always have a variety of empanadas, cookies, brownies or bars. People are free to help themselves to all the delicious snacks throughout the day and I always pack up the leftovers along with tamales for my guest to take home. My little sister creates a fun goodie bag every year to add our tamales and baked goods to. This year’s is my favorite.

Get this bag!  Visit the Soy Tejana shop to get yours!

Hosting a Tamalada: Setting the Table

Even though we are making tamales, which can be a, messy-fun time.  I still like to have a beautiful table. Fresh flowers, a vibrant runner and a few candles make the table festive, plus add a dash of holiday spirit.  My little sister recently created these beautiful flower and candle vases made from tamal husks, to add to my table.  Stay tuned for a fun tutorial on these!  They are simply stunning.

Bonus Video Tutorial: How to Make Homemade Pork Tamales

Making tamales doesn’t have to be intimating.  To make it easy, I’ve put together a short tutorial on how to make tamales, including a video, to show you how to make homemade tamales at home with your family and friends!  Click here for an easy step-by-step on how to make homemade pork tamales and a delicious pork tamales recipe!

Watch: How to Make Homemade Pork Tamales + Recipe

Hosting a Tamalada: Prepping the Husks

The evening before your tamalada, begin soaking your husks. You want your husks to be clean, free from all threads, dust and dirt. They should be nice and pliable and ready to take on all that good masa. I use big coolers to soak my husks and weigh them down with a heavy pot or molcajete so they don’t float back up to the surface.  This ensures that all of the tamal husks are ready for your tamalada the next day.

Tamalada Hosting Tips:
Create a playlist with a nod to everyone’s favorite music. Mine has is all from Pedro Infante to Selena to Snoop Dog, music livens up the day.  Create a kids table with arts and crafts. The smaller kids are always eager to learn how to make tamales, but a tamalada is an all-day event. Have a few fun activities set-aside for them. I also put out a few extra fluffy cushions for nap breaks and a few holiday movies.

Hosting a Tamalada: Making Your Masa

I find making the masa is the most time-consuming part of the tamalada, so I always make mine on a day of where I have a few extra hands available to help.

Here in South Texas, there are even places where you can pick up fresh made masa.  If you can find a local molino, you can buy prepared masa made fresh daily.  If you order it “preparada,” which means it is seasoned with spices and ready to use.  Or you can pick it up unseasoned and add your spices, chile sauce, and really customize it your family’s recipe.

You can also use masa harina (masa flour) from the grocery store, or prepackaged masa found in the refrigerated section in your local Latin foods store.

Find the base masa that works best for you. I have used them all and continue to experiment with them.

Hosting a Tamalada: Assembling Your Tamales

Create a flow and assembly line when making your tamales. I prefer to spread; my older sister prefers to fill and fold.

This is where I suggest you invite the children to join you too. Here you can explain each step of the process and where they can participate. Don’t worry if they make a mess or if the smaller kids lose interest quickly.  Focus on sharing this tradition with each passing year and trust they will remember the process and participate more in the future. My nephew looks forward to our tamalada every year.  He loses interest quickly, but enjoys having everyone together.

Remember, the point is to share this experience with them, pass on the tradition and introduce them to the technique of how to spread, fill and fold them tamales.

I still remember learning how to spread the masa from my mami. I wasn’t very good at it and now it’s what I prefer to do in the when assembling. Every year we involve the older kids more and more in the process. We have them help us make the fillings, knead the masa, and help make the baked goods.

My oldest daughter, Angelica, is a natural.  She’s like her mami.  She simply loves being in the kitchen helping and I treasure these moments. Seeing her alongside my mami and my sisters at the table truly warms my heart.

This is what a tamalada is all about.  

Tamalada Hosting Tip:
Take pics, lots of pics… this is the best part of the tradition.  Memories.

Tamalada Hosting Tip:
Begin with one filling. I like to tackle a filling at a time so there is no confusion. After they are wrapped be sure to label each dozen. Nothing is sadder than breaking into a fresh dozen of tamales of what you think is pork tamales only to find sweet tamales.

Hosting a Tamalada: Feeding Your Guests

Create a designated space where people are free to help themselves to food. I like to set up a pozole bar. I keep my pozole warm in a Dutch oven or slow cooker, then set out bowls, utensils and plenty of garnishes so my guests are free to eat when the please. Other examples are a sandwich bar, tostada bar, nacho bar or taco bar. A full belly will give your guest the strength to work through the day.

I’ll have these recipes up soon, stay tuned.

Hosting a Tamalada: DIY Cocktail Bar

I also like to create a cocktail bar, where my guests can serve themselves. One year, I create a sangria bar (which was a huge hit with the ladies), a martini bar and a wine bar. This year, I created a margarita bar that featured an horchata and ponche margarita.

I’ll have these recipes up soon, so stay tuned!

Hosting a Tamalada: Creating New Traditions

Before hosting your tamalada, take the time to jot down a special family recipe that you will serve at your tamalada.

It can be anything from a baked good, a tamale filling or a fun cocktail.  You can print out a copy of the recipe for your guests and pack it inside their goodie bag as a memory of the day.

My family has a growing recipe collection for each year’s tamalada. If one year someone cannot attend, they have all the recipes on hand to host their own tamalada or simply whip up one of the recipes when a craving strikes.

A tamalada is truly a family affair. From prepping to mixing, to spreading, to filling hosting a tamalada, it is truly a labor of love. But it is so worth it.

I hope these tips, tricks and recipes will inspire you to host your very own tamalada with family and friends.

Be sure to bookmark this post, as I will be updating it throughout the month of December, with new tamale recipes, cocktail recipes, pozole recipes and a few of my favorite tamale recipes from my blog amigas around the web!

Hosting a Tamalada: Questions?

If you have additional questions, concerns or need advice feel free to email me at sweetlifebake{at}gmail.com (change {at} to the ‘@’ symbol) or visit my contact page, Facebook, Twitter or find me on Instagram.  All of my social media links and contact information can be found here, on SweetLifeBake.com.

Tamalada Gear!

‘Tis the season for tamales!  So let’s get spreading, as my little sister says.  The family that spreads together stays together.

If you love these custom bags we used at our tamalada, you can find them in my Soy Tejana store.  They make amazing tamalada goodie bags!

Click here to get yours!