Dec. 15- Red Chile Pork Tamales A/TX

tamales4.jpeg
tamales4.jpeg

Dec. 15- Red Chile Pork Tamales A/TX

70.00

It’s a Texas tradition, y’all! 

Holiday tamales grace the countertops and tables of traditional Texans at potlucks, company dinners, glittering soirees, and Christmas Eve feasts during this season. Learn how to make your own and bring this tamalada tradition to your own family and friends.

Market chef Maggie Perkins has produced holiday tamales for hundreds of Central Texans, and has shipped to returning customers from outlying states, as well. She brings stories, recipes, techniques and tips to the table in this intimate hands-on class where you will learn to make tamales from the husk up, and bring home a dozen of your own to share-- or not, heck we won’t tell. 

Your tamalada tradition recipe packet will include recipes for each filling below, as well as for traditional and vegetarian masa, a list of resources, and tips for pulling together a holiday tamale feast. 

Grab a spot quickly in one of our December classes-- space is limited and, well, TAMALES.

 

Dec. 15| 6:30-8:30|BYOB

Class will be held at a private kitchen in the Bouldin Creek area of South Austin. Address will be provided 24 hours prior to class. No refunds are given, but you may transfer your spot with notice.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

Quantity:
Add To Cart