Aquí con mi hija, embarrando, los tamales rojos y

Oh my goodness, making tamales is truly a labor of love, but so incredibly rewarding, especially when you do it with family! My daughter and I recently had a fantastic day in the kitchen, getting our hands delightfully messy making both *green and red tamales*. It's a tradition that brings us so much joy, and I wanted to share a bit about our experience and why these vibrant tamales are so special to us. The magic really starts with the masa. If you've never made tamales before, don't be intimidated! It's all about getting that perfect fluffy texture. We always use high-quality masa harina, whipping it with lard or shortening, broth, and a touch of baking powder until it's light and airy. My daughter loves helping with this part, she says it feels like playdough! Getting the masa just right is key to a tender, flavorful tamale. Now, for the star of the show: the fillings! The beauty of red and green tamales lies in their distinct flavors. Our red tamales are usually filled with tender, shredded pork marinated in a rich, smoky red chili sauce. We use dried ancho and guajillo chilies, rehydrated and blended with garlic and spices. The depth of flavor is just incredible. For the green tamales, we go with shredded chicken in a vibrant tomatillo and serrano chili sauce. It's got a lovely tang and a kick of spice that perfectly complements the chicken. Some families make both with pork or both with chicken, but we love the variety! The 'embarrando' part, as we call it – spreading the masa onto the corn husks – is where the real teamwork comes in. It used to be just me, but now my daughter is quite the pro! We lay out the softened corn husks, spread a thin layer of masa, add a generous spoonful of our designated red or green filling, and then carefully fold and tie them. It’s a rhythmic process, and we chat and laugh the whole time. Sometimes a tamale comes out a little wonky, but that just adds to the homemade charm! Steaming them is the final step, and the aroma that fills the kitchen is pure bliss. We stack them carefully in a large steamer pot and let them cook for a good hour and a half to two hours, until the masa easily pulls away from the husk. There’s nothing quite like that first bite of a warm, fresh tamale. Making red and green tamales together isn't just about the food; it's about preserving our heritage, sharing stories, and creating lasting family memories. It’s a wonderful way to connect and teach my daughter about our culture and the joy of preparing food from scratch. If you're looking for a fun and delicious cooking project, especially one that can involve the whole family, I highly recommend trying your hand at tamales. It's an experience you won't forget!