In her preface to Tamales 101, the author Alice Guadalupe Tapp states that with every tamale she wraps, "my mind becomes filled with a thousand wonderful memories." Whether you are a beginner, an old hand or a true tamalera, you will want to try one of her many wonderful tamales and create a few of those memories yourself. You may even want to have a party. Tamales are made in vast quantities and will feed a crowd, and it is traditional in Hispanic families to get together to enjoy both making and eating tamales.
Tapp states her purpose clearly, saying that she wants to introduce the many types of tamales, and to create a manual that would guide a newcomer to success. Bringing fifty years of tamale-making experience with her, she illuminates the art of the tamale in clear, uncluttered prose. With simplicity and ease, she explains the process of making tamales, from the initial step of making fillings and sauces to the fine art of wrapping and tying the tamales. Not only are her instructions clear, they are accompanied by photos and sketches to guide a newcomer. Tapp has succeeded, and her success guarantees that a novice will make great tamales.
Once guided, the fun begins. In Mexico, tamales are fare for breakfast, lunch or dinner, and even eat sweet tamales for dessert. Tapp has collected old and new Mexican tamale recipes, variations from each country that makes tamales, and has enriched this collection with her own variations that include contemporary vegetarian, vegan, and low-fat tamales. She has traced the beginning to the ancients and has recipes that hark back to the ancient Mayans and Aztecs, enduring classics, such as Chicken Verde Tamales, Jalapeno Cheese Tamales, Beef Tamales with Red chile. Dessert tamales naturally include chocolate which originated south of the border.
Many of the sauces are classic and can be frozen for use another batch of tamales, or used for other dishes. Even a plain tortilla is for dipping! There is photography throughout by Bill and Carol Stasiewicz.
About the author: Alice Guadalupe Tapp grew up in a large Mexican family where pride in cultural traditions and a passion for food was cultivated. Every Saturday, when Alice was only seven years old, she'd help her grandmother make tamales to sell after Sunday mass. Now Alice is co-owner (with her daughter Tamara) of Tamara's Tamales in Marina Del Rey, California.
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