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![Corn husks to make tamales Corn husks to make tamales](http://migrationology.smugmug.com/Blog-Posts/i-ZmVWV7R/0/640x427/IMG_2607-640x427.jpg)
It had been many years since I had last spent Christmas in the US, and it had been equally as many years since last feasting upon tamales.
You’ve probably already heard me say a few times that Mexican food is about the only food I miss living in Thailand, so this year I made up for it.
A tamale is a special food eaten in parts of Mexico and Latin America especially during festivals and holidays.
Christmas is a quite a popular time to make and eat tamales, and I headed over to my friend’s house to cook and indulge in some.
![Mix of beef and pork chile Mix of beef and pork chile](http://migrationology.smugmug.com/Blog-Posts/i-pC8VhQG/0/640x427/IMG_2615-640x427.jpg)
There are basically three main parts to any tamale: corn husk, masa, and filling.
You begin with a corn husk, used as the wrapper, masa, which is a combination of cornmeal and lard, and some kind of spiced meat or filling.
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![Assembling a Mexican tamale Assembling a Mexican tamale](http://migrationology.smugmug.com/Blog-Posts/i-8Nq3gwJ/0/640x427/IMG_2627-640x427.jpg)
To make a tamale you first grab a cornhusk, spread a thin and even layer of masa (it’s sort of the consistency of cookie dough) over the bottom half of the husk, pile on some meat, and wrap it up like a package.
![Steaming the tamales Steaming the tamales](http://migrationology.smugmug.com/Blog-Posts/i-McgjS8N/0/640x427/IMG_2630-640x427.jpg)
My friend had the idea to make Thai green curry tamales, so along with the more traditional red chile, we also made a few dozen fusion Mexican Thai tamales.
After wrapping about 10 dozen fresh tamales, we steamed them for about 30 minutes.
![Plate of hot and fresh tamales Plate of hot and fresh tamales](http://migrationology.smugmug.com/Blog-Posts/i-SjHxWcP/0/640x427/IMG_2659-640x427.jpg)
The tamales came out beautiful, and as soon as they exited the steamer, we were ready to dig in.
![Unwrapping my Christmas gift Unwrapping my Christmas gift](http://migrationology.smugmug.com/Blog-Posts/i-D2mJ7HL/0/640x427/IMG_2647-640x427.jpg)
In order to eat a tamale, as you probably already know, you fist unwrap it like a gift, and toss out the corn husk.
![I like my tamales with some salsa (not yet applied) and beans I like my tamales with some salsa (not yet applied) and beans](http://migrationology.smugmug.com/Blog-Posts/i-SJXVgXD/0/640x427/IMG_2653-640x427.jpg)
The cornmeal masa should be moist yet firm, and the meat should be almost slightly melted into the middle, a result of the steam cooking.
The green curry tamales were pretty good, a tad sweet from the coconut milk and refreshened by basil and other herbs.
The traditional beef and pork chile, were amazing. The masa was like a smooth cornbread, and the meat was enhanced with red chile, olives, and jalapenos.
![One of many plates of tamales One of many plates of tamales](http://migrationology.smugmug.com/Blog-Posts/i-Tm8sTp2/0/640x427/IMG_2828-640x427.jpg)
Over the course of Christmas eve day and Christmas day, I took my fill of tamales, and they were fantastic.
Here’s the video of the Christmas tamales!
(If you can’t see the video, you can watch it on YouTube here)
I hope you had a wonderful Christmas and I want to wish you a very Happy New Year!
Thank you for reading my articles and watching my videos. I gratefully appreciate your support!
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