Fragrant tamales are a Christmas Eve tradition in Mexico.
Olga Luna, a graduate of the Bakers in Training program, learned how to make tamales with all sorts of fillings – sweet, meat, and cheese – from her mother, and now she makes them for her family (her son eats nine at a time!). She shared her recipe with Jessamyn, who featured it in The Hot Bread Kitchen Cookbook.
This year, we are selling vegetarian tamales made with New York State corn masa for pick up at Hot Bread Almacen the week before Christmas. For details and pre-orders, email orders@hotbreadkitchen.org.
