Hours of preparation at Florinda Miguel Paz’s Hillsboro home culminate in six ollas of inoxidable iron and plates with fresh ingredients scattered across the kitchen mantel.
Miguel Paz included all of the ingredients for making a tanda de tamales, including hojas de ma z, masa, desmenuzado puerco, queso, rajas, and salsa verde casera.
As you assemble a tamal, describe how long it took me to prepare each item. All of those earlier work hours were incontable. And meticulously assembling each tamal is a laborious task in and of itself.
“I’m learning it myself,” Miguel Paz said. The first time I made them, they didn’t turn out well, but I decided to make another one and eventually found the ideal recipe to make them. Their community loves their tamales, and many people have asked that they be sold, especially since they are currently unemployed. However, Miguel Paz explains that his caseros are a delicadeza reservada for his family and friends because it is very difficult to produce them for sale because to the artritis in their rodillas. Additionally, there isn’t a sufficiently large olla.
Florinda Miguel Paz prepares tamales in her Hillsboro kitchen.Profenna Chiara
Starting with a maz seca, add a little bit of masa to the lower mitad before choosing the rellenos, switching between rajas with queso and carne de puerco with salsa verde. Place the rellenos in a container to catch the vapor while carefully enrolling each child in the maz.
All of North America has adopted the tradition of making tamales, while families separate for the high-tasting occasion known as Navidad. Envueltos in masa and hojas de ma z, these little packages of relleno sabroso are perhaps one of the most beloved treats of the Navel festival.
With a rich history dating back thousands of years to ancient Mesoam, the tamales have withstood the test of time and continue to be a staple food in many Central and Southern American countries. Everything starts with the ma z, the foundation of this tradition.
According to Jaime Miranda, founder of M&M Marketplace in Hillsboro, “the ma z has been the main source of food if we go back to the Aztec and Maya times in Central America.” One of the three main foods that Mesoamerican cultures used as the foundation of their diet for many years, tamales are symbolic of the ma z.
Miranda adds that the tamales, which are traditionally consumed during the months of March, go well with a cup of champurrado, a rich chocolate beverage made with hecha with masa.
Miranda stated that the majority of the people come to work every day. In Mexico, between the fifth and eighth of the month of Ma, it was customary. Those who make tamales sell them quickly in the morning, and they have already been agotized for nine years.
Miguel Paz’s memories of his life in Oaxaca are comparable.
“The food is always available in Mexico,” Miguel Paz said. That’s what the Mexican people have always done. It’s crucial that they never lose that kind of culture.
Miranda hosts the Annual Tamales Fundraiser for the Hillsboro School Foundation at M&M Marketplace, a center for business owners in the area. In addition to earning money through the sale of tamales, the market creators showcase their recipes during an unofficial competition.
The tamales, which featured a variety of rellenos, were assessed by a panel of judges and community members. The attendees voted for their favorites and offered a bocado of each entry. As a huge fan of tamales, I took this opportunity very seriously. Giving each tamal a mordisco opens my eyes to the variety of rellenos and cultural abores that are out there.
The annual Tamales Festival at M&M Marketplace offers attendees a sampling of nine tamales with a variety of flavors.Profenna Chiara
My mother always made tamales salados rellenos de carne de res o pollo when she was growing up in Texas. The event serves me made-with-fruit rellenos and maz dulce tamales. As una golosa insaciable, they essentially changed my life.
All of the M&M Marketplace’s restaurants and food shops provide a wide variety of tamales, ranging from the classics like puerco and pollo to the more unusual ones like maz dulce and pi a. Many of these distinct styles reflect the cultural diversity of Mexico and Central America.
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Miguel Paz said, “For instance, in Oaxaca, there is an extended tamal with the hoja de pl tano.” Another kind of tamal that is grown on my ranch is called a tortillita. Prepare the mole, pollo, and everything else equally, but encase them in a tortillita.
But Miguel Paz’s method of making his tamales is unique, he said. Cooking has always been something that their family enjoys. Making a grand gesture always means that their children, who are scattered around the state, return home with their families.
Florinda Miguel Paz’s tamales de puerco con salsa verde.Profenna Chiara
Regardless of where they come from or how they are made, the ladies seem to get together.
“I think the tamales are a good representation of the unity of the family,” Miranda said. Additionally, it’s a great dish to enjoy every time you visit with friends and family.
Over time, tamales evolved to become a special occasion dish that is revered for its lengthy history and cultural significance in Mesoam. These days, it’s possible to find the majority of Latino homes during the holiday of Navidad.
“The majority of the people prepare them for their special events,” Miranda said. Acci n de Gracias, Navidad, Nochebuena, cumplea os, or quincea eras, for instance. But especially during the winter events.
I have observed the customs surrounding people during fiestas, even within my own family. Gathered around my mother’s island of cooking in my childhood home in San Antonio, the entire family is arranged in a sort of nea of ensemblage, bringing and involving tamales with practical efficiency.
With a fresh appreciation for the tamales, Armada undoubtedly has some new recipes that you might try.
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Chiara Profenna is religious and has cultural ties. You can reach her at 503-221-4327 or [email protected] or chiara-profennaen BlueSky.
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