Tamalada: Tamale Making Party - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.

Tamaladas are one of our favorite December traditions at home and at 18 Reasons too. We have hosted this tamale-making party for years now and every year, the students who come to this class leave equipped with how to make tamales at home—from knowing how to work the dough, how to shape them, and ideas for additional fillings. 

This year we are focusing on two fillings: one vegetarian with a creamy poblano mushroom filling and the other a zesty chile colorado machaca—shredded beef cooked in red chile sauce—with melty queso Oaxaca tucked inside. To complete the dishes, we will make a zippy cilantro salsa. 

Since the tamales take the bulk of the class to fill and cook—each student will take a few tamales home. In class, we will learn how to make "tamalitos," which we will eat in class along with roasted vegetables. This technique Annelies shows is for those nights when you want the deliciousness of tamales...but don't have a classroom or kitchen full of people to help fill them.
 

MENU

Cilantro Salsa

Chile Colorado Machaca Tamales with Queso Oaxaca

Mushroom Poblano Tamales

Tamalitos

Roasted Veggies

This menu contains the following common allergens: Tree Nuts, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.

_{Photo by Annelies Zijderveld}