Courtesy of Liz Peña
This recipe comes from Eduvijes (Edu), a family friend, who makes the most wonderful jalapeño and cheese tamales. Every year, on special occasions, we wait for Edu’s tamales and fight over the ones that contain the chili and cheese. When we were growing up in Fremont, California, our family got together with the Olivares family, who lived down the street from us, to make tamales for Christmas. We children mainly played among ourselves and sometimes helped by spreading the masa on the corn husks, filling them and folding them over. We’d make several dozen and steam them in a gigantic tamal pot. I remember that we’d make both red and green tamales. The red ones were beef, and the green ones were pork—they were both delicious.
For 8 Dozen(s)