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FLAGSTAFF — It’s not only the aroma of roasting turkey that will soon be in the air. Tamales of all kinds will soon be cooking in large metal pots across Northern Arizona.
Hoping to get a head start on the tamale-making season, Northern Arizona University students had a chance to get hands-on training on turning corn masa, shredded meat and chiles into a savory treat for the Thanksgiving through New Year’s Day holiday season.
The students were from Emily Manone’s NAU class, receiving lessons from members of Flagstaff Nuestras Raíces during a workshop held Nov. 5 at the Our Lady of Guadalupe Catholic Church & Cultural Center in Flagstaff.
Manone is a lecturer in the university’s Academic Transition Programs.
The students received an overview on the various kinds of tamales, ingredients and recipes available, the proper way to shred meat, spread masa on corn husks and place tamales in the large metal pots for streaming.
After steaming for about an hour, the tamales were ready for the students to taste or transport home.