I've had a lot of requests for this one, so here it is! It is a featured project from my book, La Casa Loca: Latino Style Comes Home.



For my family, the week after Thanksgiving marks the beginning of tamale season.

While everyone else is wheeling and dealing at the mall, my dad, Uncle Joe and mother-in-law are in their respective kitchens, rolling up their sleeves to begin the customary process. They each produce up to 30 dozen tamales - barely enough to last through New Year's. The annual tamalepaloozas have created some of my favorite memories, and I always make it a point to stop by while the chefs are knee-deep in masa.





My Uncle Joe loves to show off his high-tech equipment.

"See, Kathy, this is the best way to make tamales," he says, with a twinkle in his eye, as he pushes the "on" button. "Your dad still does it the old-fashioned way, with his hands. He should really try it this way."

He then has me try a fresh tamale. I deem it among the best I've ever tasted.

Next is my mom-in-law.

"My tamales are good because I add an extra 'special' ingredient that no one else does," she says proudly.

Then she invites me to sample a steamy offering.

"Hmmm, you're right - these are delicious," I say.

Then there is my dad, the tamale Jedi master. His are sleek in design and sharp on fiery flavor. Call me biased, but his are still my favorites. I haven't mastered the art of tamalemaking yet, but I can make a mean cornhusk wreath.

This project comes from the book Gifts From the Southwest Kitchen, by Kim MacEachern and former Arizona Republic food writer Judy Walker. I had the privilege of contributing gift-packaging ideas to their wonderful recipes in this book.
Cornhusk Wreath
Supplies:
ï†1 bag of cornhusks
Straight pins
1 straw wreath (12†inches)
1 bag of large dried red chiles
Thin string
Raffia
Glue gun
Sawtooth picture hanger

Directions: Separate the husks into single pieces. Take one husk, carefully bend it in half and pin to the inside ring of the wreath. Attach the next husk about a half-inch down, so that it covers the pin from the first husk. Continue to line the inner area until you have a straight, even, circular layer. Then attach another row to the front of the wreath, but this time, attach the husks in the opposite direction. Repeat the process for the outer ring.

Gather four to five dried chiles and tie them as a bunch with string. Pin the bunch to the front of the wreath so they dangle in the center. Create a large bow with the raffia, and use a glue gun to adhere it to the front. Glue the picture hanger to the back and hang.

Tips: Accessorize your wreath with holiday garland, festive ribbon or colored raffia.

La Casa Loca book

And I have a new podcast up!

* By Kathy Cano Murillo, copyright 2005. Photos property and courtesy of Arizona Republic and AzCentral.com. For more artsy goodness, check out CraftyChica.com *

Labels: holiday, home decor, podcasts