Doesn’t just about everyone love tamales? During this class, you’ll season Masa and craft three different types of tamales. You’ll start with a Beef tamale wrapped in traditional corn husk and stuffed with braised beef short rib and guajillo chile sauce, move on to Chicken tamale wrapped in traditional corn husk and stuffed with shredded chicken breast and salsa verde, then create Vegetarian tamale wrapped in banana leaf and filled with Mexican corn, squash, Oaxaca cheese, and salsa verde. Hurry! This class might be here today, but gone Tamale!
Sat.: 2:30 PM – 6:30 PM
Total: 4 hours
Students of all skill levels will be able to keep up in this class. Beginners will quickly gain new skills, and seasoned cooks will refine existing skills while also building new ones.
CulinaryLab® Cooking School is fully operational during the ongoing coronavirus pandemic. Learn more about our safety measures by clicking here.
● Work with masa harina
● Work with corn husks and banana leaves to build tamales.
● Braise and apply moist heat cooking methods to proteins.
● Make variety of tamales, sweet/savory
● Learn authentic red and green sauce to pair with tamales.
We understand that “life happens”, and that you may not be able to make it to class. Because we purchase food, schedule staff, and fill spaces for our classes in advance, it’s important that you let us know ASAP if you won’t be able to make it. Below is our refund policy:
Cancellations more than 2 weeks in advance of the first class: Full refund
Cancellations 6 to 14 days in advance of the first class: Class credit
Cancellations 5 days or less: No refund or credit available, but you can send a friend in your place
Refunds will be processed within 15 days of refund request.
What to Wear & Bring
What to Wear
For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.
What to Bring
We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.