Tamales 101 and over one million other books are available for Amazon Kindle. Learn more

Vous voulez voir cette page en français ? Cliquez ici.


or
Sign in to turn on 1-Click ordering.
More Buying Choices
Have one to sell? Sell yours here
Start reading Tamales 101 on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Tamales 101: A Beginner's Guide to Making Traditional Tamales [Paperback]

Alice Guadalupe Tapp
4.3 out of 5 stars  See all reviews (3 customer reviews)
List Price: CDN$ 24.99
Price: CDN$ 15.67 & FREE Shipping on orders over CDN$ 25. Details
You Save: CDN$ 9.32 (37%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Usually ships within 2 to 4 weeks.
Ships from and sold by Amazon.ca. Gift-wrap available.

Formats

Amazon Price New from Used from
Kindle Edition --  
Paperback CDN $15.67  

Book Description

Nov. 12 2002
Corn-husked bundles of fresh masa plump with wonderful combinations of sauces, meats, and vegetables—tamales are a simple and delicious staple of Mexican and Southwestern cuisine. Alice Guadalupe Tapp has perfected the art of tamale making, and in TAMALES 101 imparts her knowledge and passion for this comforting treat. TAMALES 101 will show beginners how to make masa dough as well as fold and steam tamales to perfection. Then, once you've mastered the basics, you'll be whipping up batches of Chicken Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales in no time. With recipes for nearly 100 traditional, vegetarian, vegan, and specialty tamales and sauces, TAMALES 101 will send you on a culinary adventure that's sure to delight and impress your guests.• Includes 60 food and spot photographs and 15 illustrations showing, step by step, how to spread masa and wrap and tie tamales.• At Tamara's Tamales, Alice and her daughter, Tamara, sell hundreds of tamales a day—and have since 1996.Reviews"Graphically the book shouts ‘olé!' with its vibrant colors and fun type."—The Kansas City Star

Customers Who Bought This Item Also Bought


Product Details


Product Description

From the Publisher

•Includes 60 food and spot photographs and 15 illustrations showing, step by step, how to spread masa and wrap and tie tamales.

•At Tamara’s Tamales, Alice and her daughter, Tamara, sell hundreds of tamales a day—and have since 1996.

About the Author

Every Saturday, when ALICE GUADALUPE TAPP was only seven years old, she'¬?d help her grandmother make tamales to sell after Sunday mass. Now Alice is co-owner (with her daughter, Tamara) of Tamara'¬?s Tamales in Marina Del Rey, California.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

Customer Reviews

4 star
0
2 star
0
1 star
0
4.3 out of 5 stars
4.3 out of 5 stars
Most helpful customer reviews
3.0 out of 5 stars Good, but the definitive guide is yet to be written March 11 2004
By A Customer
Format:Paperback
This is a nice little book with lots of traditional recipes and the author is enthusiastic but her fat of choice is margarine, a fact I have trouble digesting, if you know what I mean.
Was this review helpful to you?
5.0 out of 5 stars Yes, you *can* become a tamalista! Dec 21 2003
Format:Paperback
A couple of weeks before Christmas, I found myself facing a luncheon for 15 foodie friends for which I'd promised fresh tamales--and my promised helper, the only person I knew who had made them before, came down with the flu! I was on my own.
Fortunately, I had Tamales 101 in hand. Got a few tips from a guy at the local Tamale Festival, but mostly I just devoured this book, took a deep breath, and started. My masa floated, the corn husks peeled off my tamales easily, and they were firm and delicious! I spent over three days cooking and ended up with a cornucopia of Red Chile Pork, Chorizo-Potato, Jalapeno and Cheese, and two kinds of dessert tamales, plus all the salsa and other trimmings. (I'd made enough to take to three other events, it turned out.) And I *enjoyed* myself doing it.
Making tamales is both harder and easier than you might think. What's hard is the amount of time and effort, but what's easy is the routine you get into after making a few. The day of the luncheon, I taught an early guest how to fill and fold them (using the very easy foldover method illustrated in the book), and she taught everyone else who wanted to try a few. As they say, a good time was had by all.
My tips and observations for those who want to give this a try:
Get *very* organized in advance: ingredients list, timetable, list of accompaniments, etc. A large steamer is a must (I used an oriental two-level steel one, but a Mexican one that looks like a canning kettle works well, too, and both are fairly inexpensive). An electric mixer is also a must. I used a hand mixer, but a stand mixer would have been easier.
Read more ›
Was this review helpful to you?
5.0 out of 5 stars Childhood Memories Reclaimed Jan. 12 2003
Format:Paperback
Tradition in my Mexican family is that tamales are made every Christmas Eve for Christmas day dinner. I have very fond memories of my grandmother, aunts, and cousins getting together and making unbelievable amounts of tamales from scratch. So this year I wanted to make tamales myself, but with the passing of my grandmother, her recipes went with her. Tamales are not the easiest thing to make (I remembered all the time and effort they require). Not all masas or fillings taste the same and everyone that makes them, has their own specail "touch". I wanted to be able to recapture the same texture and flavor of the tamales my Mama Luz (grandmother) used to make. So...in my quest for tamale guidiance, I turned to this book. I wasn't sure if I'd get good results, but decided to take the gamble. Well let me tell you, my tamales came out AMAZING!!! The recipe for the tomatillo salsa was a big hit! I paired this salsa with chicken and it was great! I also made the traditional sweet tamales and they tasted just like the ones my grandmother used to make. The recipes were easy to follow and the illustrations were very helpful. I'm a pretty avid cook but I had always been intimidated of tamales. Well nevermore! My childhood memeries of tamales will now not just left to be a yearly tradition in my household because I now know I can whip up a batch at a whim. I'm very happy that I found this book and glad that I took the gamble on this book now. Thank you Alice Guadalupe Tapp for helping me bring back a cherished tradition into my home.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  62 reviews
89 of 91 people found the following review helpful
5.0 out of 5 stars Yes, you *can* become a tamalista! Dec 21 2003
By AZ Reader - Published on Amazon.com
Format:Paperback|Verified Purchase
A couple of weeks before Christmas, I found myself facing a luncheon for 15 foodie friends for which I'd promised fresh tamales--and my promised helper, the only person I knew who had made them before, came down with the flu! I was on my own.
Fortunately, I had Tamales 101 in hand. Got a few tips from a guy at the local Tamale Festival, but mostly I just devoured this book, took a deep breath, and started. My masa floated, the corn husks peeled off my tamales easily, and they were firm and delicious! I spent over three days cooking and ended up with a cornucopia of Red Chile Pork, Chorizo-Potato, Jalapeno and Cheese, and two kinds of dessert tamales, plus all the salsa and other trimmings. (I'd made enough to take to three other events, it turned out.) And I *enjoyed* myself doing it.
Making tamales is both harder and easier than you might think. What's hard is the amount of time and effort, but what's easy is the routine you get into after making a few. The day of the luncheon, I taught an early guest how to fill and fold them (using the very easy foldover method illustrated in the book), and she taught everyone else who wanted to try a few. As they say, a good time was had by all.
My tips and observations for those who want to give this a try:
Get *very* organized in advance: ingredients list, timetable, list of accompaniments, etc. A large steamer is a must (I used an oriental two-level steel one, but a Mexican one that looks like a canning kettle works well, too, and both are fairly inexpensive). An electric mixer is also a must. I used a hand mixer, but a stand mixer would have been easier. You *must* maintain several inches of boiling water in the pan (I just about burned mine out at one point), and it is possible to burn both hands at once if you use potholders instead of oven mitts to pick up the upper pan to check the water level.
From the festival tamale maker, I learned that it's important to use all the lard called for (part can be butter or margarine) and also all the salt called for. I read somewhere else that much of the lard is absorbed by the husks, and I hope this is true. From the book, I learned to use fresh masa (easily available here in the southwest) rather than dry, and to whip the lard for at least 5 minutes and then the worked-in masa and broth for another 10 to 15 minutes, and also to use an ice cream scoop to measure the right amount of masa onto the husks/leaves.
I won't be waiting until next Christmas to make more tamales, now that I know how easy and good they are. Just thinking of all the varieties in Tamales 101 that I haven't tried yet has me drooling. Give it a try!
57 of 59 people found the following review helpful
5.0 out of 5 stars Childhood Memories Reclaimed Jan. 12 2003
By Veronica L. Miller - Published on Amazon.com
Format:Paperback
Tradition in my Mexican family is that tamales are made every Christmas Eve for Christmas day dinner. I have very fond memories of my grandmother, aunts, and cousins getting together and making unbelievable amounts of tamales from scratch. So this year I wanted to make tamales myself, but with the passing of my grandmother, her recipes went with her. Tamales are not the easiest thing to make (I remembered all the time and effort they require). Not all masas or fillings taste the same and everyone that makes them, has their own specail "touch". I wanted to be able to recapture the same texture and flavor of the tamales my Mama Luz (grandmother) used to make. So...in my quest for tamale guidiance, I turned to this book. I wasn't sure if I'd get good results, but decided to take the gamble. Well let me tell you, my tamales came out AMAZING!!! The recipe for the tomatillo salsa was a big hit! I paired this salsa with chicken and it was great! I also made the traditional sweet tamales and they tasted just like the ones my grandmother used to make. The recipes were easy to follow and the illustrations were very helpful. I'm a pretty avid cook but I had always been intimidated of tamales. Well nevermore! My childhood memeries of tamales will now not just left to be a yearly tradition in my household because I now know I can whip up a batch at a whim. I'm very happy that I found this book and glad that I took the gamble on this book now. Thank you Alice Guadalupe Tapp for helping me bring back a cherished tradition into my home.
27 of 29 people found the following review helpful
5.0 out of 5 stars Best that's out there on the subject...I love this book! Jan. 4 2005
By Luminosa - Published on Amazon.com
Format:Paperback|Verified Purchase
I love this book. The author brings enormous experience from her own highly beloved tamalaria in S. Calif. and makes it possible to create excellent tamales on your own. Not as easy a subject as it might seem. I found her presentation thoughtful, with clear, thorough explanations and instructions that are well-presented. Her detailed description of the different types of masa and masa prep., of tamale wrappers and wrapping techniques, of ratio of filling to masa, of the tradition versus popular taste in saucing tamales, of all matters related to general preparation, cooking, storing etc. are all excellent, especially considering that it is a rather small book. Unlike another tamale book out now by a famous chef, these recipes are down to earth and wonderful, and span a wide range of tamales...including adaptations for vegetarians, special occasion tamales and much more. Great sauce recipes. Different versions of many recipes (such as mole sauces, chicken tamales, and much more). The author has a nice personable style, sharing customs and her own family lore along with her valuable insights from running a tamaleria in a trendy So. Cal beach town...and that is a really daunting challenge: to appeal to everything from a large solid Mexicano population to surfers to L.A.'s celeb-types etc. etc.

This is really a great recipe collection, well-presented for the experienced and novice tamale-maker (which I was...), and it is a really pretty publication - rich in colors and beautiful photos. I love this book...I have a very large cookbook collection that I use pretty extensively, and this little book has really endeared itself to me. I think it is a great value.
9 of 10 people found the following review helpful
5.0 out of 5 stars If you EVER plan on making tamales ~ GET THIS BOOK!!! Dec 14 2012
By The Wandering Reader - Published on Amazon.com
Format:Paperback|Verified Purchase
I have actually been making tamales for a few years now ~ Nobody in my family made them, we always bought them, but I was determined to learn how to make these wonderful little packages. I needed quality control since it was hit or miss when we bought them. I had a vague idea, but not much more than that, so I questioned family, friends and co-workers trying to find a relatively easy recipe that yielded great tamales. Alas, I had no luck UNTIL I found a website (in a completely different state) for what seemed like fantastic tamales.

Google search tamaras tamales ~ The site labeled Welcome to Tamara's Tamales is where you want to click on.

They had (still have) a recipe that I've been using since. I hand wrote it in my composition book of FAVORITE (tried with success) recipes . The masa was/is wonderful, flavorful and light. I use their filling suggestion (chicken verde) as well as use my own fillings with much success and LOTS of compliments.

Well now I'm at that point where family, friends and co-workers think I'm the expert and seek my help and experience. So, I thought it was time for me to be more adventurous and expand my knowledge on this subject, as well as try completely new flavor combinations. I stumbled across this book here at Amazon. I actually found two books (the other will not even be mentioned, as it was terrible) and bought them both. They arrived quickly and I promptly read them both.

From the first page I was thrilled. Alice Guadalupe Tapp shares the history of the tamale as well as her own personal history with the tamale ~ Something I personally enjoy. Well, on page nine, Alice references Tamara's Tamales ~ Now where had I heard that name before? The recipe that I pretty much use as my own, is actually Alice Guadalupe Tapp's!!!

Alice provides a list of necessary equipment. She has diagrams of different folding techniques. She even explains which side of the corn husk to spread the masa on and why. She gives you a timetable of the best way to organize yourself, so making the tamales doesn't overburden you. She pretty much walks you through every phase and I promise, when your done, you are actually planning to make them again, that's how easy she makes it for you.

Now, the actual recipes included in this book:

MASA
Basic Fresh Masa ~ 30 cups of masa or 5 dozen tamales
Masa Habina Masa ~ 12-18 cups of masa or 2-3 dozen tamales
South American Cooked Masa ~ 4-7 cups of masa or 8-14 tamales or about 1 dozen tamales
Fat Free Masa ~ 9 cups of masa or 1 1/2 dozen tamales
Vegan Masa ~ 6 cups of masa or 1 dozen tamles

Just a NOTE ~ The Masa Habina Masa can be easily halved and quartered ~ Also, the amounts of tamales each recipe produces is higher (at least in my experience) than that listed. A quarter of the recipe makes a good dozen easily ~ Perfect for dinner. I also freeze small batches of filling ~ About 2 cups as well as 1 cup of broth and then whip up a fresh batch of masa and make for dinner. If you figure 1 cup of broth to 2 cups DRY masa harina & 2 sticks of melted butter (which is more than she suggests, but my preference), this makes about 3 cups of "prepared" masa ~ I use about 1/4 cup masa per tamale, so this is a perfect dozen. Also, making them this way is so easy ~ You'll actually make fresh tamales ALL THE TIME!!!

If someone has a great Gordita recipe ~ Please post it in the comments ~ I would love a great GORDITA recipe...

SAUCES
Salsa Verde
Red Pork Chile Sauce
Tomatillo Salsa
Mexican Crema
Oaxacan Mole Sauce
Fresh Red Salsa
Cilantro Pesto Sauce
Veggie Sauce
Grilled Tomato Jalepeno Salsa
Caramel Sauce
Chocolate Heaven Sauce

TAMALES
Family Chicken Tamales
Beef Tamales with Red Chile
Jalapeno Cheese Tamales
Chicken Tomatillo Tamales
Green Corn Tamales
Red Pork Chile Tamales
Chicken Verge Tamales

VEGETARIAN & VEGAN TAMALES
Green Chile Cheese Tamales
Spinach Mushroom Tamales
Veggie Special Tamales
Potato Mole Tamales
Grilled Veggie Tamales
Tofu Red Chile Tamales
Wild Mushroom Tamales
Veggie Curry Tamales
Black Bean Tamales
Potato Red Chile Tamales
Caponata Tamales

SPECIALTY TAMALES
Cilantro Pesto Chicken Tamales
Chile Relleno Tamales
King Crab Tamales
Tamara's Special (Red Chile & Cheese) Tamales
Pork, Green Chile & Potato Tamales
Turkey Picadillo Tamales
Greek Tamales
Chicken Mole Tamales
Chorizo Potato Tamales
Sundried Tomato Pesto & Chicken Tamales
Machaca Beef Tamales
Sage Dressing Tamales
Chiles en Nogada Tamales

REGIONAL TAMALES
Roasted Red Pepper Corundas
Tamales Cubano
Nacatamales
Trinidadian (Trini) Pastelles
Chicken Sinaloa Tamales
Humitas
Colombian Bollos
Philippine Tamales
Yucatecan Tamales
Grilled Jalapeno Corundas
Corn & Cheese Corundas
Puerto Rican Pastelles
El Salvadoran Tamales
Beef Hallacas of Venezuela
Cuban Tamales with Pork & Chorizo
Green Banana Bimenas
Brazilian Pamonhas
Quezaltenango Potato Paches
Zacahuiles

LOW FAT TAMALES
Low Fat Fresh Salmon Tamales
Low Fat Tomatillo Chicken Tamales
Low Fat Green Chile Tamales

SWEET TAMALES
Milk Chocolate Tamales
Traditional Sweet Tamales
Cinnamon Sugar Tamales
Sweet Apple Tamales
Pumpkin Tamales
Tamales Dulces
Bittersweet Chocolate Tamales
Raspberry Chocolate Pecan Tamales

This book has EVERYTHING you would want or need to make tamales. It's very well written, very easy to follow and pretty much fool proof. You will feel like an expert once you've made a few batches.

One of the BEST things about this book (in my opinion) is that she tells you how to make small batches. As the only person in my household who makes tamales, I can tell you, I have no desire to make 50-60 pounds of tamales at one time (unless I get help). As a general rule, I want to make just enough for dinner ~ 2 or 3 dozen and since the recipe is so easy, we enjoy fresh, hot tamales at least once a month at my house. Of course she tells you how to make vast quantities as well.

With all the recipe suggestions, I can't imagine ever needing another book ~ This book is now quite literally, my Tamale Bible.

Again, I highly recommend this book!!!!

Alice Guadalupe Tapp ~ Thank You, Thank You, Thank You!!!! It really is a GREAT book!!!
8 of 11 people found the following review helpful
3.0 out of 5 stars Recipe proportions not correct. Dec 30 2007
By E. Snook - Published on Amazon.com
Format:Paperback
As a vegan, I was really excited to see a tamale book that includes not only a recipe for vegan masa, but also vegan fillings. I had never made, or even eaten, tamales before, but I had been dying to try them. I followed the recipe for vegan masa perfectly, but it was a runny mess. The author called for 2 cups of stock to be added to 2 1/2 pounds of the unprepared masa. Even with a long whipping with the mixer, and probably two more cups of masa added, it was still very runny. Also, not only were her proportions of ingredients for the masa incorrect, but she also called for way too much masa on every tamale. Despite my troubles, I still steamed a batch of tamales (masa oozing everywhere), and the end result was delicious, but definitely not the consistency it should have been.
Search Customer Reviews
Only search this product's reviews
ARRAY(0xb3c2615c)

Look for similar items by category


Feedback