Cinco de Mayo is a big deal in Southern California! An excuse to drink margaritas and eat Mexican food. I’m there! So I figure at our April Cooking Class on Thursday, April 12, 6:00-9:00 let’s get ready by making a load of tamales that you can take home and freeze until the big day… and maybe eat one or two or three while we make them up. But these will not be your ordinary run of the mill pork or chicken tamales found in every Trader Joe’s freezer case. We are going Fresh Food in a Flash on our tamales by adding ingredients like swiss chard, spinach, pesto, wild mushroom, sun-dried tomato. I tested out some different ingredients one night and added pork tenderloin, mango chutney, swiss chard, cheese, whatever happened to be in my refrigerator. The result was unbelievably good. After steaming the tamales fresh, the texture was light and fluffy and more like a souffle than the dried out masa you normally associate with a tamale from the supermarket freezer.
Holy Mole! We’ll also be featuring Westchester-based award-winning San Angel Mole sauces to go with our tamales. San Angel makes three different sauces – Black Mole, Red Mole and a Cascabel Sauce. Yum!!
So get ready to party with your new friends while we taste custom-made tamales with a glass of wine or a margarita! Cooking Class fee $40 when you reserve by April 9, $45 at the door. To reserve your spot, email Patricia@FreshFoodinaFlash.com. Then write a check to “Fresh Food in a Flash”; mail it to Holy Nativity Episcopal Church, Cooking Class, 6700 West 83rd Street, Westchester, CA 90045.
…and, as is our custom, please bring a can, bag or box of food to donate to the LAX Food Pantry.