The Second Annual Whitney/McDonald Tamalada is complete! I lost track of how many tamales we made, but it’s likely between 50 and 60. A buffet-style assembly line let folks make tamales with their choice of:
- masa w/ pork fat
- masa w/ chicken fat
- shredded chicken
- pork carnitas
- roasted chilies
- Oaxaca cheese
- salsa verde
- salsa rojo
- mole
Next year we need to figure out a better way to identify everyone’s tamales. Colored twine? The strips of parcment paper we used this year worked OK, but not great.
