$165 per person
What You'll Learn
By the end of the class, you will:
- Know how to “doctor up” fresh masa to prepare proper, flavorful tamale dough
- Understand which types of fillings work well, and how you can improvise to create your own
- Be able to fill and fold tamales, as well as know how to make ahead and freeze them
About This Class
Tamale making parties (or “Tamaladas”) are holiday traditions for many families with Mexican heritage. While the process can be time consuming, it’s not difficult once you’ve had an expert walk you through it step by step.
We’ll have two fillings prepared, one braised meat and one vegetarian, and then as a class you’ll prepare your fresh masa-based tamale dough. As you would at Christmas, you’ll gather together to assemble tamales, wrapping them in classic corn husks for steaming. While your tamales are cooking, you and your classmates will prepare some salsas and side dishes to make the tamalada meal complete, then you’ll sit down as a group to enjoy the fruits of your labor. You’ll leave not only with killer tamale-making skills, some recipes for classic Mexican dishes, but also a better understanding of the cultural significance of the Tamalada.
Classic Mexican Tamales with two filings (Braised Pork with Red Chile and Hatch New Mexico Chile Rajas with Cheese), Calabacitas, Beans, Salsa and a Ceviche
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Jaime Dominguez & Ti Aguirre
Jaime Dominguez and Ti Aguirre hail from the culinary crossroads of El Paso, Texas along the Mexican border where they were immersed in the culture and flavors of Texas, New Mexico and Northern Mexico. Over the past twenty five years having lived in New York, Austin, Tokyo, London and now San Francisco, they have developed a culinary style that combines the different influences of their travels. When not cooking and entertaining friends, Jaime is the head of school of a local independent school in the City and Ti is a doula and wellness coach.