This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
For many Mexicans, when December rolls around with it comes the tradition of a tamalada. You can fill tamales with just about anything—making them savory or sweet. In this class, we will be making tamales stuffed with poblano chiles and cheese along with salsa verde and out-of-season rojo to serve them “Christmas” style. Making tamales is a fun activity and cooking project to enlist your family or social bubble to join you! Menu is naturally peanut, tree nut, soy, and gluten-free (though always check the ingredients on your masa) and can be made vegetarian.
Tamales con Rajas y Queso (Corn | Poblanos | Cheese)
Salsa Verde (Tomatillos | Cilantro | Serranos)
Out of Season Tomato Salsa (Tomatoes | Garlic | Jalapeños)
Equipment and Ingredient List for the class will be posted here soon!
This menu contains the following common allergens: Dairy. Contact us for a vegan or dairy-free option! If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Annelies Zijderveld believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.
Photo credit: Annelies Zijderveld