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Lauren E. Toney
For the Sun-News
MESILLA - Tamales are a staple at holiday fiestas throughout the Southwest but also have a reputation for being difficult to make. Several Las Crucens are now prepared to whip up dozens of these traditional holiday treats after attending a class - Tamale Making 101 - on Saturday taught by a tamale-making expert.
From cleaning and soaking red chile pods before blending them with garlic and water to softening the ojas (husks) and spreading on the masa, Corrine Luchini gave a step-by-step demonstration at the Mesilla Valley Bosque State Park to those eager to learn how to make their own tamales.
"I've always wanted to learn how to make tamales," said Janie Elliott of Las Cruces. "I've read recipes before, but could never understand how to spread on the masa or how the ojas should be folded."
After carefully watching Luchini's hands throughout the demonstration, Elliott said, "It's really not as difficult as I thought. I can't wait to try for the holidays."
After learning to make the spicy dish in her early 20s, Luchini said, "I watched others make tamales and then experimented in my own kitchen."
Luchini now serves tamales to her children, grandchildren and great-grandchildren each Christmas and New Year's Day.
"The taste and the tradition behind the tamales - that's what has kept them a favorite of mine for so many years," she said.
"The class serves as a great way to celebrate the culture around us and get people involved
At the first tamale-making class offered at the park, visitors and park officials began brainstorming ideas for similar classes on Saturday.
"It would be great to have a class on chile roasting," said LuAnn Tafoya, heritage educator at the park.
Linda Wuethrich and Ann McPhee, who moved to Las Cruces this year from Wisconsin, were among those eager to immerse themselves in the local culture by learning how to make tamales.
In Milwaukee, McPhee said she enjoyed vegetarian tamales made with green chile and beans or meat-filled tamales with chicken or pork.
"Just seeing the ingredients (Luchini) used - from the masa to the ojas - it was interesting to see all the components that go into making traditional tamales," she said.
"What intrigued me is the culture behind (the dish)," added Wuethrich. "Everything - all the ingredients - are so fresh and local."
As a volunteer at New Mexico's 34th state park, which opened in December 2008 and encompasses 300 acres of riverside forest, McPhee said she and Wuethrich have learned "about local animals and plants and the culture from classes like this."
For more information on the Mesilla Valley Bosque State Park and other classes and events at the park, call (575) 523-4398.
Lauren E. Toney can be reached at (575) 541-5447; ltoney@lc
