00:00It's like opening a present at Christmas.
00:02Today we are making one of my favorite tamales
00:04from the Tabasco region in Mexico.
00:07Tamales with chicharrones and frijoles negros.
00:10My mom taught me everything that I know.
00:13I would go to the dining room and pull a chair up
00:16to the stove and then just stand on the chair
00:19and wait for her.
00:20I would basically be her little sous chef
00:22and so I would stir the pots
00:24and she would explain to me what she was doing.
00:26She didn't like to taste her food as she was cooking,
00:28but she knew exactly what it needed by the smell.
00:32This is a really great beginner tamale.
00:34A lot of tamales have a filling,
00:36so you have to spread the masa
00:37and then put the filling in and wrap it.
00:39This one, you mix all the ingredients into the masa.
00:42So it's actually a lot easier.
00:44So you just kind of skip that whole filling step completely.
00:47So to roast a banana leaf,
00:49slowly pass the banana leaf over flame.
00:52It softens the banana leaf so you can fold it,
00:55but also you add that really nice little charry,
00:58smoky flavor.
00:59The thing that I want people to walk away with
01:01is the idea of how rich and diverse Mexican food is.
01:05It literally just melts in your mouth.
01:07It's so good.
01:08You taste the beans,
01:09you taste all those vegetables,
01:10and you get that little pop of pork.
01:12It's amazingly delicious.
01:14If you love Mexican food,
01:16if you love recipes like this,
01:17come and see my demo at the Food & Wine Classic
01:20in Charleston on November 13th.
