Tamales & Atole for Día de Muertos

"Día de Muertos" is one of the most iconic celebrations in Mexico, it reminds people how our beloved still live among us. It is also full of culinary dishes and traditions. To immerse yourself in Mexican culture learn how to cook Tamales & Atole with Chef Natalia Luna, live from Mexico City!

INGREDIENTS

TAMALES

servings or 6 - 8  Tamales

FOR THE DOUGH

• 1 cup of corn flour (if possible corn flour for tamales or corn tortillas)
• 2 oz of lard or vegetable oil
• 8 oz of Chicken or Vegetable Stock (also can use water)
• Salt to taste
• 3 - 6 Corn leaves

FOR FILLING

we recommend to have pre cooked 2 cups of:

• Shredded cooked chicken
• Shredded cooked meat
• Cooked Ground beef
• Cooked Pork chunks

Vegetarian or vegan option:

• Chopped Mushrooms or Oyster Mushrooms or a mix of mushrooms of any kind
• 2 Tomatoes
• 1 peeled Garlic Clove
• 1/4 White Onion
• Chile (optional)

KITCHEN TOOLS 

• Olla Vaporera
• Frying pan
• Tongs
• Kitchen cloth
• Big bowl
• Spoon

ATOLE DE MAÍZ

• 1 cup of corn flour (same as the tamales)
• 2 cups of Water
• 1 cup of Milk (optional)
• 1 cup Sugar
• 1 cinnamon stick
• 1 teaspoon Vanilla (optional)
• 6 oz or 170 grs Piloncillo (unrefined brown sugar)
• Pinch of Salt

KITCHEN TOOLS

• Deep Pot
• Kitchen cloth
• Spoon

ABOUT CHEF NATALIA LUNA

Passionate Mexican Cook with almost 10 years of experience in Food Services & Teaching Traditional Mexican Cooking. She had the opportunity to study at the National School of Mexican Gastronomy in Mexico City. She has successfully hosted Mexican Cooking Experiences since 2017 in person & online. Her Mexican Salsas Experience is listed as 20 of the Best Experiences in Latin America by BuzzFeed. Has also been featured in the L.A. Times and Hoy Los Ángeles.

DISCLOSURES

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