Mexican Tamales Workshop

Nothing can beat homemade tamales. They are delicious and fun to make. We will be making chicken mole tamales and vegan black bean chipotle tamales. We'll also make Mexican Manchamanteles mole from scratch. In this online interactive class, we'll follow the steps below:

- Make Mexican Manchamanteles mole

- Make black bean chipotle

- Make tamales dough

- Assemble and cook tamales

If you are planning to make tamales along during the class, you will be asked to cook chicken breast and pull chicken before class. The recipe will be provided prior to the class. We will prepare the rest together in the class.

The recipe will make about 12-15 tamales (the first half will be chicken and the other half will be black bean). You can also make all tamales black bean or mix and match the sauce. The instructor will be using an Instant Pot to cook tamales during the class. If you do not have a pressure cooker, you need to spare time after class to continue steaming your tamales.

You can also double the recipe and store tamales until the serving time during the holiday.

Class schedule: Saturday, March 1 from 4-6pm Eastern Time Zone. Please check the time on the Eventbrite as the Eventbrite time shows your actual local time zone. This class will be online via Zoom. The class will not be recorded. The price is per screen.

You will receive the ingredient and equipment list in the registration confirmation email. Please scroll down to the bottom of the email to see the details. We will send out the complete recipe packet along with the Zoom link 6 days before the class starts. No refunds will be given after the complete recipe packet is sent out.

Please click "Contact the Organization" if you have any questions.

Check out Ploy's Kitchen profile for other fun online cooking classes we offer.

Ploy's Kitchen Website: www.ployskitchen.com

Ploy's Kitchen Instagram: @ployskitchen

Who Teaches the Class?

Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She completed the Thai culinary certificate program at Suan Dusit International Culinary School, the sushi program at Tokyo Sushi Academy, the cheese and pastry arts programs at Boston University, and the plant-based patisserie program at Le Cordon Bleu. She is also a certified tea master from the International Tea Masters Association. She started teaching cooking classes in 2014. Having traveled to over 50 countries, she has enjoyed and learned to cook a variety of cuisines around the world. In her 10+ years of teaching experience, Ploy has taught over 7,000 students to learn how to cook and make delicious food and pastries.

Host or Publisher Ploy's Kitchen