You can have loads of fun learning how to make the "Best Tamales on Your Block" this coming Monday, October 7, starting at 11 AM.  In the Southwest and throughout Mexico and points south, tamales are a family tradition for the holidays.

Tamales differ regionally, originally based on ingredient availability.  Here in the Southwest and northern Mexico, they are traditionally rolled in corn husks--and the methods for rolling differ greatly.  These are steamed vertically. Further south, banana leaves are used and the tamales are steamed horizontally.

I think most people think of tamales as having a meat filling, but they can also have a fruit, vegetable or cheese filling.  And they can be blind, where there is no filling per se--the filling ingredients are blended into the masa.

 This Monday, we will be making three different kinds of tamales--Red Chile Beef, Green Chile Chicken and Dessert Tamales.  We will be able to snack on Guacamole and then feast on tamales with Perfect Margaritas--what a blast! 

And, if you are not able to join us, you would probably like our online class, "All About Chiles" where  you will learn alongside other chile lovers and gain over 100 well tested chile recipes and receive a collection of our pure chiles and spices in which to cook.  The class is set to start October 29 and you will be able to cook at your own pace and compare notes with  your classmates weekly or more often as you like.  

Also, we have individual classes--a new Best of Fall Flavors class on October 24 at 5 PM, a Breads class on November 7 at 5 PM, and a Perfect Pies class on November 19 at 5 PM.   Our next week long class is  starting shortly on October 14 - 18, and a weekend class on November 15 - 17.

Here's a Heavenly Chili recipe to make for cool fall evening suppers.

BLUE HEAVEN CHILI

Blue cheese is an unlikely ingredient in conventional chili, although other types of cheese have long been chili “tamer downers” and a favorite fixin’ and mixin’. Since I have always really liked blue cheese in any form, I decided to see if it’s wonderful flavor would give a great-tasting “edge” to chili—and it sure does. Try it!

Yield: Serves 2 to 4

2 Tablespoons bacon drippings or butter
1 cup chopped onion
2 cloves garlic, minced
1 large whole boneless, skinless chicken breast, cut into ½ inch dice (2 to 2 ½ cups)
3 cups rich chicken broth
4 to 6 fresh green chiles parched, peeled, and coarsely chopped, or 1 cup canned or frozen chopped green chiles
1 medium russet potato, unpeeled, diced
½ teaspoon salt, or to taste
½ cup crumbled blue cheese (blue cheese, Gorgonzola, Roquefort, or Stilton will work well)

1. Melt the bacon drippings in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes.

2. Add the garlic and chicken and cook, stirring, until the chicken begins to brown, about 4 minutes.

3. Add the broth, green chiles, and potato to the pot. Simmer until the chicken is cooked through and the potatoes can be pierced with a fork, 30 to 40 minutes.

4. Taste the chili and adjust the seasonings as needed, adding salt to taste (many chicken broths and bouillons are so loaded with salt that none is needed). Spoon the chili into individual bowls, and scatter the blue cheese over the top of each serving.

Note: To make “rich” chicken broth, simply simmer regular chicken broth (canned or homemade) over medium heat until it is reduced by half, 15 to 20 minutes (in this case you would begin with 6 cups broth and cook it down to 3.) Or, if using a bouillon concentrate, double the amount of concentrate.