PATI: DO YOU HAVE ANY IDEA HOW MANY DIFFERENT USES THERE ARE FOR THE WORD "TAMAL"?

MAN: AY, TAMALES, TAMALES.

PATI: HA HA!

TAMAL, TAMALES, TAMALITOS, TAMALADAS.

COME IN HERE.

TAMALES ARE A PART OF A COUNTRY AND A PEOPLE.

THEY ARE PURE MEXICO.

AND THEY HAVE INSPIRED SO MUCH MORE THAN JUST FUN WORDS.

THE NUMBER OF DELICIOUS TAMALE RECIPES IS ENDLESS.

I LOVE TAMALES.

MMM!

LOVE TAMALES.

AND TODAY, THEY'VE INSPIRED ME TO THROW A TAMALIZA!

HELLO!

WOMAN: IT SMELLS GOOD!

PATI: TAMALES ARE A SOCIAL FOOD, AND I'VE INVITED A FEW OF MY CLOSEST FRIENDS OVER TO HELP ASSEMBLE ENOUGH TAMALES FOR A FUN TAMALE FEAST BY THE FIRE.

CHICKEN AND GREEN SALSA TAMALES... SWEET CORN TAMALES, ALSO CALLED CHEPOS... CHOCOLATE ATOLE... PLUS, MY FRIEND TAMARA SHOWS ME HER FABULOUS RECIPE FOR GREEN RICE.

MAN: LOOK WHAT I BRING YOU-- THE BEST TAMALES IN TOWN.

PATI: IN MEXICO, MY DAD TAKES ME ON A TOUR OF HIS FRIEND'S TAMALE FACTORY.

AND OF COURSE NO TOUR IS COMPLETE WITHOUT A TASTING.

MMM!

I THINK I KNOW... ONE MORE.

I'M GOING TO SHOW YOU EVERYTHING YOU NEED TO KNOW TO MAKE TAMALES RIGHT IN YOUR VERY OWN KITCHEN.

MAYBE YOU'LL BE INSPIRED TO THROW A TAMALIZA, TOO!

MAN: ♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFE CALIENTE ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZON ♪ Announcer: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... MAN: THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD--MEXBEST.

AND...

THE NATIONAL AGRICULTURAL COUNCIL.

[WOMAN HUMMING] [CLASSICAL MUSIC PLAYING] WOMAN: PREPARE THEM TO BE GREAT WHEN THEY GROW UP.

GOYA CHICK PEAS.

PART OF A HEALTHY DIET.

BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOODS.

MAN: LAMORENA CHILES AND SAUCES.

AUTHENTIC MEXICAN FLAVOR.

WOMAN: WHY DON'T YOU TRY SOMETHING DIFFERENT?

WOMAN: SAN MIGUEL DE ALLENDE.

LIVE IT TO BELIEVE IT.

PATI: BEHOLD THE TAMAL.

HOW CAN SOMETHING BE SO HUMBLE YET SO BREATHTAKING AT THE SAME TIME?

FOR MEXICANS, TAMALES ARE THE STARS OF CELEBRATIONS, THE MAIN EVENT OF MANY A FIESTA, OR A SIMPLE SNACK FOUND ON MOST STREET CORNERS.

LET'S ADMIRE THE MAGICAL TAMAL AS WE PREPARE TO WRAP OUR OWN.

IN PRE-HISPANIC TIMES, TAMALES WERE CONSIDERED GIFTS FROM THE GODS.

TODAY, WE THINK OF TAMALES AS GIFTS TO EACH OTHER, A PERFECTLY PACKAGED LITTLE PRESENT OF DELICIOUSNESS.

ARE YOU EXCITED TO MAKE TAMALES?

I'M EXCITED TO MAKE TAMALES!

PEOPLE ARE ALWAYS TELLING ME THEY'RE VERY INTIMIDATED TO MAKE TAMALES AT HOME BUT THEY ARE SUPER EASY AND SUPER FUN TO MAKE IN YOUR OWN KITCHEN, AND I'M GONNA SHOW YOU HOW.

NOW, MY FAVORITE TAMAL OF ALL TIME IS THE CHICKEN IN GREEN SALSA TAMAL, AND THAT IS WHAT I'M GOING TO START WITH TODAY.

IT'S EASY TO MAKE THE MASA.

YOU KNOW WHY?

BECAUSE YOU DON'T HAVE TO MAKE YOUR MASA FROM SCRATCH.

YOU CAN USE THE CORN FLOUR MASA THAT YOU BUY IN THE STORES.

SO ALL YOU NEED TO DO IS MIX IT UP WITH 3/4 CUP OF FRESH LARD.

NOW, I'M GOING TO BEAT THE LARD UNTIL IT IS FLUFFY AND PUFFY.

IF YOU DON'T WANT TO USE LARD, YOU CAN USE VEGETABLE SHORTENING.

AND IF YOU DON'T WANT TO USE LARD AND VEGETABLE SHORTENING, YOU CAN USE ANY KIND OF FLAVORED OIL.

AND ONCE IT'S REALLY FLUFFY, A TEASPOON OF SALT, A TEASPOON OF COLD WATER, WHICH IS GONNA HELP BEAT THAT FAT.

[WHIRRING] A TEASPOON OF BAKING POWDER.

NOW I'M GONNA TAKE TURNS WITH MY CORN MASA FLOUR IN CHICKEN BROTH.

I'M GONNA REDUCE THE SPEED.

AND, REALLY, THE SECRET FOR HAVING REALLY GREAT FLUFFY MASA FOR TAMALES IS TO BEAT FOR A LONG TIME, TO HAVE PATIENCE AND TO DO IT SLOW, BECAUSE THE MORE THAT YOU BEAT, THE MORE THAT EVERYTHING GETS INCORPORATED.

I HAVE ABOUT 3 1/2 CUPS OF CHICKEN BROTH AND 3 1/4 CUPS, OR 1 POUND, OF CORN FLOUR MASA.

AND KEEP ALTERNATING WITH MODERATE AMOUNTS OF THE TWO UNTIL THEY'RE FINISHED.

[WHIRRING STOPS] THIS IS HOW FLUFFY YOU WANT YOUR MASA.

AND YOU CAN TELL IF YOUR MASA IS READY IF YOU GRAB ABOUT 1/2 TEASPOON OF THE MASA AND DROP INTO A CUP OF REALLY COLD WATER.

IF IT FLOATS--YAY!

YOU SHOULD BE REALLY HAPPY AND PROUD BECAUSE YOU HAVE MADE YOUR VERY FIRST AMAZING BATCH OF FRESH MASA.

I'VE PREPARED A BASIC SALSA VERDE, AND NOW I'M GOING TO MIX ABOUT 2 CUPS OF IT WITH MY 2 CUPS OF SHREDDED CHICKEN.

AND THIS IS GONNA BE MY FILLING FOR THE TAMALES.

YOU WANT THE FILLING TO BE SAUCY, ALMOST WET.

BECAUSE AS THE TAMALES COOK, THEY'RE GOING TO ABSORB SOME OF THE SAUCE, AND YOU DON'T WANT TO BITE INTO SOMETHING HARD AND STIFF.

YOU WANT TO BITE INTO SOMETHING MOIST AND JUICY.

YOU KNOW, YOU CAN FIND TAMALES WITH ALL KINDS OF FILLINGS-- CHICKEN, SEAFOOD, CHEESE, BEANS, GRAINS.

THEY'RE SAVORY.

THEY'RE SWEET.

THESE ONES THAT WE'RE MAKING TODAY THEY'RE VERY COMMON IN THE AREA WHERE I GREW UP IN THE STATE OF MEXICO IN MEXICO CITY.

SO NOW WE HAVE THE DRIED CORN HUSKS THAT I SOAKED IN A LITTLE BIT OF WATER SO THEY WILL BE NICE AND PLIABLE, BECAUSE YOU DON'T WANT THEM TO BREAK AS YOU FOLD YOUR TAMALES.

AND THEN YOU PUT THE TAPERED END TOWARDS YOU.

ADD ABOUT 2 TABLESPOONS OF FRESH MASA, SPREAD IT.

MAKE A LITTLE BIT OF A DENT IN THE CENTER 'CAUSE THAT'S WHERE YOUR FILLING IS GOING TO GO.

NO MATTER WHAT YOU DO IN HERE, THEY'RE GONNA COME OUT BEAUTIFUL, BECAUSE YOU WRAP THEM UP, FOLD IT UP, GO TO ONE SIDE, AND THEN YOU FOLD THE BOTTOM TOWARDS THE TOP, AND YOU GO LIKE THAT, AND YOU HAVE YOUR PERFECTLY SHAPED TAMAL.

AND AS YOU MAKE THEM, PLACE THEM AS VERTICALLY AS YOU CAN IN A POT OR A CONTAINER.

IT IS A GREAT IDEA TO HAVE PEOPLE OVER.

YOU MAKE A FEW OF THE FILLINGS, AND THEN YOU HAVE A TAMAL-MAKING PARTY.

TAMALES ARE MEANT TO BE GIFTS THAT YOU, THEN, OPEN UP AND EAT UP.

AND SINCE TAMALES ARE GIFTS, YOU HAVE TO MAKE THOSE TAMALES CHUBBY AND GENEROUS.

ADD A LOT OF CHICKEN.

ADD A LOT OF SAUCE.

ENOUGH TAMALES HERE.

NOW I'M GONNA SHOW YOU HOW TO ASSEMBLE YOUR TAMALADA, WHICH IS NOTHING BUT A POT WITH A STEAMER IN THE BOTTOM.

YOU HAVE A BIG POT, AND THEN YOU ADD ENOUGH WATER TO HAVE JUST UNDER THE STEAMER.

AND THEN YOU ADD A COIN FOR TWO REASONS.

IF YOU HAPPEN TO RUN OUT OF WATER, THE COIN WILL START JUMPING UP AND DOWN IF THERE'S NO MORE WATER, SO YOU KNOW THAT YOU NEED TO ADD A LITTLE BIT MORE AND ALSO BECAUSE PEOPLE SAY THAT YOU NEED TO HAVE SOME MONEY IN THERE TO KEEP THE TAMALES HAPPY.

BUT YOU ALSO WANT TO ADD SOME HUSKS IN THE BOTTOM OF THE STRAINER.

THAT WILL CREATE SORT OF A PROTECTIVE LAYER.

AND THEN YOU ADD YOUR TAMALES AS VERTICALLY AS YOU CAN.

AND I THINK IT'S JUST YOU HAVE TO BE IN THE ZONE.

OH, ADD SOME MORE HUSKS TO THE TOP.

WHATEVER REMAINING HUSKS YOU HAVE.

IT'S A NICE STEAM BATH FOR THE TAMALES.

YOU ARE GOING TO STEAM THESE TAMALES FOR ABOUT AN HOUR.

IF YOU THINK THAT THAT WHOLE BUSINESS OF TAMAL-MAKING IS TOO COMPLICATED FOR YOU, YOU DON'T WANT TO GET THE HUSKS, YOU DON'T WANT TO MAKE THEM ONE BY ONE, YOU CAN MAKE A TAMAL CASSEROLE.

YOU HAVE SIMILAR INGREDIENTS.

YOU MAKE YOUR BATCH OF DOUGH.

PLACE HALF OF THE DOUGH IN THE BOTTOM OF THE PAN.

ADD THE FILLING, THEN ADD HALF OF THE DOUGH ON TOP.

BAKE IT.

ADD SOME MORE SALSA VERDE CREAM, AND CHEESE, PUT IT BACK IN THE OVEN FOR 10 MINUTES, AND YOU HAVE A TAMAL CASSEROLE.

AND IT LOOKS SO PRETTY!

MMM!

MMM!

FABULOUS.

TAMALE OPTIONS ARE ENDLESS, BUT THEY ARE ALL INCREDIBLY TASTY.

MY GIRLFRIENDS ARE COMING SOON, AND I WANT TO TREAT THEM TO ANOTHER TAMALIZA TRADITION, A DRINK CALLED CHAMPURRADO.

AND IT'S A GREAT WORD TO TEACH YOUR KIDS.

HOW TO SAY THE "CH" IN SPANISH.

AND THE "RRR" CHAMPURRADO.

IT'S A GREAT WORD.

AND ALL IT MEANS IS IT'S A CHOCOLATE ATOLE OR A CHOCOLATE DRINK THAT HAS CORN MASA AS A BASE.

I HAVE 1 CUP OF CORN MASA FLOUR... AND I'M GOING TO MIX IT WITH 4 CUPS OF WATER.

ATOLE IS A DEARLY LOVED DRINK.

IT'S GREAT FOR COLD NIGHTS WHEN YOU'RE LOOKING FOR SOMETHING TO SOOTHE YOU.

AND IT'S ALSO GREAT FOR A REALLY EARLY BREAKFAST.

NOW, I'M GOING TO STRAIN IT INTO THE POT THAT I ALREADY HAVE AT MEDIUM HEAT.

THERE IS FRUIT-BASED ATOLES; THERE'S CHOCOLATE, WHICH WE'RE GONNA MAKE; COFFEE--I MEAN, THERE'S ALL SORTS OF FLAVORS-- CINNAMON.

THERE IT GOES.

IT LOOKS LIKE AN OATMEAL DRINK ALMOST.

VERY NUTRITIOUS, ZERO FAT HERE.

WE'LL ADD 4 CUPS OF MILK, AND IT'S JUST GONNA MAKE IT SILKY AND CREAMY, AND THEN I'M ADDING THE FLAVORINGS.

CANELA, ALSO KNOWN AS TRUE CINNAMON-- IT'S VERY FRAGRANT AND WARM-- ADDING 'EM IN HERE.

PILONCILLO.

I NEED ABOUT 1/4 CUP, AND YOU CAN GRATE IT, OR YOU CAN ALSO USE BROWN SUGAR.

AND THEN, I'M GOING TO ADD TYPICAL MEXICAN CHOCOLATE.

I HAVE A BAR HERE.

YOU CAN FIND THESE AT THE STORES THESE DAYS VERY EASILY.

YOU DON'T HAVE TO SHOP AT THE LATINO MARKET FOR THESE.

SEE HOW IT'S GRAINY, VERY COARSE?

MMM.

I LOVE EATING THE CHOCOLATE.

MM-HMM.

AND THEN I'M GONNA USE MY MOLINILLO.

YOU CAN STIR IT WITH A WOODEN SPOON OR YOU CAN USE A WHISK.

MMM.

IT'S SUPER DELICIOUS.

I'M GONNA LET IT SIMMER FOR 5 MORE MINUTES.

I WANT IT TO THICKEN A LITTLE BIT MORE, AND THEN I'M JUST GONNA KEEP IT HOT FOR WHEN MY FRIENDS SHOW UP.

[SPEAKING SPANISH] HA HA HA!

WELCOME, MAMI.

HOLA, PAPITA.

PATI: THIS IS MY DAD.

AY, TAMALES.

TAMALES!

PATI: THIS IS A TAMAL.

AND THEY HAVE EVERYTHING TO DO WITH EACH OTHER.

AND THEN WHEN I WENT TO WASHINGTON-- YOU BROUGHT 60 TAMALES IN 2 BAGS AND WE ATE THEM IN 36 HOURS.

YEAH.

YOU BROUGHT THEM FROM HERE?

ABSOLUTELY.

YOU FORCED US TO EAT IT IN 36 HOURS.

LIKE ANYTHING ELSE.

PATI: IT'S NOT ENOUGH FOR HIM JUST TO EAT TAMALES...

THE BEST TAMALES IN TOWN.

HE HAS TO PRACTICALLY GET INSIDE THE TAMAL, OR, IN THIS CASE, THE TAMAL FACTORY.

[DAD SPEAKING SPANISH] PATI: THIS IS RUBEN, AND HE'S LIKE THE WILLY WONKA OF TAMALES.

I KNOW THE TRADITIONAL WAY IS TO MAKE 'EM BY HAND, AND I SEE THOSE REALLY FANCY MACHINES.

[RUBEN SPEAKING SPANISH] SO YOU COMBINED YOUR LOVE FOR TAMALES WITH YOUR ENGINEERING.

YEAH.

PATI: AND I CAN'T THINK OF A BETTER WAY TO USE THAT KNOWLEDGE.

THE MASA AND THE SALSA.

AAH!

AT THE SAME TIME!

HE'S BRILLIANT!

TAMI: 12,000?

IN ONE DAY?

RUBEN: SI.

AND THERE ARE STEAM OVENS.

[SPEAKING SPANISH] EINSTEIN!

RUBEN EINSTEIN.

THIS GUY IS RUBEN EINSTEIN GONZALES.

GONZALES.

I LIKE THAT.

OH!

I CAN SMELL IT!

PATI: THAT SMELL SIGNALS THE END OF THE FACTORY TOUR AND THE START OF THE TASTING TOUR.

I HAVEN'T HAD BREAKFAST.

WOW.

OK, WE'RE DOING A TAMAL TOUR.

THERE ARE TYPICAL TAMALES... MMM...

THIS IS UNREAL.

TAMALES IN BANANA LEAF... OHH!

SAUCE TAMALES... SWEET TAMALES.

PATI: WE'VE ALWAYS MIXED SALTY AND SWEET.

WHEN WE EAT TAMALES, WE HAVE ON THE TABLE AT THE SAME TIME... [SPEAKING SPANISH] PATI: THE NEXT ONE ALWAYS BETTER THAN THE LAST.

I DON'T KNOW WHICH ONE I LIKE MORE.

SO YOU EAT MORE.

AND MY DAD IS ALWAYS READY TO SHARE HIS WISDOM.

HA HA HA HA!

[SPEAKING SPANISH] NOW I KNOW WHY MY DAD PACKS 60 OF THESE TAMALES BEFORE HE COMES TO VISIT ME, 'CAUSE HE KNOWS WHAT'S BEST, AND HE'S ALWAYS TRYING TO BRING IT TO US.

MM-HMM.

[BIRDS CHIRPING] WOMAN: HOLA, PATI!

PATI: HI, TAMARA!

HA HA HA!

YOU ALWAYS COME WITH GIFTS.

YOU ALWAYS COME WITH PLANTS.

I WANTED TO BRING YOU PLANTS, SO NEXT TIME YOU MAKE THIS DISH THAT I'M GONNA TEACH YOU TODAY, YOU HAVE THEM READY IN YOUR KITCHEN.

I LOVE THESE.

PATI: MY GOOD FRIEND TAMARA CAME A LITTLE EARLY TO SHOW ME HER RECIPE FOR GREEN RICE, THE PERFECT ADDITION TO OUR TAMALIZA.

LET'S CHOP AN ONION.

OK. PATI: AND HOW MUCH ONION DO WE NEED?

TAMARA: HALF AN ONION, BUT JUST COARSELY CHOPPED BECAUSE IT WILL GO IN HERE.

I WILL DO THE GARLIC.

SO, ONION, GARLIC.

AND THEN WE NEED 3 CUPS OF WATER, WHICH IS RIGHT HERE.

TAMARA: AND I LOVE SALT, SO I PUT A LOT OF SALT IN MINE.

[SPEAKING SPANISH] OK. TOO MUCH SALT TO EVERYTHING.

HERE WE GO.

THERE WE GO.

OK, SO, PUREE UNTIL COMPLETELY SMOOTH?

YES.

OK. BECAUSE THIS IS THE WATER THAT THE RICE IS GONNA COOK IN, SO WE DON'T WANT IT CHUNKY.

WE WANT TO MAKE IT ALL-- SUPER SMOOTH.

RIGHT.

[WHIRRING] OK. TAMARA: BEFORE WE ADD THE WATER, WE HAVE TO PUT IN ABOUT 1/4 CUP OF OIL.

AND THIS IS OLIVE OIL, BUT IT CAN BE VEGETABLE OIL.

IT DOESN'T MATTER.

WE HAVE TO HEAT IT UP A BIT.

AND THEN I LIKE TOASTING THE RICE KERNELS A LITTLE BIT SO THEY GET SOFTER.

THEY KIND OF GET INFUSED WITH THE OIL, SO... AND WE HAVE THE HEAT AT LIKE MEDIUM?

MEDIUM.

AND THAT'S A GOOD QUESTION, BECAUSE IF YOU PUT IT ON TOO HOT, THESE RICE KERNELS START POPPING AND GETTING BROWN, AND WE DON'T WANT THAT.

WE JUST WANT THEM TO BECOME TRANSLUCENT.

YEAH, I DO THE SAME THING-- FRY MY RICE FIRST.

SO DO YOU-- SO WHAT IS THE-- [BOTH LAUGHING] YOU GO.

SO, I DON'T KNOW THIS FOR A FACT, BUT I THINK WHEN I PRE-FRY MY RICE LIKE THIS, IT BECOMES MORE FLAVORFUL.

TOTALLY!

IT ADDS A LAYER OF LIKE TOASTY, NUTTY FLAVOR.

OK, PUT IN OUR WATER... [SIZZLING] ADD ONE SERRANO CHILE WHOLE.

COVER THIS NOW.

PUT IT ON LOW FOR 20 MINUTES.

AND THEN NOW WE'RE JUST DOING THE GREEN SAUCE.

PUT A LITTLE BIT OF WATER IN THE SAUCEPAN.

AND THEN WE'RE GONNA PUT IN 3 CUPS OF SPINACH.

SO, THEN WE COVER THE SPINACH FOR 2 MINUTES.

OR JUST SEE HOW IT IS RIGHT NOW.

IT'S ALL FLUFFY.

WHEN IT ALL GETS KIND OF TO THE BOTTOM AND IT BECOMES BRIGHT GREEN.

WE DON'T WANT IT TO GET THAT, LIKE-- SUPER-COOKED--YEAH.

DEEP-GREEN.

YUCK!

YEAH, OK.

PUT THIS ON HIGH.

THIS IS OUR MOMENT TO ADD HEAT.

SO I WOULD PROBABLY USE, IN MY FAMILY, 1/2 OF THIS JALAPENO, BUT WE CAN USE MORE FOR GIRLS' NIGHT.

YEAH!

TAMARA: TODAY, WE'LL USE BOTH BASIL AND CILANTRO, BUT SOMETIMES I JUST DO CILANTRO, SOMETIMES I JUST DO BASIL.

SINCE IT'S A SPECIAL NIGHT, WE CAN DO BOTH, YEAH.

1 TO 3 GARLICS... SALT... PATI: ADD THE SPINACH AND THE SPINACH WATER.

PUREE UNTIL SMOOTH?

YES, PUREE UNTIL SMOOTH.

NOW... [WHIRRING] OK, SEE WITH THE WATER HOW IT GETS CREAMY?

YOU NEED IT CREAMY 'CAUSE IT HAS TO MIX-- OH, THAT'S GONNA TASTE SO GOOD!

IT'S DELICIOUS.

SO GOOD.

PATI: OHH... TAMARA: ISN'T THAT GORGEOUS?

SO, WHAT'S NICE IS THAT THE RICE ALREADY HAS A NICE FLAVOR, BECAUSE WE MADE THAT WATER AT THE BEGINNING.

BUT THIS IS JUST GONNA ADD, AND IT'S SO DELICIOUS.

PATI: IT SMELLS-- TAMARA: AND IT'S SUCH A NICE COLOR, ISN'T IT, ONCE YOU GET THIS COLOR?

IT IS!

OK, I NEED TO HAVE A TASTE.

IT SMELLS SO GOOD.

MMM?

MMM!

SO MOIST AND CREAMY.

IT'S LIKE A RISOTTO KIND OF THING.

EXACTLY.

THIS IS GONNA BE SO GOOD WITH THE TAMALES.

PATI: NEXT, TAMARA'S GOING TO HELP ME MAKE THE LAST RECIPE WE NEED FOR OUR GIRL'S NIGHT--TAMALIZA.

OK, SO I'M GONNA MAKE UCHEPOS.

[SPEAKING SPANISH] YOU KNOW WHAT THEY ARE?

NO.

OK. HA HA HA!

BUT THIS JUST LOOKS SO GOOD, SO... YOU HAVE TO LOVE AN ENTHUSIASTIC FRIEND, RIGHT?

PATI: 3/4 CUPS OF SWEETENED CONDENSED MILK... BECAUSE WHAT GOES IN THIS TAMAL BASE IS NOTHING BUT A LITTLE BIT OF SUGAR AND MILK OR SWEETENED CONDENSED MILK AND THE MOST TENDER CORN.

PATI: THIS IS FROM 10 EARS OF CORN.

PATI: JUST ADD LIKE HALF OF THAT IN THERE, A LITTLE BIT OF CINNAMON.

AND THEN I'M ADDING SOME SALT, AND THEN YOU'RE GONNA HELP ME PUREE THIS.

[WHIRRING] HA HA HA!

GO, GO.

OK, THAT'S GREAT.

NOW, LET'S STOP AND LET'S ADD THE REST.

SO WE'RE GONNA ADD ALL OF THE SWEETENED CONDENSED MILK.

AND THEN PUREE THAT UNTIL COMPLETELY SMOOTH.

[WHIRRING] PATI: OK.

PERFECT.

AND THEN, IF YOU CAN JUST POUR IT ALL IN HERE.

TO THICKEN IT OUT, I HAVE SOME CORNMEAL.

PATI: ADD 1/2 CUP AT A TIME TO GIVE THE CORN MEAL TIME TO ABSORB THE MOISTURE.

AND THEN I'M ADDING A LITTLE BIT MORE.

YOU WANT IT TO BE THICK ENOUGH THAT YOU CAN MAKE A TAMAL.

OK, IF YOU WANT TO HELP ME ADD A LITTLE MORE.

PATI: HERE I HAVE MY TAMALE ...

THIS IS MY LITTLE ONE THAT I'VE HAD FOREVER AND EVER.

I'M ADDING SOME FRESH LEAVES OF CORN IN HERE NOW, DID THESE COME FROM THESE SAME EARS?

YEAH!

OK. WHAT DO YOU THINK ABOUT THIS?

I THINK IT LOOKS GOOD.

OK. WOMAN: HOLA!

HOLA!

[SPEAKING SPANISH] HOLA, PATI!

HELLO!

WOMAN: IT SMELLS GOOD!

JUST IN TIME!

LOOKS GOOD.

PATI: WE ARE MAKING TAMALES, 'CAUSE A TAMAL PARTY, WE ALL HAVE TO MAKE THEM.

WELL, YEAH.

WE LOVE TAMAL.

PATI: BUT WAIT.

DO YOU GUYS WANT A LITTLE BIT OF CHAMPARRADO, OR CHOCOLAT ATOLE?

WOMEN: YES!

PATI: NOW, YOU'RE MEXICAN.

I KNOW, BUT, PATI, YOU INTRODUCE ME TO THE GOOD STUFF.

PATI: HA HA HA!

CHEERS FOR THE BEGINNING OF THE TAMALITA.

CHEERS!

CHEERS!

PATI: IS IT GOOD?

WOMAN: SO YUMMY.

OK, GUYS, BUT NOW WE HAVE TO WORK.

THIS IS THE MIX TO MAKE UCHEPOS, WHICH IS THE CORN TAMALES.

I'M CUTTING THE BOTTOM.

AND SINCE THEY'RE SO THIN, YOU NEED TO LAYER 2 OR 3 ON TOP OF EACH OTHER.

YOU ADD A LITTLE BIT OF THE MASA.

SO, YOU CLOSE IT UP LIKE THIS.

WOMAN: LIKE A TACO.

PATI: YEAH!

AND THEN YOU FOLD 'EM LIKE THIS.

AND THEN YOU HAVE YOUR ADORABLE LITTLE SWEET TAMAL.

TAMARA: VOILA, LIKE THAT.

I ALWAYS THOUGHT TAMALES WERE VERY HARD TO MAKE.

PATI: THEY'RE ACTUALLY VERY EASY.

OK, GUYS.

PATI: THE UCHEPOS STEAM ON MEDIUM HEAT FOR AN HOUR, AND THE TAMALES THAT I MADE EARLIER ARE READY.

MMM!

OOH!

MMM!

PATI: YOU KNOW THE TAMAL IS READY WHEN YOU OPEN UP THE HUSK.

IT DOESN'T STICK.

WOMEN: AH!

WOMAN: GOOD!

WOMAN: MMM!

WOMAN: YOU CAN HAVE A WHOLE MEAL LIKE THIS.

WOMAN: MMM!

SO GOOD.

I LOVE IT.

TAMARA: IT'S SO FRESH, RIGHT?

A VERY FRESH FEELING, TOO.

I LOVE THE AMOUNT OF CHICKEN WITH THE TAMAL.

IT ALSO FEELS LIKE A LITTLE PRESENT THAT YOU OPENED.

IT'S SO NICE.

I LIKE IT.

LET'S GO OUTSIDE!

LET'S GO OUTSIDE!

WOMAN: OH, IT'S SO PRETTY OUT HERE.

PATI: NICE.

OH, IT'S PERFECT.

WOMAN: WOW!

THE TAMALES ARE HERE!

[ALL TALKING AT ONCE] PATI: THAT LOOKS SO GOOD.

THIS IS THE TAMAL CASSEROLE.

WOMAN: THAT LOOKS GREAT.

SO, LET ME GIVE YOU A LITTLE.

WOMAN: THAT'S A LOT.

THAT'S A LOT.

THAT'S A LOT.

THIS ONE'S FOR ME.

YEAH.

HA HA!

THIS IS DELICIOUS.

THIS IS SO GOOD.

PATI: YEAH?

WOMAN: I LOVE THE RICE.

IT'S VERY FRESH.

MMM!

I'M GONNA GO GET THE SWEET TAMALES, OK?

WOMAN: YES!

YES!

OK. 'CAUSE I THINK THEY'RE READY.

PATI: HEY, GUYS.

CUTE OR WHAT?

WOMAN: OHH!

UCHEPOS.

HA HA HA!

WOMAN: ARE THESE THE ONES WE MADE?

PATI: I MADE IT.

SEE?

OF COURSE.

GUYS, GUYS, LOOK AT THIS!

MMM, PATI.

MMM!

THEY'RE SO GOOD.

WOMAN: MORE EARTHY.

PATI: THEY'RE MY FAVORITE.

I LOVE THEM.

AND WE'RE HAVING A TAMAL...

EXACTLY!

LIZA!

WOMAN: AND SOME WINE.

DO YOU WANT TO DO AGAIN A TAMALIZA?

I SAY YES.

[INDISTINCT] CHEERS!

CHEERS!

TAMALIZA!

TAMALIZA!

TAMALIZA!

BYE!

WOMAN: THANK YOU, PATI.

PATI: THANK YOU, GUYS.

MM-HMM!

PATI: FOR RECIPES AND INFORMATION, VISIT PATISMEXICANTABLE.COM OR GET SOCIAL ON TWITTER AND FACEBOOK AT PATI JINICH.

Announcer: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... WOMAN: WHY DON'T YOU TRY SOMETHING DIFFERENT?

WOMAN: SAN MIGUEL DE ALLENDE.

LIVE IT TO BELIEVE IT.

MAN: LAMORENA CHILES AND SAUCES.

AUTHENTIC MEXICAN FLAVOR.

BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOODS.

[WOMAN HUMMING] [CLASSICAL MUSIC PLAYING] WOMAN: PREPARE THEM TO BE GREAT WHEN THEY GROW UP.

GOYA CHICK PEAS.

PART OF A HEALTHY DIET.

MAN: THE NATIONAL AGRICULTURAL COUNCIL, MEXBEST, AND...

THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD-- PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.