Chef Brendon Fox will lead the class through the preparation, assembly, cooking – and eating, of course! – of two types of savory tamales. From masa to corn husk to filling, steaming and the final unveil, Brendon will share his passion for authentic Mexican flavors, ingredients and techniques.
The shredded chicken tamales will be accompanied by a classic mole made with chocolate, raisins, nuts, seeds and mild chile heat. The braised pork shoulder tamales amp the spice factor with Brendon’s unique blend of ancho, arbol and guajillo peppers.
The class will open with a light snack featuring two of Brendon’s house-made sauces and dips. At the end, you’ll share tamales with your classmates for a communal meal in the kitchen and leave with a dozen or more tamales to enjoy at home.
About the Chef
Brendon Fox is the owner/operator of the local taco cart, Foxfire Tacos, a 1400 Food Lab resident maker. Brendon makes authentic Mexican tacos and adds his own personal touches with house-made sauces and toppings. In addition to super-delicious traditional offerings, for the more adventurous palate, his braised goat and beef tongue tacos are amazing! Chef Fox has worked in quick-service restaurants on both sides of the stove as a cook and customer service manager – all of which inspired him to start his own food service business. He is currently exploring the launch of a Foxfire Tacos food truck (stay tuned!). Brendon and his fiancee’ Julie are planning a Spring wedding with all seven “fur-babies” (6 cats and a dog) in attendance.
Photo Credit: iotea flickr.com/photos/iotae/