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Homemade Cheese Tamales With Vegetable Options Ages 11-16
Sweet T’s Edible Art Classes ( Tina Valdez)
Authentic Mexican Cuisine cooked in the comfort of your own kitchen. I’ve been make tamales for over 36 years.
Hello Learners and families, In this live video class we will making homemade cheese tamales with the option of adding vegetables. They will be measuring out ingredients in class. They will learn to make the masa (dough) by scratch and how to assemble them. Once all assembled they will learn how to cook them. A list of ingredients and supplies needed will be posted below under material needed and in the classroom, in advance so that students may be prepare to have their ingredients ready...
Learners will gain confidence in their kitchen as they learn to prepare tamales for themselves, their family and friends.
I enjoy sharing my love of baking, cooking and decorating with children of all ages.
Homework OfferedHave all ingredients ready at the start of class. The tamales will finish cooking while off live class. Post pictures of your tamales all plated up. Yummy!
0 - 1 hours per week outside of class
Supply List For Cheese Tamale Masa Dough with option of vegetables. There are a few things that need to be prepared before class. If they are not prepared before you may feel like I’m going too fast. Please feel free to message if you have any questions. 2-4 pound bag instant corn flour Maseca or Tamal Maseca. Baking powder Salt Garlic powder optional 16 oz broth your choice of chicken, beef, vegetable or water could be used in place of broth. Chicken, beef or Vegetable bouillon 1 cup vegetable shortening, lard or pork lard your preference. Filling options 24 oz String cheese or snack cheese or a 2 lb block of Mozzarella, Monterey Jack, Coby, Oaxaca or your favorite cheese. I’ll be posting pictures in the classroom tab as I can’t post here. 12 oz Canned sliced pickled jalapeños or nacho slices optional 16 oz Canned or homemade refried bean. optional if doing only cheese. Diced vegetables like potatoes, carrots or zucchini. Optional if only doing cheese. 6-8 oz Corn Husk 8 quart Steamer or a stock pot with a lid and steamer rack or insert basket. Could be cooked without a steamer rack or insert basket. 2 large mixing bowls or one if you will be using your stand mixer. Electric hand held mixer or Stand mixer Measuring spoons Measuring cups Spatula Aluminum foil Baking sheet with a 1-2 inch rim or a 9 x 13 Baking dish Spoon Bench scraper optional
Please note your younger learners may need help turning on their stovetop and removing hot tamales from their hot pot. We will be using a hand held electric mix or a stand mixer if your child needs help please be nearby. Please help off camera as they are the star learner and as per Outschool's policy. If your child has any allergies or dietary restrictions, please contact me and I’ll suggest something in place of it.
Meet the teacher
Hello to my future Chefs and Pastry Chefs, My name is Tina Valdez, I have been teaching children and adult baking, cake/pastry decorating and cooking classes for over 20 years. I enjoy easy and more advance fun scratch baking and cooking. I’ve...
Average rating:5.0Number of reviews:(2)
Completed by 4 learners
Live video meetings
1-8 learners per class