by Chef Mark Segovia

A few days before Christmas, Grandma starts preparing. She soaks the corn husks, roasts the peppers, and simmers the meat until it’ s tender and full of flavor. Then, on tamale day, everyone gathers in the kitchen— uncles, aunts, cousins, even the little ones who just want to help( or sneak a taste).

The table is covered with bowls of masa, stacks of husks, and trays waiting to be filled. Someone turns up the Christmas music, and before long, everyone’ s laughing, telling stories, and singing along as they work.

We spread the masa, add the filling, and fold each tamale with care— each one a little gift wrapped in its husk. Steam rises from the big pot on the stove, carrying that familiar scent through the house.

When they’ re finally done, the first tamale is unwrapped with excitement. The masa is soft, the filling is warm, and every bite tastes like home.

Makes: about 3 dozen tamales Prep time: 2 – 3 hours( great family activity!) Cook time: 1½ – 2 hours

Traditional Pork Tamales Always better during the holidays:

For the Pork Filling

• 3 lbs pork shoulder( or pork butt), cut into large chunks

• 1 large onion, quartered

• 4 cloves of garlic

• 2 tsp salt

• 1 tsp cumin

• 1 bay leaf

• Water( enough to cover the meat)

( Continued...)

24 WINTER 2026 Gilroy • Morgan Hill TODAY Magazine: Go. Make history... gmhtoday. com