Ep 2. Tamale Never Dies

In Good Eats season 13 episode 2 titled "Tamale Never Dies," host Alton Brown delves into the history and techniques of making tamales. He begins by discussing the origins of tamales and their significance in Latin American culture. From there, Brown explores the various types of tamales, including Mexican, South American, and even dessert tamales.

Brown then walks viewers through the process of making tamales from scratch, starting with creating the masa (dough) using dried corn kernels. He explains the benefits of using dried corn as opposed to masa harina, a pre-made masa flour.

Once the masa is prepared, Brown demonstrates how to create the unique flavors and fillings that make each type of tamale unique. Viewers will learn how to make traditional pork and chicken tamales, as well as vegetarian options like black bean and sweet potato tamales.

Throughout the episode, Brown also shares tips and tricks for perfecting the tamale-making process, including how to properly wrap the tamales in corn husks and how to steam them to perfection. He also discusses the importance of using high-quality ingredients, such as fresh chili peppers and high-grade lard, to achieve the best flavor.

As always, Brown keeps the episode entertaining and informative, with his trademark humor and quirky animations. Viewers will not only gain a newfound appreciation for tamales, but also learn valuable cooking techniques that can be applied to a wide range of dishes.

Overall, "Tamale Never Dies" is a must-watch episode for anyone interested in Latin American cuisine or simply looking to up their cooking game. With its detailed instructions and fascinating historical context, this episode of Good Eats is sure to inspire viewers to get creative in their own kitchens.