Spanish class students enjoyed making and eating tamales during class last week. Shown are: Sydnie Kampschroer, 
Kailee Olerud, Mariah 
Edgington, 
Reese Crouch, Tristan Brainard, 
Gabe Prahl, 
teacher 
Megan Jones, 
Kai Bjerke and Ashton Towne.


Submitted photo
Spanish class students enjoyed making and eating tamales during class last week. Shown are: Sydnie Kampschroer, Kailee Olerud, Mariah Edgington, Reese Crouch, Tristan Brainard, Gabe Prahl, teacher Megan Jones, Kai Bjerke and Ashton Towne. Submitted photo
Second-year Spanish students at Spring Grove High School enjoyed preparing and eating tamales during class last week.

A tamale is a typical Mexican food that is often served at holidays. Students have been reading Spanish text in class about the “tamalda” and the tradition of making them together as a group.

There are several steps to making tamales, so they are best to make when there are many hands. Large batches can be made in advance and frozen.

A meat filling is prepared with spices. Then a corn dough, called “masa” is prepared and seasoned. The dough is spread on cornhusks before the meat filling is added. They are then rolled in the husk and steamed.

Carmen Lomas Garza is an author and artist from southern Texas, who writes in both Spanish and English and paints about daily life in her Mexican-American culture. Jones has been using some of her writings in the classroom.

Garza’s family has lived in Texas before it was a part of the U.S.A. They never crossed the border, the border crossed them when Texas became part of the U.S. rather than Mexico.