Families line up for masa at Amapola Market to make Christmas Eve tamales

As we approach Christmas Eve, it is a big deal in Hispanic families to make tamales and, in some cases, lots of them! When talking to customers in the long line around the Amapola Market in Downey, "tamales is the best thing."

Arturo Gallardo is making Christmas Eve tamales for the first time in years. 

"I used to make them every week at church... every week," he said. "Three big pots to sell on Sunday. So I'm a pro at this."

Long lines, all day long at Amapola Market, to get the masa to make tamales. One man in line called the wait "tedious!" But to others, it was worth it. But, it's a tradition in Hispanic families.

Customers told us, "It's a Mexican tradition. Make tamales." 

Another customer said, "Since I was little, my mom and my grandma used to give us tamales."

In the market, there are 10-pound bags of masa and 20-pounders, which make about 100 tamales. Art Gallardo is getting 20 pounds. What will he do with all of it? He says with a chuckle, "Freeze them and eat 'em for lunch and take 'em for lunch every day."

Art Gallardo, who has a good sense of humor, describes the Christmas Eve tradition as important. 

"It's a family tradition," he said.

Rolando Pozos is the president of this market. He says the tamales are easy to make, but it takes a long time to make them the right way. It can take up to 12 hours. 

"So, it's mostly white non-GMO corn, lard, salt, and other ingredients, but the way of cooking the corn, the way of mixing the dough is what makes it so special," Pozos said.

So, as already-made tamales were coming off trucks for those who don't want to make them, long lines of people waited to get what it takes to make them themselves. And how many pounds of masa does this market sell during this season, adding in the huge sales today? Pozos says, "I would say all together maybe 200,000..."

200,000 pounds of masa that will make... a million tamales... give or take.