Gift a delicious experience with classes from this gourmet Waterside shop

Looking for a one-of-a-kind gift this holiday season? Give an experience with cooking classes from Sur La Table at Waterside in Fort Worth.

The foodie in your life can learn new skills and techniques from a professional chef, creating exquisite dishes that range from beef Wellington and Bûche de Noël to homemade pasta and macarons.

In this video, Sur La Table's resident chef Danielle Roberts demonstrates how to make Oaxacan chicken tamales (from December's holiday tamales class). Get familiar with the recipe below, then head here to purchase classes or sign up for yourself.

Oaxacan chicken tamales
Yields three dozen tamales

Ingredients
4 oz. dried Guajillo chile peppers
1 cup water
1 (14 oz.) can fire-roasted tomatoes
1 tsp. cumin seeds, toasted
1 tsp. coriander seeds, toasted
1 tbsp. dried oregano
4 large garlic cloves
1 rotisserie chicken, shredded
2 bay leaves
Sea salt
Black pepper
Fresh lime juice
36 soaked corn husks
5 lbs. masa preparada
Salsa

Directions
Set skillet over medium heat. Add chiles and toast until skins begin to blister. Transfer chiles to cutting board and remove stems and seeds.

Transfer chiles to blender and add water, tomatoes, spices, and garlic. Process until mixture is smooth.

Return sauce to skillet set over medium-high heat and add chicken and bay leaves. Bring sauce to a boil, then reduce heat and simmer to a sauce-like consistency, about 20 minutes. Discard bay leaves, taste, and adjust seasoning with salt, pepper, and lime juice.

To assemble, lay corn husk flat and spread 1/3 cup masa preparada in center of husk. Flatten to 1/3-inch thickness using back of spoon or tortilla press. Top with 2-3 tablespoons of filling. Fold husk sides toward the middle, then fold pointed tip of the husk down over the filled section. Repeat.

Add steamer basket or rack to an Instant Pot. Pour in water to reach just below basket or rack and arrange tamales facing up. Secure lid and select "pressure" setting on high, setting the timer for 20 minutes. After 20 minutes, manually release the pressure and unlock lid.

Remove tamales from husks, spoon salsa over the top, and serve.