food, history, rural life, and how we connect our cultural past and future
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Tamale class – laughing, making, eating at the Frenchman’s Corner
We made about 100 tamales in all – some to eat during class the rest for the students to take home as proof of their new-found skills!
To dress the tamales I made a simple thick sauce of seeded dried guajillo chilies, hydrated in chicken stock, tomatillos, Anaheim chilies, onion, cumin, and pepinos. Tasty!