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!


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