New Tamale!

October 28th, 2013

A new tamale, just in time for autumn.  Cooked in a corn husk, it features wild nettles mixed into the masa, and is filled with rajas, camote (Mexican sweet potato) and a mix of jack and cheddar cheeses.  It’s topped with pipian verde, a traditional pumpkin seed sauce, and garnished with cilantro and toasted pepitas.  ¡Muy rico!