Made tamales with a friend this weekend — so much effort, but so much fun (and the end product was worth it — lighter and fluffier than commercial tamales).
* Tamales: Top layer is pork carnitas and mole sauce, bottom layer is fresh corn, Oaxaca cheese and tomatillo sauce
* ChontaleÃ±o blanco cheese, and tomatoes
* homemade guacamole, salsa verde, and Salvadorean crema
* grilled flap meat finished with a sweet and sour chipotle sauce (recipe from Cook’s Illustrated)
* white cranberry, peach and apple juice cut with water
Tamales in the steamer. Corn on the left, carnitas on the right. Yum!
- Need for speed: A mommyâ€™s lunch manifesto
- Food safety for packed lunches
- How to pack a bento lunch and use â€œgap fillersâ€
- Choosing the right size bento box
- Biggieâ€™s list of top speed tips, tutorials and equipment reviews
June 27th, 2006 | Categories: bento, corn tortillas or masa, meat | Print This Post | Email this post
| Main |