January 6, 2010

Not Your Average Tamale: Part Two

Now that you have your carnitas filling ready to go, it is time to prepare the salsa, the masa, and the corn husks. So let’s wrap this dish up, literally, so you can get your tamale on the table and chow on. Pineapple and Serrano Chili Salsa Ingredients: 1 whole pineapple, cut into 1/4 inch cubes 3 tomatoes 2 tomatillos 2 serrano chilies 1 white onion, diced 8 cloves garlic, diced 1/4 cup fresh cilantro, chopped Directions: 1. To prepare the tomatoes, wash and remove the stems. For the tomatillos, remove stems and the outer leaves and wash off the […]

continue reading