Monday, January 2, 2012


Although to make tamales it is labor intensive, the results are well worth the time put in. I make traditional tamales and other types of fillings, too. The tamales in the steamer front are typical pork/red chile tamales, at the rear are butternut squash/green chile tamales that are amazingly good. The freezer are some turnip green/cheese/green chile tamales that are just as good.

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