A Stir The Pots Post

Tamales

by | Jan 10, 2017 | Food, Tamales

Winter is coming. Time for tamales, more specifically duck-lard enriched masa tamales filled with meat. In the batch’s below, Two kinds of corn were used. One came from a farmer’s market. The other came from a native Iroquois source, which gave it a beautiful shade of brown and nuanced flavor.

IMG_0270
IMG_0270
IMG_0270
IMG_0270
IMG_0270
IMG_0270

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

Farmer Bread

Farmer Bread

As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....

read more
Brezlen

Brezlen

Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...

read more