In Chile they are usually sweet and are made with fresh corn, onion, basil and butter or lard. They are wrapped in the corn husks and then, I think, usually boiled. The first one that I bought was exceedingly sweet and Renee didn't like it. Apparently they can also be made with aji verde (green chili pepper) - perhaps that will go over better but it will never be a chicken tamale although I have heard rumors that they may be cooked with chicken or cheese inside. We'll be on the look-out.
Bought at our local Farmer's Market |
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