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Chepos, also regionally known as uchepos, is a dish in Mexican cuisine, a tamal made with tender maize (corn), which sometimes is added to milk. [1] It has a sweet taste and its consistency is soft. The chepo can be served on its own, or with green tomatillo salsa or tomato cooked and accompanied by fresh cheese or sour cream.
Get the Carnitas Tamale Pie recipe. PHOTO: RACHEL VANNI ; FOOD STYLING: BROOKE CAISON ... oranges, and Mexican Coke to flavor the meat. At ... the dish combines fresh vegetables, beans, and corn ...
Tamalitos is prepared by using fresh corn "maiz" preferably the ones which have been harvested one or two days ago. The fresher the corn the sweeter and softer the tamalito. Twenty fresh corns will make fifteen tamalitos.
During this nearly month-long period, tamaladas (tamale making parties) are held, and families and friends come together to make Christmas tamales with a variety of fillings like chicken and Hatch ...
Tamales feature a filling and are wrapped in corn-based masa dough and steamed in corn husks. Tamales come in sweet and savory versions, some spicy and some bland. Versions with pork or chicken with a salsa or mole sauce are the most popular, along with a version called "rajas" that are filled with strips of poblano chili pepper and cheese.
For modern-day chefs who are descendants of Latin American cuisine, room exists for traditional recipes to bend and crack, opening up possibilities for something new and reflective of today's culture.
Pepita con Tasajo served at a restaurant in Chiapa de Corzo. The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name . Like the cuisine of rest of the country , it is based on corn with a mix of indigenous and European influences.
Each week she makes between 2,500 and 3,000 pounds of masa for her restaurant clients, and while she was content to remain a wholesale operation, when a stall opened up in the food hall earlier ...