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The heat quotient
TAMALE
This is the Aztec-style version, where the tamale is served cocooned in a corn husk. You can choose to add a filling of your choice from meats to vegetables to fruits.
Ingredients Masa Harina (recipe below): 250g Oil: 25ml Butter: 50g Water: 150ml
Salt: ½ tsp Corn Husk or banana leaves: 16 pcs or 8 pcs Pulled Chicken (recipe below): 240g
METHOD Mix masa, salt with warm water, add in oil and butter to it, mix well.
Mixture should roll into a ball without sticking to your fingers. Pat dry the husks. Spread dough onto husks. Leave an inch margin at each side.
New Toronto restaurant hoping to conquer COVID and Crosstown construction
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A new Toronto restaurant didn t expect to be opening just as further lockdown restrictions hit in one of the most construction-saturated areas of town, but has been streamlining operations in the hopes of making things work.
Copacabana has been known for an all-you-can-eat menu of skewered meats served by staff circulating the dining room. It has also traditionally had the capacity to seat hundreds, features that have lost all value at this time.