On special occasions, such as saints’ days, Alfonso Martinez prepares a special style of black bean tamal traditionally made by Zapotec communities in the Sierra Norte of Oaxaca A simple, puréed bean filling is carefully folded in a round of masa that’s been squished with a tortilla press or flattened out by hand, and this process creates a delicate, layered package that’s as beautiful as it is delicious Mr
"The Julia Child of" became food writing’s favorite catchphrase, likening female cooks and food writers to the chef as a form of flattery. But it might be time to end the comparison once and for all.
Guadalupe Moreno’s tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia’s Tamales Los Mayas in Hayward, Calif Ms Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook “We Are La Cocina.” Her tamales are made with corn masa flour that’s softened and flavored at the same time with both fat and broth