Rustic baked tamal of coarse-ground corn, pork and red chile (Zacahuil en miniatura) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 308) by Rick Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried New Mexico chiles for dried ancho chiles, masa or masa harina for hominy, and vegetable shortening for lard. See recipe for variations.

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