Oaxacan pumpkin tamales (Tamales Miahuatecos) from Food from My Heart: Cuisines of Mexico Remembered and Reimagined (page 253) by Zarela Martinez
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Ceylon ground cinnamon
Cinnamon from Sri Lanka (formerly Ceylon) --Latin name=Cinnamomum verum ("True cinnamon) (wikipedia); softer, thinner quills, more easily grated/ground than Saigon/Chinese cinnamon; often used in Mexican cooking, where it is known as canela.
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EYB Comments
Can substitute water for chicken stock, winter squash purée for pumpkin purée, ground cinnanmon for Ceylon cinnamon, and dried chipotle chiles for dried pasilla de Oaxaca chiles.
Where’s the full recipe - why can I only see the ingredients?
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.
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