Tamales with pork and maize-thickened red sauce (Vaporcitos de puerco) from Yucatán: Recipes from a Culinary Expedition (page 104) by David Sterling

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  • EYB Comments

    Pork must brine 12-48 hours before cooking. See the recipe for a variation without nixtamal. Can substitute pork legs for pork rump; and Seville oranges for limes, oranges, and grapefruits.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped vegetable garnish (Salpicón); Fiery habanero table sauce (Chile tamulado)

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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  • Eat Your Books

    Pork must brine 12-48 hours before cooking. See the recipe for a variation without nixtamal. Can substitute pork legs for pork rump; and Seville oranges for limes, oranges, and grapefruits.

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