Tamales with red spiced sunflower seed mole (Tamales empipianados) from Nopalito: A Mexican Kitchen (page 106) by Gonzalo Guzmán and Stacy Adimando

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

Accompaniments: Crema

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Notes about this recipe

  • peaceoutdesign on December 24, 2021

    I only made the Red Spiced Sunflower Seed Mole for pre-made tamales. The sauce was good and substantial. The changes I made were that I used 3 large fresh tomatoes that I blanched the skin off instead of canned and I toasted whole cumin and cloves rather than ground. Next time I think that I would make in smoother and less thick.

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