Crispy fried tamales (Tamales dorados) from Mercados: Recipes from the Markets of Mexico (page 298) by David Sterling

  • iceberg lettuce
  • tamales
  • Show all ingredients...
  • Serves : Two tamales per person

  • EYB Comments

    Can use the book’s “Tomatillo and pork tamale” or “Guajillo chile and cheese tamale” recipe in place of store-bought tamales; crème fraîche, yogurt, or sour cream in place of crema Mexicana; and cotija, Monterey Jack, or Muenster cheese in place of queso fresco.

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

Accompaniments: Fiery tomato and chile table sauce (Salsa de chile de árbol); Fresh salsa of tomatillos and chile (Salsa verde); Guanajuato-style enchiladas with chicken, potatoes, and carrots (Enchiladas mineras)

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 use the book’s “Tomatillo and pork tamale” or “Guajillo chile and cheese tamale” recipe in place of store-bought tamales; crème fraîche, yogurt, or sour cream in place of crema Mexicana; and cotija, Monterey Jack, or Muenster cheese in place of queso fresco.

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