Tamales from The Best of Gourmet 1994: Featuring the Flavors of China by Gourmet Magazine Editors

  • chicken broth
  • enchilada sauce
  • Show all ingredients...

  • EYB Comments

    Soak corn husks at least 3 hours. Can substitute vegetable shortening or butter for lard. Choose filling from the book's "Bell pepper and cheese tamale filling" or the "Pork and red chili tamale filling" or the "Wild mushroom tamale filling."

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

Accompaniments: Spicy chicken broth with chicken, vegetables, and chick-peas (Caldo Tlalpeño); Jicama, pineapple, and watercress salad with orange chili vinaigrette

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

    Soak corn husks at least 3 hours. Can substitute vegetable shortening or butter for lard. Choose filling from the book's "Bell pepper and cheese tamale filling" or the "Pork and red chili tamale filling" or the "Wild mushroom tamale filling."

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