Huitlacoche tamales with tomatillo salsa and huitlacoche sauce from Mark Miller's Indian Market Cookbook: Recipes from Santa Fe's Famous Coyote Café by Mark Miller

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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

  • deanasma on October 23, 2019

    Mark Miller's recipes are always a bit too spicy for me. I usually cut in half the heat and add more as needed. For the amount of masa this makes, you can prepare 1/2 the filling and sauce. Know that the mixing in of butter and baking soda makes these tamales MUCH lighter than traditional tamales mixed with lard. I used reconstituted dried mushrooms for the filling and I'll switch back to fresh ones from now on. A bit too heavy (too much mushroom flavor) with dried reconstituted mushrooms. Easy to make and I loved them but still think fresh mushrooms that the recipe calls for will be better

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