My son gave me a tamale steamer with all the various ingredients and directions for making tamales for Christmas. I have made them twice, once with beef and once with chicken. It isn't as difficult as I thought and my family is satisfied with the results. Now if I could just find a recipe for salsa verde, very mild though. We don't like any heat. Reading the label of the store bought green salsa shows the prime ingredient is tomatillos. Has anyone grown these before? How are they different from the ground cherry?
Tamales and Salsa Verde
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