It’s Día de la Candelaria and I have to confess: I’ve been so busy with non-bloggy things (you know…normal life, work, family obligations, Mr. H’s birthday, etc.) that I just haven’t had a chance to make my own tamales yet, let alone photograph and write up my recipe to share. But I promise I will soon.
In the meantime, I wanted to share with you a very special recipe from my friend Leslie that really touched me when I read it this morning. I immediately asked her if I could share it with all of you. Gracias, Leslie, for sharing this story and your abuela’s recipe, and for letting me borrow this photo to show everyone your beautiful tamales de puerco.
- Photo courtesy of Leslie Limon
Head over to La Cocina de Leslie for her abuela’s recipe for tamales rojos con puerco; she’s provided an awesome step by step guide with photos to help you through the recipe—especially great if you’re making tamales for the first time ever. Bet you can’t guess her abuela’s secret ingredient!
- What are your favorite kind of tamales?
Hmm que rico! My favorite kind are salsa verde and mole poblano with chicken, of course, they have to be oaxaquenos!
yummy! I think the olives in the tamale are my all time favorite!
Thank you so much for sharing my grandmother’s tamales. These are my favorites, but I also love tamales de rajas con queso and tamales de elote. Can’t wait ’til you share your tamal recipe with us. 🙂
This is the first time I’ve heard of Dia de La Candelaria. Hmmm…this would be a perfect time to make tamales, though. My mom had surgery right before xmas, so no tamale making for us this past holiday.