The hearty Mexican dish includes a flavorful filling wrapped in masa, then steamed in corn husks.
Once you unwrap a freshly made tamale at your own table and take a bite, you’ll know your effort was worth it.
This recipe encompasses Vianney’s love for her abuelita and honors her memory with a twist on chicken tamales.
“The dried flowers also add a fragrant, earthy taste to the poached chicken filling,” Vianney says.
Everyone has their favorite filling — chicken, beef and pork are all popular.
Persons:
Jason David Page, Vianney Rodriguez, marigolds, Dia, ” Vianney, Emile Wamsteker, poblano, Teri Lyn Fisher, masa, Michael Moriatis
Organizations:
Food Network, Muertos, Television Food Network, Food
Locations:
masa, United States, Dia de, Oaxaca, Mexico, chiles