Experience the rich flavors of Colima’s culinary heritage with my traditional and authentic Tacos de Papa recipe! These deep-fried tortilla shells stuffed with a scrumptious mashed potato filling, topped with shredded cabbage, sliced tomato, diced onion, heaps of cotija, and a flavorful garlicky tomato sauce, will transport you to the vibrant streets of Comala.
Today we’re making red beef tamales!
The recipe for sweet potato tamales I shared around Thanksgiving was so popular, I just had to share another! If you are looking for more tamal recipes though, make sure to pick up a copy of Chicano Bakes.
Red beef tamales are in my top 3 favorite tamal flavors, followed by green chicken tamales (tamales de polllo en salsa verde), and tamales de rajas con queso. The red beef tamales were making today, are made with beef that’s been braised in a vibrant red guajillo chile sauce, that I also like to incorporate into the masa to season the dough. Although the tamales were making today are made using beef, you can easily swap it out for pork, or even chicken.
Today we’re making sweet potato tamales!
If you are looking for more tamal recipes, make sure to pick up a copy of Chicano Bakes. The book has many recipes for tamales, including sweet strawberry tamales, sweet corn tamales, as well as red beef and green chicken tamales, and tamales de rajas con queso. I made sure there was something for everyone!
Sweet potatoes are known as “Camotes” in Mexico, and the sweet potato tamales we are making today are inspired by camotes enmielados, or candied sweet potatoes, where the sweet potatoes are cooked and drenched in a warmly spiced syrup.
Feliz Año Nuevo, today we’re making a traditional Rosca de Reyes from scratch!
Rosca de Reyes, or King’s Cake, is a traditional cake that we enjoy on January 6 (and in the days leading up to it), to celebrate Día de los Reyes Magos, or Three Kings’ Day. This is a yeasted cake in the shape of a round or oval ring. It is adorned with strips of a sweet streusel topping and dried fruits meant to represent the jewels of a crown.
If you’ve never had it before, beware! There’s usually a plastic doll representing baby Jesus hidden somewhere in the rosca de reyes. According to tradition, if you happen to get the slice with the baby in it, you have to host a get together and make tamales on February 2 for Día de la Candelaria!
Today I’m sharing a recipe for sweet pineapple tamales, from the Chicano Bakes cookbook!
If you are looking for more tamal recipes, make sure to pick up a copy of Chicano Bakes. It is currently on sale for about $15 over on Amazon, and the book has many recipes for tamales, including sweet strawberry tamales, sweet corn tamales, as well as red beef and green chicken tamales, and tamales de rajas con queso. I made sure there was something for everyone!
Tamales are a traditional Mexican dish typically comprised of a corn dough, or masa, made from nixtamalized corn flour, as well a filling, either chicken, pork, beef, fish or vegetables, wrapped in a corn husk or banana leaf, which is then steamed.
On the other hand, sweet tamales, incorporate a sweet fruit puree into the dough, and sometimes will fold in fruit as well. Popular sweet tamal flavors include strawberry, sweet corn, pumpkin, and pineapple, which is what we’re making today.