My wife incorporated her diet with bone broth, stock she makes from turkey necks and wings along with a split pigs trotter, and chicken feet for collagen oomph! Anyway, this past Thanksgiving we used the left-over turkey for tamales with red mole. The meat was...
After a few sumptuous visits to Atla, a New York City restaurant that features amazing tortillas, I got a couple bags of Andean corn and my cal powder out of the cupboard to make some masa. This effort came out better then my first try, even though the masa was a bit...
When my brother first described pupusas, the flat filling-based bread of El Salvador, he was verklempt, a fine Yiddish word to describe anything from deliriously happy or sad. In this case, let's say these suffed flatbreads made his belly smile. He discovered them...
Winter is coming. Time for tamales, more specifically duck-lard enriched masa tamales filled with meat. In the batch's below, Two kinds of corn were used. One came from a farmer's market. The other came from a native Iroquois source, which gave it a beautiful...
Recently I met Don Guerra, the baker from Barrio Breads in Tuscon, Arizona. Talking bread, and seeing his cheese and chili creations, inspired me. So I decided to add masa harina to a formula I adapted from Amy's Bread. It's her signature semolina raisin and...
