Looking at the world from my small rural acres in the Blue Ridge.

Tamale class – laughing, making, eating at the Frenchman’s Corner

We made about 100 tamales in all – some to eat during class the rest for the students to take home as proof of their new-found skills!

To dress the tamales I made a simple thick sauce of seeded dried guajillo chilies, hydrated in chicken stock, tomatillos, Anaheim chilies, onion, cumin, and pepinos.  Tasty!