Sweet in flavor and pink in color—optional—these tamales are a treat for breakfast or after a light dinner. Recipe by José C. Marmolejo
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
Latest posts by Mark Masker (see all)
- Chile and Dried Cherry Chocolate Dessert - 11/12/2019
- Chile-Infused Cranberry Cider - 11/06/2019
- Ashley Food Company Wholesale Sponsors Fiery Foods Show - 11/05/2019