I was given a bag of spices to make "authentic" tamales. It contains achiote, sesame, cumin and coriander seeds, pepitas, chiles, bay leaves and a few other things. Do I toast and grind them to season the meat, or use them to make a "broth" which I then add to the masa/shredded pork? Help!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)