Tamales from Memories of Philippine Kitchens by Amy Besa
We learned this technique of making tamales from Mary Ann Tayag’s family cook, Juana Tuazon Miranda, who cooked in Claude Tayag’s beautifully reconstructed old-fashioned Filipino kitchen in...
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Ingredients
- Half of a 3½-pound chicken
- 4 tablespoons achuete oil
- 1 large onion, quartered
- 2 medium carrots, finely chopped
- 1 large onion, finely chopped
- 1 tablespoon plus ½ teaspoon salt
- 2 small chorizos, finely diced
- 4 cups short-grain rice, soaked overnight in water to cover
- ¼ teaspoon freshly ground black pepper
- ½ cup coconut milk
- 16 quail eggs, boiled for 2 minutes, drained, and peeled
- One 1-pound package banana leaves
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