Casseroled Chepil Tamales from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart
María Concepción Portillo de Carballido, my first Oaxacan cooking teacher, introduced me to this satisfying dish. For those who don’t know the term sopa seca (“dry soup”), it covers a lot of...
Ingredients
- 1 small onion, finely chopped
- 3 poblano chiles
- 1 large ripe tomato
- 1 small garlic clove, minced
- 1 tablespoon lard (preferably home-rendered) or vegetable oil
- 8 Tamales de Chepil, cooled
- Freshly ground black pepper
- ½ cup Mexican crema or heavy cream
- ½ teaspoon salt, or to taste
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