Salvadorian tamales are made in banana or plantain leaves, and the masa (cornmeal) is often seasoned with chicken stock or bouillon. The dough is usually made from dent corn, not sweet corn and the tamal is not spicy like tamales in other countries.
Created March 31, 2022 by: itisclaudio
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Tamales are cooked in many different countries. There can be small variations in cooking techniques and spices used. Here is …