First made popular at San Francisco's Johnson's Tamale Parlor in the 1920's. Cup Tamales are little quick tamales made in small cups rather than wrapped in the customary corn husks. Tamale parlors were very popular in San Francisco in the early 1900's. Roosevelt Tamale Parlor is still open today and in fact was remodeled and reopened in June, 2006. The recipe below is from the San F...
A North American native green also referred to as purslane. It is gathered wild in Mexico and used raw in salads and cooked in stews.
Filets served with nopales (cactus) with a pasilla negro sauce.
This is recipe uses a pre-made mole sauce. The pork only needs about 45 minutes to roast and the sauce is added near the end of the cooking time. Serve with warmed corn tortillas and a fresh salad.
Chilli made with beef chuck, nopalitos (cactus paddles) tomatillos and roasted green chiles