The Genius and I made festive Christmas tamales using Southern beet greens. I'll let her tell you how she pulled together those delicious veggie tamales that we served with rice, black beans, guacamole and a Salsa Verde.
I made the sauce, which was super easy and super tasty. The recipe is from La Posada's Turquoise Room Cookbook. My husband and I stayed at La Posada for our first year anniversary during our visit to Winslow, AZ. The food was some of the best I ever had.
Their Salsa Verde adds zip to any meal from breakfast to a late night snack. It's basically tomatillos, cilantro, chili peppers, lime juice, water, salt and pepper. Thanks, John Sharpe! You rock.
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