Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Great Big Tamal Roll with Chard
Page 306
Cuisine: Mexican | Course Type: Main Courses
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Recipe Reviews
Peckish Sister from Central, FL
Just Chard, masa, vegetable shortening, baking powder, chicken broth and salsa. I was skeptical, but also delighted to find another use for Swiss chard. I picked up Crisco to use instead of the lard option. Everything went according to the directions. I used the big steamer I have for steaming. My only trouble came when I would check it and it did not unroll nicely, so I would tie it back up and steam longer. I finally just gave up and served it, scrapping it off of the towel and served it. That is why you won't see a picture. I think my two mistakes were: 1 - I probably added extra Swiss chard and so it took longer to cook, and 2 - I used a linen towel instead of cotton and it might have been too bulky. But the flavor was delicious and with his roasted tomato jalapeno, really outstanding flavor.
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