Source: Chef Jeff Smedstad – Los Sombreros, Phoenix, Arizona 1-1/2 pounds masa 1/2 pound lard 2 cups fresh corn 1 cup jack cheese, grated 1 cup poblano chiles, roasted, peeled and diced 1/2 cup milk 1 tablespoon salt 2 teaspoons Read More …
Los Sombreros Restaurant Fresh Corn Tamales