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Maricel Presilla
Recipes and Stories by Maricel Presilla
Big Tamal Pie Filled with Chicken in Chile Ancho Adobo (Tamalón)
A big tamal (or tamalón) wrapped in banana leaves and baked in the oven is practical because it saves cooks the trouble of wrapping dozens of individual tamales. It is also a thing of beauty—a spectacular way to showcase the elegance of an ancestral food cooked in the embrace of banana leaves and unveiled at the table.
Basic Dried Pepper Paste (Pasta de Ají Seco Básica)
In pepper-loving countries like Peru, seasoning pastes made with fresh or dried peppers are essential kitchen resources. The homemade pastes always surpass store-bought equivalents in quality and full, fresh flavor.
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