 Fair warning, this recipe is a beast — it requires all sorts of dried chiles and is best done over two days but it’s worth every ounce of effort. I make the chile sauce and braise the pork shoulder on the first day and make the masa and wrap and steam the tamales on the second day — it makes the entire project a little more manageable. Click here to read more.....
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The Cookery MavenMary Dougherty lives in Bayfield and is the creator of The Cookery Maven blog and Words for Water, a photography project giving voice to people about the importance of freshwater. Founder of the nonprofit, Farms not Factories, she now serves on the board and is a rabble rouser for the Socially Responsible Agricultural Project. You can find her most mornings at the beach with her dogs and most nights in her kitchen cooking for family and friends. She is as Edible Magazine reported in 2012 “the quintessential perfect host.” Archives
February 2019
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