Authentic Mexican Tamales Recipes

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BEST AUTHENTIC MEXICAN TAMALES EVER!



Best Authentic Mexican Tamales Ever! image

Authentic Tamales are a lot of work but soooo worth it! If you are having trouble finding the MaSeCa (a very popular brand of corn masa, it is the one I use) or Corn Husks locally there is an excellent online Mexican grocer that offers these and other ingredients at fair prices. Find them at www.MexGrocer.com Check out the pictures for how to assemble the actual tamales. If you have any questions please feel free to send me a message I'm happy to help!

Provided by ShefShauna

Categories     Mexican

Time 6h

Yield 4 dozen

Number Of Ingredients 17

1 (6 -8 lb) pork roast
1 (5 lb) chicken
1/2 cup corn oil
6 tablespoons chili powder
3 tablespoons garlic powder
3 tablespoons ground cumin
1 tablespoon black pepper
2 tablespoons salt
4 lbs corn masa corn flour (I use MaSeCa brand)
6 tablespoons paprika
6 tablespoons salt
2 tablespoons cumin seeds
6 tablespoons chili powder
6 tablespoons garlic powder
4 cups corn oil
4 quarts of reserved broth
1 (5 ounce) bag corn husks

Steps:

  • Cook and Shred Pork Roast:.
  • Start with 1 pork roast. Cut the roast into fist size chunks. Put the chunks into a Pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really tender, take it out of the broth to cool (Save the Broth, you will need it for the Masa!).
  • After the roast chunks are cool enough to handle easily, shred them with your fingers. Try to remove and discard the fat as you go. There is no need to throw a lot of fat into the tamales. If you have cooked the roast chunks thoroughly, it will be easy to shred into small pieces with your fingers.
  • Cook and Shred Chicken:.
  • Cover the chicken with water in a large pot, and boil for 2 hours, or until the chicken is done and tender. Take the chicken out of the broth and allow the chicken to cool. (Save the Chicken Broth as well!) Remove and discard the skin. Take the chicken meat off the bones and shred the it into very small filaments. Discard any large chunks of fat.
  • Combine Pork and Chicken:.
  • Combine both meats in very large pan, and mix together. Make sure that the meats are thoroughly combined and mixed well. You are now ready to add the seasoning:.
  • Add the Spices and Seasonings:.
  • Mix the oil and seasonings listed below in a small pan and warm on the stove. Do not cook the oil and seasonings mix, but just gently warm on the stove.
  • Meat Spices and Seasonings:.
  • 1/2 c corn oil.
  • 6 Tablespoon Gibhartds chili powder (Other Chile Powders will work).
  • 3 Tablespoon garlic powder.
  • 3 Tablespoon ground cumin (comino).
  • 1 Tablespoon (or less) black pepper.
  • 2 Tablespoon salt.
  • When the oil and seasonings mix is warm, then pour over the meat and mix with your hands until it is completely distributed through the meat. It takes a good 10 minutes to get the mixture completely uniform.
  • The meat is now finished. You should put the meat in the refrigerator covered until ready to make the tamales. Put both the chicken broth and roast broth into the refrigerator as well. You will need the broth when you make the Masa.
  • Prepare the Corn Husks:.
  • Soak the husks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece.
  • Make The Masa Dough Mix:.
  • Start with 4 lbs. of the Masa flour. Now, skim the fat off the broth that you saved from the Pork and Chicken you made earlier. Throw the fat away, and save the broth. Warm the broth from the pork and chicken up. Don't get it hot, just nice and warm.
  • Now put the 4 lbs. of Masa in a large bowl. Add the following dry spices to the Masa:.
  • 3 Tablespoons paprika.
  • 3 Tablespoons salt.
  • 1 Tablespoon cumin seeds.
  • 3 Tablespoons Gibhardts Chili Powder.
  • 3 Tablespoons garlic powder.
  • Mix the spices above with your hands into the Masa until it is completely incorporated. Mix well, as you don't want a clump of spices in a tamale.
  • Now add:.
  • 4 cups of Corn Oil to the Masa and Spice mixture. After adding the oil, begin to slowly work in 4 quarts of the warm chicken/pork broth, about a cup at a time. Work the mixture with your hands to make dough. Slowly add the warm broth one cup at a time as you continue to work the mixture with your hands. If it is too dry, add enough warm water to get it right for spreading. It should be about like thick peanut butter. If it is too thin add more Masa, if it is too thick, add more broth or warm water. Thick peanut butter is the consistency you are trying for.
  • Build the Tamales:.
  • After the corn shucks are soft, take some of them out of the water, shake the water off, lay them on the counter on a towel.
  • Pick up a shuck, lay it across the palm of your hand with the small end toward your fingers. scoop up about 1/2 c of the Masa dough with a spatula, and then smear it on the shuck.
  • Cover about left 2/3 of the shuck with Masa, leave 1/3 on the right uncovered. Similarly, cover the bottom 2/3 of the shuck, and leave the top 1/3 uncovered.
  • Take about 1 tablespoon of meat, and lay it on the masa about 1 inches from the left edge.
  • Starting on the left side (the side where the Masa dough goes all the way to the edge), roll the tamale all the way to the right edge. Now, fold the top of the shuck over like an envelope and lay tamale on the counter with the fold on the under side.
  • Repeat until all the masa dough mix and meat mix are gone.
  • You should have about 4 dozen or more tamales.
  • Cooking The Tamales:.
  • To cook the tamales, You need a very large pot that has something in the bottom to keep the tamales out of the water while they steam. Add about 3 pints of water to the pot, then start stacking the tamales upright until full. The envelope end of the tamale will be on the bottom, the open end of the tamale should be on top, as pictured at left. Continue to fill the pot. The tamales need to pack tight enough that they do not fall over and begin to unfold. Cover the pot, and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours. Check water several times and add more if it is getting low, you DON'T want to boil it dry. Add more water as you need to. When done, take one tamale out and leave it on the counter for about 5 minutes to test. Unwrap it and it should be firm, with no raw masa. When done, remove all the tamales and let them cool on the counter, then put in bags for the freezer, 6 to a bag. If you have one of those Vacuum sealers, those are ideal. You can save the tamales in the freezer indefinitely if they are vacuum sealed. If you use zip lock bags, they will stay for up to a year in the freezer.

REAL HOMEMADE TAMALES



Real Homemade Tamales image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h35m

Yield 16

Number Of Ingredients 13

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Steps:

  • Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  • Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
  • Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  • Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g

CHICKEN TAMALES



Chicken Tamales image

I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 20 tamales.

Number Of Ingredients 18

24 dried corn husks
1 broiler/fryer chicken (3 to 4 pounds), cut up
1 medium onion, quartered
2 teaspoons salt
1 garlic clove, crushed
3 quarts water
DOUGH:
1 cup shortening
3 cups masa harina
FILLING:
6 tablespoons canola oil
6 tablespoons all-purpose flour
3/4 cup chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Hot water

Steps:

  • Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

Nutrition Facts : Calories 564 calories, Fat 35g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 835mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 20g protein.

TíA CHITA'S TRADITIONAL MEXICAN PORK TAMALES



Tía Chita's Traditional Mexican Pork Tamales image

We felt tamales were appropriate for Día de los Muertos because of how labor intensive they are. The "tamalada," a family gathering to make tamales, allows us an opportunity to gather as a family to celebrate and honor our ancestors' memory, and at the end of the day, everyone takes home at least a dozen. What makes Tía Chita's recipe different is the amount of manteca (lard) we use to make it easier for the tamales to slide off the leaf.

Provided by Food Network

Categories     main-dish

Time 5h

Yield 30 to 32 tamales

Number Of Ingredients 13

2 1/2 pounds bone-in pork butt roast
2 tablespoons olive or vegetable oil
1 teaspoon whole black peppercorns
3 dried bay leaves
1/2 medium onion
4 large cloves garlic
Kosher salt
30 to 32 corn husks (from one 8-ounce package)
2 ancho chiles
1/2 teaspoon ground cumin
12 ounces lard
4 cups masa harina preparada (instant corn flour) for tamales, such as Maseca Tamal
3/4 teaspoon baking powder

Steps:

  • There are a few steps to making tamales and it is usually an all-day affair.
  • Cooking the meat: Chop the pork butt into 3-inch cubes; reserve the bone.
  • Add the oil to a large pot or Dutch oven and place over medium-high heat (we use a Dutch oven because it seems to cook faster). Add the pork butt to the pot. Sear the sides slightly until just golden, 2 to 3 minutes per side. Add the peppercorns, bay leaves, onion, 3 cloves of the garlic and 1 tablespoon salt. Add 2 to 4 cups of water, or enough to cover the pork butt, then add the reserved bone. Cover the pot with a tight-fitting lid and bring it to a boil. Cook on medium heat until very tender, about 2 hours.
  • Preparing the corn husks: Separate the corn husks and take off all the little hairs and dust from them. Allow them to soak in hot water while the pork is cooking (or soak overnight).
  • Carefully remove the pork from the broth with tongs to a plate or cutting board. Pour the leftover broth through a colander into a large bowl so that all the onion and other ingredients stay behind. Set the strained broth aside for later (about 4 cups).
  • Shred the meat with 2 forks into small bite-size pieces. (You want it small enough that you aren't getting large pieces or chunks into the tamal.) Transfer to a medium saucepan.
  • Preparing the chile: Cut the stems from the ancho chiles, open them and remove all the seeds and veins. Put them in a 3-quart saucepan, cover with water and add 1 teaspoon salt. Place over medium-high heat and bring to a boil. Once the water is boiling, remove from the heat, set aside, cover and let steam for 5 minutes.
  • To a blender, add the softened chiles, ground cumin and 1/4 teaspoon salt and blend. Press in the remaining clove of garlic and slowly add 2/3 cup of the reserved pork broth. Continue to blend until smooth. Pour through a fine-mesh strainer into a medium bowl. Reserve 1/4 cup of the chile mixture for the masa, then pour the remaining red chile sauce over the shredded pork and mix together to combine. Keep warm over low heat.
  • Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Pour the melted lard into a large bowl. Add the masa harina to the bowl of lard, then add the baking powder, 3/4 teaspoon salt, reserved 1/4 cup of the red chile sauce and 1/2 cup of the reserved pork broth. Knead well. Add more pork broth as needed until the dough is moistened and fluffy.
  • Assembling the tamales: Drain the husks and pat them dry with a clean towel. Spread the kneaded masa onto the smooth side of the corn husks with a spoon in the center of the husks (2 to 3 tablespoons of masa per husk). Add the meat to the center of the masa, 1 to 2 tablespoons per husk. Fold over the husks in half vertically so that the masa wraps around the filling completely. Fold the pointy side up at the end to hold the tamale in place.
  • Cooking the tamales: Arrange the tamales open-side up around the inside of a steamer basket that fits into a large (10-quart) pot, packing the tamales together. If there's extra space in the steamer basket, place a mason jar or small heatproof ceramic bowl upside down in the center, arranging the tamales around it. Arrange a layer of husks around the sides of the steamer basket and up over the top of the tamales and cover with a damp kitchen towel. Fill the large pot with 1 to 2 inches of water. (Note: You can put a penny at the bottom of the pot so you can hear it rolling when you need more water.) Bring the water to a rolling simmer over medium-high heat, then reduce to medium low, set the steamer basket inside of the pot and cover with a tight-fitting lid. Allow the tamales to steam for 1 to 2 hours or until the masa pulls away from the husks. Let sit to cool down for 5 to 10 minutes. Use tongs to remove the tamales afterwards and set on a jelly roll pan to cool down.

AUTHENTIC MEXICAN TAMALES



Authentic Mexican Tamales image

In response to a request. I have not made these myself...but have had many a happy New Years eating them when received from a neighbor! I have no idea how long this takes. Seems like the family all got together before the holiday and spent the day cooking various amazing Mexican delights.

Provided by TishT

Categories     Pork

Time 6h

Yield 30-40 serving(s)

Number Of Ingredients 6

5 lbs lean pork or 5 lbs beef, cooked and shredded
6 -7 lbs fresh masa harina flour
1 1/2 lbs lard
1 tablespoon salt
1 1/2 pints red chili sauce
1 bunch corn husk (oujas)

Steps:

  • To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
  • Add salt to taste and slow boil till completely done.
  • Cool meat and save broth.
  • When meat has cooled, shred and mix in the chili sauce.
  • Clean oujas (corn shucks or outer husk) in warm water.
  • (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
  • Beat till a small amount (1 tsp) will float in a cup of cool water.
  • Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
  • Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
  • Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
  • (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
  • One or two olives may be added to the center or try adding a few raisins.
  • This recipe will make 4 to 5 dozen Mexican tamales.

Nutrition Facts : Calories 644.8, Fat 30.5, SaturatedFat 10.9, Cholesterol 66.2, Sodium 276.4, Carbohydrate 69.3, Fiber 5.8, Sugar 1.5, Protein 24.6

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From todaysdelight.com


AUTHENTIC MEXICAN TAMALES RECIPE - MASHED.COM
2021-09-14 In a large mixing bowl, soak the corn husks in water while preparing other ingredients. Soak the ancho chiles in 2 cups of water for about 10 minutes until soft. In a blender, mix the ancho chilies and water until it makes a smooth paste. Sear the pork shoulder cubes in a large pot on medium with the vegetable oil.
From mashed.com


HOW TO MAKE RED PORK TAMALES | AUTHENTIC MEXICAN TAMALES …
#redmexicantamales #tamales #redporktamalesWhen authentic Mexican food comes to mind, tamales are definitely among the top contenders. Red pork tamales are a...
From youtube.com


PORK TAMALES. AUTHENTIC RECIPE - MARICRUZ AVALOS KITCHEN BLOG
2020-12-21 Place them into a bowl and cover with hot water for at least 20 minutes. Place the chilies in a blender, add tomatoes, onion, garlic, oregano, cumin, and salt. Add 2 cups of the meat cooking water and blend for 4 minutes on high until you’ll end with a smooth sauce. Reserve one and a half cups of the sauce and set aside.
From maricruzavalos.com


HOW TO MAKE HOMEMADE BEEF TAMALES RECIPE - MEXICAN RECIPES
2021-02-04 Once the oil is hot, add the meat and fry it at medium heat. Cook the meat for about 5 minutes, then stir in the chopped onion and minced garlic. Keep cooking for 1 more minute. Cooking ground beef with dried pepper sauce for Authentic Mexican Tamales. Add the diced carrots to the skillet and cook for 4 minutes.
From mexicoinmykitchen.com


HOW TO MAKE AUTHENTIC SWEET TAMALES (3 DIFFERENT VARIETIES)
2019-03-17 Soak the corn husks for tamales in water to soften them, and then drain the excess water. Combine all of the dough ingredients and knead until they are combined and integrated. If the dough is to moist at this point, add additional flour or dough. If it is too firm, then you can add a little bit of milk to soften it.
From mylatinatable.com


AUTHENTIC MEXICAN PORK TAMALES ROJOS RECIPE - MUY BUENO …
2021-12-24 Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool to room temperature. Shred pork and remove fat while shredding, reserving fat. (Usually, after pork is cooked and shredded, you will be left with about three pounds of meat.)
From muybuenocookbook.com


BROWSE MEXICAN TAMALES RECIPES - GOURMETSLEUTH
The recipe below is from the San F... Pronounced [oo-CHEH-pohs ] Uchepos are fresh sweet corn tamales from the Michoacan region of Mexico. To make them you cut the fresh corn kernels off the cob and mix the fresh corn kernels with the masa dough. This mixture is applied to the fresh green corn husks (not dried husks like typical tamales) The ...
From gourmetsleuth.com


5 EASY STEPS TO MAKING AUTHENTIC MEXICAN TAMALES - 24BITE® …
2021-02-01 Step 4: Tamales Assembly. It’s easy to fill and roll the tamales inside a hydrated corn husk. Assembling the tamales is the most time consuming part. Grab yourself a chair because you’re going to be here for awhile. Spread the masa dough. Add some filling in …
From 24bite.com


BEST PORK ROAST FOR TAMALES - THERESCIPES.INFO
Red Chile Pork Tamales Recipe | Leite's Culinaria new leitesculinaria.com. Place the pork in a roasting pan, fatty side down.Cover the pan with a double layer of aluminum foil and roast for 3 1/2 to 4 hours, until the pork falls apart when pressed with the back of a fork and reaches an internal temperature of 195°F (91°C).Remove the pork from the oven and let it rest, without …
From therecipes.info


TRADITIONAL MEXICAN TAMALES - ALL INFORMATION ABOUT HEALTHY …
Mom's traditional mexican tamales recipe with amazing Method hot mycookingmethods.com Basic Ingredients for mom's traditional mexican tamales recipe RED PORK FILLING 3 1/2 pound pork shoulder 1 tsp sliced 6 tsp garlic - smashed/peeled 34 sprigs thyme 1/2 tsp salt Dash pepper 4 bay leaves De-stem and de-seed the dried chilies Soak in warm water (weighted …
From therecipes.info


AUTHENTIC MEXICAN TAMALES RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Authentic Mexican Tamales Recipe are provided here for you to discover and enjoy ... Traditional Chicken Dumpling Soup Recipe Cookie Soup Tavern Soup Recipe Sequoia Sandwich Bakersfield Soup Schedule Vegan White Bean Soup Recipes Calabaza Squash Soup Recipe Dinner Menu. Braise Farm Dinners Funeral Dinner Ideas …
From recipeshappy.com


AUTHENTIC MEXICAN PORK TAMALE RECIPES - FOOD NEWS
In a 1- to 2-qt. pan over medium heat, cook flour, stirring, until deep tan, 5 to 6 minutes; pour into a bowl. When pork is cooked, stir 1/2 cup reserved broth into flour; scrape into pan with meat. Step 4. Cook the pork: Heat oil in a Dutch oven or large pot over medium-high heat.
From foodnewsnews.com


LEARN HOW TO MAKE AUTHENTIC MEXICAN TAMALES - BLOG
Spread ¼ cup of the masa dough on the corn husk and press it down in a thin layer (¼ inch thick) Spread a rectangle that covers the husk, but leave 2 inches at the bottom without dough. Place 2 tablespoons of the beef in the center – you can add some extra ingredients like …
From villapalmarcancun.com


AUTHENTIC TAMALES RECIPES ARCHIVES | 24BITE® RECIPES
Top 4 Tamales Recipes (Scroll down for more) Homemade Pork Tamales with Red Chili Sauce. How To Make Tamales in the Instant Pot. Easy Mexican Tamales with Chorizo. Chicken Green Chile Tamales Recipe. Back to All Mexican Food.
From 24bite.com


AMAZING TAMALE PIE {TASTES LIKE A REAL TAMALE!} • FIVEHEARTHOME
2021-09-08 First, make the filling: Brown a pound of ground beef, drain the grease, and remove to a plate. In the same pot, add some olive oil, stir in fresh minced garlic until fragrant, and then whisk in flour and cook for a minute. Whisk in the beef broth and tomato sauce followed by all of the spices. Simmer until thickened.
From fivehearthome.com


HOW TO MAKE AUTHENTIC TAMALES - RECIPES BY MUY DELISH
2021-12-02 In a large pot add the beef, onion, garlic, oregano, salt & pepper. Cover with enough water to cook the ingredients (about 2 liters). Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat.
From muydelish.com


15+ BEST TAMALE RECIPES | MYRECIPES
2021-01-29 Chipotle Pork Tamales with Cilantro-Lime Crema. Homemade tamales are a delicious savory food gift, whether around the holidays or just to make someone feel special. For gift-giving, assemble and steam tamales. Cool and freeze, wrapped in …
From myrecipes.com


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