…the word alone is enough to make me drool. What could be better than freshly-steamed homemade tamales? Yum. Yesterday I spent all day making the scrumptious little food packets. For myself, I made an unfilled sweet potato tamale. The recipe comes from Sunset magazine, although I did make some changes. The dough is made up of baked sweet potato flesh, cinnamon, brown sugar, chipotle chilies and masa. They were very good but I wish they would have firmed up a bit more. I suppose I could have steamed them longer. For Robert, I made traditional shredded pork tamales. He loved them and was still talking about them today. It’s a good thing I made extra for the freezer. Robert contributed his homemade red chili sauce to the meal. This time he made the deluxe version with ground pine nuts. It ended up tasting like a cross between red chili and mole which was perfect for the tamales. I’ll be putting the sweet potato tamale recipe up on elliemay.com this month so be sure to look for it!