The First Tamales in Croatia?
Posted on August 22, 2006
I was given fresh corn, cornmeal, ground veal, onion, tomato, some Emmenthaler cheese and 45 minutes. No cumin, cilantro or limes. I’d prepared some Louisiana-style hot sauce from feferoni peppers the previous day, so the heat was in place. In lieu of fresh salsa or a rich mole (no time), I gave each meaty corn roll a dollop of homemade ajvar. It was a splendid substitute. Croatian Tamales. Balkan-Mexican-American fusion at its best.
» Filed Under Uncategorized, food and drink
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