But Rosenberg was raised in New Mexico, which is Colorado’s chief rival when it comes to green chile, so his recipe brings some street cred. It also, notably, includes fingerling potatoes.
Strips of green chile lay gracefully on top of the masa, and if you look closely, you'll glimpse the cheese that's kneaded into the whole. Lerua's tamales literally melt in your mouth. If there's ...
And maybe it's a good thing Fannie never got around to writing the book on green corn tamales. Looks like Carolina already beat her to it. Chile experts warn us never to touch any sensitive part ...