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Cooking from "Fiesta at Rick's" by Rick Bayless

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Roasted Garlic Tamales with Ricotta and Swiss Chard (pp. 222–223)

I've posted about these before, but was reminded again tonight how good they are, and how versatile. I tossed together a quick salsa of fire-roasted tomatoes, onions, and chili powder (plus some vinegar: apple cider, I think). Still great.


Chris Hennes
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