Pati Jinich Treasures of the Mexican Table by An in-person group of 18, including a few new faces, enjoyed recipes from this book in Oct 2022! The cookbook features lots of peppers, and a few hard-to-find ingredients.
The chef recommends that you watch the author's Youtube video, which does a great job of visually explaining how to fold the tamales.
Served (and pictured with) the Coconut Shrimp.
The chef topped this with creme fraiche instead of confectioner's sugar, as the author suggests.
