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SLIDESHOWS: Quick Mexican


Poblano-and-Cheese "Tamales"

For his easy version of tamales, chef Fernando López Velarde of La Biznaga restaurant omits the usual cornmeal and stuffs herbal-tasting hoja santa leaves with poblano chiles and queso oaxaca—a mild, melty cheese available at Latin markets—then grills them. Here, romaine lettuce leaves stand in for the hoja santa.

slideshow  More Quick Mexican Recipes


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