Not all of us are lucky enough to live near a local Mexican restaurant that serves great tamales, so we enlisted the help of Guerrilla Tacos owner Wesley Avila to show us how to make top-notch tamales at home. Good news: it's a much less daunting task then one would think. (Hint: Wes's secret weapon is the microwave.) Wes also shows us how to make an accompanying salsa that's so good, it should be bottled.
Each large dessert takes Navarro around six hours to make and involves many steps. “The babies are made with molds; usually I make the mold first with clay,” she explains. “At the request of customers I’ve made a range of baby molds: naked babies; babies with clothes and diapers; miniature babies; and larger babies up to about 13 pounds.”
How the babies are made is a carefully-protected secret, to an extent: “For the babies I use milk, yogurt, flavoring, cream cheese, and another secret delicious ingredient,” Navarro says. She then pours the mixture into the clay molds she’s made, then, once they’ve set, encases them in gelatin. The cakes themselves come in a fairly broad range of flavors; most common, Navarro says, are walnut, eggnog, vanilla, strawberry, and coffee. “The baby desserts aren’t traditional, but I like to make my cakes the center of attention, rather than just a cake,” Navarro explains.
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