That pastry sounds great.
I want to try Tamales, soon. I’m here in the midst of the barrio, and I’ve never tried making them.
I rub Saag Paneer in my hair. Technically I think it’s made with cubed farmer’s cheese that, like cottage cheese, doesn’t melt, just adds protein and dairy and substance.
It always amazes me how a 6 inch wide X 1 ft long X 6 inch deep container of fresh spinach collapes into about a cup of cooked for $5, so I grow my own.
As a dago, I keep the rich curry flavor but otherwise mozzarella, parmesan, garlic fusion it into Indo-Italiano, with buttered Naan or Italian crisp breadsticks to devour it with. Frankly, frozen spinach is the most cost- and labor-efficent way to manage cooked spinach dishes.
Self taught in making tamales. Lot of work, but I think they are worth the effort. If you give it a try, use lard for the tamale dough.
I was taught how to make tamales by a nun friend from some bs town in southern Mexico. They’re super good but labor intensive. Need an assembly line. I buy them from our local Mexican market instead. Lol