6 pounds tripe
5 pounds hominy
4 pigs feet, cut and quartered
1 large onion
1 bunch green onion
1 bunch cilantro
2 tablespoons oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 whole garlic
2 tablespoons salt
6 dry California red chili pods
1 can tomato paste

Put tripe, pigs feet and hominy into a huge pot and cook for about 1 hour with 1 cut up quartered onion and green onions.

In a blender, combine oregano, cilantro, garlic, salt, pepper and chili pods; blend with water and tomato paste, filling blender. Blend about two minutes, or until you have a nice red sauce. Add this sauce to a large pot, continuing to simmer (do not boil) for 4 hours or until tripe is tender (not rubbery). Serve with Bolillos (French bread) or corn tortillas. Have topping in small bowls available for each person to customize thier own bowl of soup with fresh chopped cilantro, chopped onion, lemon, and oregano.

Ingredients:
One 9-inch pie crust
8 slices bacon, cooked and crumbled
1 1/2 cup shredded Swiss cheese
4 eggs, well beaten
1 cup sour cream
1/2 cup half & half 1/4 cup green onions, chopped
1 Tablespoon all-purpose unbleached flour
3/4 teaspoon salt
Black and red pepper to taste

Crumble bacon into the bottom of prepared pie crust. Sprinkle cheeses on top of bacon. Combine remaining ingredients in a bowl and pour over bacon and cheese. Bake at 375 degrees for 40 to 45 minutes. Let cool 10 minutes before serving.
Serves: 6
Note: For our vegetarian friends substitute 1/2 cup of fresh or frozen spinach and 5-6 mushrooms browned with butter.

This recipe recently won first prize in our annual tamale tasting contest and was a hands down favorite with all of our judges! Tamara was gracious enough to share her simple and tasty recipe with us from her new book Tamales 101.

2 -15 cups fresh masa
1 Can (1.10oz) pumpkin puree
2 cups sugar
1 tbsp vanilla extract
1 tbsp ground mace
1 tsp ground cinnamon
2 cups raisins dark or golden
36-48 dry corn husks
Soaked washed and drained plus more for ties

Place the prepared masa in a large bowl. Combine the masa, pumpkin, and sugar then and add vanilla, mace, cinnamon, and raisin and mix well until well- blended. To assemble the tamales place 2-3 heaping tbsp in the center of the smooth side of the corn husk. Fold sides of the husk in to the center and ties the tamales at both ends with corn husk ties.
Prick the husk several times using the tip of a sharp knife. Steam for 45-50 minutes. Makes 3-4 dozen.
Serve Warm topped with whipped cream or caramel sauce. http://www.tamarastamales.com