By Leslie Brenner
If you’re looking for a fun and delicious cooking project for the holiday break, look no further. These vegan tamales, filled with roasted sweet potato and a picadillo fashioned from onion, carrots, tomato, toasted almonds and golden raisins, are just right for the season. They come to us via Olivia Lopez, chef and co-owner of Molino Olōyō in Dallas, Texas, and Cooks Without Borders’ Mexican Cuisine expert.
Don’t be put off by the long instructions — we’re just holding your hand tightly.
The tamales are wonderful on their own, and even better with salsa macha — Olivia’s, or your own favorite.