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Posted by Michael Stern on Wednesday, November 20, 2013 4:53 AM

Thanks to the superlative Tucson Tamale Company ( review), we had an all-tamale pre-Thanksgiving supper. Made with big, juicy hunks of roast turkey (white and dark meat), gravy, and cranberries in a sage-perfumed corn masa, main-course tamales were an all-in-one Thanksgiving feast. For dessert we tucked into silky-sweet pumpkin tamales, warm enough to melt globes of vanilla ice cream perched on top. 


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