This isn’t my recipe, but I wanted to share this delicious flavor explosion with all of you. I made my first attempt at tamales, and they came out excellent thanks to the thorough instructions provided by Southwestern Chef Bobby Flay in his class tamale recipe. I substituted Bob’s Red Mill Blue Cornmeal for the yellow stuff, but otherwise followed the recipe to a tee. The result was truly scrumptious. Both B and I were blown away by how much flavor this dish packed, and I really recommend giving it a try if you’re up for playing around with new techniques in the kitchen!