Pepe Delgados

While owner Emilio Salinas doesn’t serve them everyday, what he offers each Friday are at the top of the tamale chain. In business since the 1992, Pepe Delgado’s has grown from tiny taqueria to full blown restaurant and live music emporium on Campus Corner. But it’s best days are Fridays when they offer tamales cooked in grape leaves, then served under a sea of spicy red chile sauce.

Zarate’s Latin Mexican Grill

This new entry in the competitive Tex-Mex landscape offers Peruvian tamales. The rest of the menu offers selections from all regions of Central and

706 S Broadway, Edmond

Cafe Antigua

The tiny cafe in the space previously occupied by Cafe Do Brasil picks up where its predecessor left off, offering unique food from south of the Border. This Guatamalan restaurant is known for its breakfast, but during the holidays they’re offering tamales — which are the national Christmas dish of Guatamala.

2409 N Hudson, Oklahoma City

Salsa Crema

1 jar Mexican table cream, or crema fresca

2 green onions diced,

1 teaspoon garlic powder

1/2 teaspoon toasted cumin seeds, crushed into powder

Juice of half a lime, or 1 teaspoon lime zest.

salt and pepper to taste

Mix thoroughly and serve.

Chicken tamale filling

1 whole chicken

4 bay leaves

1 tablespoon dried Mexican oregano

3 cloves garlic

1 onion quartered

12 whole peppercorns

2 teaspoons olive oil

Half thin sliced onion

2 cloves garlic minced

2-3 cups reserved broth

1 toasted ancho chile toasted, seeded and sliced in strips.

1 teaspoon dried Mexican oregano

1 teaspoon chile de arbol powder

7 oz. diced canned tomatoes

Place chicken in a stockpot and cover by two inches with water. Add next five ingredients and bring to a boil. Lower heat to medium and simmer about an hour, skimming the top periodically.

Remove chicken and let cool. Strain and reserved stock.

Shred chicken once cool enough to handle.

In a heavy skillet or Dutch oven, heat oil and sauté onions and garlic until translucent. Add the remaining ingredients and bring to a boil.

Lower heat and simmer at least 30 minutes. Makes 25-30 tamales.

16 oz. whole kernel corn

16 oz. grated

4-6 roasted poblano chiles, roasted skinned, seeded and diced

8 oz. black beans, drained of any liquid

4 sliced green onions

2 roma tomatoes, diced

2-4 serrano peppers chopped

¼ cup chopped cilantro

You can roast the poblanos in broiler, on a hot griddle or in a deep fryer. Roast until skin is blistered thoroughly and immediately transfer to an airtight container or bag for 20 minutes. Once out, the skin should peel off.

Cook the corn, preferably on the cob and over hot coals.

Then combine all ingredients.