Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Can you taste the pumpkin in the masa?
has any one scaled the recipe down?
What can be used instead of New Mexico red chiles and Mexico oregano? Not sure where I could find these ingredients.
You can use another chile pepper, Irma! (You may wish to peruse the many options and their heat scale: https://www.chilipeppermadness.com/chili-pepper-types/mexican-peppers/). Any oregano will work here! If not oregano: basil, thyme, Italian seasoning, or marjoram.
I was so pleased with how these turned out! They tasted awesome; well worth the effort. Thank you!
FANTASTIC! Husband is New Mexican and a carnivore, but he loved them too. Very pretty, delicious, freezes and re-steams well, so worth the work. Put them out on a New Mexican Cooking FB page. Got hundreds and hundreds of hits, questions, and a ton of interest. Crowd was Very Veg Curious and complimentary. Thank you for this fab recipe!!
We loved it and will make again. Hoping it stands up to reheating. We topped ours off with fresh avocado salad.