We actually made these tamales on New Year's Day, a little late by New Mexico standards, where many families make and eat tamales on Christmas Eve. We like to make them over the holidays and freeze them so that we can eat them on Sundays along with atole, remembering our favorite tradition from one of our joint trips to Mexico City. In the neighborhood we were staying in there was this stand that would pop up outside the local church on Sunday that sold dozens of varieties of tamales and atoles. Yum, so delicious.
This year we had chorizo on hand, but not a lot, so I came up with the potato and greens combination. Its tasty. We also made the same version of pork in red molé wrapped in banana leaves that I chronicled last year.
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