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Chef Dudley Nieto adds some fire roasted poblano peppers and epazote to the tamale dough as a filling. | Michael Schmidt~Sun-Times Media
The filled tamale is rolled and tied, ready for steaming. | Michael Schmidt~Sun-Times Media
Chef Nieto puts tamales in in a pan lined with corn husks, getting them ready to be steamed. | Michael Schmidt~Sun-Times Media
Tamales (from left) shrimp with amarillito mole, queso fresco and roasted poblano with epazote, and duck with poblano mole, made by Chef Dudley Nieto. | Michael Schmidt~Sun-Times Media
A new chocolate tamale created by Chef Dudley Nieto. | Michael Schmidt~Sun-Times Media
New tamale varieties — savory and sweet — have got a full head of steam. From chocolate sauce to pineapple chunks, fillings for tamales are chugging well beyond the traditional chicken or beef. They’re being sold in more places than the corner street vendor too. …
