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 When we had our tamalada last weekend, besides red chile pork tamales we also filled some with chicken and others with a black bean, corn, green chile and cheese filling. Also, here’s the recipe for the salsa crema:

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