In college I worked at a global-fusion restaurant/cafe called Pangea that specialized in soups and natural/organic/locally-sourced ingredients. *If any of you dear readers go to Ashland, Oregon, definitely eat there. It even has a collection of coffee table books for your viewing pleasure, including What The World Eats, which I consider one of the best and most culturally-relevant photo essays ever made. I would’ve written a 5-star yelp review for Pangea but I don’t know if I can; I think yelp prohibits all employees (former included) from yelping about businesses they are or once were affiliated with.
This recipe utilizes the 6 key ingredients used for cooking tamale meat: peppercorns, ancho chilies, guajillo chilies, bay leaf, pumpkin seed and sesame seeds. Traditionally, the meat (usually shredded pork) is stewed in these spices and seeds. As with most things involving meat, the overall quality of the dish comes from the spices and seasonings that give it flavor. Case in point: if not for steak marinades and sauces, it seems safe to assume that more of us would go veg.